Hi. I’ve made a few new recipe categories for this site: No wheat flour – Not necessarily gluten-free, as for this recipe. Sweet baking recipes that require wheat flour for structure. No yeast – Baking recipes that don’t require any yeast, which is most of them. No egg – I focused on baking recipes that … Continue reading
Round little cookies that are comfortingly spiced and very easy to eat. As a bonus, they’re very quick and easy to put together! I had some chickpea flour from making MiMi Aye’s Burmese tofu–absolutely delicious and so easy, please get her book and try it–so I went from one cookbook to another as I returned … Continue reading
Another wonderful preserve from Beatrice Ojakangas, this time a sweet, simple rose gold jam, one of my favourites. Perfect for brightening up the cold months. ‘You’ll love the aroma of this jam cooking,’ Ojakangas writes. Yes. Sour pink rhubarb, sunny pineapple and deep, rich vanilla come together in an unexpectedly lovely way: it’s truly lovely, so syrupy and … Continue reading
A soft, beautiful pink-red jam where the fragrance of raspberry and lychee is underscored by a little rose. This was inspired by a collaboration between Pierre Herme and la fée des confitures, the incomparable Christine Ferber. Her confiture Ispahan is a two-layer jam with lychee, raspberry, and rose. As far as I know, this item is only available for … Continue reading
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
From the archives: a fragrant salty-sweet rice pudding I remember my Pearents making. They didn’t much go in for sweets, preferring fresh fruit or my attempts at baking, but they’d sometimes make huge batches of this, scooping it out from a pot in the fridge and reheating perfectly in the microwave. It’s easy, comforting, and you can control exactly how … Continue reading
I only really enjoy soya milk when it’s absolutely fresh. A fond memory of mine is one of our family trips to the West End, which seems terribly cosmopolitan when you’ve spent most of your life in Croydonian Zone 5. It felt an absolute treat for my younger self to eat out in Chinatown, where … Continue reading
This started life as the earthy, tahini-rich lentil and chickpea salad on Smitten Kitchen (which I’d recommend, of course), but I wanted something different the next time round, something more pungent to go with the lovely nutty flavours and textures of the pulses and still with the bite of raw onion and herbs. I decided … 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
Ah, yes, this dish, the dessert you’ve probably ordered in Thai restaurants and then wept over the plate in delight, your tears seasoning the final mouthful. It looks so very simple there in front of you, that sticky rice bound with salty-sweet coconut milk, the slices of perfectly ripe mango, that you are tempted to … Continue reading
The Furious Pear Pie 
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