Saffron Strands

Donostia Cod cheeks Pil Pil Cod cheeks don't get better than this.  These little morsels, as desirable as the 'oysters' ...

It's not every day you get an invitation to take tea with an author your admire. Well, not in my world anyway.  It was never going ...

Salt Sugar Smoke by Diana Henry I've dabbled a little in preserving food over the years but until I got my hands on an allotment i...

You know autumn is truly here when the   Brogdale Farm fruit has arrived at Neal's Yard Dairy .   On Thursday the first crates arrive...

If you read my posting on the  Ndali Vanilla Fairtrade Gift Swap  you'll know that I was so moved by a report on the BBC Radio 4 ...

Shakshuka cooked from 'Jerusalem' It was the bold flavours of Levantine cuisine that brought together Yotam Ottolenghi and Sa...

Ndali Vanilla pods & Costa Rica cane sugar Next Monday I'll be enjoying myself at a Gift Swap with a serious purpose. Along wi...

Lardo Courgette, goats' curd & anchovy pizza Any place where nobody raises an eyebrow at someone knocking back a gin cocktail ...

Le Coq Rico Paris Given the fact you can eat your way around the globe in London, it's surprising how difficult it is to find a go...

Classic Pasta Carbonara I've eaten many versions of the classic pasta dish 'Carbonara'.  Given how few ingredients it take...