Baked quinoa nicoise Serves two Oh alright, the title is a bit of a misnomer - I set out to try and veganise salad nicoise, and this is what I came up with it. Like salad nicoise, this has got olives in it, after a fashion, and …
This for me is the closest that vegan food must come to meat-eating. Not because there's any flavour or texture comparisons, but rather because both rely on ingredients that really don't want to be eaten. At least, that&#…
Granted, making a something called 'summer soup' while the temperature is breaking 2oC is a triumph of hope over experience, but all the summer veg is out and proud and deserves eating. Asparagus remains an inexpensive jo…
Mushrooms a la grecque was something I learned to make as a student, a not inconsiderable amount of time ago. Obviously in its student incarnation, there was no wine in the recipe - any white wine in the house would have been a) …
This week there's another recipe courtesy of the Sainsbury's half price section. Class? I has it. It's compote, or posh jam, if you like. It's also good for sauce on ice cream, or the sort of breakfast that can ma…
This recipe comes courtesy of my boyfriend, who has the dubious honour of being the guinea pig for any new recipe I'm working on. I've been messing around for a few days in an attempt to create a recipe for this blog. My …
Some things don't always look beautiful but are really quite amazing. Take the echidna, for example, a rather odd looking creation with spines and a questing nose that has a rather unlikely but fascinating sex life . Take the…
It's been over two weeks since I last posted a recipe. Time flies when you're doing very little apart from watching crap telly and drinking even crapper white wine. It was something that I was reminded of when I saw…
Sometimes the human body needs grease. Big, unreasonable, artery-hardening grease. It's as essential for an individual's nutritional - oh alright, mental - wellbeing as coffee, alcohol, cigars and zombie movies. This is a…
Hugh Fearnley-Whittingstall, you thunder-stealing bastard. Here was I about to post a recipe for baked cauliflower and then you went and beat me to it . Yeah, so yours is all pretty and that but mine has coriander in it, so suck …
This week, I've been experimenting with bread. Maybe experimenting with is too grand an expression - I've not been trying to fashion it into shoes, or using it to fuel a time machine - but I have been fiddling around with…
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