Saffron Strands

La Grotta Ices book Before I say a word about this book - La Grotta Ices which was published in June - I have to declare I know the a...

Time for Dinner in Turin I live in a city of around 8 million people and, yet, when I need to breathe some distant air I'm far m...

Freshly churned Blackberry Ice Cream It's mid-August and the sun is on our backs at last.  In a summer when we've seen so litt...

Brown Turkey Fig and fig leaves The French and Italian figs which are coming to market are particularly good this year.  Here in the U...

Raspberry Ripple Ice cream in the making It's February.  Why on earth am I making ice cream?  Because I have a bag of frozen rasp...

Apricot & Nougat choc ice La Grotta Ices A battered copy of Chez Panisse Desserts by Lindsey Remolif Shere sits on the book...

LeCoq Roast chicken & Caponata After far too many lean years London has seen a spate of quality chicken restaurants opening in the...

Candied Cedro I'm ending this year on a preserving note.  Though everyone has their sleeves rolled up and heads filled with Chri...

I know many of you are interested in news from Maltby Street and Spa Terminus so here's a quick update.  In April I posted about th...

Pappardelle Beef Ragu at Trullo With a lunch offering of a main course primi plus either a starter or dessert priced at £12 the onl...