More from life
Meatloaf
Meatloaf has some obstacles to overcome: it has an unprepossessing appearance, and an uninspiring, slightly off-putting name, which it shares…
Bananas Foster
I’m a sucker for a challenge. I absolutely cannot resist a little competition. Throw down a gauntlet, and I am…
Moules mouclade
Mussels were probably the first thing I ate as a child that I knew at the time was ‘an acquired…
Burnt Cambridge cream
If a rose by any other name would smell as sweet, then a Trinity or Cambridge burnt cream must taste…
Chicken pie
Laurie Colwin wrote: ‘No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is…
Apple strudel
It’s possible that, like me, your first encounter with the Grande Dame of the Austrian pastry world, the apfelstrudel, was…
Sole Véronique
One of the joys of writing about old-fashioned food is coming across dishes that are new to me, and turn…
Wine-poached peaches
I’ve never been very good at leaving things be. I tend to gild the lily. I may plan to do…
Knickerbocker glory
I grew up by the seaside. More precisely, I grew up near South Shields, on the north-east coast – somewhere…
Scotch eggs
One of the perils of being a recipe writer is that people regularly ask me why I bother making things…
Eccles cakes
When I first made Eccles cakes, I’m not sure I really knew where Eccles was. I certainly didn’t think I’d…
Hot cross buns
What makes a hot cross bun a hot cross bun? Is it in the bun: the spice, the dried fruit…
Black forest gateau
Kitsch is something of my stock-in-trade. And it doesn’t get more kitsch than Black Forest gateau. Pots of cream, pints…
Steak Diane
Cooking for romance is no laughing matter. The stakes are high. Get it right and woo the love of your…
