Recipes (my own and from reviewed recipe books), reviews of cookery books and cookery classes, food and kitchen equipment product reviews – if it’s about cooking or eating at home, it’s here!

Gluten-Free Fruit Scones

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GF Fruit Scones

A recipe recommended by Nigella herself, this is a reliable recipe for delicious gluten-free fruit scones from How to Bake Anything Gluten Free by Becky Excell. Best eaten on the day of baking, these are excellent served with butter or cream and a heap of jam. They also freeze well. Read our full review of ... Read more »

How to Bake Anything Gluten Free by Becky Excell

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How to Bake Anything Gluten Free by Becky Excell

The publication of How to Bake Anything Gluten Free by Becky Excell follows the phenomenal success of her debut How to Make Anything Gluten Free (previously reviewed here), which prompted Nigella Lawson to endorse Becky as “the Queen of gluten-free baking” (I can only imagine the resulting paroxysms of joy in the Excell household). Becky’s ... Read more »

Onion, Chilli & Mint Marmalade (Muraba-e-Murch-e-Surkh wa Piaz)

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Onion, chilli and mint marmalade

This Onion, Chilli and Mint Marmalade features a hefty kick of chilli that adds extra punch to its rich sweet and savoury flavours. The recipe is from Sally Butcher’s Veggiestan cookbook, now republished as a new edition for its 10th anniversary. It pairs equally well with soft and salty cheeses such as feta or goats cheese, ... Read more »

Herby Rice with Saffron Vegetables (Sabzi Pulao)

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Herby rice with saffron vegetables

This herb-laden, golde -baked rice dish hails from Persia and comes to us via Peckham thanks to Sally Butcher’s Veggiestan cookbook , now republished in a special 10th anniversary edition. The crisp, saffron-tinted surface of the rice, known as tahdik, is enormously prized by Persians and definitely the star of the show. The generous volumes ... Read more »

Veggiestan by Sally Butcher

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Veggiestan by Sally Butcher

This 10 year anniversary green and gold clad edition of Veggiestan by Sally Butcher comes at an opportune time: vegan and vegetarian cookbooks almost outnumber the omnivore cookbooks publishers are currently offering, as climate consciousness encourages us all to reduce our meat intake and increase the production quality (and hence cost) of the meat we ... Read more »

Fully Loaded Spicy Xi’an Cold Tofu

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Fully loaded spicy Xi'an cold tofu

Cold tofu is the perfect base for this refreshing, light and full-flavour dish hailing originally from the capital city of Shaanxi Province in China. With no cooking necessary it’s very quick to assemble and, as they are long-life, you can keep the ingredients ready in your store cupboard. Serve for a light, summery lunch for ... Read more »