Winter

This classic dish of leftover potatoes and greens isn’t something I particularly encountered until I moved to work in London in my twenties. There I’d get it in the staff canteen for [...]

When you think of Scottish food, and cereals in particular there’s one thing that instantly springs to mind. Oats. The grain the nation was built on (actually barley can feel a little [...]

How often do bananas lie in the fruit bowl, quickly turning from yellow to brown spotted, to black? And automatically the mind thinks of one of two things, smoothies, or banana bread. I’ve [...]

The Christmas festivities have passed, the leftovers eaten or frozen, the new year steak pie well and truly finished. In fact the last vestige of the season is the bottle of mulled wine that you [...]

If Essentials of Classic Italian Cooking was the first cookbook that I fell in love with, the second was definitely Diana Henry’s inspiring first volume, Crazy Water Pickled Lemons. A book [...]

Anchovies are a fairly standard ingredient for adding umami, that indescribable flavour characteristic, and nowhere better than alongside the rich flavour of mutton in a fairly classic Roman [...]

Kedgeree is a dish whose etymology is surrounded by uncertainty, myth, and legend, a classic dish that’s as at home as a Sunday breakfast as it is as a midweek evening meal. Essentially a one pot [...]

The weather has definitely taken a turn for the colder this week, and winter isn’t far away. Soup weather. I generally find it impossible to have soup without bread, dipping it in while the [...]

Venison and dark spices were made for each other. The richness of the game alongside the earthy, evocative flavours of black cardamom, star anise, and mace is a work of beauty. When you throw in [...]

There are few things as exciting in life as finding flavour combinations that work. I was chatting to Ruth Harris from Harris Farm Meats at the weekend about the very subject and it was great to [...]