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Nov 4
Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
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Mar 9
I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
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Feb 19
Old fashioned grilling
"That tangle of bars that lights up over the food isn't worthy of the name. In my book a grill is where the heat comes from below the...
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Sep 14, 2023
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
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Jul 6, 2023
Meatloaf - or terrine - or... ?
"meatloaf is just the American name for a very old idea, a way of stretching those expensive scraps of meat a little further by binding...
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May 13, 2023
I love salami
"A kitchen seems a bit naked without a salami in the fridge. Just the way it does when you forget to get lemons." Nigel Slater...
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Nov 12, 2022
The story of last night's dinner
"The cold fact is no matter what new dish we turn a hand to, eventually it will come to taste and look like everything else we’ve ever...
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Jul 18, 2022
Ignoring writer's block tricks
"Quotes are nothing but inspiration for the uninspired" Richard Kemp I'm going through one of my uninspired patches, which is when I...
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Feb 14, 2022
Terrine de campagne
"Remember that it will taste better the next day" Jane Grigson A busy week is looming so it's possible there will not be many posts this...
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Mar 16, 2021
Pork pies - uniquely English
"The thing I can't resist is a pork pie. That's my idea of a lovely treat." Delia Smith My granddaughter and grandson, who both go to the...
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