I pass a bakery with its rows of cascading coloured and perfectly formed macarons and with admiration and envy am ready once again, like a lamb to the slaughter, to …
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Introduction: I remember seeing black pasta for the first time and being enchanted with the look of it. I was particularly taken with the contrast of the black against the …
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It’s 6am on Saturday morning, the alarm is playing, and guess what? bizarrely I am eager to get up. You see it is the fortnightly sojourn to the food markets …
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Introduction: I remember the days of roast beef when I was a nipper (Northern England parlance for young child) – endless chewing on what could only have originally been a …
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Introduction: After learning how to make mayonnaise I have seriously never bought mayonnaise since. Firstly, I have yet to taste any bought mayonnaise that can compare with the flavour and …
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Introduction: Sri Lanka – one of the places I dearly wish to travel to but have yet to have the pleasure. I would love to see the wonderful country: the …
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This is an update to one of the first posts I put on Duck and Roses. The recipe has improved and is now supported by a video of the recipe.I …
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During this wonderful journey of learning to cook there’s one thing that I have learnt – not all recipes work. In fact, I have been tearing out my hair over …
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Introduction: I remember in years past following recipes that asked for a bouquet garni and being quite put out by the need to collect numerous species of herbaceous plants, plus …
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Introduction: There is nothing better than a crispy and well salted chip. Well that is what I thought until I was playing around with potatoes trying to produce my ultimate …
