Just a quickie today, because, let’s face it, we’ve all got chocolate eating and Baileys guzzling to do. Here’s a simple gratin that makes the most of parsnips, pairing them with Comté, a nutty cheese that compliments their sweetness excellently. Read More
“I’m sad that you’ve already blogged the recipe for that stew, that means you can’t write a post about cooking it for us.”
“That’s what you’d like? You’d want me to write about cooking for you pack of weirdos?”
Because that’s the thing about food – it’s 90% about the people. This recipe was about the people the first time round, and now, as a dish that’s on semi-regular rotation, it’s got it’s own whole history, with in-jokes, knowing which people to leave the olives out for, and a couple of tweaks.
The history has informed the recipe itself, not just with the olives, but also in that I have to admit that despite Delia’s original assertions, if your buddies are anything like mine, this recipe does not serve six. More than that, I can now say that I no longer have cans of Stella sitting around to put in food, but have instead upgraded to white wine.
Proud growth moment, guys. Read More
I might call this “Surprise Victory Cake”, instead of its actual descriptive name, because I did not expect this to work, and my god, it did. It really did.
I just about half-followed a recipe: made the topping up as I went along; tasted and guessed at the spice quantities; set to work bringing it all together with bowls strewn around the kitchen. The mixing stage was nerve-wracking, and for a split second, I wondered if it was a a waste of time and ingredients.
But then I put it in the oven and the kitchen filled with the smell of autumn. Cut into it and found it had the perfect level of springiness, just the right amount of cinnamon and nutmeg flavour.
It turned out to be a cake that you take into the office and ten minutes later start getting “Oh yes 10/10” messages. A cake that might make your flatmate mutter, “Marry me,” as they take a bite. Maybe a couple of “I feel all warm and cosy inside”s. Read More
Can we be super honest? I’m a lazy cook. When it’s not bashing out a batch at the weekend, cooking means evening meals, and that window of time between work and bed is one that I cherish. It’s for reading, or baths, or mindlessly scrolling through Instagram. It’s not the time to create a masterpiece in the kitchen.
But there’s room for not-quite-recipes: the food you can prepare with one knife and one pan, making the most of seasonal veg at its simplest. This is one such throw-these-things-together plan, which allows you to prep tomorrow’s high-protein breakfast frittata(ish) while you eat dinner.
Go forth and exercise that scrolling thumb. Read More
Today, we’re nearly halfway through the Idiot Challenge for Idiot People. Set and voted upon by a group of university friends, the challenge forces us (the idiots) to work out in some way every day for the month of April. It’s less stupid, now, than it otherwise might have been – we’ve negotiated “lighter” exercise, like yoga, in, in an effort to give our bodies a little rest. Two weeks in, and a few people have dropped days, but thanks to a refusal to give in, most of us are going strong, despite aches and the necessity to wake up before the sun to squeeze things in. We’re all exercising more, and better, for it – I guess it’s the way we support each other. This is what I left university with: one degree, and several stubborn, idiot friends.
And then, sticky dancefloors and counting coins in the half-dark. Bubbles up my nose and a too-strong fruit taste. Half-carrying my friend’s dad back to his house after too many “mystery strength” Somerset varieties. These are my memories of most ciders.
It was university, of course, that did that too. May we never drink cider and black again.
Quite understandably, I shy away from cider a little these days, lest I get caught out by something overly sweet and too full of bubbles; still, when given the opportunity to try the new ciders from Aspall, I leapt at it because, well, I have faith in Aspall.