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Jan 2, 2021
Stuffing - what the turkey is really all about
"the way it manages to sponge up the heart and soul of the bird. Time to give stuffing a second thought." Nigel Slater In my family for...
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Dec 31, 2020
Pigs in blankets or pig in a blanket - not the same
Still on Christmas - sorry still a couple more things to say about Christmas. Maybe it's not having cooked the Christmas turkey for the...
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Dec 28, 2020
Saying goodbye to leftover turkey
"All that leftover turkey traditionally calls for curry" Felicity Cloake Now when did that tradition begin, if indeed it is a tradition?...
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Dec 26, 2020
Cranberry sauce
"I got the idea that the 'toffs' had cranberry sauce and the 'proles' had bread sauce. After all where on earth would poor Lancastrians...
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Dec 22, 2020
Bread sauce
"everyone loves bread, even in a conceptually questionable form such as a goo." Ruby Lott-Lavigna - Vice I seem to have started a mini...
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Dec 18, 2020
Cacio e pepe - doing your own thing
"beautiful in its three-ingredient simplicity, cheap and quick to put together – but very easy to get wrong." Felicity Cloake - The...
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Dec 17, 2020
Doro wat - lucky dip part 2
"patiently tending pots over the fire, coaxing flavour out of stone soup." Niki Kopcke - The Guardian This is the dish that I turned to...
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Dec 8, 2020
Lucky dip - old English red cabbage
"The longer it stews, the more nutty and succulent it becomes, without losing its character: in fact it seems to taste better with...
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Dec 6, 2020
Memory + imagination = dinner
“It needs to have whatever it was that you were reaching for as a kid: This is my after school memory, or this is the thing we always...
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Dec 2, 2020
Another plum solution - Chinese plum sauce
"the mahogany, aniseed-scented stuff you smear over soft pancakes just before you wrap your shredded duck and matchsticks of ice-cold...
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Nov 29, 2020
Indecision and macaroni cheese
"simplicity is the key to macaroni cheese ... nothing should leap out at you except a clumsy, gooey richness" Tom Norrington-Davies...
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Nov 27, 2020
Antipasti - a first recipe from Elizabeth David
"Among Italian antipasti (hors d'œuvre) are to be found some of the most successful culinary achievements in European cooking. Most...
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Nov 24, 2020
Salade Niçoise and breaking rules
"Call me old-fashioned, but surely the whole point of a classic recipe is that the punter knows, within an olive or two, what they are...
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Nov 23, 2020
Mashed potato is not the same as purée de pommes de terre
"There is no wrong way to mash a potato; only multiple right ways to serve a purpose." Yotam Ottolenghi On the left British mashed...
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Nov 15, 2020
Messing with simplicity
"The simple approach is the best way to honour your ingredients. It's also the best way to lessen the pressure on yourself and, I think,...
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Nov 12, 2020
Getting old - a Jamie recipe
"all the major factors that are needed to make a good affordable school dinner also apply to a mindful, clever cook at home. ...
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Nov 8, 2020
One more oaty thing
Whilst I was flipping through my recipe books looking for something for David's special dinner I came across Raspberry and honey...
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Nov 6, 2020
Toffee apples and bonfire night
"the most divisive item of all, the toffee apple. Some may see them as a morally offensive and difficult-to-eat collision of antipathetic...
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Nov 4, 2020
S'mores
"who else would think to sandwich a fire-blistered marshmallow and a chocolate bar between graham crackers, creating a delicious but...
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Oct 30, 2020
Tomato sauce - the possibilities are endless
"knocking one's socks off isn't the point of a simple tomato sauce, but it ought to be good enough to need no further adornment." ...
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