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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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