Imagine for a moment that it’s a Thursday. You set your alarm clock for 3.55am, wake the others at 4am, get into the car at 4.10am, and collect a friend at 4.15am. Continue reading
A flat fish, pan-fried in brown butter, with a squeeze of lemon, capers and shallots, cannot be bettered. This is a way of cooking – an inspiration – rather than a stringent recipe.
A discourse on pastry, learnings about baking powder, and another week-another challenge for #shortandtweet Continue reading
I like to imagine that in life he was called Humphrey. We only have half a Humphrey, so I’ve named him Humph. I look forward to getting to know him better. Continue reading
I last saw tongue on a plate at a hotel by the seaside in 1987. Following the starter of a single maraschino cherry atop a slice of gala melon, the tongue was served grey, dulled, and with a full complement of taste buds intact on the upper surface. I didn’t try it. Continue reading
Note, this post is probably only of interest to those involved in #shortandtweet on twitter
For the last 14 days, I have been sourcing flours, mixing, kneading, baking – and most importantly – eating, all thanks to Dan Lepard’s wonderful book The Handmade Loaf. Never before have I enjoyed bread so much. However, that is another story… Continue reading
Last Sunday a Michelin starred London chef posted a photo of his breakfast on twitter: a plain one-egg omelette, half a slice of dry toast, and a dollop of tomato ketchup on the side. Of course, responses to the tweet included photos of larger breakfasts had by others, but there was not one word of outrage or even surprise. Continue reading