This is wonderfully ugly. Garlicky, herby, glossy with oil. I don’t think beauty should be always required of food because beauty is not a reliable indicator of flavour. I am all for appreciating the simplicity of fresh, whole vegetables, but if we take that too far then everything would be eaten raw and unseasoned, a still life, not … Continue reading
Lately I’ve been really appreciating Pharrell Williams. Yeah, me and the rest of the internet. But I have to say that while his recent work with Daft Punk is good, that’s because it’s pretty much like the rest of Daft Punk’s work, and it isn’t rapturous. His four tracks for the ‘Despicable Me 2’ soundtrack, … Continue reading
This–spaghetti with garlic, olive oil and chilli–is one of the very simplest, quickest things to make and certainly quite good to eat. I sometimes lose my sense of perspective and start thinking that I should only put special fancy frilly pretty food on my blog in order to seem impressive. But then, who would I … Continue reading
I spent most of an evening this weekend making this duck pasta. There are many dishes for duck ragù and while I can’t promise that this is ultimate version of the dish, what I did end up making was very satisfying. The amount of fresh thyme and orange might seem a bit much, but you … Continue reading
The British love of spaghetti bolognese – spag bol to many – is in specific terms a mystery to me, but I can understand the general appeal of long pasta and rich sauce. It is definitely the thing to eat when it’s cold outside, as it is right now in my corner of the world. … Continue reading
Is it just me, or does British autumn cuisine not include pumpkin with quite so much enthusiasm as in the U.S.? It seems that, come autumn, there’s a deluge of pumpkin everything on the U.S. food blogosphere: pumpkin butter, pumpkin pie, pumpkin lattes. It seems to be a crucial part of the cultural image of … Continue reading
Yes, yes, everyone and their grandma has blogged about this, but I remain undeterred. I usually enjoy pasta sauces with deep, layered flavours where you brown lots of things in your cast-iron cauldron and let it simmer for hundreds of years. Then you rise from your enchanted sleep, boil some pasta, and consume the dish … Continue reading
The Furious Pear Pie 
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