

Fried red tomatoes
For dinner tonight I'm going to try that kefir fried chicken recipe I talked about the other day, so I have been pondering on what to...
Sep 6, 2024


Simple essentials - Nigel's first recipes
"Small details that make a big difference" Nigel Slater It's first recipe time and working my way through my bookshelves I have come to...
Sep 3, 2024


Into the frying pan
" If we have only one pan, then it should probaby be a frying pan." Nigel Slater/Eat At the beginning of his section on food cooked in a...
Aug 12, 2024


Why don't I cook pancakes more often?
"Its surface is the softest canary yellow evenly dimpled with pale gold. Its edges are as frilly as old French lace. It is so delicate...
Aug 2, 2024


The most wonderful book
"Everything is made to seem so easy – it turns out it is." Caroline Taylor/All That I'm Eating Around the time of my birthday I was in my...
Jul 30, 2024


Peanuts
"Peanuts: something so small it is not worth considering, especially an amount of money" Cambridge dictionary "an insignificant or tiny...
Jul 22, 2024


Elizabeth vs Nigel - pastry, onions, cheese
"my favourite savoury tart. It made it's first appearance in Appetite and I make it to this day." Nigel Slater A few weeks ago now, in...
Jul 12, 2024


Sandwich spreads
"highly flavoured mush on toast" Matthew Fort Let me say right away that I don't really 'do' sandwiches. Not proper sandwiches anyway....
Jun 27, 2024


Pasta nada - last night's experiment
"A lot of delicious things in life aren't lookers." Felicity Cloake When I first saw those words - 'pasta nada' in an article in one of...
Apr 21, 2024


Chicken, not duck, and oranges
Continuing with my throwing out recipe oddments from the folders in which they have been stored I came across two recipes, no three, that...
Apr 10, 2024


Bay leaves
"Bay leaves are the burnt-orange flares of the herb world. Once, like curly parsley, they were everywhere. And then they weren’t." Matt...
Feb 26, 2024


Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
Feb 13, 2024


How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 2024


Christmas is/was ... stuffing
"any stuffing should be flavoursome enough to eat on its own." Nigel Slater I spent an hour or so this morning stuffing my two turkeys. ...
Dec 26, 2023


Christmas is ... cherries
"Oddly enough in a world where seasons of fruit and vegetables have broken down completely, where many are available much of the time,...
Dec 19, 2023


Feasting with The Guardian
"for adventurous eaters and curious cooks." As you know I'm always plugging The Guardian and its team of food writers, recipe creators...
Dec 15, 2023


It's summer - time for a warming bowl of soup!
"a soup with which to thaw a frozen soul." Nigel Slater Today is officially the first day of the Australian summer. In Gippsland -...
Dec 1, 2023


Hot and crunchy - black pepper
"as with olive oil, salt and other basics we once considered boring, pepper is going gourmet." Jon Henley/The Guardian "Hot beans on...
Nov 25, 2023


Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
Oct 20, 2023


Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
Oct 1, 2023

