• Black rice salad with raw peppers, mango and coriander

    Ok, I’ve found something I’m annoyed about although I’m secretly pleased because it will make writing this post so much easier. I’m annoyed that it’s boring to hear about people’s trips to the gym. Even if you have a funny … Continue reading

  • Sous vide celeriac purée

    This is my first post about the sous vide machine and I’m  very pleased to be writing it about celeriac. As far as the sous vide goes I’ve found that they excel at getting flavour out of vegetables and fruits. … Continue reading

  • Quinoa tabbouleh-style salad

    Food blogging is a myth. I’ve only just realised it but people go to food blogs for reasons completely apart from the food. In fact, I’ve continually skipped over the actual recipes from my favourite food blog, Recipe Rifle, for … Continue reading

  • A very simple, very Greek salad. Feta and lentils.

    Legal news is a hoot. I’m not being sarcastic, sometimes it’s dry but sometimes it’s wet. Wet like yoghurt. Wet like Greek yoghurt. You see, I was doing some research on a law firm and in the back of my … Continue reading

  • Courgetti with prawns, peas and basil.

    Courgetti annoys me. How can the humble often soggy courgette replace pasta, PASTA?! Who actually owns a spiralizer? And why is everyone buying pre-made bolognese and feeling virtuous about dumping it over vegetables?

Prosciutto with artichokes, rosemary and truffle oil

So truffle oil is kind of a weird thing. I think lots of people assume it’s super fancy and, you know, actually made with truffles. But the reality is that most of it is produced in a factory using thioethers. Most truffle oil hasn’t even seen a truffle before and given that typically chilli oil, garlic oil, rosemary oil etc have all seen their respective counterparts, it almost seems like false advertising to deem truffle-flavoured oil as truffle oil. Especially considering the whole Greek yoghurt debacle. It’s for this reason that for a long time I’ve been averse to the stuff. It just seems like cheating.
To me “truffle oil” is false teeth, a knock-off handbag, a rita ora to a Rhianna… (notice rita doesn’t get capitals).

Continue reading

How to trim artichokes, baby or otherwise.

Another other “How To” post…. I fear I’m one step away from becoming a career agony aunt. I’m going to keep this brief because cleaning artichokes is time consuming enough. I think the only real thing to mention here is that if I were you I would err on the side of caution when it comes to picking off the leaves. Apparently there’s nothing like gnawing on some tough foliage to ruin an evening. Continue reading

The best ever, super garlicky beans

I’ve been having a real issue with automated machines lately. Cash points are just about okay, although every time I use one my heart slightly skips a beat knowing my card will get eaten. Train and tube ticketing machines are worse as I always seem to find myself prodding and to no avail. “Can it really be possible that transport related machines have subpar sense detection?”, I muse contemplatively. Oh god, while I’m on transport – aeroplane inflight entertainment systems are particularly irritating. The amount of times I’ve tried to watch Citizen Kane and ended up re-watching Armageddon and it being entirely the fault of technology is… no times. I love Armageddon. BUT they still are crap. Continue reading

Seared tuna with spinach and a sortof caponata

I have fallen in love again. Head over heels. The latest victim of my affections makes me feel so young and alive. I’m sorry for sounding smug and I know this must be sickening to read. But you can have this too if you want; it’s not hard. In fact, you can buy it for £10 at Lilywhites. Continue reading

How to make supermarket hummus better/bearable

Another “how to” column! I love these, they’re so StumbleUpon. In a way I’m a little embarrassed to be writing such a basic post, but this embarrassment was outweighed by years of frustration over having to eat bland, slightly dry and very unremarkable hummus. Continue reading

Fish soup

Empirical pedantry is probably my favourite form of linguistic pedantry. When someone asks me “what do you know about X?”, I like to respond with something like: “Do we really know anything? Have you read Hume or Bertrand Russell? Clearly not. But what I can say is that I have been told X is quite [insert adjective]”. This is potentially why every conversation I have takes thrice the amount of time it should but I think people prefer accuracy to brevity. Continue reading

Salted caramel, chocolate ganache, hazelnuts

For those of you who follow my blog and have been checking back for new posts thinking that maybe your email was broken, aka my mom – hi mom, I want to say a massive sorry for being so absent recently. You see I love writing my blog but I also want it to look good (for a full discussion on this topic go here) and in order to take pretty pictures you need natural light. Continue reading

Chicken and lettuce: a Heston repro

So this is a shameless reproduction of a course I had at Dinner by Heston Blumenthal, which means that unfortunately I can’t take any sort of genius points for this one. As with many knock offs there were some things which the original had that mine did not. Firstly, I couldn’t find any oyster leaves and I also couldn’t be bothered to pipe little extra bits of celeriac purée around the plate. Continue reading