Recent Posts

Nothing But Books

Nothing But Books

Apparently, I have a lot of cookery books. At least that’s what Sue keeps telling me. So, I decided to count them. That was no mean feat – they’re scattered around the house. There’s a shelf-full in the kitchen, naturally, and rather a lot in…

Upping My Pizza Game

Upping My Pizza Game

Who doesn’t love a good pizza – surely it’s one of the world’s great comfort foods. For the past few years, I’ve been putting some effort in to improve my pizza-making skills, and I’ve been pretty happy with the results. A Baking Steel, a very…

Wild Garlic and Asparagus Frittata

Wild Garlic and Asparagus Frittata

It’s asparagus season; it’s also wild garlic season. Two of my favourite things, and they go together so well. And frittatas, they’re definitely a go-to weekend brunch staple. Easy to make, and very tasty, and you can fill them with pretty much anything. So what happens when you combine them all? Wild garlic and asparagus frittata sounds delicious to me.

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Guanciale

Guanciale

Pork cheeks are a delicious and much under-rated cut of meat. I usually get a couple in my regular meat box from The Well Hung Meat Company, and most often I sous-vide them (62˚C, 48 hours), then roast them in the oven to crisp up a…

Crab and Prawn Sandwiches

Crab and Prawn Sandwiches

These are Crab and Prawn Sandwiches with a difference – they are a layer of crab, sandwiched between two prawn sheets. I got the idea from the excellent Ideas in Food blog, where they posted about making prawn noodles, using transglutaminase to bind the prawn…

Gin and Juice

Gin and Juice

Dave Arnold, the food world’s very own mad scientist, has a book out – Liquid Intelligence – The Art and Science of the Perfect Cocktail. This isn’t a book for the faint-hearted – it’s not a simple book of recipes. Sure, there are recipes in there, but there’s much, much more to it than that. In the book, he describes all the equipment a bar person might need: everything from a simple spoon to a rotary evaporator. He describes all the techniques you need, from clarification to carbonation. And most importantly, he tells you exactly what is  going on in your drinks – the science of making a cocktail.

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Whipped Pancakes

Whipped Pancakes

Sue had a sudden craving for pancakes the other day. I love pancakes, they’re so easy to make – just a flour, egg and milk batter, with a little sugar and pinch of salt stirred in, then fried in a little butter. What could be…

Piccalilli

Piccalilli

I made piccalilli yesterday and somebody asked for the recipe, so here goes: My piccalilli recipe is based on Gary Rhodes’ version from his , although my version has evolved a little over the years. I put rather less sugar in than he suggests, and…