Lamb, tomato and basil quiche

I make a quiche as a way of using up leftovers.  In this case I had cold...

Duck baguette

The roast duck from the day before was sliced into small pieces, as were the parsnips and...

Not for vampires

I was roasting a chicken, but didn't want to do it the usual slightly dull way: with...

Souffle at Shepherd’s

It was a starter course at Shepherd's: cheese soufflé.  When it came the waiter asked my permission...

Veal at the Carlton

I was treated to lunch there by a friend who's a member.  One of the reasons he...

Tapas at Tierra Brindisa

Two of us looked in on a great tapas bar and restaurant in London's Broadwick Street. It's...

Cumberland sausages protected

Cumberland sausage has been successful in its bid to be made only in Cumbria.  It now ranks...

Hot diggity dawg

Weekend at my parents' place Originally uploaded by dynamist. So the other culinary highlight of spending the weekend with...

The Singleton Diet

This blog came about after my spell as a guest editor on the Singleton Diet blog. Alex...

Yming in Soho

It says it is the oldest Chinese restaurant in Soho, and serves food in the style of...

Bring us some figgy pudding

Would it work? I had some fresh figs, and the idea came to make a fig...

Sweet potato and goats cheese rosti

Originally, it was a recipe from Waitrose, but here it's a healthier bastardised version. I grated a...
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