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Jun 5
That lucky dip - lamb and Greg Malouf
"In some ways, the name of the recipe builds a level of excitement and expectation of the dish that can improve the experience of...
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Apr 11
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...
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Mar 18
An abject fridge raid failure
So Ok the selection of ingredients that needed using did not look that enticing - indeed when I looked closer the eggplant just had to go....
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Mar 3
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...
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Sep 14, 2023
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
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Jun 4, 2023
"Remove the skin and seeds from the peppers"
"Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers." ...
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Mar 24, 2023
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...
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Apr 15, 2022
Good Friday, and the Lamb of God
so many questions Let me say up front that I am not at all religious. However I was brought up a Christian - a good Church of England...
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Sep 23, 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...
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Sep 5, 2021
Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
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