As I write, there are just 24 hours to go to this year’s Aldeburgh Food and Drink Festival. For us festival-goers it’s a day out but the producers who man the stalls will have been slaving for weeks to make sure they’ve got enough product to sell and hoping it flies off the stands. Continue reading
… not a recipe, although it sounds like something 18th century sailors might have eaten on a deep sea voyage when they ran out of pemmican and hard tack. No, this is a reference to my recent appearance on BBC Radio Suffolk, on the afternoon show hosted by Lesley Dolphin. She has generously invited me to do a regular seasonal foodie spot and I made my debut on Friday. Continue reading
When I was a child, my parents were keen subscribers to a magazine called Lincolnshire Life. It was a way of keeping in touch with our home county as we trundled around different UK locations in connection with my dad’s work. Continue reading
I love turkey and all the assorted trimmings as much as anyone. I even love sprouts. But it is possible to overdose not just on the food but all the Christmas-related recipe features you get at this time of the year.
So I thought I’d share some of my culinary disasters instead, with their remedies where possible. Continue reading
The highlight of the Suffolk foodie calendar for me is the annual Aldeburgh Food and Drink Festival at Snape Maltings. It’s a non-profit making event designed to showcase the many excellent food and drink producers we have in this part of the world and it’s how I’ve met many of the people who’ve featured on these pages and whose food I have cooked and eaten. Continue reading
Everyone, surely, would like a kiss on Valentine’s Day and that’s my best advice when it comes to cooking for your loved one today – stick to the KISS principle.
Keep It Simple and you should avoid turning your dinner à deux into a dinner oh duh. Continue reading
I’m so cross I feel I have to have a bit of a rant.
I know this is pretty small beer in the greater scheme of things – but why is it that we get such lousy tinned tuna in the UK? Continue reading
What a perfect thing an egg is.
It comes in its own elegant casket, pleasingly shaped to fit in the hand.
You can boil it, poach it, coddle it, fry it, scramble it, stuff it, beat it up into an omelette or a quiche or a tortilla, make an unctuous mayonnaise, whip up a syllabub, a meringue, a custard or an eggnog, use it to enrich soups and sauces and in pastries and cakes … Continue reading
We’ve been married for 13 years – lucky for us. Rather than go for a blow-out restaurant meal, we celebrated with a dinner of produce fresh from our garden – lucky again. Continue reading