Category: Winter
-
The Beast from the East: Bread & butter pudding for 1
We Brits are not adept at change. Take this week, for instance. The fateful Beast from the East is looming above British towns and cities, terrifying people into their homes while icy winds as sharp as knives blast, and soft, light snow flutters down despite the blue sky and bright sunshine. Whenever it snows here…
-
How to make the perfect scrambled eggs
The first lesson at Leiths School of Food and Wine taught us how to scramble eggs. Our tutor was meticulous, regularly repeating, ‘Now, this is VERY important’ which I would immediately scribble down in my notebook margin, ‘very important!’ with lots of aggressive capital letters, and, like the good pupils we were, we all leaned…
-
#newyearnewme: Spiced carrots with couscous and preserved lemon
Cooking vegan meals is more fulfilling than I thought. This is a statement I never thought I’d say. If you are a reader of this food-obsessed blog you will already know it’s unlikely I have partaken in this month’s Veganuary, especially as my last post described my recent meat spree in graphic and visceral detail,…
-
A year ago today…
And with that, this little blog is a year old! A place for me to witter away about food, eating, and people who haven’t consented to being mentioned (sorry about that, Mum), it’s been my diary, scrap-book and recipe folder for a whole year! In January 2017, fresh from the Foundation Term at Leiths School…
-
The perfect Christmas hamper and Buck’s Fizz Marmalade
Christmas wouldn’t be Christmas without the obligatory food gift. Whether it’s a caddy of fancy tea or some homemade relish, we hope to extend the period of gastronomical indulgence beyond the last week of December. Long-life preserves, granola or spiced fudge can be stored in the stuffed ‘junk food cupboard’ (which, of course, everyone has)…
-
Quichemas – Sausage, apple and blue cheese quiche
The café at which I work has a specials board. Like most specials boards it is big, black and made of slate, and to many strictly set menu-adhering customers, a cumbersome distraction to the ambience of the room. Before I worked with food I was an indoctrinated menu-follower. It is handed to you politely by…
-
Yorkshire puddings
This Sunday I cooked for a dinner party. The party was more personal than usual because it was to celebrate my dad’s birthday – a milestone birthday, I’ll add. Fiona went full party-planner when it came to the decorations. Only gold was allowed, no multi-coloured numbered confetti, no sparkly pink balloons, no shiny foil bunting.…
-
Quick zabaglione: Florence II
When you think of Italian food you probably don’t automatically fantasise about something sweet. ‘Dolce’ is a word we have absorbed into the English language thanks to Dolcelatte cheese and Dolce & Gabbana yet not for its original meaning. To me the word conjures up images of sorbet, a glass dish of fresh and juicy…