career opportunities for creative writing
Slow-cooked egg: 62.5°C for 60 minutes
Today over coffee and a slow-cooked egg, I’ll introduce myself a little better… Continue…
Chinese style pig-cheek baps
It’s time for floury white baps on #shortandtweet, and – with aromas of star anise, liquorice, and chilli Continue…
Memories of eating a nashi pear
At Hoo Hing, a friend picked this up, explaining that the fruit was a nashi pear. Continue…
Christmas tree cooking: pine smoked mussels
It’s January 4th, and soon I will bid au revoir to the pine in my sitting room. Continue…
Scallop & Bacon roll at Billingsgate Fish Market
Imagine for a moment that it’s a Thursday. You set your alarm clock for 3.55am, wake the others at 4am, get into the car at 4.10am, and collect a friend at 4.15am. Continue…
Pan-fried turbot with samphire and capers
A flat fish, pan-fried in brown butter, with a squeeze of lemon, capers and shallots, cannot be bettered. Continue…
Puff the magic pastry: intro to puff and rough puff
A discourse on puff pastry, learnings about baking powder, and Dan Lepard’s Sausage Rolls Continue…
Humph the Middle White Pig arrives
I like to imagine that in life he was called Humphrey. We only have half a Humphrey, so I’ve named him Humph. I look forward to getting to know him better. Continue…
Uncertain eating? Boiled tongue in a bun
I last saw tongue on a plate at a hotel by the seaside in 1987. Continue…