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Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
Oct 30, 2023


A fridge raid tart
"There's a universal sweet spot by the fridges familiar space in which we've all stood, door ajar and locked into a staring match with...
Aug 20, 2023


The second time around
I tried to find an appropriate quote for this post, but although I found quotes about 'the second time around' they were almost all...
Aug 15, 2023


Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
Aug 4, 2023


Three good things on a plate
"It always feels less overwhelming when you remember that you're only 1-2-3 steps away from making a memorable meal." Alice Zaslavsky...
Feb 14, 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


A great big bunch of fennel leaves
My gardening friend gave me a fennel bulb which I shall use in some delicious way yet to be decided. But it came with this great big...
Oct 11, 2022


Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
Sep 29, 2022


Spontaneity requires organisation
"Spontaneity has long been one of my favourite ingredients in the kitchen" Nigel Slater This is my older son, many, many years ago on the...
Sep 9, 2022


A bag of Brussels sprouts and some milk
First thought - Is it brussels (after the city and should it be capitalised) or is it brussel? I think the Americans think it should be...
Sep 8, 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


A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
Jul 28, 2022


Carrots and parsnips - but grated
"A latticework of grated carrots and parsnips." Nigel Slater I was rather taken by Nigel Slater's words about a latticework of grated...
Jun 9, 2022


A chicken breast on a hot day
"don’t subscribe to the fatalistic notion that people simply “run out of ideas.” There are infinitely more ideas than you could ever use...
Jan 26, 2022


Eating gin and tonic
"Please note: sipping a gin and tonic while making this dish is a must." Matt Wilkinson The dish he is referring to is this - G&T...
Sep 25, 2021


"Perfect until you make it better"
I wrote that quote down recently as a potential subject for this blog. However, when I decided to do it today - inspired by something...
Sep 23, 2021


What's for dinner?
"We have to stop seeing cooking as a problem when it's actually a solution." Adam Liaw I have to say that I am totally uninspired today....
Aug 27, 2021


5 years old today - inside my fridge again
"Time is a sort of river of passing events, and strong is its current; no sooner is a thing brought to sight than it is swept by and...
Jul 15, 2021


Deciding on dinner
"A meal plan should not dictate your life." Tony Naylor Every day everyone has to confront the issue of what to cook for dinner. Well...
Feb 28, 2021