Category: Pure unadulterated banter

Imagine you needed to bring to your table, a taste of the spring what would you favour, to give you that flavour? A lemony pasta dish thing? * My boyfriend said loudly “hear hear, now, that is a cracking idea” I listed the items I’d buy to delight ’em and he nodded, saying “don’t forget … Continue reading Seafood Pasta But Make It 11 Limericks

It's hot cross bun weekend, because how better than to remember the horrific biblical practice of crucifixion than by painting a flour-paste cross onto some sweet enriched bread, quietly sniggering at the Easter Bunny's lack of klout compared with Santa, and cramming mini eggs into your face as fast as they'll fit. Well, these HXBs … Continue reading Bot Hoss Cruns – Nigella x Felicity²

Leeks are the gangly teenage boy of the onion family: they're both slightly grubby around the edges, and can be very awkward in the wrong context. The talents of both are underappreciated by many. Leeks have a milder, sweeter flavour than other alliums, so do better as a main element of a dish rather than … Continue reading 10 Ways To Fix A Leek In Your Kitchen

Yet again Freeborn, your inability to be a real adult has got the better of you. All your friends have abandoned you to go to the beach because you didn’t get out of bed before 10am. What are you going to do with yourself now, you lazy bastard? Now isn’t the time for personal attacks, … Continue reading The Cheapskate’s Guide to Farmer’s Markets

A student from the University of Edinburgh has gone "viral" for sharing a simple trick to make dinner on a budget. English Language student Fliss Freeborn, who is also the female president of the "Make Italians Angry" society (known to members as the Mama M.I.A) posted her recipe for a simple pasta dish on the … Continue reading Italians HATE her: savvy student shares pasta HACK in melanzane mayhem

It's just a bit too February for fresh raspberries. They may look enticingly ripe and ready, but don't be fooled: they're all style and no substance at this time of year. And, at roughly £13/kg, they're a great way to hemorrhage cash. At that price, you could buy two pairs of bespoke Gregg's Sausage Roll … Continue reading Year-Round Raspberry Crumble (Breakfast Edition)

Hello babies. I hope you're all doing well. My only task today was to read a sociolinguistics paper but I was bored titless before I even got to the methodology, so I've given up and have come to procrastinate on the food blog instead. My pal Judith mentioned to me the other day that I … Continue reading Things to Make vs Things to Fake

Ok, in my previous post I strayed pretty far from God's light, so we're bringing it back with a savoury pancake recipe. I had this for dinner last night, as pictured above (ignore the ice-screw in the picture - you don't need one for this recipe) and it was gorgeously rich and rather therapeutic to … Continue reading Savoury Pancakes with Leek, Bacon and Gruyere filling