Let it be any given day of the week and I would have no umbrage with polishing off a meal consisting of nothing but meat and the juices it expressed in the pan while it cooked. Maybe a few chunks of good bread, for dippage. However, the meat-n-two-veg ideology that I was raised on in … Continue reading POTATOES & GREEN BEANS WITH GARLIC BASIL OIL
‘Pass the pumpkin, please’. Said about three British people over the course of centuries. And why? Because the pumpkin is now nothing more than a Halloween decoration and seldom will it see the interior of our ovens. Think of it as a pissed off bauble. And it has every right to be. Us Brits tend … Continue reading TARRAGON & BROWN SUGAR PUMPKIN WITH ALMONDS & BLUE CHEESE
I’m going to do a really annoying bloggery thing now and not only reminisce about a country I visited that inspired a recipe, but also call for an ingredient within it that I bought from said country. Sorry. But also, not sorry at all. When I was in Greece recently (not sorry) I consumed my … Continue reading BEETROOT & OUZO SOUP
There are some breads in life that are designed to fulfil a prophecy bigger than it’s intended bake. A big, pillow rustic loaf of white bread, for example, is a stalwart bread. It’s eager to be toast, it’s ready for sandwiches, it wants to be fried, it’s hoping it’ll be soaked in a boozy custard … Continue reading ROSEMARY, OLIVE & MILK BRINE FOCACCIA
Saffron is like the culinary equivalent of a lava lamp. Stay with me. Once saffron gets its spindly little Valentine hued frond into a meal, the whole thing is lit up with a warm, golden red aura. That’s why, when I cook with it, I like to get something pale and interesting so that it … Continue reading SAFFRON & CITRUS BAKED CAULIFLOWER
It’s up to you whether or not you like your roast potatoes as a holy unit that needn’t be messed with or like me, you love it so much that you want to worship them in every form in which they can manifest. If you fall into the latter category – pray with me. It’s … Continue reading BASHED POTATOES WITH CELERY SALT
Nigel Slater, who I consider to be somewhat of a paternal figure to me in the kitchen, once said, ‘Whatever the xenophobic meat-‘n’-two-veggists say, pasta is now our national dish. The family no longer unites over a joint of beef. It unites over a bowl of pasta’. I’m sure the meat-‘n’-two-veggists reading this will be … Continue reading CRUSHED PEA, PRESERVED LEMON & PISTACHIO PASTA
I don’t know why these things are called cakes. A cake conjures up images of buttery sponges and wobbling icing, not a palm sized slab of fried potato. Although I’d take a fried potato over a cake any day, but that’s just me. If I believed in God, I would believe he is infinite in … Continue reading HERBED FETA POTATO CAKES
Noodles are my go-to. You know how some food writers are always like ‘this dish is my faaaaavourite’ only to find two pages later their promiscuity is flagrant as they anoint another dish their favourite. Well noodles are my go-to. Tacos are my FAVOURITE dish, don’t get me wrong – no, Mac & Cheese is… … Continue reading HIYA-ATSU NOODLES & GINGER MISO SOUP
I’m like… eyebrow deep in a really cool writing project right now that’s taking up a lot of my cooking time. The process of recipe development means a lot of nights hovering around the Kitchen, a lot of scribbling on random scraps of paper around my Kitchen and then furious typing afterwards. For people who … Continue reading SPICED TOMATO, CHICKPEA & PRESERVED LEMON STEW
MIKEY AND THE KITCHEN. 