A good friend of mine loves food puns. She doesn't even like normal puns that much. Just food puns. And I realised, while I was making this dish, that it happens to contain two ingredients that frequently feature in her puns. Puns that I've heard numerous times. I'll hear her familiar voice in my ear whenever I'm slicing a mushroom “ain't mushroom for more of them is there” followed by “I'm know I'm hilarious, you don't have to tell me, I'm just such a fun guy”. I'll receive a text later about how the elderly Italian chef 'pastaway'. *Groan*. [...]
A few years ago, while learning how to cook at university, I realised that to make many curries you follow more or less the same sequence of steps. Once memorised, that sequence became super helpful to me. I was able to quickly and efficiently produce a healthy, filling curry without a recipe or too much thought. So in today's post I'm going to show you this sequence in the form of a flowchart [...]
Originally I made this nut butter for a friend's birthday without a recipe write-up in mind. I normally have a pipeline of recipes queued up for testing, photographing and posting - however, your response to it on instagram, lovely readers, warranted not only a write-up but also a free pass to skip the queue! [...]
One of the first dishes I made when I cut out meat from my diet was this braised mushroom ragu by Jules from The Stone Soup. Her sciencey approach appealed to me, and I was drawn in by the idea of a really slow-cooked meal that emulated cooking meat.
Today's recipe is my version of the above dish. Although I adored Jules' recipe - rich, concentrated, intense - I did feel there was room for improvement: both flavour-wise and for practicality [...]
As you may have seen from my instagram, I'm in the middle of testing a few recipes, like this mushroom ragu (!), so for today's post I'm going to share my top 4 kitchen tips. Some may sound a little silly and straightforward, but sometimes I can get in a sort of routine or rut when I cook and these tips I've heard or read have proved to be great time-savers.
Let's start with breakfast [...]
Originally I made this nut butter for a friend's birthday without a recipe write-up in mind. I normally have a pipeline of recipes queued up for testing, photographing and posting - however, your response to it on instagram, lovely readers, warranted not only a write-up but also a free pass to skip the queue! [...]
I suppose I made these weird looking things for a couple of reasons. The obvious one is the convenient hollow left after removing the stone that's just waiting to be filled with something like hummus, salsa or balsamic vinegar. The other, though, was thinking of stuffed jacket potatoes, pineapple curry boats, or even the famous Alain Passard Egg, where the insides are removed, mashed with other nice things, and replaced [...]
I can only apologise - for the wait. Months ago, I promised in my non-vegan buttermilk rusks recipe that I was going to veganise it very soon. Alas, it has not been 'very soon'. We ALWAYS have a tin of these delicious snacks in my house but I seem to have forgotten to share them with you because I’ve been distracted by constantly looking to post the freshest, most exciting idea I've got going.
But they're finally here!
Let me preface this post by saying, obviously, I did not create the original recipe for hummus. But I have tried many hummus recipes, and always found myself customising the recipe to suit my (needy?) tastebuds.
Most supermarket hummus pots have masses of oil added, and often cheap oil at that, to reduce the cost and increase its shelf-life. There has actually been media coverage recently of savoury dips being 'salt and fat traps' [...]
