My food blog
These are posts, all about food and cooking. Occasionally they will be recipes, but usually they are more about cookery challenges and the fun to be had in the kitchen. There is an awful lot of chemistry involved in cooking, and since I spend far more than half my waking hours experimenting with food, I'd like to share some of what I know.
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For example, I am currently working on blog posts about
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A comparison of olive oils on the market. I want to test, and then share with you, if and when it is worth selling a kidney in order to buy the finest, oldest, most virginal oil on the market. (Can something be 'most virginal'? Isn't that like being 'most married' or 'most Scottish'?)
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A review of the differences between gochujang, gochugaru and aleppo pepper. I'll be cooking a couple of recipes (most likely these will be patatas bravas ... and a spicy dip) and using the different chili preparations, then inviting friends to a blind tasting to compare and contrast the differences. I'll write up what I find..


All new Top Chef - 15 tips from the first episode

Is Horseradish Ice Cream really a thing?

The amazing Yorkshire Pudding ...


How I feel about AI today


Roast Sweet and Sour Parsnip with Pea Mousse

Salt and Vinegar Jacket Potatoes

Kimchi Emulsion with Feta or Cotija (Cojita)

Salted Apple Flapjacks

Chocolate chiffon cake with salted caramel buttercream


Butterfly cakes with Blackcurrant and Sesame

Madeira Cake

Pineapple Upside Down Pudding (or Cake)

Mary Berry's Religieuses


Millionaire's Shortbread with Fennel and Coconut

Apple, Almond and Syrup Crumble Loaf
Coconut Cake

Tropical Fresh Fruit Cake

Butterfly cakes with Peaches and Marsala


Lacy Brandy Snaps with Apple Crumble


The Perfect British Mince Pie


Tasha's Malted Seed and Rosemary Bread


Matty's Sausage Rolls, Great British Baking Show â„¢


Best ever Sticky Toffee Pudding

Thai-inspired crème caramel


Lime and Ginger Curd

Prue Leith's Custard Creams


Tasha's Mango and Mojito Millefoglie
Paul Hollywood's Lardy Cakes
Inspired by Prue Leith's Tarte aux Pommes
Chocolate Caterpillar Cake
Rough Puff Pastry


Orange and Ginger Treacle Puddings
Lemon & Rosemary Biscuit Bars


Prune and Olive Bread
Garlic Mushroom Picnic Pies


Hot Water Crust Pastry


What a pickle ...


Celebrating Charcuterie Boards


Which flour to use when making pasta?


"Build a Better Burger" competition


Instead of self-raising flour ...


How to fix a dish that is too salty


Do you hate recipes that make you weigh everything out?


Battling the Beets (Beetroot!)

English Cheese Scones


How to thin something that is too thick


Baking blind ...

