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Nov 4
Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
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Mar 4
Roasting garlic and shallots
"People always seem to eat incredible amounts of this" Nigella Lawson "It's hard to imagine now, but it wasn't until the middle of the...
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Jan 21
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...
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Oct 17, 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...
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Feb 15, 2023
Black garlic
"And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. " ...
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Dec 3, 2022
Sides
"Tasty enough on its own, but humble enough to not take away from the main event" OTK Extra Good Things Just to make clear, this is not...
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Oct 22, 2022
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...
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Sep 1, 2022
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...
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Aug 27, 2022
A fish recipe I might try and skordalia
Once again I'm somewhat uninspired but it's not the weather's fault this time as it's been a beautiful day - blue skies, and no wind and...
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May 3, 2022
Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
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