Search
Jan 12, 2023
The umami battle of the 'mites' (mar,vege,pro,aussie...)
"Marmite is a British icon. Vegemite is an Australian icon. Since Brits and Aussies have sporting rivalries, mischievous senses of humour...
12 views0 comments
Jan 6, 2023
Twelfth night
"On the twelfth day of Christmas my true love sent to me A partridge in a pear tree." It's Twelfth Night. Well the day that my family...
14 views0 comments
Jan 2, 2023
First recipe, first book
"The only way to eat superb Indian food, with a guarantee of variety, quality and freshness of ingredients, is to learn to cook it for...
11 views0 comments
Dec 15, 2022
Bubble and squeak
"As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers." Nigel...
12 views0 comments
Dec 5, 2022
Mint sauce(s)
"when done right, mint sauce is the key to turning casual summer dinners into something special." Salon.com I spent the morning weeding...
9 views0 comments
Dec 4, 2022
Battenberg cake
"its appearance is a convenient shorthand for a world rapidly vanishing in a puff of Yardley’s lavender." Felicity Cloake I'm not sure...
8 views0 comments
Nov 26, 2022
Baked apples - so many ways
"All millionaires love a baked apple" Ronald Firbank This all started with a purchase of a big bag of i'Mperfect apples from Coles by...
10 views0 comments
Nov 7, 2022
Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
14 views0 comments
Oct 5, 2022
Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
18 views0 comments
Sep 27, 2022
Good things = kippers
"Eat with horseradish sauce, good bread and a poached egg - if you fancy - and tease every last morsel from the spine bones and head. ...
11 views0 comments
Sep 2, 2022
National cuisines and in defence of the English one
"A tapestry and patchwork quilt that embraces the best of the old traditions as well as the newer additions to our repertoire, which are...
11 views0 comments
Aug 10, 2022
Piccalilli
"Traditionally, yellow. A radio-active yellow. And I think, in the interests of nostalgia, it needs to be like this. Otherwise there's a...
11 views0 comments
Jul 1, 2022
The impossible sponge cake
"It is my belief that no cake should be taken too seriously. Which is probably why I yawn at the baking-perfection police. Those who...
34 views0 comments
Jun 24, 2022
There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
41 views0 comments
Jun 14, 2022
Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
5 views0 comments
May 27, 2022
Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
13 views0 comments
May 24, 2022
The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
15 views0 comments
May 16, 2022
An English last meal
"Feasting is about how you eat as much as it is about what is on your plate. It is rarely about greed or ostentatiousness, large numbers...
12 views0 comments
May 4, 2022
Trifle - no little thing
“A trifle consoles us because a trifle upsets us.” Blaise Pascal, Pensées This is for you Jenny after your disappointment that morsels...
13 views0 comments
May 1, 2022
Worcestershire sauce
"Worcestershire sauce, it seems, is out — the craze for umami has come and gone, and entirely passed Worcestershire sauce by." Sam Worley...
8 views0 comments