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
If your brain is ever too full, one way to unfill it is to lie on the floor and think about pasta. The other week, I lay on the floor for a change. As I considered the ceiling and its annoying neutrality, my brain whirred gently, like a freshly hatched helicopter. But about six minutes … Continue reading Lemon and Courgette Linguine (floor edition)
Editor's note: This will not age well and is probably a terrible idea but there you go. Enjoy. #AD You guys. You huns. You BOSSBABES. It’s time for like, the big reveal!! For the last few months, i’ve been working super hard on my range of slow cooked bovine protein products and OMG they are … Continue reading Lazy steak and ale pie but it’s in the style of an instagram beauty influencer
Student Cuisine for the Gloomy Teen 