The lone gourmet

I really need colourful food at this time of the year - it cheers me up no end when outside it is grey, cold and spring seems a long way off...

I love the aniseed tones of dill but it's a herb usually only associated with fish. It does have an affinity with other things - it'...

I'm back on the comfort food now the snow has arrived. Great steaming-hot piles of carbs help keep the cold out. My slow cooker has been...

I acquired a taste for north African food when living in Paris. The city has a huge population of first, second and third-generation Morocca...

I started baking my own hams last year, fed up with searching for proper ham slices in preference to supermarket plastic ones (which are bas...

This cheat's ice cream is the best way I know to use up overripe bananas. It's not quite instant but it involves very little work, h...

It's very rare for me to cook curry at home , as I've said before. So when I was asked to try out the Quick and Easy Indian Cookbook...

This is one of my favourite ways to eat potatoes - it's rich, silky, unctuous and garlicky. It takes only 5 minutes to prepare and then ...

This almost-cakey slab of savoury carbs is really easy to knock up and the kind of thing I'm likely to bake when I need a supply of snac...

Flammekueche, street food from Alsace, is probably best described as a Franco-German pizza. You won't find any tomato sauce on it, or ol...