If there was anyone I’d be happy to share my kitchen with, I think it would be Rachel Roddy. Since my kitchen is tiny, with barely room for one person, let alone two, this would be quite a step.
But Roddy seems to be someone who is completely happy to work in a small, spartan space, with no swanky kit or islands, someone who likes simple and short recipes and someone who really doesn’t expect you to have half of Borough Market and several days to hand in order to make some lovely food. Her two books are full of things I want to cook and places I want to visit. Continue reading
I didn’t think I’d get the chance to post this any time soon, since summer seemed to have arrived and cooking anything more than one’s own skin felt like far too much faff. But then the floods replaced the sunshine and, you know what, this is a perfect not-quite-hot-not-quite-cold one-pot dinner for such inbetween weather. Continue reading
I first wrote about granola here in 2010, and for the last eight years this is the only one I have made. It remains delicious, simple and quick, all essential qualities for any recipe.
However, in recent months, thanks to a certain reluctance to eat quite so much butter I have been tempted by a new granola, which uses olive oil instead of butter and doesn’t even need a saucepan. It comes from the brilliant Salt, Fat, Acid, Heat, by Samin Nosrat, a book which I have only dipped into a little so far but, if this is anything to go by, I will be returning to it. Continue reading
Christmas is coming and, as is my wont, I like to recommend a few good cookery books for those who are short of ideas, for themselves or for their food-loving friends. I wear several work ‘hats’ and one of them is that of a freelance project editor, helping to pull the myriad parts of cookery books together to make them into whole beautiful objects. This year, I have worked on several, and loved many of them, which makes this task a real joy. And my first recommendation, Anna Jones‘s new book, The Modern Cook’s Year, deserves a home in everyone’s kitchen. Continue reading
I’ve been rather busy for the last six weeks and both cooking, and blogging, have been very low on my agenda. Why? Well, if you have read this blog often, or for a few years, you may remember that about three years ago (oh yes, I am very much the tortoise…) I launched a tiny cookbook publishing company called Poach my Lobster. I bought the rights to a brilliant French cookbook, translated it myself, ran a Kickstarter campaign, which didn’t reach its target and then pretty much retreated from the whole idea, once I worked out that the costs were beyond me… Continue reading
It’s rare that I make a recipe more than once in a year; I am renowned for reading new ones whilst eating something I have never tried before, and yet there are probably only twenty things that I repeat. Which means that half of the things I read, Post-it enthusiastically or turn the corners down on, are failures, either of my technique or in the simplicity/deliciousness of the dish. So the fact that I made this back in April and then, as soon as it turned cold again, started to hunt around for the recipe in my magazine pile, suggests that this is a bit of keeper. Continue reading
Cold, isn’t it? I turned the heating on for the first time this week and I didn’t once feel guilty about how early in September it was. And, when the light dips along with the mercury, my thoughts turn to long, slow-cooked things. Like stew. Not a good word that, stew. It makes me think of school, and of stringy, gristly bits of meat in a thin sauce with lumpy and oversalted mash. Give me a spam fritter any day.