Apple quince jelly
I got really excited about this apple quince jelly! I’ve never actually worked with apple quinces before now and they are an exciting new fruit,…
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Lazy Sunday
…. means eating creme de marrons with a spoon and contemplating what to do with my bagful of fresh chestnuts. Happy Sunday, everybody! ETA: Have…
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Patty pans with ground mustard and oyster sauce
Patty pans (a small type of summer squash, though they can grow to be quite large!) are almost embarrassingly underused in my kitchen! I used…
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Supper club: remix
For Supper Club: International remix edition we wanted to take each dish and make it a spin on a classic. The menu, managed by this…
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Fun facts: storing tomatoes
Thanks to Lyn and Jean for sending this through from America’s Test Kitchen – always great to keep learning new tricks of the trade! We’ve…
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The best green beans
You will need: vegetable oil 1 diced shallot minced garlic (1 large clove) green beans (a pan-ful) soy sauce oyster sauce 1. Steam the green…
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Rainy day food
Last night we made a sausage casserole – for dinner in August. But the weather was asking for it. So we made some stock, chopped…
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lamb’s liver a la stroganoff
People feel differently about liver. It definitely seems to be an ‘either you like it or you don’t’ kind of ingredient. I love liver. But…
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cape gooseberries
I can now tell you that I’ve been secretly eating gooseberry jam all week. It’s so potent and tart, really good with cheese. Anyway, onto…
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Ingredient of the month: Gooseberry
You voted and gooseberries it is! I don’t think that when I was picking them off of the bushes in my grandparents’ garden, I ever…
