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A Turkish? salad - collected or created?
"a thrilling mix of flavours, textures and colours that is almost too glorious to look at." Claudia Roden Geography is what has guided...
Sep 22, 2024
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1 comment


My kitchen bit by bit - 2
"Anything can be a lodestar in a person's life, I suppose, and for some fortunates like me, the kitchen serves well." MFK Fisher Which...
Jul 23, 2024
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0 comments


The infinite variety of harira
"I have made this soup several times in a row and I think it may be the most delicious thing ever" Annabel Crabbe Yesterday we went to a...
May 23, 2024
11 views
1 comment


Chermoula - and fish
"The object of the chermoula seasoning is not to mask the natural taste of the food, but enhance it." Robert Carrier I'm pretty sure I...
Apr 12, 2024
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0 comments

A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
Apr 11, 2024
13 views
1 comment


Old or new? - En papillote
"The team in the Ottolenghi test kitchen took some persuading about the benefits of cooking en papillote – they thought it was way too...
Nov 12, 2023
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0 comments

When a guru disappoints
'if you follow a recipe carefully and end up with a disappointing result, then it’s bound to be offputting.” Charlotte Pike It's a guru...
Aug 18, 2023
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0 comments


Small beer
Small beer - "something that does not seem important when compared to something else" Cambridge English Dictionary Apologies for being so...
Aug 13, 2023
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0 comments


Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
May 24, 2023
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0 comments


Breaking my own rules
"Any fool can make a rule, and any fool will mind it." Henry David Thoreau For the last few years I have made myself a little set of...
Mar 24, 2023
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0 comments


Middle-Eastern then and now
"Fusion is just a way of describing what we are doing today. When you think of the Ottoman Empire, that's exactly what they were doing –...
Mar 21, 2023
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0 comments


Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
Nov 7, 2022
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How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
Oct 24, 2022
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Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
Oct 19, 2022
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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...
Oct 7, 2022
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Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
Sep 30, 2022
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0 comments


Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
Sep 1, 2022
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0 comments


Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
Jun 26, 2022
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0 comments