Food, culture and my recipe archive
Two weeks ago, Guardian Witness asked for people to submit recipes on the theme of ‘poached’, with the best entries to be published in the Saturday edition of the newspaper’s ‘Cook’ food supplement. I looked at my nearly-brand-new blog, knowing that my third recipe featured a poached egg, and, somewhat scared, submitted the recipe. I was completely shocked when a few days later, I got an e-mail informing me that they were posting my recipe …
Firstly, I’d like to offer my apologies for the lack of recent posts. My absence was due to a lovely, yet short, holiday in Sussex, where we stayed in an absolutely delightful shepherd’s hut at Hawthbush Farm, an organic working farm with added ‘glamping’. We stayed in a little hut made for two named ‘Aggie’, who was tucked away in her own peaceful and secluded field. She came fitted with a wood burning stove and …
I wasn’t going to make anything for the blog this weekend. I was feeling down and struggling to find the motivation to make anything, let alone think up, research and write a recipe, then test it for all you lovely blog reading people out there. But then I remembered that I had stocked up on spelt flour a few weeks ago, direct from Shipton Mill, because white spelt flour (also known as ‘refined’ spelt flour) …
This recipe is thanks to a crate of fresh home-grown vegetables that my folks bestowed upon me on Friday. Having worked our way through tomatoes, runner beans, sweetcorn and cucumber yesterday, I reached the red cabbage bag and wondered what to do. Looking for some inspiration online I was bogged down with the festive spiced red cabbage recipes which the internet is awash with, but they didn’t feel right for a warm summer’s day lunch. …
I love making things that take a long time. Although, let me qualify that – I’m less keen on fiddly or awkward processes, as they send my blood pressure due North. What I like is the gradual process of change and development that occurs over long periods. Because long, slow cooking processes normally mean that you’re allowing rich, strong flavours to develop. I’m also a big fan of basic ingredients, the things that we buy off …
Hello, and welcome to my blog. This is my first post, so you will have to bear with me whilst I build up some posts. I hope to fill this blog with a wide range of posts around a central theme of food; such as recipes, techniques, courses, shops, experiences plus other information about blogging and my experiences as I learn. You can find more information about me on the ‘about’ page, you should find the link just …