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Aug 3, 2023
Vegetable sides - beginning with petits pois à la française
"Great side dishes can really elevate a meal – and let’s be honest, when they’re good, they’re often the best bit; the thing you go back...
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Jul 7, 2023
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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May 5, 2023
A book and a cook
"I'm sure I'm not the only one who has wondered what an Indian salad could look and taste like." Meera Sodha I've been flicking through...
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Mar 10, 2023
Camouflage or hidden?
"To camouflage - to hide something, or to hide the truth about something" Cambridge English Dictionary "To hide - to prevent something...
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Feb 14, 2023
Three good things on a plate
"It always feels less overwhelming when you remember that you're only 1-2-3 steps away from making a memorable meal." Alice Zaslavsky...
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Nov 13, 2022
Trifles
"Trifle - a matter or object of little value or importance." Cambridge English Dictionary I guess I'm hoping that what I write, although...
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Oct 30, 2022
Don't throw that spent corn cob away
"Spent corn cobs harbour masses of flavour that is a shame to waste." Tom Hunt Because - would you believe? - you can make this gorgeous...
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Oct 29, 2022
Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
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Oct 25, 2022
Corn fritters - one of those everyday things
"the caramelisation that occurs when sweetcorn comes into contact with a hot pan is a magic not easily sacrificed." Felicity Cloake "I...
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Oct 13, 2022
Serve with?
I said I would, and tonight is the night that I am going to cook Ottolenghi's Double lemon chicken with cheat's preserved lemon. It's...
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Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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Sep 29, 2022
Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
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Jun 29, 2022
I think I've said it all before - so let's try caponata
"There is no harm in repeating a good thing" Plato And there's no doubt that caponata is a good thing. But I was actually quite...
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