Collections

Everything grouped by course and by cuisine — useful when you know roughly what you want but not exactly what.

Bread

Five minutes of work, an overnight rest in the fridge, and a tray of focaccia with a proper open crumb and a crisp, olive-oil-fried base.

Brown butter, a long cold rest and chopped chocolate rather than chips — the three changes that turn a decent cookie into a very good one.

Split red lentils simmered soft, finished with a hot cumin-and-garlic tarka poured over at the table. Thirty-five minutes, mostly unattended.

Thick wedges of hispi cabbage seared hard until blackened at the edges, then drowned in nutty brown butter with capers and lemon.

Brown butter, a long cold rest and chopped chocolate rather than chips — the three changes that turn a decent cookie into a very good one.

Thick wedges of hispi cabbage seared hard until blackened at the edges, then drowned in nutty brown butter with capers and lemon.

Split red lentils simmered soft, finished with a hot cumin-and-garlic tarka poured over at the table. Thirty-five minutes, mostly unattended.

Five minutes of work, an overnight rest in the fridge, and a tray of focaccia with a proper open crumb and a crisp, olive-oil-fried base.