Recipe
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…
I love sausages!
‘Sausages,’ my son says to me, leaning forward from the back of the car, with the authority and confidence only…
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 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…
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…
Mince, glorious mince
Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has…
The secret to making great oysters Rockefeller
There’s nothing more intriguing than a closely guarded secret recipe. Coca-Cola and KFC are two famous examples, with the precise…
Letters: the joy of a male book club
The state of our defence Sir: Your article on the etiolated state of European, including Britain’s, defence, is spot on (‘The…
