Cornwall-based chef Emily Scott cooked for the G7 leaders at the Eden Project, the day after her cookbook Sea & Shore was published.
Read more
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 […]
Read more
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 […]
Read more
Plates of little Waterfalls are a Mission ImPASTAble
Fancy creating a new pasta shape. Well, US-based food writer and podcaster Dan Pashman did just that and his Cascatelli pasta is now available to buy online (if you live in the US)
Read more
Parmesan crisps with cream cheese and pomegranate seed topping. Happy 1st Birthday, London Writers Salon
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.
Read more
Always Add Lemon
Chef Danielle Alvarex has a catchphrase – Always Add Lemons, and it’s the name of her first book. This review uncovers a selection of recipes and stories that have made this California-trained chef a top draw in Australia.
Read more
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.
Read more
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.
Read more
Feelings for a bowl of Ramen
Cooking and eating should make you feel something, hope or an emotion. I felt great cooking this ramen.
Read more
DECEMBER 24: Christmas Eve aperitivo
Christmas Eve was the perfect day to have an aperitivo, and negroni
Read more