Quick classic avocado mousse – standby starter
This classic avocado mousse, based on one served up some decades ago by chef-patron Thea Dupays at The Priory restaurant in Bath, is perfect as a hoover-up dish...
recipes
Fregola, courgette and spicy sausage supper
Fregola is a Sardinian form of pasta made from rolled semolina – you can read more about it in my post 16 Foodie Discoveries For Visitors To Sardinia. If you ca...
Cherry tart with a surprise ingredient – tahini
This was a pudding served at a board meeting…and it went down well with all the captains of industry, served hot along with ice cream.Then, what remained, w...
how to cook couscous – even people who normally find it boring think this is not
“You probably began exchanging gastronomic intimacies as early as your first date, and by now she must be dying to taste some of the specialties you’ve describe...
Lychee and raspberry tipsy trifle pierced with homemade Caramac shards
I was at a Woodspeen cookery course recently and Peter Eaton, the Head Chef there, casually mentioned a process almost as miraculous as turning water into wine…...
Exotic Hibiscus Vodka Cocktail
As part of my continued research into uses for edible flowers I have taken a close look at hibiscus flowers. There are many culinary uses – in particular to ado...
Annatto – Flaming, Flavourless Offering of the Lipstick Tree
In this post:Introduction – how I discovered the achiote tree
Annatto as a dye
Culinary uses of annatto
Where does the achiote tree grow?&nbs...
Umami mixed and whole nuts – a taste of the east
The mild nuts are still bursting with umami thanks to the high quality soy sauce. The cumin and the Byadgi chilli give an Indian flavour.
Umami mixed...
Heart of palm slightly salty salad with tomatoes
My daughter loves hearts of palm and I search all the time for ways of serving it up. This salad is a take on the hearts of palm, avocado and orange salad that ...
On the cuisine of Coorg, a fascinating and little-known part of India with unexpected ingredients
On our recent trip to India we visited Mysore, we decided to stay at a homestay which also offered cookery demonstrations, as a way of getting to know and under...