Here’s a link to my latest post for Borough Market – on the splendidly focused Parma…
Tarragon mayonnaise
It was around this time last year that I began to really like tarragon. I’d never hated it…
Crabs
I got crabs on my mind. So here’s a clip of something I wrote for Borough Market. Click on the…
Mustard spiced salmon
We’re sometimes a bit too conservative when it comes to matching spice with fish. Give a cook…
Beetroot soup with horsera...
Weird how a week of relatively strenuous exercise can leave you wanting (and needing) to detox.…
Purple sprouting broccoli,...
A few weeks ago, at the end of an evening of natural wine tasting I had attended, the group were presented…
Pollack with a curried mus...
Fish is good for us. We know this because people on TV say that it is. It’s also quick and easy…
Gnocchi – 3 ways
Many of you will be aware that there are three basic types of gnocchi. If not, here comes the science:…
Pickled walnut and shallot...
I totally agree with this amusing dissection of the pickled egg by someone called Pete Goodrich,…
Beetroot, broad bean, pea,...
I am a big fan of beetroot. I even like the pickled stuff that seems to have put so many people off the…
Wild garlic raita (and oth...
There is a lot a chat about foraging these days. TV programs like River Cottage, coverage of restaurants…
Crab, ricotta and chilli t...
This fantastic post by uber-blogger Helen Graves had, for a number of weeks, been making me think that…
Ottolenghi Sunday lunch
Ok, so I’ve got about three or four restaurants reviews that I need to write up, but a combination…
