I first ate this many years ago in a slightly eccentric but very good Burgundian restaurant in Paris. It had heavy lace curtains (the restaurant, not the gratin) so you couldn’t see in from outside and was full of slightly rotund businessmen. Continue reading
I’ve been feeding my cookery book addiction with three new books from East Anglia. If you have a connection with Suffolk or Norfolk or just like good food, beautifully cooked, you might like to add one or all of these to your Christmas list. Continue reading
No, the diet’s not going as well as I’d like, apparently the Sauvignon Blanc Plan is over-rated in weight-loss terms. But if you think I’m being hard on myself, I’m not.
Hardly a recipe at all really, but it’s good so I thought it was worth sharing. If you’re one of those people who find sweet potatoes too … well … sweet, then you might enjoy the way the lemon gives them a somewhat sharper edge. Continue reading
No, not a Louis L’Amour novel about a gunslinger redeemed by the love of a good woman, but a Greek way with goat. Slow-cooked with garlic, lemon and herbs, it makes a great Sunday lunch Continue reading
Great British Bake Off fans may recall an episode when Mary Berry ticked off a competitor for failing to interweave the lattices on his or her pastry properly, just laying the strips over each other instead.
On a scale of one to 10, whether or not one can lattice a pie is hardly up there with masterminding world peace and ending global hunger and more competent pastry cooks will probably be rolling their eyes, but I confess it’s an art that had largely eluded me, too. Continue reading
This recipe was inspired by our niece Fran, a multi-talented woman who works in the Caribbean doing everything from teaching scuba diving to being a sous chef and crew member on luxury yachts. On a recent visit back home she was telling me about a way to make easy onion and goat’s cheese tarts using red onion marmalade as the filling.
I was intrigued but felt the result might be too sweet for my taste, so I came up with these. Continue reading
I love pasta and rice but my husband is potty about potatoes. If that makes us sound like Jack Spratt and his wife, we’re not really, as I can happily fill my face with any form of carbohydrate.
Still, it’s always good to have a different way of cooking the (in our household) ubiquitous spud and these potato stacks are ridiculously easy Continue reading
Ahem. I say Tudor-style because it’s a pale imitation of the incredibly elaborate pies our ancestors would knock up on feast days and it’s not an authentic recipe. But verily, it tastes really good. Continue reading
I was watching food historian Ivan Day make an apple and quince tart on a television cookery programme the other day. Instead of fresh quinces, he used a preserve, the idea being that our ancestors would use it to add the fruit’s flavour long after its harvest season had passed.
It’s a notion that still holds good today. Continue reading