the shift in weather has been just wonderful – today in london we had highs of 29c (84.2f)! and the sunshine is due to continue into the weekend, which is just wonderful. salads have obviously ...
our time at miyajima was followed by a visit to another island – naoshima. this was a very different experience – naoshima is an art island. naoshima was one of david and my favourite pla...
the first island we spent time on was miyajima. just off hiroshima, it is famously home to the itsukushima shrine, a unesco world heritage site, whose vermilion tori gate which rises out of th...
japan… where to begin? david and i had an amazing trip and ate some wonderful food while exploring the country (via two cities, three smaller towns and two islands), which was covered in beaut...
i’ve been admonished for not updating the blog since i got home. sorry – jetlag, catching up with work, investing in some quality cat time, buying a new umbrella to cope with london&rsquo...
david and i are in japan, exploring the country and enjoying the cherry blossom season (the flowers in the picture are in our garden, in london). back soon.
this pasta dish was just lovely when we had the recent spell of mild sunny weather. i marinaded some salmon in olive oil, lemon juice, salt and pepper and then grilled it until it was just cooked. th...
i’ve been experimenting with black garlic recently, having been sent some to try. it’s white garlic that has been aged so that it changes colour and develops a much milder, sweeter, almos...
i’m still loving the flavour combination of fennel, blush orange, burrata and coriander seeds. here i had it as part of a mixed anti-pasti with salad, artichokes, olives, capers and cold meats.
i used to be vegetarian and cooking big (expensive) pieces of meat is something that still scares me. i started trying to conquer this with lamb as it tends to be good whether you under or over cook ...
our starter last weekend was this crab and avocado stack with sesame wafers and a grapefruit dressing. it’s based on a recipe from shane osborn’s starters, a lovely little book whi...
i’m recovering from a crazy busy weekend. we’ve had two sets of friends staying. friday night we went to see caro emerald (fabulous, i’m still singing along four days later) and sat...
our young turks supper was preceded by a cocktail of blood orange, gin, campari, lemon juice and soda. unsurprisingly i loved it and david has been experimenting to try and created his own ver...
the weather in london was wonderful this weekend – bright, mild and dry which meant i got to spend a couple of hours in the garden, tidying it up after several wintery months of neglect. and th...
this is the second pickled pumpkin recipe i made. the pickling mix varies quite a lot between the two recipes – rowley leighs recipe uses cider vinegar, brown sugar, maple syrup and...
as you know, i enjoy reading rowley leigh’s recipes for the ft – they are an interesting mix of quite classic dishes, that i’ve often never heard of, and more contemporary, o...
at some point last year i bought a pack of pizzocheri – a type of pasta made from buckwheat, shaped like tagliatelli. i think i’d seen reference to it a in recipe somewhere but of course ...
i am constantly amazed by the range of pasta dish recipes that exist – there are over a hundred on this blog and i still keep coming across dishes that are different from those i’ve had b...
there’s been a lot of hype and i know that what i’m going to say is hardly original, but the food being served up by the young turks at ten bells really is very wonderful. i first came ac...
david and i were given a tin of duck confit just before christmas and over recent months i have been trying to pluck up the courage to use it. i don’t know why but for some reason it intimidate...
forman & field contacted me recently and asked if i’d like to try one of their food hampers. over the years i’ve heard a lot about their “london cure” smoked salmon, which...
sorry for the quiet blog, i’ve been in bed ill and not cooking, eating or doing very much at all as a result. however, despite feeling dreadful, these little lovelies caught my attention...
my recent bergamot purchase was accompanied by a pile of blood oranges, which are also in season. i’ve made a couple of batches of the very-wonderful-if you-haven’t-tried-it-yet -yo...
we eat chilli quite a lot as it’s easy to cook in large batches, portion up and freeze. i grew up eating chilli con carne with rice – it was a variation on the bolognaise recipe we...
having added a twist of bergamot curd to a vesper martini (such a sophisticated flavour and a killer strength drink!) the last of my bergamots were put to good use and turned into bergamot curd. i us...
the paradise 3 is a fabulous cocktail for a chilly grey winter’s day, it’s made with fresh passion fruit and fresh orange juice and the flavour is bright, tangy and just perfect fo...
nigel slater’s recipe for greens with citrus broth jumped out as something to try, as soon as i read his description of “bright, refreshing flavours such as lime, lemon and sometim...
my second bergamot adventure was to use it for citrus salts. i read about these on these on 101 cookbooks and they are very exciting! the idea is to mix flakey sea salt with citrus zest, dry i...
i bought some bergamots from natoora last week, because i’d never tried them before and was intrigued. all i knew was that they are the citrus fruit that gives earl grey tea it’s floral f...
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