

Panackarty, Pan Haggerty ...
"If the English language made any sense, lackadaisical would have something to do with a shortage of flowers." Doug Larson I have just...
Jun 10, 2024


Beans, toast, an expanding world
"On toast, they are nothing short of sheer culinary genius. They are, I would argue, at their point of perfection when you can catch them...
Jun 1, 2024


Spotted Dick
"as British as it gets" Jamie Oliver Again I am starting with Delia, because I came across this as I trawled through the third volume...
May 4, 2024


Omelette at the Savoy
"There is no reason why this dish should ever change. I can’t improve it" Tom Kerridge On the other hand Felicity Cloake says that it's...
May 1, 2024


Old fashioned magic - possets
"Posset is persistent. It’s patient. It seems archaic and impossible, but it’s also just a boozy custard which is very easy to...
Apr 27, 2024


An earnest blogger
"So this is it. I have to cook every dish in the book as written by Jane – even if it contains something I don’t like, e.g. whiskey and...
Mar 22, 2024


I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
Mar 9, 2024


Baps - a guilty pleasure
"A bap is, at its simplest, a bread roll. At its more complicated, it is a tender pillow of dough, often made with milk, lard, and...
Mar 7, 2024


How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 2024


Tasters
Taster: "a small amount or short experience of something that is intended either to make you understand what it is like or to make you...
Dec 29, 2023


Christmas is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
Dec 18, 2023


What's in a name?
"Let it melt in your mouth, and enjoy the moment" Farmhouse Biscuits Once again I was sucked in by a photograph but also by the notion...
Dec 10, 2023


The gentrification of the sausage
"even at the crummiest of supermarkets, [they] come in at least a half dozen flavors." J. Kenji López-Alt So very true. According to The...
Dec 8, 2023


"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
Nov 26, 2023


More than potatoes? Irish food.
“I would make the argument, not that it is ‘meh’ but that there isn’t much of it. We do not have a sophisticated cuisine – we just...
Nov 15, 2023


From world's worst to best - Scotland
"Scotland has undoubtedly gifted us with the weirdest and most wonderful combinations of foodstuffs the world has ever seen." Rosie...
Oct 21, 2023


Write, repeat; write, repeat ... chicken and leek pie
"There is repetition everywhere, and nothing is found only once in the world." Johann Wolfgang von Goethe Feeling a bit uninspired - a...
Oct 3, 2023


Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
Sep 30, 2023


Lush - Welsh food
"Lush is a word you describe for the tastiest Welsh food over your nan’s, ... Lush is a Welsh term of endearment. If you ever visit...
Sep 22, 2023


Flummery
"The word 'flummery' later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use,...
Sep 11, 2023

