

Roast leg of lamb - a lucky dip
"How to roast a leg of lamb to rival even your mum's" Donna Hay Magazine Yet again my heart sank when I opened a page at random in my randomly chosen cookbook - Issue 10 of the Donna Hay Magazine - now discontinued. These days I ask David to choose my lucky dip books because my choices are not really random, for even with my eyes closed I sort of know what book I'm picking. He, on the other hand, has no idea. Issue no. 10 is a winter edition I think, and so a roast is a
Oct 28


A question about shepherd's pie
On Sunday we had shepherd's pie for dinner because I had leftover lamb from Friday. Whenever we have a roast and have leftovers we...
Aug 26


Leftover roast lamb - Jamie to the rescue
"Lamb leftovers are slightly trickier to use up than beef or chicken. The meat is very fatty, which makes it unctuous and flavoursome...
Aug 22


Recent eating - from the thrown together to the sublime
They say the way to a man's heart is through his stomach, and I guess that's what I have been trying to do for almost 60 years now. So I...
Jun 21


Tfaya
Above is Tfaya baked chicken from Nargisse Benkabbou - now British, but born in Brussels to Moroccan born parents - chef and food...
Jun 20


I forgot the Faroes
“The Faroese food, especially the fermented food, is something you keep to yourself, You eat it, but only if no one is looking.” Poul...
Nov 18, 2024


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...
Jun 5, 2024


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...
Apr 11, 2024


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....
Mar 18, 2024


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


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....
Sep 14, 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." ...
Jun 4, 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...
Mar 24, 2023


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...
Apr 15, 2022


"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


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...
Sep 5, 2021

