Author: Sam
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Butternut, chestnut and tahini Soup
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on
This is a little plain without the seed, chestnut, rosemary, tahini and olive oil topping. With them it’s pretty killer, which seems ridiculous to state as adding that much nice…
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Gary fooks seabass
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on
This isn’t really the recipe, which calls for whole seabass, but steaming this fish, brushing oyster sauce over it, then pouring boiling oil over it sure is tasty. From River…
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Roast root veg and lentils
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on
Very nice, incredibly healthy meal. In fact the original recipe adds pasta… And I almost never object to the adoption of pasta to anything… But with hearty root vegetables and…
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Lion’s Head Noodles
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on
There’s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get…
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Dan Dan Noodles
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on
Better than my previous attempt of these, and because I was lazy and added no words back then I have no idea why. I remember that it felt curiously straightforward…
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Hong Kong Crispy Noodles
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on
This reminds me of Pancit Canton, but with a pleasingly crispy thin noodle bed rather than thick juicy noods, and possibly a less crowd pleasing flavour… May be a harsh…
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Light Fruit Cake
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on
This is Nigel Slater’s gooseberry crumble cake (minus the gooseberry and the crumble) and 260g of soaked dried fruit. And it’s great. I skewed the ratio of flour to almond…
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Corn Chowder
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on
Tried to omit the cream initially… But this may depend on the creaminess to add body as I wasn’t impressed until I added some single cream, which tied it together.…
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Croissants: flour showdown
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on
On test: Plain flour, protein 11.3% Bread flour, protein 12% 00 flour, protein 12.5% Plain flour is surprisingly excellent for croissants, takes a good bit of kneading, and this isn’t…
