A creamy, comforting cheat of a Carbonara made with easy to get ingredients in super quick time.
Peckham Cellars has opened and is the latest addition to the strip of restaurants, cafes and bars close to Queens Road Peckham station. I popped along on Saturday 16th November to sample what was on offer, and I rather liked it. A little bit about the team first – in short, the team at PeckhamContinue reading “Peckham Cellars”
In Summer 2019 we had the enormous good fortune to be invited to lunch at The Sportsman at Seasalter. It was a curious accident of fate, it was meant to happen and to reconnect us with dear friends, renew old acquaintances, and it took place a few days after my beloved’s birthday, taking celebration toContinue reading “The Sportsman at Seasalter”
Laugharne, Saundersfoot, Waterwynch, Tenby, Manorbier, Caldey Island, Stackpole Quay, Barafundle Bay, St David’s … names redolent of the Pembrokeshire coast of Wales. Coastlines are fascinating spaces. The combination of liminal land, shifting sands, and variable weather they experience, parallel our cultural existence. Fluctuating and evolving. Surprising. Changing … yet remaining somehow eternal in the faceContinue reading “Coasts”
I used to love my Mother’s Indian Water Pickle, eaten as a child with freshly made, flaky, buttery Paratha and a daal. It’s a North Indian classic. Like most pickles, it’s a way of preserving veg into the winter months. But let’s face it, it works any time of year. This particular pickle uses carrotContinue reading “Indian Water Pickle and Paratha”
It’s a commonly held view that the world is hurtling through change at a breakneck pace. That our increasingly globalised culture is being changed by technological disruption faster than our brains, bodies, business and government processes and structures can cope with. Stop. Step out of your bubble. Realise this: the pace of change is subjective.
Authentic Indian and South Asian food in the UK is on the up. Reflecting the authentic flavours, techniques and regional differences of India is something younger chefs and entrepreneurs excel at, and are going all out for. Not before time. So much Indian food in Britain was junk, and outside our bigger cities, still is.Continue reading “Indian Food”
This dish is a favourite, and one I must have at least once or twice in June. It’s never quite the same when you have it in a restaurant. For the best warming and aromatic flavour experience, you really ought to try making this Lamb Curry with whole spices yourself. Sheep farming has long beenContinue reading “Aromatic, warming, Lamb Curry”
It’s a classic dish, Spaghetti alla Norma. Yet too often I’ve had versions which are bland, with aubergine undercooked, and rubbery. Vile. I encountered Italian food as a child. One of Kenya’s hidden secrets is its long-standing Italian population, resident there since the 1920’s – some fleeing Mussolini’s fascism, others a legacy of Italian misadventuresContinue reading “Spaghetti alla Norma”
Rifling through the fridge. It’s a weekday evening. Life is busy – barely had any time to shop and get food. You’re ravenous … A mismatched array of things came out of cupboards and the fridge; smoked mackerel fillets, purple sprouting broccoli, brown rice, some seasonings. The major food groups are all present and correct;Continue reading “Odds and ends”