Slow Cooker Miso Beef Congee
Theoretically the slow cooker is for all seasons, but there's no season better for it than cold wintry weather when both you and the house need warmth and comfort. A …
Theoretically the slow cooker is for all seasons, but there's no season better for it than cold wintry weather when both you and the house need warmth and comfort. A …
One of the most frustrating things on this fodmap and low fructose diet is finding ways to flavour food. I can cope quite well (just the occasional swearing at my …
I mentioned last week that I am obsessed with salty savoury umami things, usually in the shape of anchovies. This is partly for health reasons and partly because I just …
I think anchovies might be my favourite ingredient in the kitchen. Or at least the one I use the most. I don't do a lot of vegan or veggie cooking …
When I tell people about fodmaps, they all always without fail tell you how they couldn't live with onion or garlic. And yet neither of those are things I miss …
I have to admit I'm a bit guilty of using my slow cooker to cook meat and meat only, especially now my fodmap friendly diet is so carnivorous. So I …
Few people in the world love slow cookers more than I do. I will never be a crazy cat lady living alone with a selection of kitties, but I will …
When I moved to London in the early 2000s, it was a mythical land where you could afford the rent to live in Zone 1 and had to actually go …
You know you are what most people would term a 'foodie' when you tend to keep some octopus in the house for an emergency. (That's a dinner based emergency by …
I've been working on several pieces for the Brixton Blog over the last few weeks about what different cultures and nationalities do for Christmas and my attention was particularly drawn …
This year, the big date in my diary hasn't been my birthday or Christmas or even Bonfire Night but the 6th of November instead. That's because it's publication day for …
I hate Marmite. Loathe, despise and abhor the stuff. I run in the opposite direction from it. Until you cook it that is, and then something magical happens. The sharp …
When I was a child, I hadn't yet discovered my high umami fascination. Olives didn't tickle me, I only liked anchovies marinaded and one of the strongest memories of disliking …
I was lucky enough to be offered a cookery masterclass at the hottest restaurant in South London, Bubba's in Tulse Hill, a few weeks ago. Kitted out in proper whites …
As soon as the sun appears I immediately feel like eating more, but cooking less. It doesn't feel especially appealing to be in my rather dark kitchen when the great …
Summer has taken a while to get here, but it's all arrived at once and suddenly it's hot enough to melt the tarmac and send you searching frantically for any …
This website uses cookies to provide you with the best browsing experience.
Find out more or adjust your settings.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.