

Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
Mar 3, 2024


Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
Feb 24, 2024


Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
Jan 21, 2024


Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
Jan 6, 2024


Cauliflower, saffron, anchovies + ...
"As always, we never seem to do the ingredient du jour by halves" Nigel Slater It's an unbelievably, considering it's summer, wet,...
Dec 9, 2023


Chaff
CHAFF: "1: the husks of corn or other seed separated by winnowing or threshing. 2: worthless things; rubbish." Oxford Languages Well...
Nov 20, 2023


Chowder
"A velvety mélange of fresh clams, sweet cream and even fresher corn off the cob, it is definitely more than a mere pottage. It is...
Oct 22, 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


Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
Oct 17, 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


Ottolenghi fish - a lucky dip
"One of my favourite recipes. Serve at room temperature with a chunk of bread." Yotam Ottolenghi Well possibly - here are a couple of...
Aug 2, 2023


Slivers
"Sliver - a very small, thin piece of something, usually broken off something large" Cambridge English Dictionary This was going to be...
Jul 21, 2023


A French lunch on Bastille Day
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" A. A....
Jul 15, 2023


Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
Jul 13, 2023


Psarasoupa me avgolemono
"Avgolemono is just so important to Greeks. But maybe it's even more important to Greeks who've left Greece." Simon Gloftis I haven't...
Apr 2, 2023


Is this when I try fish pie?
"In my hierarchy of leftovers, fish rides high; in fact, it's right at the top of the list. Given the preciousness of it as a resource,...
Mar 13, 2023


Baking sole with Jamie
"If I've learnt anything from the Italians about fish, it is definitely 'less is more'" Jamie Oliver It's lucky dip time because it's...
Feb 13, 2023


Grilled fish Bali style
"Barbecue may not be the road to world peace, but it's a start." Anthony Bourdain This is a lucky dip because I am completely uninspired...
Jan 15, 2023


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


Good things = kippers
"Eat with horseradish sauce, good bread and a poached egg - if you fancy - and tease every last morsel from the spine bones and head. ...
Sep 27, 2022

