Finding a set of cookbooks from the 1990s inspired me to make a Greek dish by food writer and now cooking school owner on the Greek island of Kea
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A Persian summer, in southern England
A Persian food inspired supper club in the Sussex countryside of England. Three courses of including lamb shanks braised in a citrus marinade and pistachio ice cream.
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Skewers
Marcus Bawdon bestselling author of Food and Fire† bbq guide brings you loads of new options to cook with skewers over flames and challenges the reader to experiment…. Skewered: Recipes for Fire Food on Sticks from Around the World† is the latest book from chef, educator and now fire whisperer, Marcus Bawdon. You could add colour […]
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Sliced and diced, the best of British Charcuterie reaps awards
The best of British cured, fermented, finely sliced, expertly prepared meats has been put to the test and the best rewarded in the increasingly influential British Charcuterie Awards. Created in 2017 and organised by food events maven Henrietta Green, the awards seek to reward and educate both maker and consumer. Both sides of the plate […]
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Shingara Bangladeshi street food for your kitchen
How is your lockdown life going? What do your days revolve around? Perhaps you’re working from home, taking the dog for a walk or learning that second language you always promised yourself you would study. With the news being so constant, fast changing and often contradictory it’s good to take some time out. I seem […]
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Aegean brings hope of future travel, cooking and flavours
Paper quality in food and travel books is too often overlooked. Running my fingers over a double page photo spread on clean, physical white paper showing two images of a Greek beach and a white and blue stone church is my (current) tactile way of travelling. The images lie side by side on pages 10 […]
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Parmesan crisps with cream cheese and pomegranate seed topping
London Writers Salon celebrated their first birthday on March 22 and kindly invited me to start the online celebrations with a cooking demo making parmesan crisps. It was a fun, collaborative event.
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Lemon curd has never tasted so good
Rosie Jameson is an expert preserver and chef and spent an evening a group of us to make the most delicious lemon curd.
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Holding taste to ramson, wild times
Walking in the woods near a stream of river and you may well see the pungent leaves of wild garlic bursting through. Time for foraging and cooking with the versatile plant.
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Feelings for a bowl of Ramen
Cooking and eating should make you feel something, hope or an emotion. I felt great cooking this ramen.
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