More from life
Whatever happened to chicken à la king?
As sure as eggs is eggs, what was once comfort food will be reinvented as fine dining. Lancashire hotpots will…
How Italy’s ‘new young’ party
Dante’s Beach, Ravenna The Feast of the Assumption began for me just after midnight with a WhatsApp message from my…
What to do with the last of the summer’s apples
The double-edged sword of eating with the seasons is the glut. A blunt, un-pretty word, which is a joy in…
The glorious richness of rillettes
I admit to feeling a little intimidated by charcuterie. I have a clutch of books on my shelf all laying…
The magic of Danish dream cake
I am, for the most part, a rule follower and a people pleaser. It’s one of the reasons I love…
Our seven chickens are ruling the roost
Dante’s Beach, Ravenna All seven chickens we recently acquired are now laying eggs – except the one called Giovanna, which…
Salad cream is more than a poor man’s mayonnaise
Salad cream makes me feel oddly patriotic. It’s one of those products that is so distinctively British that it has…
My daring escape from the Italian police
Dante’s Beach, Ravenna I often feel as if I know what it was like to be a member of La…
The key to a great American key lime pie
A few years ago, a friend wrote a cookery book for the UK market, full of gorgeous dishes, many of…
I love sausages!
‘Sausages,’ my son says to me, leaning forward from the back of the car, with the authority and confidence only…
No, I’m not a British spy
Dante’s Beach, Ravenna The youngest of our six children, Giuseppe, nine, received the Eucharist for the first time on Sunday.…
It’s time to reclaim tapioca pudding
‘Nothing will surely ever taste so hateful as nursery tapioca,’ wrote Elizabeth David. She’s not alone in her hatred of…
Pope Francis, my love rival
To be honest, I felt relief when Pope Francis died. This had nothing much to do with his regular assertion,…
Devilled kidneys: a heavenly breakfast
Iam standing in my kitchen preparing kidneys for devilling. Snipping their white cores away piece by piece until they come…
The gobsmacking brilliance of baked Alaska
I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course,…
The day the King came to Ravenna
Dante’s Beach, Ravenna ‘Fortune’s a right whore: If she give aught, she deals it in small parcels,/ That she may…
The simple elegance of fondant potatoes
In 1999, a relatively unknown American chef wrote an essay in the New Yorker uncovering the secrets of restaurants. ‘Don’t…
Is there sex after 70?
When I turned 70 in September, I had a panic attack. I was certain that my romantic life was over.…
Golden syrup dumplings: the perfect comfort food
The Italians have a phrase: ‘brutti ma buoni’. It means ‘ugly but beautiful’, and it’s the name they give to…
Why I won’t accept the Laurels of Dante
Dante’s Beach, Ravenna I have just refused to accept the local equivalent of an Oscar, which was to have been…
Sole meunière: simple one-pan sophistication
Picture the scene. The year is 2004. The setting, a British field or maybe a beach. There is a small…
In defence of red velvet cake
I will admit to having been dismissive of red velvet cake in the past, considering it to be bland in…
The secrets of the perfect potato rösti
You may be forgiven, if you are a regular reader of this column, for thinking that my primary motivation in…
Drinking with The Chemist – and God
Dante’s Beach, Ravenna The closest I get to a social life these days is when I sneak off into town…
The time-poor woman’s perfect chocolate cake
Isn’t it awful that the older you get, the more you know yourself? It’s supposed to be a good thing,…
