When I’m not eating or writing, I’m likely to be reading. Recently, I decided to read not just about food but about cooking and eating. I started with Anthony Bourdain‘s Kitchen Confidential and so enjoyed it that I soon after read the sequel, Medium Raw: A Bloody Valentine to the…
Did I mention that it was my birthday? I did, didn’t I? Well, another of the great gifts I got was this great cleaver. A knife is a cook’s best friend and a good cleaver is brilliant for all your chopping and crushing needs. For many years I had a favourite…
Pairing, recipes and ideas for the creative cook – Niki Segnit’s Flavour Thesaurus
How to make Turkish delight – make sure you’re prepared it is sticky, very sticky
Black lentils. It doesn’t sound great, does it? You’ll be surprised. These pulses are fabulously flavourful, an attractive dark colour and surprisingly versatile. I’m a little obsessed with them at the moment. They are aromatic, with hints of cinnamon and cloves. I imagine that they are good for all kinds…
A little nostalgia for some of my favourite restaurants in Edinburgh. Which ones to you miss?
A quick guide to several of the vegetarian restaurants in Edinburgh.
We joined the audience of James Martin lovers at the Love Cooking show to succumb (or otherwise) to his charm.
I’m tempted to write a free beginners cook book about soup. Should I?
Looking for a great place to relax and have meal? The Caley Sample Room is my local pub and a great place for food and drink. We went to eat dinner with the Shandon Local Food Group and had a lovely evening.