For those uninitiated, this series is about the time I spent cooking on a goat farm in France. It was bonkers. This is part IV which, happily, comes after parts I, II and III. Part IV is about The Sanglier That Came to Tea, and you’ll get a courgette fritter recipe too. I think this … Continue reading The Sanglier That Came to Tea (Plus Courgette Fritters)
The plums. It was the the plums that convinced me to stay. There were hundreds of them, pops of colour peeking out from the foliage and weighing the branches down with their beckoning plumpness. The thought of filling clean jars with hot jam danced around in my frontal lobes, replacing any feelings of panic or unease, so I went back to the barn to ask Evelyne what she usually did with them
This is the second in a series of blog posts about my time on a goat farm in France. The introduction (which explains most of the madness) can be found here. I'd read that before this one if you want to get the full picture, but this will still be entertaining for you nonetheless. "Veal?" … Continue reading The Goat Shit & Courgette Chronicles II: Veal Steaks (I know, I know)
I recently spent a week cooking lunches and dinners for a handful of workers on a goat farm in the Ardèche, an undulating, forested region in the south-east of France. I ended up here for various reasons, most of which boiled down to "I physically cannot spend another day hanging off a mountain considering my … Continue reading The Goat Shit & Courgette Chronicles: an introduction
When you sleep at airports, you bump into weirdos. Then you have a long hard look at yourself because you are, by design, one of those exact weirdos you’ve just bumped into. I’m writing this as two Turkish pre-teens run around after each other and occasionally offer me some of their Haribos, while a bloke … Continue reading Coq Au Vin in a Tin in a Van
Recently I asked my enormous Instagram following what they'd like to see next on the old blogeroo, because crowd-sourcing ideas is an efficient way of not subjecting readers to yet another fruitcake recipe. I had a lot of fun replies, including 'should I buy a rice cooker' (answer: if you eat a lot of rice, … Continue reading DRIED MIXED HERBS ARE A WASTE OF THYME (HERE’S WHY)
Would you like an easy recipe for chocolate mousse that only involves three ingredients? Of course you sodding would. Obviously.
Mi comida es tu comida, as the hungry polyglot once said. This is a very serious blog post because I am a very serious writer. Serious writers like me use proverbs which preface their every piece. Serious writers talk in profound, cerebral tones, which are designed to make the reader - and writer, in part … Continue reading Authentic Fusion Food: Haggis, Neeps & Tatties Shepherd’s Pie
It's literally just the recipe. That's it. Nothing more, nothing less.
It plonks itself down on the plate in front of me, freed from the confines of the tin in which it was so effortlessly baked. It’s still warm. Then it says something. “I’m undefinable, baby.” I should be taken aback at a traybake being able to speak of its own accord, but what it states … Continue reading Raspberry-Flapjack-Crumble-Bars: An Interview
Student Cuisine for the Gloomy Teen 