In September 2008, I sort of accidentally started writing a post every month about a particular seasonal ingredient with a couple of examples of recipes you could make with it. Exactly four years and 48 ingredients later , I’ve decided to retire my monthly blog on this subject for the time being. There are a [...]
One of the side-effects of international dating is that your English goes to the dogs. My vocabulary is currently a mixture of British and American with an occasional smattering of Dutch when I forget my own language. There are linguistic misunderstandings all the time, which (generally) make for much amusement, and occasionally lead to culinary [...]
Since returning from England last Sunday, a few pounds heavier on the scales and a few pounds lighter in the wallet, I decided to attempt a detox week. When I say detox, we’re not talking wheatgrass shots, carrot juice and expensive pills. We’re just talking fish and chicken rather than red meat, plenty of fresh [...]
I have shamelessly stolen the title for this post from a chapter in Ottolenghi’s second book, Plenty. Because the aubergine IS mighty. It takes on every teensy bit of flavour that gets near it. You can fry it, grill it, bake it or steam it. Stuff it, mash it, char it or sear it. But [...]
I’m not sure grapefruits are ever really in season in northern Europe, but according to Google they’re in season winter through June in the places they are grown (seemingly various states of America) so I thought I’d take advantage of the end of the crop. What it is the season for, however, is daytime, alfresco [...]
I’d never really thought about the fact that spring onions are so called for a reason. So now that it’s spring (sort of – other than the fact that it’s, like, freezing), I thought I’d get inventive with these tangy little onion-meets-leek crossovers… This next bit is seemingly unrelated, but bear with me: a couple [...]