23 May 2024
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Why is chicken such a popular meat? I think there are a range of possibilities, from relative ease of rearing to low cost to the consumer compared to most other meat options. However, a good part of it must also … Continue reading
18 September 2021
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It wouldn’t be quite true to say that I spent all day in the kitchen but certainly the afternoon was kitchen focused. We’d invited friends round for dinner and there was also a big harvest of tomatoes that we needed … Continue reading
11 April 2021
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Today’s dinner was a British classic, toad in the hole: No toads are harmed in the making of this dish which, at it’s most basic, is simply sausage baked in a batter. As you can see from the photo above, … Continue reading
28 August 2020
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This colourful composition is the chutney I cooked up yesterday – curried apple, peach and walnut. By the time it was done, a couple of hours later, it was a lot browner but the early taste test suggests it will … Continue reading
19 January 2020
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The weekend’s meals. On Friday, I bought a cheap bit of lamb breast only to discover that all the recipes I could track down called for slow cooking so I made some fresh chips to go with frozen, breaded fish … Continue reading
27 December 2019
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I’ve had a couple of Christmas meals this year – including on Christmas Day – but it wasn’t until today that I got to cook one, for a slightly belated family gathering. Turkey breast roll and most of the trimmings. … Continue reading
18 December 2019
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I know I’ve been blogging for a while; when I looked back for prior art on writing about this recipe, I realised my pollo alla cacciatora post was from early 2007! I haven’t cooked it so much recently but I’ve … Continue reading
21 September 2019
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Most of today has been spent in the kitchen – bottling beer, making pastry and cooking up a couple of meals. The one thing I didn’t get round to doing was sitting down to a proper dinner (time ran out … Continue reading
17 August 2018
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I wonder who else I know who will be at Soul Survivor B? I need to get an early night so I can finishing packing tomorrow morning. That includes loading the car. This year, I’m head chef for the St … Continue reading
2 October 2015
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Tonight’s dinner revisited the sous vide burgers I made for our summer BBQ. We didn’t finish these ones over hot coals, although the weather would have been okay if we had wanted to. Instead, I used a hot pan to … Continue reading