When you think of foods that benefit from deep frying, what springs to mind? For me, the list was long… fried chicken, battered fish, proper chips, pakoras, tempura, tortilla chips, sesame prawn toasts, whitebait, crisps – not just potato but courgette, parsnip and beetroot, fried tofu, onion rings, samosas, calamari, gulab jamon, even deep fried ... Read more »
A friend gave me a copy of 52 Loaves by William Alexander as a gift recently and, to my absolute surprise, I could hardly put it down. For a few days straight, I squeezed in time to read chapter after chapter on trains and buses (and whilst waiting for trains and buses – why do ... Read more »
I’ve not really eaten gooseberries much. I’d never had one raw before, and had only rarely tasted them in desserts such as gooseberry fool. And I’d not been too enamoured with them on those occasions. Pete’s always been a fan, though. We inherited a few bushes on our allotment, though they didn’t produce any fruit ... Read more »
Of course I’d heard of a Thermomix. Beloved of chefs everywhere and of many domestic cooks too, this machine comes up in conversations with foodie friends on a regular basis. But there are often gasps of shock when the £800 price tag comes up; that’s a hell of a lot for a single appliance! So, ... Read more »
About Cobnuts The Kent Cob or cobnut is a cultivated variety of hazelnut which originated, as the name suggests, in the county of Kent. Mankind have likely eaten wild hazelnuts from the dawn of our species, an excellent source of protein foraged from the land. Hazels are found throughout the temperate band of the Northern ... Read more »
Leon’s third cookbook, Leon: Baking & Puddings, is full of sweet and baked treats, and represents a step away from what the restaurant is best known for, its savoury fast food. The design of the Leon cookery books isn’t for everyone; I’ve seen some comments from those who don’t take to the look of ... Read more »
Tamasin Day-Lewis’ Chicken Savoyarde recipe appeals to me for more than one reason. Firstly, the initial part of the process is essentially how I already poach a whole chicken, so the recipe lends itself very well to being made with leftovers. (I’m sure it would work with roast chicken leftovers too). Secondly, it features chicken, ... Read more »
I love black cherries and I love stodgy, comforting puddings, so it’s a wonder I’ve not made clafoutis before now! Clafoutis, for those of you who aren’t familiar with it, is a baked French dessert of black cherries in a thick flan-like batter. Originating in the Limousin region of France, clafoutis traditionally contains un-pitted black ... Read more »
Internet food porn has a lot to answer for. Sometimes I see a single image, and that’s it, I have to have a go at making it myself. That’s exactly what happened when I first saw a photo of bacon pancakes: rashers of streaky bacon embedded in thick, fluffy pancakes. Of course, bacon with pancakes is ... Read more »
Charles Campion‘s Banana Cake is a recipe I copied across to my blog from one of the many places I shared my food experiences before I finally realised I was “stealth-blogging” and set up Kavey Eats! It’s such a good recipe I always intended to go back and add photos the next time I made ... 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]