Tom Kha and Harry
I bought a bird feeder from the hardware superstore the other day. Along with a new huge barbecue and quite a few other things you’re allowed…
Clams, potatoes and green sauce
Simplicity is beauty. I’ve had more pleasure from a ripe and juicy nectarine than I have from a complicated fondant. According to William Morris, things should either…
Ooh, Saucy fish Pie
Every time someone suggests fish pie to me, or says that’s what we’re having to eat, I die a little inside. And it’s not that there’s…
Cod willing
Clearly there is absolutely no need to salt and preserve fish here in South East London in 2017. There is also no need in many of…
Sea bass, celeriac rémoulade
Two weeks into September and I think we are just about surfacing from the shock of returning to real life after a leisurely August with the…
Scallop risotto with seaweed stock and pickled fennel
It’s hard to go wrong with food if you add an indecent amount of cheese and butter to it. Even cheese and butter are improved by…
Rice to the occasion
“I quite like them” said Noah after he’d eaten half an arancini and left the rest on the kitchen bench, wandering off to then hole…
Prawn to be wild (garlic)
I’m a busy man, I don’t have time to separate my free-range, organic araucana eggs for homemade mayonnaise. In the cut and thrust world I live…
Take the bisque, cuit
They say it’s what’s on the inside that counts. I’m not so sure with lobster, although that is usually the kind of thing you say to…
Don’t be so shellfish
I found a lobster in the freezer yesterday. Cooked and frozen solid. I’d forgotten about it, languishing there like an extra in Quincy. I gave…
