FERGUS HENDERSON
MAKING HAGGIS FOR BURNS’ NIGHT
As Burns’ Night comes round again, the wheels of the Haggis industry turn fast and furious. Orders at home and from around the world need to be met. Burns Suppers are held from Bergen to Sau Paulo and the ‘ great chieftan o’ the puddin’ race’ is after all the most important guest.Where normally the [...]
IS ORGANIC WORTH IT?
Is organic food always the best?
Increasingly we are being sold organic food as a luxury alternative. But is organic always better - shouldn't good food, the best ingredients, be the norm?
DEVILLED KIDNEYS
Eating offal should be a high class affair
It’s easy to dismiss offal. I haven’t got a big repertoire. But I do like kidneys. Mounted on a couple of rounds of toasted brioche on your most beautiful plates, they are fit for a king’s birthday.
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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