Lately, I’ve been using my blog to share some of my frustrations about various food issues, but I’m deeply aware that this is not what all 23 of you came here for - life is miserable enough as it is without me being grumpy with words. Henceforth, I shall save up any more rants I have and pour them into a rant jacuzzi which I can open up and have a good old wallow in when I need to. You’d be welcome to join me as long as you bring crisps and wear a mankini.
Before you get to the recipe, have the following passage of unhinged narrative, just for fun...
Happy Easter. British lamb isn’t in season until Autumn. Have a rant.
For those of you who don’t know me personally, let me reveal to you that I have a brother. His name is Fred, he lives in Cornwall, and although you might be able to pick us out as related if you squint (we’re both sort of blonde, noisy, relatively compact in size and have the … Continue reading One household, unalike in dignity: tales of cooking with the Freeborn siblings
I want to start this post by saying thank you so, so much to everyone who has liked, shared or commented on my various posts announcing the birth of my first book, Do Yourself a Flavour. It’s pretty nuts to be able to say that I’m an author, so please do enjoy this meme made … Continue reading On Progress: Sweet potato in coconut and chilli broth
At risk of turning into Sir Nigel Slater, I ask you of you this: is there any combination of onions, bacon, potatoes and cheese that doesn't taste good together? The best, most obvious amalgamation of the above is the outrageously rich dish of tartiflette, which contains so much cheese that it's actually illegal for lactose … Continue reading Excellent Potato, Onion, Bacon and Cheese Thing
THE "GET TO THE RECIPE" BIT: It’s always a bit of a cop-out option to start any piece of writing by talking about the words you hate, but I’m going to do it here anyway, because I am feeble in the face of linguistic convenience. So, among ‘hearty,’ ‘yummy,’ ‘flavoursome’ (or its barfsome American cousin, … Continue reading FULLY NOURISHED: Scotch Broth with chilli, lemon and kale
Oh. It's January. How has that happened? It was June last week, then I ate some turkey, and now everyone on my social media feed is making vegan beef forerib out of beetroot and cashew nuts. I decided long ago, on the grounds of an irrational hatred of the Gregorian calendar (base twelve makes me … Continue reading Curried Cauliflower Puffs and Why Christmas Isn’t Over Yet
Part I: the context It started with a message from my pal Sophie around midday: "We are bringing venison to the bothy. Would you like to help cook it?" I squealed with delight, in the same way that someone might respond to finding out that they’re going to barbados on a surprise holiday, or have … Continue reading Roadkill ramblings: venison is usually deerer than this
Hankering is a fabulous concept. It encapsulates a culinary quest; a determination to carefully hunt down and savour whatever delicious morsel might have lodged itself in your consciousness this week. Like its younger cousin, the craving, hankerings won’t go away until they’re satisfied - but that’s where the similarities end. A hankering can wait, humming … Continue reading Pineapple Downside-Up Cake: A Hankering
Student Cuisine for the Gloomy Teen 