Remember cheese and chive crisps? They were made by Walkers back in the 90s, and had little speckly bits of chive (or something green) and were crinkle cut. Best crisps ever. Obviously they discontinued them. They briefly made an appearance a few years ago when Walkers had a campaign to bring back old flavours, except they were not crinkle cut which was a massive shame.
Love a good tangent to start a blog post, now scones. Same flavours as the crisps but better, packed with chives and perfect spread with cold butter straight from the oven. Better than the crisps, for sure. (more…)
Writing about food seems entirely trivial after this strange and maddening weekend of limbo, but despite how scary and unknown things are, life carries on. We get up in the morning and go about our days as normal, hoping future days won’t be too different or much worse. Cooking has been a good distraction this weekend, to avoid the car crash that is the press and social media. I want to stay informed, but you need to switch off for your sanity eventually, and the kitchen is an excellent sanctuary.
This is a simple recipe that delivers flavour in spades, and is a perfect weeknight meal with the addition of rice, naan or pita and green vegetables. (more…)
Thali Cafe is the kind of place I want to be my local. My Indian restaurant for any occasion – a quick masala chai before work, a spicy lunch to jumpstart your afternoon or a fine evening out with great company.
Until they come to Cambridge (they’re based in Bristol) we’ll just have to keep finding excuses to visit the South West, which is no bad thing! We were on our way to Bath last week so decided to stop for lunch at the Clifton cafe. Our visit was especially timely as one of my favourite Indian food writers Meera Sodha has recently collaborated with Thali Cafe on some mouthwatering summer specials. (more…)
The more lemony the better. That is my motto for lemon drizzle cake. More lemons equals maximum flavour and maybe more health benefits from all that Vitamin C? Let’s go with that.
This cake uses lots of juice from two really big lemons, and you’ll get nearly half a cereal bowl full to drown your cake in. It may seem like a lot, but cake is a sponge after all – it will gladly suck up that flavour without going soggy. (more…)
I admit it, I’ve fallen for the wild garlic hype. Probably because like ingredients that are fleeting, it makes them seem a little bit more special or interesting. I’ve not yet bought my first punnet of strawberries or bunch of asparagus but I’m looking forward to this year’s first taste as I do each and every year. The same goes for wild garlic, and even more so as you have to go and hunt for it, well sometimes. (more…)