I have never much been one for hype, or trends. Whether this is due to my being wilfully obscure and contrary or just lazy, I’m not sure. As a teenager, when all my contemporaries were dying their hair blonde and painting their legs orange, I looked like the lovechild of Siouxsie Soux and Kate Bush. […]
This is a beef rogan josh(ish) which is heavily adapted and amended from ‘Food of the Grand Trunk Road’ by Anirudh Arora and Hardeep Singh Kohli. The amendments were generally due to poor planning, not reading the recipe properly and my inability to get certain ingredients in the late Sunday Sainsbury’s rush (this is meant […]
This is the ultimate winter comfort food. I was not, and am not a huge traditional shepherds pie fan, I’m not a big fan of anything mince based unless shaped and fried into oblivion. But leek, tarragon and creme fraiche are three of my go-to ingredients (you put them in more or less anything and […]
The key to perfect mashed potato is lots and lots of butter. This is why mash tastes so much better in restaurants. Just try not to think about it too much, it is worth it. Apparently a lot of chefs claim it is a bad idea to mash potatoes using a hand held blender,that it […]
This is slightly adapted from the second Leon cookbook. Their recipe was for chicken with 100 cloves of garlic, and frankly, that just seemed a little excessive to me. This is a beautifully easy dish to pull off, it only involves around 10 minutes of active work. The garlic flavour is mild and sweet, don’t […]
deliciousness deserves to be documented
Little treasures discovered while exploring the back roads of life
A fabled land of farmers, farm shares, fancy (and not so fancy) restaurants, family meals, food projects and more.
"While her ingredients may come from the value range, that doesn't mean her food can't be haute cuisine" - The Independent. "Compelling, if sobering reading" - Lisa Markwell. "Far more than a food blog" - Fiona Beckett. "Sassy, political, and cooking amazing food on £10 a week" - Xanthe Clay. "Jack Monroe is a fresh new voice for our times" - Penguin. "Inspiring people to enjoy, explore, and experiment with food" - Fortnum and Mason.
I have a sweet tooth and I'm not afraid to use it
fitting real food into real life
food and travel; cookery book reviews; restaurant reviews and recipes
n. frugality; the quality of being economical with money or food.
A compilation of current reporting and archived published work of journalist Nate Thayer
Ramblings on local food and food culture.
Passionate about all things food
.......and smothered in yum!
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because life is too short to be eating bad food
A great many things can be resolved with kindness, even more with laughter, but there are some things that just require cake.
