19th Century
Oysters 2½ Ways
“O Oysters,’ said the Carpenter, You’ve had a pleasant run! Shall we be trotting home again?’ But answer came there none — And this was scarcely odd, because They’d eaten every one.” The final verse [more…]
Food
Arts
Culturally Appropriated Oxtail Stew
Unlike my brawn this one is a family favourite. I usually do double quantity and we eat it over a few days, but here’s the pared down recipe. Ingredients: Pack of oxtail (1kg) Coconut oil [more…]
Cooking
Knob’s Watercress Soup
I made this last week due to a supermarket delivering four packs of watercress in error with our fortnightly grocery delivery. As much as I like egg and watercress sandwiches, there is a limited amount [more…]
Cooking
How to make bread pudding
Something you hear often, usually the day before any holiday when shops might close for an hour or two, “we might need another.” The bread languishes in the bread bin or fridge patiently waiting for [more…]
Cooking
Winnie the Pooh and the Virus of Doom, Part 2
“I couldn’t help noticing,” said Piglet to Pooh, “When idly perusing the contents of your larder that it seems to be entirely full of cauliflowers. I didn’t have you down as a vegan, but I [more…]
Animals
Fromage de Tete
Recipe: 1 pig’s head 2 pig’s trotters 3 star anise 1 large onion 5 bay leaves 2tsps red wine vinegar Tarragon (ideally fresh) 6 sage leaves As the lockdown progresses and the days merge in [more…]
Cooking
How to cook rice perfectly
I know. I know. After covering a multitude of different exotic meals that one can rustle up in the kitchen, it seems a real anticlimax to compose an article on how to cook pretty much [more…]
Cooking
A Retro Sausage Extravaganza
Another from my Mum’s collection of cut out and keep from the Woman’s Friend, back of a sauce packet or wherever she picked it up from. Takes about 25 minutes faffing, 45 minutes to cook. [more…]
Cooking
How to cook the best Ruby Murray – Ever
This article title is deliberately disingenuous, not just because of the liberal use of Cockney rhyming slang, but as everybody knows, great food is a very subjective matter. A dish that would delight your average [more…]