Swedish Cheese Tart Recipe

I adore a good cheese tart. Whether you call it a tart, quiche or flan, I’m a fan, and couldn’t to try Trine Hahnemann’s Swedish Cheese Tart recipe from her book The Scandinavian Cookbook. Read our full review of The Scandinavian Cookbook, here. Hahnemann recommends serving the tart warm with a crisp green salad and slices ... Read more »

Guest Post: Mango, Date & Chilli Chutney by Gareth Groves

Gareth Groves is an ex-Chef turned wine merchant who is now Communications Manager at Bibendum. His best man once described him as a man who uses breakfast as an opportunity to think about lunch. Part of his job is to manage social media for Bibendum, so he spends a bit of time on twitter, where ... Read more »

Meatballs With Vodka

This recipe for meatballs with vodka sauce is taken from Jane Lawson’s Snowflakes and Schnapps, a Scandinavian-influenced cookery book. Find out more about the book in my review of Snowflakes and Schnapps. With little to nothing by way of recipe introductions, it’s harder to choose what to make. Perhaps it’s for this reason that I went ... Read more »

Kavey’s “That’s Not Proper Indian Is It?” Sausage Curry

This easy sausage curry is a one-pot, easy-peasy, inauthentic-but-tasty recipe is I created during my student days. Throughout that day, I dreamed happily of the dinner I planned to make that evening, secure in the knowledge that I’d already done the shopping the day before and everything I needed was waiting for me in the shared ... Read more »

Choux Buns With Coffee Custard Filling

Indulgence Coffee is a book about nostalgia. Published in April, it’s part of a series by Murdoch Books which aims to celebrate vintage style and “a bygone era when dressing up, serving tea in fine china and writing personal thank you notes afterwards were regarded as simply good manners.” In that, it succeeds, full of ... Read more »

Wild Garlic Part 1: A Leafy Stuffing

Wild garlic is enjoying a surge in popularity this year, or so it seems to me. I first had it only last year, at Konstam and absolutely loved the pervasive garlic flavour in the wilted leaves. At around the same time a porkchop-blagging blogger quickly became London’s best-known source. A few months later, it entered ... Read more »

Beautiful Buttery, Brioche

Oh brioche, how I love thee! I love thine fine golden colour and amber crust. I love thine rich buttery flavour. I love thine soft, yielding fibrous texture. I love thee! I yearn to eat thee! Pete’s been promising to make me brioche for ages. Why does Pete have to make it, you might ask, ... Read more »