The lone gourmet

Autumn is definitely the time to start thinking of stockpiling food for the cold months. It's harvest time and a good opportunity to use...

This is a great way to use up bits and pieces from the fridge and larder to make a small dessert. I started making this after I froze a spar...

Occasionally when I have overrripe fruit I try to use them up in ways that preserve them, rather than eating them immediately. Bananas get t...

No recipe today. I want to talk about something much more important - food banks. Two little words that conjure up much of what is horribl...

Breast of lamb is a much underrated cut, usually overlooked in favour of shoulder or leg even though it makes a very good roast. It's ch...

Tarte tatin is a traditional French dessert - an apple pie baked upside down - but it lends itself well to a savoury filling too. I saw a re...

These rissoles are really easy to make and have a lovely, light flavour from the coriander and lemon. This amount makes 4 to 6 patties, depe...

As the weather cools, my thoughts start turning to soups. I like this recipe because it's both warming and quick to make, plus it's ...

Poor, neglected blog. It's not that I've not been cooking. I have. I've just not been cooking much of my own food. Instead, I...

I've started going to the occasional Manchester Meat Club evening over the last few months - basically, it's an evening of eating, ...