ELIZABETH DAVID
BOEUF BOURGUIGNON
Eating meat is all about love
Good butchers are a rare breed. The profession requires love, dexterity and passion. You’ll hardly ever speak to a good one who doesn’t get misty-eyed about the beast he has butchered for your pleasure. Above all, you must love the thing you want to eat. Enough to slaughter, butcher and cook it. In London, the [...]
SUNDAY LAMB
A weekend roast lamb with anchovies
In 1980 Elizabeth David wrote a delightfully perverse and typically judicious article called 'The Besprinkling of a Rosemary Branch'. She finds it an overbearingly fragrant and frankly undeservedly ubiquitous herb.
SWEET CHESTNUT SOUP
Easy recipes with chestnuts
An October favourite for me is chestnuts. Something about their brave attempt to keep out intruders with those thick spiny shells but the inevitable fall makes the having more welcome. The smell and crack as they roast away in the oven or on a fire.
COMING BACK TO MY ROOTS
Different ways of using a horseradish root
An unexpected recent encounter was with a vast horseradish plant towering in a corner of the garden. It’s a delicious vegetable if used with caution.
DINING
THE TASTE OF SUCCESS
For three nights 22-25 May, as the final curtain closes on our wonderful time at the Garage, we are hosting three of London's hottest rising pop-up restaurateur [...]
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
MARMALADE, BAKED HAM, DUCK CONFIT
Something about January marks the midset of winter. Cold. Wet. Miserable. Looking forward now to that wonderful March day when the light evenings return. But in [...]
EATING
THE DISHES WE COOK
Quite often I am asked what sort of food my kitchen partner, Mary and I cook at PipsDish. After all how would you know what to expect from one of my pop-ups? It [...]
CAMPAIGNS
KITCHEN TABLE PROJECT
For me, an integral part of business is to find ways to ensure that the community we work in somehow benefits from our success. This is not some sort of pious a [...]
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