ASPARAGUS
BELLY PORK WITH ASPARAGUS
Take a flat of belly pork – you need about 10cm wide per person. Slice under the layer of fat and rub fennel seeds, lemon rind and garlic into the incision. Slow cook for 3 hours. When cooked remove the meat from the dish, cover and allow to rest. Take some asparagus and cook it [...]
SALADE CHATELAINE
Even food writers get it wrong.
I don’t usually use this blog as a vehicle for attack. But there is a link. For me Moir’s outrage is sadder because I was impressed by her progress as a food writer. Ever so slightly envious, even.
SORREL SOUP AND SUMMER DAYS
Recipes for a bittersweet salad leaf
I love sorrel. It’s wincing sourness crumples your nose like an old lady at a bus stop. I remember, crouching in the kitchen garden of my childhood, sucking the lemony stalks, one eye half closed.
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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