This is a recipe that was concocted by me and my friend when we were drunk; I’m not going to lie. It started thus: “Let’s make Korean fried chicken!” “OKAY!” “But let’s ...
Yup, Thornton Heath. Look it up. While the rest of the food world had their eyes on which restaurants would make it into the World’s 50 Best last night, I was schlepping down to a crumbling tak...
You’re scared, aren’t you? I can tell. You’re scared because you’ve read the title of this post and you know I’m going to have another bash at writing about wine. What&#...
It is common knowledge that I am serious about sandwiches. I am sandwich loving lady. It is with much excitement in my belly then that I announce a forthcoming competition, which aims to discover the...
Have you ever considered visiting Georgia? I’m talking the country in the Caucasus region of Eurasia here, not the American state. Nope, I hadn’t either. I barely had any idea where to st...
Many of you will know about my love for Khan’s Bargain Ltd. It’s one of the best shops in Peckham; so good in fact that I felt moved to write a whole post about it. Recently, a reader lef...
Last weekend I decided on a whim that it was, without a doubt, the official start of BBQ season. It was a beautiful day and we flung open the doors on to the balcony, letting sun stream into the flat...
Apologies for more crappy iphone photos; I was caught off guard again at Duke’s Brew and Que, a new brew pub and BBQ joint in Haggerston. They’ve not been open too long and although some ...
I wasn’t going to tell you about this cake (as you can presumably tell from the shoddy iphone photo) but it’s so good I can’t help myself. Basically, I’m on a mission to make ...
A friend and I spent last weekend in Amsterdam. Quite a lot of things went wrong. We arrived to find a rather inappropriate transparent shower cubicle in our shared room, I got sick, we crashed our h...
The other day I caught the episode of Friends with Joey’s sandwich – the one where a car backfires but Joey, Ross and Chandler think it’s a gunshot and Joey appears to dive across R...
I’ve really fallen for the food of Louisiana since making a po’ boy last week. The spice mix sent to me by @Laissezchef is excellent and in order to find a way of getting more of it into ...
I have a major soft spot for classic American sandwiches (no surprises there) and recently I’ve been focused on tracking down one of the all time greats – the po’ boy – in Lon...
Brown stew chicken is a common Caribbean dish, yet I don’t see it too often on restaurant menus in Peckham. Well, not compared to jerk anyway. The stew takes its name from the colour of the sau...
I do love a garlic mushroom. They’re just so…retro. Ideally, I’d eat them preceded by a prawn cocktail and followed by Black Forest gateau. These are layered with anchovies before b...
Now you may be thinking, ‘she’s really lost it this time’ but I promise you, this is incredible. I came across the idea on a few American websites, where they call it ‘praline...
I have started a second blog. This is because I don’t have enough to do already with a job, a PhD, this blog, other bits and bobs of recipe writing and you know, a life on the go. BUT, the temp...
I’ve been playing around with Hungarian goulash recipes and come up with a version using melty beef brisket, which I have to say turned out to be quite sexy. Point your cursor at this little li...
Potato skins, particularly when ‘fully loaded’ can be grim. I’ve come across one too many chewy potato boats harbouring a glob of rubbery cheddar and a smattering of flaccid bacon b...
Food Stories has been predominantly recipe (not restaurant) focused this year. Creating is what makes me feel happiest inside, it turns out. So here are my favourite recipes of 2011, followed by the ...
We all know that chilli is addictive; the more you eat the more you become tolerant to the fire and want increasing amounts on everything. I have this ‘problem’. I want chilli pickle, chi...
Last year, I was all about the quick and easy sausage rolls. This year, I have about a third of the spare time and yet I’m spending it caramelising onions with whisky. Such is the power of proc...
French onion is probably my favourite of all soups; it doesn’t sound like much, but this boozy allium brew always warms right through to the marrow. I love the process of slowly, slowly caramel...
The sushi and katsu chain Tsuru (don’t let the word ‘chain’ put you off), are planning to open a ramen restaurant. Ramen is not something that can be rushed, neither in the cooking ...
For my AoL Column this week I’ve gone all Creole on yo’ asses with a hearty jambalaya. Chicken, chorizo, prawns, chilli, plus something calling itself a ‘holy trinity’; get on...
Oh how I laughed when my friend asked whether I might fancy a “little lunch at Pizarro.” There’s just no such thing as a ‘little lunch’ in our book, let alone when the r...
We can thank squid for evolving into a shape that just begs for a good stuffing. Don’t let them down now, it would be terribly disrespectful; mosey on over to AoL Lifestyle for the recipe.
I first came across a recipe for Baghdad eggs in one of my favourite cook books, Jake Tilson’s ‘A Tale of 12 Kitchens’ (from which I also cooked a mummified chicken). Tilson discove...
I’m very much into cooking with ham hocks (or knuckles) again after the pibil, so I’ve made a porky white bean broth for AoL Lifestyle, super-charged with a salsa verde-like green sauce. ...
A couple of weeks ago I did a stall selling my new Peckham Jerk Marinade at Ms. Marmite Lover’s Underground Farmer’s Market and found myself pitched up next to the Capsicana Chilli Compan...
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