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- Jun 29
From Proust to Ottolenghi via tables and websites
"How can we use food as a tool to create beautiful memories for ourselves and our loved ones? This blog is to help us to create those...
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- Dec 3, 2022
Sides
"Tasty enough on its own, but humble enough to not take away from the main event" OTK Extra Good Things Just to make clear, this is not...
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- Oct 19, 2022
Picada - a non-Ottolenghi extra
"anyone who has tasted a dish before and after its addition will understand that picada 'seems to fill in all the holes, plug in all the...
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- Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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- Sep 1, 2022
Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
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- Aug 27, 2022
A fish recipe I might try and skordalia
Once again I'm somewhat uninspired but it's not the weather's fault this time as it's been a beautiful day - blue skies, and no wind and...
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- May 27, 2022
Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
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- Mar 16, 2022
Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
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- Aug 14, 2021
Nutella
" a polite transgression" Roberta Sassatelli You know I'm not sure I have ever tasted Nutella, although I probably have. Maybe as a...
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- Apr 15, 2021
Nut butters
"The peanut butter I prefer is the one whose ingredient list contains two words. Peanuts. Salt. Anything else doesn't get a place in my...
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