Like a lot of Brits I’m leery about picking wild mushrooms. Hedgerow fruit, no problem. Wild garlic, absolutely. But in spite of the fact that I often picked field mushrooms with my dad when I was a child, I’m funny about funghi. Too many Agatha Christie novels at a formative age, perhaps, along with a yawning gap of ignorance.
“Mushrooms have got a bad PR agent, that’s all,” says Carl Shillingford Continue reading →
She’s a wise bird, that Diana Henry. I know from my own experience here on Mrs P that chicken recipes are hugely popular. Maybe it’s because people try to avoid red meat, maybe it’s because it’s easy to knock up a quick supper with a couple of chicken joints you’ve picked up on the way home from work. Maybe it’s just because a good chicken is so very tasty and versatile.
Ms Henry has written an entire cookery book dedicated to chicken recipes and I imagine it’s flying off the shelves (sorry). Continue reading →
I was in the fortunate position recently of being able to interview one of my favourite chefs and cookery writers, Stevie Parle. The feature, for a business magazine, was about Stevie’s business model and the gamble he’s taking in opening his new restaurant, Rotorino.
There was a lot of foodie stuff discussed that it wasn’t appropriate to include in the piece, then I went to eat at Rotorino with a friend, so I thought I’d share both experiences with you here. Not warmed-up leftovers, hopefully, but an insight into the background of a young but already very successful chef and his food. Continue reading →
Good restaurants are in short supply in my part of Suffolk. If you know different, please feel free to message me. Please, I’m begging you.
I’ve tried everything from fayne dayning through ethnic to pub grub and although there are some decent pubs (and a lot of very average ones), there are two restaurants that I think stand out. Continue reading →
I haven’t been this excited about a cookery book since I first got my hands on Yotam Ottolenghi’s. Are you sniggering at the back again, Portly Minor? Take 100 lines.
Persiana, published by Mitchell Beazley, is Sabrina Ghayour’s first book and it’s crammed full of wonderfully cookable recipes. I really struggled to decide which ones to share with you because I’d like to cook and eat everything in it. Continue reading →
“The waiter approached. ‘Would you like to see the menu?’ he said. ‘Or would you like to meet the Dish of the Day?’ ‘Huh?’ said Ford. ‘Huh?’ said Arthur. ‘Huh?’ said Trillian. ‘That’s cool,’ said Zaphod. ‘We’ll meet the meat.”
This is my creative-driven food and recipe blog. I have recipes for sweet and savoury mixed in with a little science, historic references or maths. Many of my sweet bakes are illustrated and have makes and decorative elements you can try. I particularly love any hot, spicy food; making pasta from scratch; bread and sourdough baking and technically difficult and tricky patisserie, preserves and confectionary - although no food is off-limits!