If you’re bored of making marmalade but still want to feel the terror of foaming pans and to fuss over whether your concoction will set, try making Seville orange marshmallows. I suppose the more balanced among you are wondering why on earth someone would enjoy that sort of mildly stressful situation–why not do the usual … Continue reading
My favourite salted caramel sauce, made with a goodly amount of golden syrup, and my second-favourite hot chocolate, the sort actually made from scratch. I’ll be straight with you: my favourite hot chocolate is a powder mix and I make it in a microwave. I sincerely love it, not just the associated nostalgia. Now, I … Continue reading
Sometimes I like my soups like this, rich, thick and velvety. This recipe was conceived and written during a bout of sleeplessness. Unlike me, Mr. Pear is consistently excellent at sleeping – barely 2 minutes and zonk. It’s comical. While he sleeps I try to exhaust myself in the quietest way possible, but the inside of my head itches … Continue reading
This is the bread you eat in dreams. Soft, sweet, easy to make. It goes by several names: Hong Kong pai bao, Hokkaido milk toast or milk loaf, sweet Asian bread. It’s a staple in pretty much all kinds of Asian bakeries. I don’t know about you, but while bought milk loaf is very … Continue reading
The other day I found something quite droll: a recipe for what BBC Good Food calls Thai chicken skewers. Please. My people would never, ever allow chicken to become so pale and dry. If the chicken is pale, it’s probably steamed or poached to firm juiciness, as in Hainanese chicken rice. It is also often battered, … Continue reading
The Furious Pear Pie 
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