In the first in a series of comfort food blogs we’re going straight in with one of my all time favourites, made with the humble egg. Scrambled eggs with a twist. The difference between involvement and commitment is like ham and eggs. The chicken is involved, the pig is committed. Martina Navratilova We love this quote but the truth is that an egg is one of...

What’s not to love about Christmas? The meaning alone is enough for Christians worldwide but then there are all the traditions that go with it. London wouldn’t be the same without the men and women selling piping hot roast chestnuts in small paper bags that burn holes in your pockets and warm your hands against the winter chill. And how about the smell...

We love Gorgonzola! It is a crumbly, blue, salty piece of Italian heaven made from unskimmed pasteurised cow’s milk that definitely bites back a little! It is a pretty cheese, with attractive greenish-blue marbling. Gorgonzola, Milan lays claim to being its birthplace and it has certainly been produced there for centuries. Actually, these days it is most commonly...

 I have converted candy striped beetroot for ages having seen it appear on my plate recently and I was delighted when amazing organic and biodynamic Brockmans Farm had some at our local food market in Crystal Palace a couple of weeks ago and lovely Laura bought me some as a present. So what is it about these little spherical gems?  Am I seduced by its pretty,...

We love risotto in this house, There is nothing I love better than a fabulously comforting bowl of creamy rice with saffron, garlic, wine and beautiful shellfish. Not everyone in this house is as fanatical about seafood as me. So there is compromise. Today on the hottest day of the year I have stood lovingly making risotto for family and friends for lunch. Mad? Well...

It won’t have escaped people’s notice when they come to our home that we have rather a lot of books. On closer inspection one will notice that the vast majority of them in one room are cookbooks. I’d hazard a guess at around 500+, oh and the ones piled high on my bedside table and the ones in a neat little pile on the floor next to my side of the...

Standby London it’s set to be 27oc at the weekend which means only one thing… We all like to BBQ, we Brits are famous for braving the weather and carrying on regardless, armed with brollies, makeshift roofing and the like. That’s fine on a small-scale, when it’s just one or two people, easily manageable but what about when you’ve just committed yourself...

Welcome to Meat Free Monday. I always associate tahini with making hummus. A big dollop in the blender with all the other ingredients transforms nutty chickpeas, garlic, lemon and other spices into the most delicious dip, stuffing, marinade. Here’s a bit about the origins of this rather thick gloopy paste. Tahini is a paste made from ground hulled sesame...

For Meat Free Monday today, we’ve chosen a vegetable I came across in our local ethnic store over the weekend. I had looked for courgettes which we now have a total obsession with in this house either in salads or sautéed with lemon. strangely, I couldn’t find any courgettes yesterday but what I did find was dudhi, a similar shape, although lighter in...

Salmon farming is big business especially in the US, Chile, Norway, Scotland, Canada and the Faroe Islands and there are smaller industries in Russia and Tasmania. Most salmon consumed in the United States and Europe is farmed, not wild and is not really sustainable because salmon, being carnivorous, consume more fish than are produced through the farming process. On...