Like most chestnut related products chestnut flour costs a fortune. Fortunately it can be made at home pretty cheaply. Unfortunately peeling the little blighters can be an intensely traumatic experience. You have been warned. […]
Seaweed; it tastes great, it’s incredibly good for you and its often completely free. So why don’t we eat it that much? The English have historically been pretty rubbish about eating seaweed but this trend […]
A great way of using up a glut raspberries and an interesting recipe which can surprise people. You can substitute in blackberries in this recipe or you can go down the traditional route and […]
Often unfairly labelled a ‘retro classic’ by foodie twats, this dish will stand up on its own as a dinner party starter or just hide it in the fridge for an indulgent snack. I’ve tried […]
Potting is a centuries old technique from the north of England originally used to preserve sea food. Refrigeration has made this method redundant but much like bacon, its incredible flavour has kept it on the […]
Most people post articles at the beginning of a vegetables season. Not me. I’m somewhat of a vegetable publishing maverick, and as such here is a little something to mourn the loss of […]
Much like my article on Fermented Garlic this recipe is untested. However unlike fermented garlic I hoover this stuff up on regular basis. Like the last article I am publishing it so that you may have a […]
This is a slight departure from my normal articles but I thought it might be an idea to write a comprehensive article on catching crayfish. There isn’t a huge amount of information out there so […]
Ok I haven’t really got much to say on this one, its a technique I’ve never used before, and creating a dish I have never tried before. So why exactly am I sharing this with […]
This one may be sound a little pretentious but trust me it’s worth it. French classical cooking may have fallen out of style recently in favour of trendy pop ups and ‘deconstructed junk food’ but […]
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