Lebanese chocolate and apricot tart
Several decades ago I was with the Saucy Dressings' Chief Taster on the way to a business meeting in Shepherds Market (yes, really, I know it's famed for other ...
recipes
Do you have an olive tree? And, if so, do you know what to do with the olives?
Do you have an olive tree? And, if so, do you know what to do with the olives? We do. And we didn’t. I consulted the internet, and I got a lot of s...
Pop-art Period Cheats’ Cheesecake with Two Versions
The recipe for this cheesecake comes from an old file of my mother’s, she notes that the inspiration came from a cookery demonstration she went to on 9 November...
Elegant and unusual between-the-wars bar in Warsaw – Woda Ognista
I came along to Woda Ognista as it was part of a press tour on vodka organised by Eat Polska (excellent tours incidentally, highly recommended).Before I eve...
Indian Gold and Ruby Cookies
When we reached the Serai hotel in Chikmagalur we were hot and dusty; and starving having not been able to cobble together enough cash to buy ourselves lunch (w...
Sweetness and light – Indian carrot halwa with Devonshire ice cream
On the first night of a week of wedding celebrations I stepped almost straight off the plane and into a sort of home-made dance routine. The idea was that the b...
Shocking hot pink salmon cured in gin and beetroot
This is a dish with a lot of Wow! factor. But it’s not just about looks – even for a beetroot hater like myself, the beetroot endows the salmon with a sweetness...
Luxurious Leftover Salad
Saucy Dressings’ chief taster doesn’t like anchovies. Or at least he doesn’t like those which are preserved in a heavy dose of salt. Those, readily available al...
Brazilian Salmon and Rum Sauce for Pasta
The idea behind this take-your-breath-away pasta sauce comes from the caipirinha – Brazil’s national cocktail – made with cachaça, lime juice and sugar. Cachaça...
Warm Pasta, Fennel and Lemon Salad
In the hairdresser recently I noticed that Food and Travel Magazine had a recipe for a fennel and lemon salad which they'd garnished with caramelised walnuts wi...