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- 2 days ago
Mashed potato
"The topic of mashed potato started a heated debate among my colleagues. Half of them insisted it had to be creamy, buttery and have...
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- Jan 27
Whim whams
"This kind of thing is more a delicious mouthful at the end of a meal, than a pudding." Jane Grigson It's not the end of a meal - I'm...
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- Oct 29, 2022
Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
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- Oct 26, 2022
Cooking - the only thing unique to us
"Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook."...
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- Oct 22, 2022
Is it possible to keep it simple - and cheap?
"Simple is easy to get wrong" Neil Perry It seems that Catalonia is the flavour of this week, because here I am about to talk about a...
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- Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
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- Sep 26, 2022
Washing up
"until you turn them on, a dishwasher is just a cupboard you hide the mess in, it’s still a very handy cupboard." Jay Rayner The...
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- Aug 25, 2022
Define cooking
"Cooking is creating emotion" Joel Robuchon This gorgeous looking dish from a London chef called Meedu Saad is called Fried courgette...
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- Jul 26, 2022
Scrambled eggs - I think I've been here before
"everybody has his own method, which is invariably the right and proper one." Elizabeth David I feel sure I've done all this before, and...
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- Jun 17, 2022
Is there anything you can't stuff?
I dived down a bit of a TikTok rabbit hole here. I'll explain how I got there, but above is a recent TIkTok viral trend for Custard...
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- Jun 9, 2022
Carrots and parsnips - but grated
"A latticework of grated carrots and parsnips." Nigel Slater I was rather taken by Nigel Slater's words about a latticework of grated...
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- May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
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- May 18, 2022
My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
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- Apr 30, 2022
Yoghurt plus ... an Ottolenghi technique
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings."...
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- Apr 24, 2022
Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
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- Mar 29, 2022
Confit - from duck to garlic and everything in between
"oil diffuses heat better than air, which is why meat confined and cooked under oil is so tender and almost velvet-like, rich but,...
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- Mar 22, 2022
Marinades
"They are little kitchen lifesavers." Nigel Slater I'm not really quite sure where the inspiration for this post came from. Well I did...
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- Mar 14, 2022
A rubbish soup
"Now, don’t go thinking you’re gonna throw everything in a pot, Pippi Longstocking-style. There’s a method here." Good Cheap Eats It's...
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- Mar 13, 2022
Another lemon tart trauma
"Things taste so much better once you've forgotten the effort of baking them." Lucy Ellmann, Ducks Newburyport During conversation over...
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- Jan 29, 2022
So simple but so delicious - potted fish
"There are restaurateurs and cookery journalists who like to call confections such as haddock and kipper paste by the name of pâté. I...
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