I am around seven years old, standing in a car park somewhere in the South of England, crying hot tears onto a cold steak slice. Standing over me is a woman with desperation in…
-
-
As I stood over Koula watching her roll the filo around her skinny rolling pin, stretching it out towards either end with her hands, unrolling it back into a flat circle, then rolling…
-
Wild garlic, despite looking all woodland glade gentle and innocent, is a powerful flavour. It can be tricky to judge how much is too much as I’ve learned the hard way a few times.…
-
We’re two thirds into December and I’m feeling the need to vary my beer snacks. I turned to Peckham for inspiration. Bright yellow patties stack up high in shop windows but most of…
-
You can’t say you haven’t thought about it these past few days. A few spots of drizzle and it’s pie o’clock. One thing I didn’t expect to find myself making though was a vegetarian…
-
I have been asked many times to name the ingredient I cannot live without. The answer has always been the same: butter. Fat makes things taste good and we all know it. Crumpets…
