This recipe is adapted from Claus Meyer’s ‘Almanak‘ an incredibly beautiful and varied Danish cookbook that makes me wish I actually could understand Danish. Claus Meyer is one of the founders of the New Nordic Cuisine concept who, along with Rene Redzepi, set up Noma. Meyer is a household name in Denmark, and his cookbooks […]
Ratatouille is a slightly retro Provencal classic that I mainly remember from my childhood (I have not seen it turning up on any menus recently). It was one of the few dishes that my vegetable hating childhood self could be persuaded to eat. Whether this was because I liked the taste, or I liked the […]
This recipe is completely shamelessly copied from the Konobo Menego on Hvar in Croatia, after I overheard a waiter describe it to a fellow diner. Our meal there was probably the highlight of the trip to Hvar, along with being told by two separate people that my choice of drink was not suitable for a […]
I’m never entirely sure on why making confectionary you can buy is so appealing, but there is something to it. It is not quite on the level of being able to make your own chorizo, or dismember a cow in terms of skills, but it is reassuring to know you are at least as useful […]
Foraging seems to have come into the culinary mainstream these days, but living in Central London I have had little scope to engage in one of the few positive developments of the recession zeitgeist. Wild garlic is the one exception to this, due to it being more or less a weed that tends to take […]
This is just a simple, incredibly rich and moist chocolate cake from Ottolenghi: The Cookbook . It is very easy to make, and it is big on impact ( a little goes a long way). It is also coeliac friendly, as it is completely gluten free. The trick is in the two layers of the […]
This is a combination of the recipe for Zetter Townhouse rum and raisin syrup for a hot toddy and Rick Stein’s Pedro Ximenez and raisin ice cream. I made the syrup during the London snow a few weeks ago, after trying it at the Zetter, smug in the knowledge that I was prepared for alcoholic […]
This is another recipe from my beloved Morito/Moro. It is an adaptation of a recipe from the Casa Moro cookbook, which Morito have adapted and modified, and I have attempted to recreate. I am trying to take as much advantage of Morito being my local as possible before the dinginess of an affordable flat […]
This is quite an old school recipe (17th Century according to Wikipedia) but a very multipurpose one. I have spent most of my life hating mushrooms as the things people keep adding unnecessarily to other food I like (risotto, steak, pasta) but have suddenly become converted and addicted to them. This has been happening a […]
I would love to say that this dish is inspired by a dish I had during one of my trips to Denmark and then reference this back to Noma as per the statutory requirements of food writing in the UK in 2011 but sadly I can’t. I have never actually eaten beetroot in Denmark, or […]
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I have a sweet tooth and I'm not afraid to use it
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