La Cucina Asellina – Pasta Masterclass & A Brunch Pasta Recipe
Ever since my trip to Rimini in June this year I’ve been contemplating making pasta. Fully contemplating mind,…
Of Pasta & Figs
I love the transition between Summer and Autumn possibly most of all of any of the other season’s…
Greengage, Cobnut and Stem Ginger Cake
Harvest is a word that I associate with the rosy blush of autumn, just the very sound of…
Sandwich Love and a Quest
My history with sandwiches, like many others I’m sure, starts way back in my humble tupperware lunchbox with…
Of Sprouts and Marzipan
Sprouts and marzipan. Both pretty divisive festive ingredients – I imagine those little sprouts made of marzipan are…
N’duja, Goat & Ewe’s Cheese, Truffle Honey & Sage Toastie
I’ve been to some great restaurants this year and some terrible ones, some fancy and some more basic,…
Sandwiches – A Retrospective Post
In a state of slothful lethargy, it took a single image of a toastie from @Rocketandsquash to rouse…
Three Cheese, Porchetta, Pink Radicchio, Hazelnut & Truffle Honey Toastie
Last weekend I suggested B might like to make his own dinner. Knowing I was eating at home…
Pao de Queijo and the Beauty of Breakfast Abroad
I never take breakfast at home, merely a couple of black filter coffees at my desk, less if…
Gypsy Tart with Cachaça Lime Curd
You either know what Gypsy Tart is, were brought up on it at school and love it, or…