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Cauliflower, saffron, anchovies + ...
"As always, we never seem to do the ingredient du jour by halves" Nigel Slater It's an unbelievably, considering it's summer, wet,...
Dec 9, 2023
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Burrata - beauty or taste?
“You can use burrata for everything, but it doesn’t need anything. You only have to open it and eat,” Felice Sgarra - Michelin star...
Dec 2, 2023
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"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
Nov 26, 2023
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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
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Cutting up onions
"People who are knowledgable are said to "know their onions". It's a great phrase, yet nobody knows exactly where it comes from. It's...
Nov 22, 2023
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Noble thistles
"The thistle is a prince. Let any man that has an eye for beauty take a view of the whole plant, and where will he see a more expressive...
Nov 21, 2023
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Take five - from maths to Jamie
I began this post yesterday, inspired by the painting on the left, but I didn't finish it and anyway I was very dissatisfied with what I...
Nov 14, 2023
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Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
Oct 30, 2023
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Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
Oct 23, 2023
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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
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Orzo or rice? with chicken
"an urgent need for dishes that served to soothe rather than excite. " Nigel Slater Nigella gets top billing again - this time with her...
Sep 16, 2023
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Flummery
"The word 'flummery' later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use,...
Sep 11, 2023
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Classic - apple pie
"Good apple pies are a considerable part of our domestic happiness." Jane Austen The first thing to say is that this is a first recipe...
Sep 10, 2023
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Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
Sep 8, 2023
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Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
Sep 7, 2023
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India and potatoes
"Potatoes seem to have become the roots of Indian cuisine, but India's relationship with potatoes is a little over 300 years." Armaan...
Sep 4, 2023
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So retro, so English and so unavailable
"The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry...
Sep 1, 2023
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Herbes de Provence
"When tidying up your herbs at the end of the summer, cut lots of each, tie them in bundles, dry in a cool, dry, airy place and turn them...
Aug 26, 2023
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A fridge raid tart
"There's a universal sweet spot by the fridges familiar space in which we've all stood, door ajar and locked into a staring match with...
Aug 20, 2023
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Watermelon, feta, mint
"I know, I know. Yet another watermelon, feta, and mint salad recipe. Do we need one?" J. Kenji López-Alt/Serious Eats Indeed, but then...
Aug 14, 2023
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