Cultured butter: an experiment

Butter is central to so much cooking, from the classical to super modern, whether gluttonous or health foods. It adds richness and flavour, emulsifies sauces and is even responsible for the flaky layers in puff pastry. We’re reasonably accustomed to seeing salted and unsalted varieties and can find a vast array from the raw, unpasteurised…

Read More

Experimenting with confit garlic

This will be a short post, because it turns out that confiting stuff, in this case garlic, is very easy. I was inspired by Sophia Roe, a chef, writer and multi-talented lady to give it a go. I thought it would be another great kitchen experiment the second I saw those golden cloves. Is there…

Read More

Cured egg yolks: a (successful) experiment

I’ve seen cured egg yolks growing in popularity around the internet of late, with slivers of grateable golden yolk showing up on instagram and pinterest. A quick google shows similar adaptations of eggs cured in salt and sugar showing up in Epicurious, bon appetit, America’s Test Kitchen and bloggers like Eva from Adventures in Cooking…

Read More

A meat free month: week four

It’s over! No more restrictions, no more unrequited cravings. Meat is back on the menu. If you’re just catching up, Harry and I gave up eating meat in January. If you want to read about it here’s week one, week two and week three. Whilst we have never been the type that eat meat every…

Read More

A meat free month: week three

By now you guys know the drill, January has been a meatless month for me in a bid to cook more creatively and explore whether I feel any health benefits after cutting meat out of my diet. If you want to catch up you can read about week one here and week two here. When…

Read More

A meat free month: week two

Read about week one here. This week I planned to make the most of so much of the great root veg that’s in season at the moment. I filled the fridge with beetroot, celeriac and leeks, thinking of nourishing warm winter salads with their comforting earthy flavours, whilst I tried to put week one’s lapse…

Read More

A meat free month: week one

The beginning of the year always brings out an interesting side of people. The desire for self-improvement or ‘detox’ runs wild and many of us attempt to change our habits, if only for a month. I had a little rant about long term new year’s resolutions in my recipe for turkey, quinoa and charred lettuce…

Read More

Carrot top pesto: An (unsuccessful) experiment

Harry and I bought carrots this week. We never buy carrots and I’m not entirely sure why. I think maybe somewhere in the back of our subconscious we see them as a little bit too pedestrian, despite having enjoyed them in a multitude of ways (in mashed potato, roasted and smothered in butter or raw…

Read More