LATEST ARTICLES

Shopping Beyond the Barcode

When I go into a supermarket I find myself in a mild state of panic. Even with a list to anchor me I wander anxiously from aisle to aisle, failing to find exactly what...

Steak Tartare

Raw foodies, Paleo dieters, Francophiles and gourmets, rejoice! Here is a dish that unites you all. Yes, it is that classic of French bistros and retro dinner parties: steak tartare. I love steak tartare because...

Home-made Ricotta

I have so much glorious rich and creamy milk in the house, thanks to the Raw Milk Round delivery that came a few days ago (ok, I excitedly over ordered but even I couldn’t make...

Mood Food

Mood Food Poor Sophie Dahl, I read in the paper her television cookery series is to be axed after only one season. It was a little contrived and self-conscious, no doubt about it, and if...

My Local Weekly Shop

My Local Weekly Shop   There are days when I wonder why I am fighting such a lonely campaign to persuade people to eat local, cook from scratch and stop buying processed foods. I took a...

Beetroot and Goats’ Curds

  I like cheese. It is probably blindingly obvious to anyone who has read more than one post on this blog that I am somewhat obsessed by cheese. So here I am happily writing about...

Pot-roast Wild Rabbit with Lemon and Black Olives

  Wild game, lemons and olives all speak the flavours of the hills, particularly when you add woody herbs like thyme or marjoram; just the kind of cooking that feels right this time of year....

Vitello Tonnato

Most cooks have in their repertoire a dish they rarely cook because it is a little too special, a little too time-consuming, demands expensive or just many individual ingredients. But sometimes this dish suddenly...

Voices in Food, Old and New

Today I walked into Neals Yard Dairy and straight into Harold McGee, author of the seminal book on kitchen science McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture ....