

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


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


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


Tamarind can do anything
"the optimal blend of umami and tang" Marion's Kitchen One more thing from the Black Cake book - tamarind. Well in the book it was...
Oct 12, 2023


The challenge of feeding families
"Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by...
Oct 7, 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


Deconstructing Tomates Provençales
"Why mess with perfection?" Jamie of Jamie and Julia I began with this Baked tomatoes, crumbs and herbs from Nigel Slater in a recent...
Sep 21, 2023


Brunch at Nopi - well not really
"Call it breakfast, call it brunch – it’s usually something topped with a couple of poached eggs, served with a strong flat white. Hold...
Aug 24, 2023


The second time around
I tried to find an appropriate quote for this post, but although I found quotes about 'the second time around' they were almost all...
Aug 15, 2023


Ottolenghi fish - a lucky dip
"One of my favourite recipes. Serve at room temperature with a chunk of bread." Yotam Ottolenghi Well possibly - here are a couple of...
Aug 2, 2023


Peas, tahini and za'atar - leftovers
"How can you take a few ingredients and turn them into magic?" Oksana Richie/Instagram This was going to be just one item in one of those...
Jul 4, 2023


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...
Jun 29, 2023


Ottolenghi's tomato tarts
"The best thing to do to overcome feeling downcast and gloomy is to eat tomatoes a few times a week, say researchers." The Health Site I...
Jun 13, 2023


Pretty in pink - and green
“If cauliflower can be rice, can radishes be potatoes?” Janelle Rohner on TikTok I'm talking about radishes and peas here, not just...
Jun 8, 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


Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
May 30, 2023


Coincidence, heaven and bougatsa
"a dessert called bougatsa made her believe in heaven." Michelle de Kretser Next week is book group week and I am currently reading the...
May 4, 2023


Carrot soup
"a recipe designed to be as fluid as the weather" Nigel Slater Yesterday I wrote about boredom and looking at the title of this post you...
Apr 29, 2023


Specks
"Speck - a tiny patch or spot" Vocabulary.com Speck So these are not really specks - they are too big, but it is Speck with a capital S...
Apr 24, 2023


Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
Apr 16, 2023

