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Dec 1, 2021
My pissaladière story
"just add spring sunshine and a glass of wine" Andrew McConnell Tonight my local book group is meeting to choose our books for next year....
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Nov 27, 2021
When is gin really gin?
"It’s actually required by law for gin to contain juniper berries as the predominant flavor. If a spirit does not contain juniper berries...
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Nov 15, 2021
Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
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Nov 11, 2021
Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
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Oct 19, 2021
Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
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Oct 14, 2021
Spag bol and beyond
"playing with traditional flavours (rich braised meat and tomato)" Simon Tarlington of Doot Doot Doot My sources for this post are two,...
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Oct 6, 2021
First recipe - sesame prawn toasts
"This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal...
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Oct 3, 2021
Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
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Sep 23, 2021
"Perfect until you make it better"
I wrote that quote down recently as a potential subject for this blog. However, when I decided to do it today - inspired by something...
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Sep 10, 2021
Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
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Sep 5, 2021
Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
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Aug 20, 2021
Cream buns
“The fisherman fishes as the urchin eats cream buns, from lust.” T.H. White Almost the last item in the current Coles Magazine is this -...
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Aug 19, 2021
Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
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Aug 3, 2021
Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
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Jul 21, 2021
Chip butties - the north/south divide
"Hard liquor and soft drugs aside, the chip butty is the most reliable way we human beings have to mentally shut out this harsh world...
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Jul 11, 2021
Pithiviers - a first recipe
"The top is rounded and higher than the edges, and slashed, typically in a starburst pattern. It is meant to look like the sun." Dana's...
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Jul 10, 2021
A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
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Jul 9, 2021
Messing with cultural cuisine
"Imitation is the sincerest form of flattery" Proverb This is a lucky dip - the book being Gary Mehigan from the Lantern Cookery...
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Apr 14, 2021
What makes lasagne so good?
“Lasagna: the world's most perfect food!” 'Garfield' (Jim Davis) Last night we had three of our grandchildren staying overnight and they...
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