

Odd couple? - Smoked trout and carrots
This is one of those musings on what to do with what I've got in the fridge - and this time it's not a really obvious pairing - smoked...
Mar 28, 2024


Chaos Cooking - new words for an old thing
"Any food idea that makes you smile is a food idea to be embraced." Erin Shaw/Food Republic "there is no "wrong." Only "try again...
Feb 25, 2024


Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
Feb 23, 2024


Cooking as a game
"I like everything more if it can feel like a game." Bettina Makalintal/Eater Yesterday's post about the to do list, was partly inspired...
Feb 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


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


Spam - yes spam
"the ham that failed its physical" American troops WW2 The human animal is a creative soul is it not? Also very adaptive. It can make...
Apr 10, 2023


The wonderful world of ramen
"For all that Japan has invented in the 20th century, the digital clock, Walkman, Nintendo and Pokemon, the Japanese consider their...
Apr 4, 2023


Everyday creativity = happiness
"Creativity is a matter of perspective" Anon I have been feeling a bit down this last week for a whole number of reasons, not the least...
Feb 25, 2023


Bubble and squeak
"As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers." Nigel...
Dec 15, 2022


"Classics are the classics for a reason"
CLASSIC: "accepted or deserving to be accepted as one of the best or most important of its kind" Oxford Dictionary "having a high...
Nov 27, 2022


Cooking - the only thing unique to us
"Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook."...
Oct 26, 2022


From 'De lasanis' to M.E. mac 'n' cheese with za'atar pesto
"cooks keep tinkering with macaroni cheese, oblivious to the way that, with their metaphorical dubs and bonus beats, they are frittering...
Sep 25, 2022


Tonnato - not what it used to be
"It’s like that Dr. Seuss book everyone gets when they graduate—Oh the Places You’ll Go!—but for a mayo-based sauce. Inspiring." Alex...
Aug 20, 2022


From Aqua Pazza to Fish poached in charred tomato broth
"There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types...
Jul 23, 2022


Precious - in what sense?
A Simple Dish of Potato Cooked in the Earth In Which It Was Grown The photograph is of a dish devised by Ben Shewry in his Attica...
Jul 22, 2022


Bees like purple and it will save them
"If technology can play a role in protecting this amazing species then we need to embrace it before it's too late." Ian Cane - Beekeeper...
Jun 16, 2022

