Search


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


Green beans in a salad
There are few ingredients that can do anything for a french bean ... but a little chopped shallot, melted butter or a crushed clove of...
Jan 4
7 views
0 comments


Gravy soup? Why didn't I think of that?
"This is the fridge's finest hour" Nigel Slater I've given up for now ignoring NIgel and Yotam - it's just too hard at this time of the...
Dec 27, 2024
4 views
0 comments


A small triumph
"For some reason, leftover omelettes always come out way tastier than by-the-book ones." atto_del_fatto/reddit First thing to say - I...
Dec 17, 2024
9 views
1 comment


Origins and evolution
I've been thinking a bit about those questions I asked about mantı yesterday - who on earth thought of making such tiny complicated...
Dec 14, 2024
6 views
1 comment


When you've got nothing to do - mantı
"According to Turkish legend, if you really want to impress your guests, your mantı should be small enough so that 40 of them can fit in...
Dec 13, 2024
8 views
1 comment


OK let's do America - sort of
"If you're going to America bring your own food." Fran Lebowitz It seems to me that American food, just like British food, has a bad...
Dec 12, 2024
5 views
0 comments


Guilt leads to pistachios - and pasta
It's a long time since I've done a lucky dip. I had one sitting on my desk - Charmaine Solomon's Encyclopedia of Asian Food was the...
Dec 7, 2024
4 views
1 comment


A gallimaufry
Gallimaufry: "a confused jumble or medley of things" Oxford Langauges "a meat stew called galimafrée" Merriam-Webster There's your new...
Dec 2, 2024
8 views
1 comment


Chicken and green peppercorns for dinner
“It was there all the time: That small, green, aromatic, fresh berry that eventually becomes our common black or white peppercorn was...
Nov 30, 2024
9 views
0 comments


Nigel's essential marinades
"little kitchen lifesavers" Nigel Slater This is the last of my Nigel's A Cook's Book Essentials - a group of first recipes, and these...
Nov 16, 2024
10 views
1 comment


Apple dumplings
"The crust, unhindered by a heavy filling, expands and flakes like puff pastry. When you cut into each, a trickle of buttery brown sugar...
Nov 12, 2024
7 views
0 comments


Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
Nov 4, 2024
5 views
0 comments


Coleslaw - not what it used to be
"Like many other culinary words – carpaccio, confit, trifle – its meaning has broadened, and now cabbage may not even be present at all."...
Oct 30, 2024
7 views
1 comment