where food comas are worth it
Don’t let spring slip through your fingers. Now is a good time to preserve some of spring’s pink bounty – rhubarb. It couldn’t be simpler than this sweet and tangy rhubarb and banana jam. It is official; I’ve turned off the central heating; spring …
Wild garlic is finally in season. Growing wild across many parts of the UK it has a distinctive yet delicate garlic flavour that works fantastically in pasta dishes, salads and meat accompaniments. So what are you waiting for? Get foraging! Wild garlic in German literally …
My first encounter with madeleines was in the form of a Christmas gift; a handful of chocolate chip madeleines in a little plastic bag tied shut with a golden string. They were light and delicate, at first crumbling and then melting in your mouth. …
Come December, parsnips are everywhere. It seems you can barely set foot into a supermarket without tripping over bags of the creamy white root vegetable. Parsnip gnocchi are a delicious alternative to roasted parsnip and are a creative and delicious vegetarian main course. I first …
German Christmas is all about biscuits. And it is the first December weekend where most people start to manically bake at least 3-4 different types of biscuits, which are then stored in various tins that fill up every available kitchen surface. Those unlucky enough …
When I first watched the array of ingredients wandering into the food processor in front of me I was, lets put this mildly, confused. Anchovies? Raisins? Almonds? Cherry tomatoes? How could this possibly make anything remotely tasty? Annie, our teacher at Leith’s School of Food …
This crisp yoghurt coated and fried aubergine recipe is by far my favourite way to eat my favourite vegetable. I admit, it is slightly unusual – the recipe is based on a childhood favourite of mine. First coated in yoghurt, then in flour and …
My first ever cookbook was a flimsy little thing not even 60 pages long entitled “Even more muffins” – the sequel to “Muffins” (which a part of me always regretted not owning). It is in German with the cover depicting a single blueberry muffin …
There is a tale of two tales here. Yes, one is certainly about fried chicken; and much can be said about fried chicken. The outside crips, the inside juicy and succulent. Universally loved. Often consumed at the end of a night out, when any shame …
There is a part of me that has always been a little bit scared of free from recipes. Perhaps it is the fear that whatever I am making is going to fall so short of my idea of a good recipe or because, having been …