Lebkuchen are one of my favourite festive biscuits; German Christmas-time cookies redolent with ginger and mixed spices. This recipe from Mark Diacono’s Spice: A Cook’s Companion is a delight, easy to follow and so good it needs to be enjoyed throughout the year! Read our full review of Spice: A Cook’s Companion by Mark Diacono and you ... Read more »
Having come to caraway late in life, we’re now making up for lost time by seeking out recipes that really show off this lovely spice. In his book, Spice: A Cook’s Companion Mark describes Caraway’s flavour as “a cross between cumin and thyme, with a nudge of orange peel, mint and aniseed” and we could ... Read more »
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 ... Read more »
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 »
If you love the darkly spiced and decadent flavours of Caribbean desserts, you’ll adore these Flambé Bananas from Vanessa Bolosier’s Sunshine Kitchen. Traditionally made with plantains, this very simple and easy recipe also works a treat when made with sweet bananas. Read our full review of Sunshine Kitchen and the Caribbean flavours to be found ... Read more »
I’ve long wanted to be able to make a kouign amman, a traditional sweet, cake-shaped bread developed in Brittany in 1860. The story is that when a boulangerie ran out of cake, they asked a baker to make something cake-like to meet demand; not familiar with making cake he combined layers of bread dough with ... Read more »
Japanese cheesecake is a mildly flavoured, light style of cheesecake, and this Foolproof Cheesecake recipe from Harumi’s Japanese Kitchen is straightforward and easy to follow. Our reviewer Jack recommends serving it alongside a citrussy curd to add some oomph to the soft and gently flavour of the cheesecake. Read Jack’s full review of Harumi’s Japanese Kitchen, ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]