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Making something out of nothing: Glamorgan sausages
How often do you have an empty fridge, or an almost empty one? Apart from when you move house that is? I used to be really happy when mine was bursting with food but that has changed: perhaps because...
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Quick braised chicory with cheese and ham
The first time I ate chicory (sometimes known as endive) it was braised for a few hours, wrapped in ham, covered in béchamel, sprinkled with grated cheese and then baked for another 30 minutes. It was...
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Nigel’s onion and cheese tart
What is the thing you always have too much of in the fridge/house? Mine is dairy: for example I currently have Parmesan, Cheddar, Brie, and St Agur, cream cheese and Italian mascarpone and butter....
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Champagne, cheesy biscuits and celebrating
I am celebrating. The bathroom is done-ish, I have some more work when the landscape was looking distinctly bare and I have just made peace with my oldest friend in the world, probably one of the few...
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Fast Festive Treats, including Deserve-To-Be-Famous Rarebit Puffs
It’s that time of year, the time when you can’t move for cocktail sausages, smoked stuff on blinis and small, overpriced battered things in boxes of 12. But there is another way, a homemade way and...
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Alpine food for Alpine weather: Recipe Rifle’s Tartafin
The snow may have melted but there is apparently more on the way and you could be forgiven for slathering yourself in duck fat, wrapping yourself in foil and getting in the oven to keep warm. I have...
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A weeknight rarebit
Things on toast, that’s what you need on a wet, windy Monday. Things on toast that require very little work and no shopping whatsoever. A rarebit, or rabbit as some people call it, is the perfect...
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Tartiflette: the après without the ski
At this time of year lots of very smug-looking people get on the Piccadilly Line with huge great long bags, full of their own skis (no ‘renting’ them for the ‘pros’), and for a nanosecond I dream of...
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How to feel rich for a quid: make cheese #1
Cheese, she says. I can hear the sighs from here. But cheese isn’t all the hard stuff, only produced by those wearing hairnets and plastic shoes. It can also be the likes of this labne, or ricotta, or...
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How to eat well, whilst working full-time, in five steps
Those who read this blog regularly will know that for most of its existence I have been freelance, working a maximum of four days per week, generally from home. Which has meant that cooking for both...
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