an ode to anchovies

Anchovy anchovy anchovy. Salty, briny, anchovy. Silvery sliver. Hangover God. Tiny Mighty Motivator of disgust. Troublemaker. Agitator. Instigator of terror. Light in my life. King of my kitchen. Never without. Always within. Anchoiade makes enough for two as a dip (or one if you’re an anchovy fiend) 4 salted anchovy fillets 1 banana shallot 1 … Continue reading

on my plate: Sweetcorn, Chorizo and Feta Loaf

FOLLOWING on from my previous revelatory savoury cake experience I decided to head back to the baking tin once more; this time inspired by flavours from my recent trip to Madrid. Yet again taking one of Hugh Fearnley-Whittingstall’s recipes as a starting point for this spin on what is generally considered the sweet side of … Continue reading

on my plate: Peach and Orange Frangipane Tarts

SINCE going to an interview for the BBC’s Young Baking Talent of the Year I have become slightly obsessed with baking. Not that it wasn’t of interest to me before, or that I didn’t actively bake, but as soon as I had to articulate why I was passionate about this area of cooking I realised quite how great it can … Continue reading

on my plate: Goat’s Cheese, Walnut and Dried Cherry Tomato Loaf

OFFICIALLY it’s a savoury cake. But I can imagine that for some it may be slightly disturbing to imagine a categorically sweet item being hijacked by Mr Savoury. I struggled with the concept myself. When baking this ‘cake’ I was convinced that I was in fact making a savoury bread. Not exactly a wild new concept. So I’ve decided to use the … Continue reading

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  • and all that’s in between

    loves and hates, hints and tips, observations, musings and reviews; on food, fashion, travel and art; and all that's in between...