Clockwise from top left - Spaghetti Squash, Harlequin, Munchkin, Onion(also Butternut, not pictured)There is an absolutely wonderful abundance of all things (...)
Of all the fruit, the mango's the best;Of all the meat, the pork's the best;Of all the leaves, lahpet's the best.Traditional Burmese sayingI love pork. I think (...)
A new series of Gordon's Great Escapes hosted by Gordon Ramsay starts tonight (Monday 9 May) on Channel 4.In the last series, Ramsay explored India, but this (...)
Regular readers may be aware that I'm not a fan of baking, partly because I haven't got a particularly sweet tooth, and partly because I cannot be faffed with (...)
Tom yum, that soup of wonders, that spicy restorative, that Thai dish which even gave its name to a Tony Jaa action film for reasons that still escape me (...)
It's March, but it feels like the depths of winter. All I want to do is fill my belly with hot soups and stews in a bid to stay warm.A double whammy of chilli (...)
Summer had finally hit us, it was hot and I didn't really feel like slaving over a hot stove.What to do? What would be light and easy? Well, I took a tip from (...)
I've never been a fan of spring rolls. I'm fairly sure this is as a result of early exposure at school dinners to a comestible dubbed a pancake roll - a huge, (...)
The national dish of Burma is called mohinga, a kind of fish chowder with lemongrass and banana stem that's served over rice vermicelli noodles. But arguably (...)
Gong Bao or Kung Pao Chicken As a child, my musical tastes were dictated by my parents. Having arrived in the UK just before I was born, their choices largely (...)
"Take one camel hump and mince finely. Add diced shallots, capers, Tabasco and a raw egg and mix thoroughly..."I have a morbid fear of being the first person (...)
Egg and Bacon Tarts So Sainsbury's contacts me. They say, "Next month is Organic September - a month long promotion of organic food by the Soil Association - (...)
Some people don't like century eggs. Those people are wrong. Whenever I visit Burma, I try to consume five times my bodyweight in food - that’s just the way I (...)
Wafu pasta or wafuu pasuta is the slightly bonkers, Japanese interpretation of Italian pasta dishes (wafu meaning Japanese style).The first time we went to (...)
When I was little, I always had school dinners and one of my favourites was Toad in the Hole.This traditional dish of Yorkshire Pudding batter and sausages is (...)
Killer Kimchi Kimchi. Practically the national dish of Korea, this potent pickle is pungent, sour, spicy and unnecessarily delicious. It works well as a (...)
Google "macaroni cheese recipe" and you'll get over 400,000 results. So why am I giving you another recipe for mac 'n' cheese, aka macaroni cheese, aka mac & (...)
Is anyone else scared of butchers or is it just me? A while ago, I summoned the courage to visit McKanna Meats (aka Theobald's Butchers) on Theobald's Road in (...)
Frijolemole butter bean dip recipe for whomoose fans
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Last year I somehow managed to wangle an invitation to the Waitrose Summer Party. All the greats in the food world were meant to be in attendance, but the main (...)
Crispy Salt and Pepper Squid There's nothing wrong with succumbing to the occasional takeaway, and I've recently been craving a lot of Chinese food. Our usual (...)
A friend of mine who runs my favourite pub* recently told someone that I had some brilliant stir-fry recipes right here on my blog.I was forced to admit that (...)
Last year I was lucky enough to be one of the judges at the inaugural Scotch Egg Challenge held at the mighty Ship pub in Wandsworth. 2012's Scotch Egg (...)
Where's your self re-cocking-spect? Apparently people hate those posts where errant bloggers go, "I'm so sorry for being AWOL" or "So you're probably wondering (...)
Last Friday, I found out that Whole Foods Market in Kensington was running a short Summer Chef Series - a lovely initiative where the public could see free (...)
