Regular visitors will know that I am a great admirer of part-chef part-mad scientist Heston Blumenthal. His understanding of palate, along with questioning the status quo in kitchen techniques sheds new light on conventional wisdom. He, along with contemporaries Joël Robuchon, Thomas Keller among others have pushed one particular method to the forefront: sous-vide. The phrase literally means “under vacuum” and […]
Read moreI’ve already devoted about a thousand words’ worth of wittering to how I like my steak. I have a well-practised and enjoyed technique which serves me very well. I’m not likely to modify it much for anything. And then Heston sodding Blumenthal goes and does it differently, doesn’t he? You know, that guy of whom I think the sun shines […]
Read moreA twist on the burger’s little brother, the slider. But instead of a bun, the patty is a crisp, cheesy polenta slice.
Read moreA recent visit to From Donuts to Delirium had me drooling at the Ottolenghi cake recipe: an olive oil apple cake with a maple syrup-cream cheese frosting. I had to make it. Isn’t that what bank holidays are for? Ye gods, it was good. A firm crust on the outside with a light, bubbly texture. Soft and acidic bites of […]
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