This is another recipe that I have followed from Pierre Hermé's inspirational cookbook "Chocolate", which I have reinterpreted for a British audience. The only tweak I have made to it was in the use of edible gold as a garnish on top of the chocolat...
Read moreI went to small, all-boys prep school in Northumberland called Mowden Hall School, which still exists and is now a mixed prep school. In fact, my father went there the first year it moved to Northumberland after the Second World War. It seems so ol...
Read moreThis recipe began as one of those serendipitous events when on holiday this July in Scotland. We had one of those small kitchens that has no equipment and a very temperamental cooker, plus we had brought almost no ingredients with us. Then around a...
Read moreI am a fan of those little self-published recipe books as within them you often get real recipe gems that have been handed down from generation to generation within families. You also get a lot of rubbish, as well, but a recipe book with even only o...
Read moreI am 42 now and I have finally worked out what the phrase "life begins at forty" means. It came as a Pauline moment as I was driving home the other day. It really means that you only ever plan your life until you get to about 40 years old*, so now...
Read moreMy sister and her family came to visit at the weekend, so I was scrabbling around trying to come up with a summery pudding to create, while the rain was gushing down outside in torrents. I decided that roast chicken with all the trimmings, followed...
Read moreCooking at home differs from fancy cuisine in restaurants in that it is about compromise. While a top notch chef does not need to compromise on ingredients and quality, at home you need to juggle your precious time with what you have got available i...
Read moreI had been looking for an excuse to try a recipe that I had pulled out of The Daily Telegraph from Xanthe Clay's hunt for the Best British Recipes. It is that classic of British fusion cooking and sentimentality for bygone Imperialism (rightly or wr...
Read moreI have been intrigued by comments by Mervyn King and others about the state of the economy, as I am not sure whether they ever take into account the real situation for small companies. So I thought I would briefly blog some notes about Steenbergs at...
Read moreWith the summer fruit rolling in, Raspberry Jam is being made at A Slice of Cherry Pie, while at Cannelle et Vanille Aran is inspired by a simple bowl of frozen raspberries and bakes delicious Gluten Free Raspberry Scones and a fancy Heirloom Tomato,...
Read moreI was roundly castigated for being a political ignoramus with my first look at electoral reform, which was probably sound. However, far from being deterred, I still want to continue to try and understand the debate in spite of the heckling, and see...
Read moreThis recipe began with a blog post from David Lebovitz, who wrote that his desert island food would be Almond Cake. So with great anticipation, I tried his recipe several weeks back, but while Sophie and I loved the marzipan-almond luxury and the ol...
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