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    Pomme Dauphinoise

    1 January 2024 - By 

    This recipe feels authoritative. Not experimental, not “here’s a quick stab at it“. More “this is how you make a pomme dauphinoise“. From the wording, including story of it being something he made tens of each and every day as a young chef, to the clear instructions and most importantly in the tasting… Absolutely wonderful, savoury and fudgey. I suppose I wonder if a more roast potato-esque brittle crisp could be achieved on top rather than the slightly firm thing here. A little more fat on top, or perhaps a parboiled layer just for the top.. But it’s still extremely…

  • Blog

    Dresden Stollen

    25 December 2023 - By 

    Excellent, would do again… But I would add the central marzipan rod… It may or may not be traditional, but I missed it here. The quantities given here are huge, easily enough for 3 large stollen. German Baking – Jürgen Krauss, Pg. 164

  • Blog

    Pumpkin Risotto

    23 October 2023 - By 

    Perfect risotto instructions (the “in one go” ones rather than the instructions for doing it in two stages). Really gets to the slightly more loose, silky texture that is the ideal with risotto rather than the stickier, more solid one that is so much easier to end up with. Using a proper, in-season, green-skinned, deep orange fleshed pumpkin adds a sweetness and indulgence that is undeniable, although you could perhaps say it is always going to be gilding the lily in a risotto… I’d do it again, though. With an only slightly sheepish grin and without a moment’s hesitation. From…

  • Blog

    Bara Brith

    1 October 2023 - By 

    No egg or butter! Although in this case it seems like the butter situation is usual, while there is normally an egg. Honestly this is just delicious, and while I would drop the cardamom a little (just one teaspoon, perhaps), and maybe lower the oven temperature a little too reduce colouring… This really is wonderful, eaten hot with butter and honey… Gosh yes. From Baking with Fortitude

  • Blog

    Chocolate and raspberry cake

    1 October 2023 - By 

    Butterless! And delicious! Another chocolate cake that uses some cornflour, so I’m happy to conclude it’s necessity for proper chocolate cake. The recipe actually uses blackberries, which would be great if course, but raspberries should not overlooked. Although I have say I’m not totally convinced that it should be included in the batter as opposed to added on the plate…it does create some pockets of wet texture in the cake that while very tasty, do give you a moment’s pause. The final thing to note is that the chocolate topping, melted dark chocolate and golden syrup, us delicious, but I…

  • Blog

    Ravioli filled with spinach & ricotta

    17 September 2023 - By 

    Genuinely one of the best things I’ve ever made. Silky, rich – but only a little – ricotta giving a little more earthiness than say mascarpone might. And the crispy sage is such an important element, not a mere garnish, giving a punch to the flavour to stop it passing over your tongue without fanfare. Requires such care and attention at each step, you absolutely can’t be in a half-arsing it mood. I forget now though whether the base pasta dough instructions come from A-Z… or Angela Hartnet… I suspect both work just perfectly. From Rachel Roddy – An A-Z…

  • Blog

    Lamb Dopiaza

    14 September 2023 - By 

    Second time in quick succession for this one. This really is the most simple curry to put together ever… Lots of ingredients… But just throw them all in a pot and let ’em simmer. Oh, also it’s possibly the best curry ever… A bold statement, but it’s just incredible. This time with Lamb cutlets rather than with a Lamb shank.  Both great.  The cutlets were ready faster so that’s worth noting. On the matter of speed, this requires a minimum of two hours, and frankly I’ve found it much closer to 4 hours to achieve maximum flavour. One to try…

  • Blog

    Sweet potato, lemon and peanut soup

    14 September 2023 - By 

    This should be lime rather than lemon, and should have a topping that I couldn’t be bothered with.  Both of these additions would make this more exciting, and even without it’s a fine soup… But not an incredible soup. As is most often the case with Anna Jones recipes I find it a bit… fine.  It lacks zip, pop, comfort pizzaz, and seasoning as described… It’s very nice. I do like the addition of peanut butter here, the peanuts and sweet potato are lovely bedfellows, but the quantity suggest is inadequate and it needs significantly more than to be anything…

  • Blog

    My Oven Temperatures

    6 September 2023 - By 

    Assuming well pre-heated oven. Top and Bottom 140 = 155 150 = 160 160 = 170 165 = 175 170 = 215… 180 after 10 175 = 210… 185 after 10 180 = 205 – 210 (slowly up to 210, where it settles.),… But then settling at 190 after 10 minutes… A total shit show. 190 = 210  (… Yep… Seems quite happy to be at 210, same as 180. Possibly gets there faster.)… Another try gives me 200. 200 = 230… Then 210 on another try 210 = 240… Then 220 – 225 I think upon reaching temperature initially,…

  • Blog

    Sardines, Rice & Lentils

    2 September 2023 - By 

    This is easy and delicious. The quantities produce perfectly cooked, tender brown rice and Lentils in the oven. A feat not always easily achieved on the hob. Gentle spicing and full of veg. Although I would say there’s a rare misstep in the recipe for these books… Peas and spinach should not go in the oven, or at least not for the whole 40 minutes. I went along with it for the peas and they became an brown element indistinguishable from the lentils. Out of instinct I didn’t put the spinach in at the start, instead leaving it until the…