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Feb 15, 2024
A clumsy dance around the fridge
When I have cooked at home this week it has been to cook leftovers - to try and invent something tasty from assorted remnants in the...
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Feb 14, 2024
Never the same - interpreting recipes
“an epic of desire, of dancing, of experiments in embodiment and transformative encounters with other people,” Rebecca May Johnson In my...
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Feb 13, 2024
Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
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Feb 12, 2024
Allspice
"Everything is in there: it gives you a hint of cinnamon, nutmeg, that pepper-y, clove-y taste, all of these different flavours out of...
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Feb 5, 2024
Iles flottantes
“a French take on what the English would describe as ‘a nursery pudding’”. We’re reared on suet dumplings and steaming semolina, while...
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Feb 2, 2024
No date syrup - so ...
"If you can’t find mulberry pekmez, use date syrup instead." Yotam Ottolenghi I put that quote at the top of this post, because it...
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Jan 30, 2024
Cruising the net on a sunny afternoon
"In this age of getting what you want and getting it now, the simple pleasure of browsing is often forgotten." Tom Hodgkinson "watching...
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Jan 29, 2024
Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
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Jan 28, 2024
Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
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Jan 27, 2024
Almond crumbs - an indecisive lucky dip
"Change is not indecision" Chris Ofili Well that's what I'm telling myself now. I have somehow managed to make myself very confused...
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Jan 26, 2024
I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
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Jan 25, 2024
Overripe brie
"Let your eyes and nose be your guide. A pleasant aroma reveals hints of moist earth, fresh mushrooms and raw milk, which can be...
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Jan 22, 2024
Pi or pie? - maths in the food curriculum
"If maths were food, what food would it be? MajorLeagueTeacher I'm not being that clever with my title here - many, many people have...
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Jan 21, 2024
Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
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Jan 19, 2024
Versatile potato peels
“It combines three things consumers love: a little bit of fried starch with ooey gooey cheddar cheese and bacon.” Chicago Tribune I...
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Jan 17, 2024
Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
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Jan 16, 2024
How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
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Jan 15, 2024
Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
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Jan 14, 2024
An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
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Jan 10, 2024
Questions arising - a cookbook present
"Emma Freud: Because you aren’t surrounded by an Indian community in the UK, has your cooking become more anglicised? Chetna Makan:...
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