Monthly Archives: February 2011

The Company Shed

High up on my long list of things I love sits champagne and exploring.  Not far behind you’ll find the English seaside and all food associated with it.  Three years ago I discovered a place that combines all of these things.  That place is a wooden shack on the edge of an Essex salt marsh […]

Straight from the sauce

My recent ‘Retro Puddings Workshop’ at Leiths School of Food and Wine was by no means ground-breaking in content. I can already whip up fairly respectable meringues, lemon curd and profiteroles and my pastry is improving with practice. Being back at cookery school was simply an excuse to mess around for five solid hours in […]

Savoury French Toast

Adapting Tartine’s French Toast recipe with a savoury twist.

Growing your own bread starter

When Ben visited us this christmas gave me a copy of the beautiful Tartine bread book. Since then i’ve been learning to grow my own yeast and making experimental sour dough with varying results. I’ve been growing my starter, dubbed Eric/B, for almost a month without killing him and produced 4 good loaves using the […]

Beef en daube

I’ve been a self-confessed foodie for years now, and after several suggestions from the usual authors in the past I’ve finally managed to find my way here. I hope that I can provide some interesting recipes and culinary adventures for your general cogitation. Wanting to branch out from my usual beef stew favourite of Carbonnade […]


Brownies – and the content thereof – is a subject of much ongoing debate.  A friend on Twitter recently asked for a good recipe and received a number of wildly differing recommendations.  Some people vehemently argue the case for the use of 75% cocoa solids chocolate, others fight the corner for the addition of fruit or […]

Knockout Lemon Tart

Regular readers of this blog will realise that while I love cooking in general, creating puddings, sweets and bakes is what really gives me my culinary kicks.  Almost a year since my first visit, I’ll soon be heading back to Leith’s School of Food and Wine.  This time it’s courtesy of my best friend (and devout […]