I've been a bit slack with blogging recently. There's a lot going on in my life right now, a kind of transition time I guess and I'm in the middle of figuring out my priorities and new routines. I have a few things that I...
Eating certain foods, even their smell, has the power to take you back in time. There's the obvious dishes associated with certain countries and there's the more subtle - corn-on-the-cob, for example, will always make me think of childhood summers spent in Hungary, Spanish rosé...
Having partied away the last few days away in Madrid, I'm really very proud to have been motivated enough to make a bento for work on my return. It must be testament of the effectiveness of this little course I've been taking online. And I...
I freely admit that neatness and attention to detail are not my strong points. I'm all about rustic food and a laissez-faire attitude. And yet I am fascinated by bento and love the whole concept of a well-presented, home-made lunch. So when the opportunity to...
Last Saturday my brother and I rented a van, loaded it up with unwanted furniture and drove down to Eastbourne, on the South Coast. It was a beautiful, sunny weekend, more Spring than Winter, full of champagne (it was dad's birthday) and delicious food, with...
You'd be forgiven for thinking that I have deserted my old favourite, the humble flapjack, for more exciting pastures. In reality, nothing could be further from the truth - I make sugar-free flapjacks at least once a fortnight and have become quite the expert. And...
When it's cold out, I love to play mad scientist in the kitchen. So this pasta is a kind of a Frankenstein's monster that's actually turned out damn tasty. Though still green, of course - my metaphor is perfect!I used spinach trottole, that's why it's...
I've never been massively into baking, but now I've understood why some people find it therapeutic and enjoyable. Yesterday, I had one of the most pleasurable baking experiences in my whole life while making these honey and ginger biscuits. There was something about the warm...
I should have told you about this earlier. I don't know why I didn't - the time never seemed right until now. And black garlic hummus is a dark and seductive thing - sweet yet intense, strange yet familiar, it definitely lends itself to being...
This Winter has been all about congee for me, in it's infinite varieties. But this one you see here, this one with the spinach and garlic and soya sauce, may well be the best one yet. Congee is an Asian rice soup, in case you're...