

Bee or fly? Real or fake?
“It is cutlery, yes. But it’s also culture, it’s heritage and it’s history,” Thierry Moysset - CEO Forge de Laguiole This has been an...
Jul 20, 2023


Welsh cakes
"Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of...
Jul 12, 2023


Rösti - not as straightforward as you might think.
"no one, as far as I can tell, has come up with anything even vaguely resembling a definitive rösti recipe" Felicity Cloake A rösti is...
Jun 19, 2023


Hodgepodge
"Hodgepodge: a jumble, a heterogenous mixture" Merriam-Webster Dictionary "a confused mixture, a hotchpotch" Oxford Languages...
Jun 5, 2023


Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
May 30, 2023


Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
May 23, 2023


Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
May 17, 2023


Tacos - where to begin?
“Tacos are great because you can eat very well, with really good ingredients, for not a lot of money or time,” Joe Hargrave The other...
May 16, 2023


Eggs - what's in a name?
"The variations on this simple dish are infinite" Robert Carrier Indeed they are and it is perfectly easy to become completely confused...
Feb 5, 2023


Robert Carrier, tomatoes and indexes
"Cook dinner with Robert Carrier and you’ll need butter, cream, wine and quite a lot of cognac" Jay Rayner It's guru week - by which I...
Jan 30, 2023


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...
Oct 22, 2022


Chutney - especially mango
"What the British did was just simplify and standardise what seemed like a general Indian trend." Madhur Jaffrey This is Delia's version...
Oct 7, 2022


Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
Oct 5, 2022


World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
Jul 29, 2022


Artisan - how do you know?
"An artisan product has three definite hallmarks. It adheres to traditional processes, recipes and quality." Deccan Herald What I found...
Jul 21, 2022


Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
Jun 14, 2022


Curry from the jungle - a lucky dip
The dish shown above is not Jungle curry. It is a dish called Pork curry with eggplant from an old Women's Weekly booklet Easy...
Apr 26, 2022


Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
Apr 23, 2022


Guanciale - so trendy you can't find it
"Guancia means cheek, and guanciale are the salt-cured pork jowls that hang like pepper-dusted paddles above salumerie (deli) counters in...
Apr 21, 2022


Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
Apr 18, 2022

