The lone gourmet

The #foodiepenpals “club” never ceases to thrill, surprise and amaze me – although I cook for one day to day, food for me is also about sha...

I have a very lazy relationship with curry. I either go out to eat it, or I order in a takeaway - both on the basis that it'll be far su...

Orzo is a kind of pasta that looks like tiny grains of rice - it's often used to bulk out soups (it works well in minestrone, for examp...

Pulled meat is surprisingly easy to make - all you need is time to shove a roasting joint in the oven and leave it cook really slowly on a l...

Tricolore is Italian for 3 colours, and in Italian cooking that usually means the red, white and green of the national flag. It's also t...

I've had a thing about whole cooked onions ever since I was a child and we ate shepherd's pie for tea with a side order of boiled Sp...

One of the pleasures of foreign travel is being able to try different foods - if I'm honest, it's one of the main attractions, more ...

I'm back! I've been in Sicily in my blogging absence, stuffing my face with local specialities yet somehow losing 5 kilos in the pro...

That's my way of saying I'm taking a short break. I'll be back soon - I have some foodie plans in hand that need taking care o...

August's larder larks have not only been about the ingredients, as usual, but it's been a revelation too. Some very interesting food...