Cook: Sourdough, Gluten Free. A far cry from Bath and Sally Lunn’s Buns
Sourdough. Bread. This is a book in itself. We went to Bath on the weekend. Sally Lunn’s is a Bath institution and her buns do not escape Florence White’s attention. They are eggy, creamy, and contain small beer yeast as…
Cook: Marrow Bone. Simple Ways fit for Her Majesty.
Florence White devotes a few short entries to Marrow Bones. I admit right up front, that bone marrow is my secret pleasure. Osso Bucco is an enduring favourite dish not least for the somewhat messy picking of the bones at…
Cook and Travel: Sea Vegetables & Welsh Laverbread
It may seem odd to the British Readers, that I first heard about Laverbread only in February this year. We had travelled to this charming, unpretentious gastropub near Abergavenny for a weekend in Wales – it’s where my son wanted…
Travel & Cook: Autumnal Scottish Fare Part I – Your Gratin, Miss Barrowman’s Custard?
Toasty Gratin of Haddock with Creamy Scotch Goat’s Cheese The tangled bine-stems scored the sky Like strings of broken lyres, And all mankind that haunted nigh Had sought their household fires.* This dish is bold in its simplicity. Its…
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