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!
Katto Knives was founded by best friends Josh and Thomas in 2018. After a mental breakdown, Josh turned to cooking to distract his mind, help him with his recovery and support his well being. That hobby lead to a quest for the best equipment, including knives, and eventually formed the basis of the business. Josh
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I’m so excited to tell you about our wonderful day attending Marcus Bawdon’s Country Wood Smoke UK BBQ School! Located in the grounds of Fordmore farm, farm shop and cafe in Devon, classes are held in a custom-built BBQ shed; the sides are open to allow for proper ventilation but a clear roof covering ensures
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A wok is one of the most useful pieces of cookware to have in your kitchen. Not only is it versatile and perfect for stir-frying, but it can also be used for deep-frying, poaching, and steaming. If you want to make sure your wok lasts for years to come, you need to know how to
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If you love a bit of chilli heat on the side, this delicious Tibetan Sepen recipe is for you! From the Taste Tibet cookbook by Julie Kleeman and Yeshi Jampa, this condiment combines the fiery heat of hot chilli flakes with the tingling numbing sensation and flavour of Sichuan peppercorns, the latter an especially loved
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You might think that a recipe featuring home-made noodles would be fiddly but the noodles in this delicious vegetable soup are really straightforward and easy to make. They are served in a nourishing soup of vegetables and broth flavoured with Sichuan peppercorns, garlic, soy sauce and Chinkiang black vinegar. Serve with sepen (hot chilli dip)
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This recipe for Tibetan Rice, from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa, is a speciality of Yeshi’s older father, a dish he makes for lunch every Tibetan New Year. Unlike barley – which grows well in the high mountain climate of the Tibetan plateau – rice must be
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This Tibetan Meatball Soup is a simple dish made from a short list of ingredients that come together to create a delicious, nourishing and wonderfully comforting dish. The recipe is from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa and is typical of the traditional meals shared throughout the cookbook.
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When my copy of Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa arrived, I read the whole book from cover to cover that same day! Not just the introduction sections but every chapter and recipe introduction too. Written in Julie’s voice with recipes by Yeshi, the book relates the personal
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I’m a sucker for biscuits made with dark molasses, like these Pevarini – white pepper biscuits hailing from Venice. White pepper is combined with cinnamon and molasses to create a warm and mellow flavour. This recipe is from Cinnamon and Salt: Cicchetti in Venice: Small Bites From the Lagoon City by Emiko Davies. Read our full
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As a lover of liver when it’s cooked just right, I adore it in the Venetian style. Rich, meaty liver and sweet, caramelised onions marry with white wine vinegar to create a wonderfully balanced dish. This is traditionally made with veal (calve’s) liver but we’ve also made the dish using lamb’s liver with great success.
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