Miso caramel is as intriguing as it sounds. Like a twisted stepsister of salted caramel, miso adds an interesting, but round and intense saltiness to caramel which against the smoky cardamom-dusted bananas, brings a warmth that is both lively and mellow at the exact same time. If you can’t get hold of miso paste, you … Continue reading BANOFFEE PIE WITH CARDAMOM & MISO CARAMEL
HAPPY NEW YEAR. I’m starting this year with a new cake recipe, and there’s a reason for it too. I’ve seen a lot of people have been listing their 2022 achievements on social media over the last few days. I’ve seen a lot of pictures and reels and highlights and flashbacks and bullet points of … Continue reading CARDAMOM & MANDARIN YOGURT CAKE & A YEARLY REFLECTION
These are not cookies you leave out for Santa. He will not appreciate them. To be honest, I don’t have kids so I wouldn’t know, but I can’t imagine they would appreciate them either. I love oatmeal cookies, not just because it uses up porridge oats that for some reason, I tend to have sack-quantities … Continue reading SALTED MAPLE, GINGER & CRANBERRY OATMEAL COOKIES
Okay. So I say spiced, and don’t get me wrong, it is, but I did have a basic bitch moment when I developed this recipe. I wanted to come up with a new cake for Christmas, and there’s something about warmly spiced chocolate that sings of the season for me. I did a Spiced Chocolate … Continue reading SPICED CHOCOLATE CAKE WITH BLACKBERRIES
Family folklore has it that Yorkshire pudding batter has always been somewhat of a mystique in my family. It run the whole gamut of complexity from the picturesquely perfect to the plain pain in the arse, with so many trials and tribulations in the middle. It’s a strange concept too as you’d think that following … Continue reading TADPOLES IN THE HOLE
There’s been a cold war between cupcakes and I for many years. Allow me to explain. Yeah, basically, so, I hate cupcakes. Hate them. Always have. Why do they think they’re so cute? I’ve always found them so dry and dull and boring. I don’t care what is on top of them. Speaking of which, … Continue reading CHOCOLATE OLIVE OIL CUPCAKES
Rich, aromatic, pull-apart lamb in a dark, malty gravy bubbling under tangy, pillowy bulbs of soft cobbler pastry. Any story that starts this way is one I am happy to finish. The good thing is, it’s the kind of story that really benefits from being put down halfway through, allowed to temptingly play in your … Continue reading LAMB, COURGETTE & DARK ALE STEW WITH ROSEMARY & MUSTARD COBBLER
There’s a lot to thank Sweden for, and I am now adding this fantastic cake to the list. When I was in the last morbid few days of my tasteless bout of covid, I kept craving the dense richness of chocolate cake, knowing that it was something I could not truly appreciate or savour until … Continue reading KLADDKAKA (SWEDISH STICKY CHOCOLATE CAKE)
The irony that these are called Rocky Road when the road to this recipe is far from rocky. Consider it a peaceful glide. Adapted from Christina Tosi’s idea for Compost Cookies, this Rocky Road makes use of any mishmash you have lying around the kitchen that needs using up. Half of a bag of salted … Continue reading WHEELIE BIN ROCKY ROAD
The rosemary in this cake is a whisper, not a shout, so before you think you’re going to be getting mouthfuls of pine, don’t panic. Cheesecake (and I’m still unable to say it without thinking of Peter Kay) is just one of those basic examples of why the classics just are what they are. I … Continue reading LEMON & ROSEMARY CHEESECAKE
MIKEY AND THE KITCHEN. 