Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with …
There are countless recipes out there for Thai red curry paste, some traditional and some more elaborate. This is my version, made to be vegan using the vegan Thai fish sauce, which I have used in a few other Southeast Asian dishes. My vegan Thai red curry paste uses it as an essential ingredient. If …
The simple purchase of a waffle iron has ensured that my Sundays will never be the same again. Ok, perhaps this is an exaggeration. I’m not spending every Sunday making waffles, but I am now doing it quite often and with great enthusiasm. My son, previously used to the packet variety, is also greeting this …
One of my first full time jobs was in Dunkin Donuts, back in 1994. I was nineteen years old and had just moved to London. Kurt Cobain had recently committed suicide and John Smith was coming to the end of his Labour party leadership as a result of a fatal heart attack. This wasn’t my …
Noodles and black bean sauce has always been one of my favourite Chinese dishes. I used to eat it on Shaftsbury Avenue when I was in my early twenties, in those Chinese restaurants that were permanently busy and where they would cram you in at tables next to complete strangers to eat your food (It …
Fried Tofu with Rice Noodles and Black Bean Sauce Read More »
Vegetable fritters are an ingeniously tasty way of getting vegetables in you. They’re basically a pancake batter that’s crammed with whichever vegetables you happen to have lying around. I’ve chosen courgettes and spring onions because of their fresh taste and the fact that courgettes grate really well (though you do have to squeeze the moisture …
With an endless variety of chilli sauces on the market, it’s understandable to ask the question ‘why bother making my own?’ It’s a perfectly reasonable question. There are a lot of really good chilli sauces out there that don’t cost much more than a pound to buy, which is cheaper than buying the ingredients and …
Let me say this right from the start: These babies are better if you eat them the day after you make them. There, now I’ve said it, you can feel free to ignore me. Nobody will judge you here.At the very least you want to let it all go cold, so a couple of hours …
I had some chickpeas left over from using the aquafaba. I tend to keep them in a storage bag in the freezer until I need them, then pick what I want from the bag. This time I was in the mood for something with a real lemon taste that could be served cold. I had …
It’s that time of year again where food writers go pumpkin crazy. It’s suddenly in every recipe out there, from soups to drinks and anything in between (I swear I even made a pumpkin and mango mousse yesterday – not kidding!). I’m sorry to say that I’m no exception. I know why we do it, …