Taste of London – mud and foodie bliss

Braised pork cheeks with creamed potatoes, clove sauce.

For the first three years of Taste of Edinburgh I went to it with my good friends Hamish and Rebecca. In March this year, they moved to Tennessee and I rashly vowed not to go to Taste Edinburgh without them. Luckily, Edinburgh isn’t the only city that has a Taste…

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Chocolate muffins – gluten free

Gluten Free Chocolate Muffins

My weekend guest who is avoiding gluten is back. I made some more bread using the Phil Vickery app I reviewed which has turned out well – adding some fine cornmeal gave it a delicious taste. But what for tea? I was keen to try out Dove Farm’s self raising…

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Chef James Martin & nutritionist Amanda Hamilton support canned foods

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I’ve said it before: the internet is a wonderful thing. Recently, Canned Food UK ran an online press conference featuring celebrity chef James Martin and nutritionist Amanda Hamilton. For half an hour, the two answered questions about picnic and camping food and discussed recipes and nutrition. (You’ll find some easy-to-make…

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Foodies to the fore at Edinburgh College of Art

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We love visiting the Edinburgh College of Art degree shows each year. This time, as I walked round, a distinctly foodie edge to the displays emerged. Andrew Summers uses typography to enhance a 3-dish menu for his imaginary restaurant, Typo Bistro. He uses fonts, body copy and composition to build…

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Restaurant basics – the joys of cheese

Cheese is a wonderful foodstuff and care should be taken to serve it at its best.

I’m amazed by the variety of cheeses that exists, the different flavours and textures that you get depending on the type of milk used and how the curds are stored and matured. The evolution of cheese as a way of storing the fats and proteins in milk fascinates and puzzles…

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We’re looking for your food memories

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I recently heard a wonderful edition of the BBC’s Food Programme that followed artist Sophie Herxheimer’s mission to gather food stories in and around Margate. As she listened, she’d draw the memory and give the storyteller a copy. Once the idea was sown, lots of food memories came flooding back…

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Negroni – my favorite drink

Not the best of my favorite drink: couldn't find the image I used as a wallpaper on my phone for six months...

“Excuse me,” said a polite gentleman behind me in the queue at the checkout the other day, “but what is that?” He was pointing at the bottle of Campari nestling with the spinach and the carrots on the conveyor belt. I got very excited. “It’s a bitter, a drink made with chinotto, a…

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How to be a whisky maker

Filling a whisky barrel - it's faster than filling a petrol tank

One of my most inspired birthday presents for my husband was membership of the Scotch Malt Whisky society. Over the years we’ve enjoyed sampling malts from all over Scotland but knew very little about how it is made. When I saw the competition being run by The Glenrothes for four…

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Vegan for a week – the hardships of eating in

Spicy, pretty and virtuous too.

Why would you chose to be vegan for a week? Since I’m a fan of fish and red meat it’s not a natural experiment for me. C., however, is a vegetarian with a dairy allergy, so for him it makes sense to restrict his diet one extra step from time…

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