The lone gourmet

This dish of eggs baked in tomato sauce is found all over the Middle East and north Africa, where it's usually eaten for breakfast. I fi...

This chilly wet summer has sent me scurrying back to favourite dishes I'd never normally cook between May and September. On the rare nic...

I absolutely love globe artichokes - I usually have a jar of artichoke hearts in oil lurking in my fridge somewhere as they make a great add...

This Italian classic of chicken baked with tomatoes and olives is a perennial on restaurant menus and it's not hard to see why - the chi...

I love the versatility of butternut squash. It's a fine key ingredient for a soup and makes great mash. Halved and roasted, it's a w...

It's been a funny old month. GastroClub on hold (and much missed). A sick computer. A work project that saw me doing 12-hour days for 3...

This dish of carrots cooked sweetly for a long period is a Jewish classic and there are probably a zillion ways to prepare it - every Jewish...

It's been quiet. Behind the scenes, though, there have been tears, cursing and not much cooking. And that was just the computer. I got a...

My last #foodiepenpals parcel contained a box of chocolate pasta . I was intrigued enough to do some research into the kind of dishes peopl...

My #foodiepenpals parcel arrived mid-month and I can only say that I was overjoyed at the contents. Ruth , my benefactor, really pulled out...