parsley

As this blog is supposed to be about cooking, I thought I should focus on a recipe rather than jump to my usual rationale for being silent on LTK. Spoiler alert: excuses for my disappearing act follow below ;o) I wanted to have a stab at something so ubiquitous is is hard not to acknowledge…

Some time ago, I regularly used to buy ready prepared spatchcock Poussin from Gressingham, the remarkable duck people (in their own words). Well, what is remarkable about poussin is that they are, em, not a duck – but a butcher’s term for young chicken. Poussin are typically a breed that is naturally slow-growing, meaning that…

This Thai‑Style Prawn & Pineapple Egg Fried Rice instantly takes us back to some of the most memorable meals from our travels. Marlini and I first encountered truly fragrant – and unapologetically fiery – versions of this dish while staying in Krabi, Thailand, in 2018. Served straight from well‑worn woks and piled into hollowed‑out pineapple…

It is very rare that I get around to making mash, and certainly not something I will do for myself – but each time I whip up a batch the feedback I receive encourages me to make it again. For me (and I am not trying to trivialise the effort required to make it taste…

Zesty Monk fish and Tiger Prawn Skewers

Baked eggs with spinach, chilli, and red onion

Scrambled eggs with spring onion and truffle oil

Sweet Potato, Spring Onion and Chilli Tortilla

Couscous Tabbouleh

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