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Oatcakes
"are they one step up from the dreaded rice cake in your pantheon of worthy but dull foods?" Felicity Cloake After yesterday's...
4 days ago
7 views
1 comment


Crispy fried eggs
"Anything topped with a crispy, runny fried egg is a winner in my eyes!!" Jamie Oliver Above is my inspiration for today Spaghetti...
7 days ago
10 views
1 comment


Punjab - five rivers, five spices
No I haven't jumped from the Caribbean to India on my world tour of food. This is a lucky dip recipe which has led me here and there,...
Mar 18
6 views
0 comments

Chickpeas and pasta
"one of the most deliciously frugal and honest platefuls I know." Rachel Roddy "a healing dose of starch on starch." Katie Leaird I...
Mar 16
10 views
1 comment


Baked feta pasta - Again
"It's endlessly adaptable, all but foolproof. Most of all, it's just really, really good." Mary Elizabeth Williams/Salon Uninspired as...
Mar 9
5 views
0 comments


Soused herrings - moments
"Why is it that weeks and months and years go by so quickly, all in a blur, but moments last forever?" Jennifer Donnelly I remember. I...
Mar 5
8 views
2 comments


Blitzing - is that the right word?
"He who analyses blitz is stupid." Rashid Nezhmetdinov I think the above quote applies to a technical chess thing - the quoter is/was a...
Mar 3
7 views
1 comment


Saturday's 5 star Ottolenghi crêpes + ...
"My freezer is stocked up with cooked crepes (an ingenious idea I nicked off a friend) that take minutes to warm up from frozen in the...
Mar 2
7 views
1 comment


Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
Feb 24
4 views
0 comments

Playing the game of three
"I can’t find plain flour for love nor money, so I have been baking apples with marmalade and the dregs of the sherry bottle instead" ...
Feb 20
9 views
1 comment

February - beginnings and endings
"the reason God made February short a few days was because he knew that by the time people came to the end of it they would die if they...
Feb 11
11 views
1 comment


French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
Feb 9
12 views
1 comment


New now old
"Vegetables are savagely beautiful things." Jill Dupleix This is a quickie - something simple to end my day of hard labour over those...
Jan 31
7 views
2 comments


What happened to smoked mackerel?
An ode to Nigel Back in my dinner party hosting days I discovered that a smoked mackerel, served much like this, but with little slices...
Jan 25
12 views
1 comment


Slices
"A slice of hot, buttered toast is the perfect meal. It's not too much and not too little, and it gives you just the right buzz." Naveen...
Jan 24
7 views
1 comment


Good cooking every day - possible?
"I think the key is just finding joy in it." StolenCamaro/reddit Well first of all define cooking. I just read an interview with the...
Jan 19
13 views
1 comment


Pasta, butter, cheese
"the ultimate 'I can’t believe this came from only that'" Alison Roman "Heat the butter in a skillet until it's as dark as you want,...
Jan 17
11 views
1 comment


A disagreement with Nigel
"Don't put peas in a quiche. They may go nicely with a ham or crab filling, but they make the custard fall apart. Not to mention the...
Jan 15
8 views
1 comment


Blown away by kataifi
"Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry." SBS Food Even a bit like fairy...
Jan 13
6 views
2 comments


Quesadillas
“quesadillas can take practically any filling you are drawn to”. Rick Bayliss Back in the days of COVID when Jamie was Keeping on...
Jan 5
9 views
3 comments