In the wider scheme of the cosmos this story is probably as microcosmic as they come, but hey, it’s a story nonetheless and ends with this pretty damn fine cake. …
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The cephalopod returns but in a different, larger form. This majestic creature of the sea, or at least half of it as the whole beast would have been 2.5 kg, …
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I’ve had a packet of rolled oats in the cupboard for a while and my young son has learnt how to make his own porridge…bless him. Porridge was used to …
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Introduction This is a fusion between scrambled eggs, fried eggs and an omelette. Kept very slightly on the edge of underdone when removed from the pan you’ll encounter a creaminess …
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Introduction I very rarely make pulse or grain based dishes, yet am always drawn to them when on a menu at a restaurant, particularly any restaurant that offers culinary fare …
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Introduction There’s a knock at the door. As it opens a pretty young lady is stood there with a peace offering and slight protrusion of the mandible, “Banoffee Pie?” I’ll …
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Introduction: In Yorkshire, as a kid, offal was all the rage. Not because we were fancy-pant eaters with the adventurous tastes of the culinary Bohemian – no, offal was cheap; …
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Last Saturday at the local market I stumbled across a purveyor of something special. This was the first time the purveyor had presented his wares at this market, but on …
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Introduction: It’s rabbit season, it’s duck season, it’s rabbit season, it’s duck season… as a kid I loved that cartoon and being brought up in Yorkshire also loved rabbit season, …
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If San Francisco and Melbourne decided to get friendly and produce a child then I reckon Vancouver would be it. I spent 4 days in San Fran. a few years …
