A few years ago, Christopher and I had a conversation about gin with an American bartender. He prided himself on the many varieties he had. So we asked: which tonics do you stock? Cue confusion. ‘Schweppes draft. Are there others?’
“Someone just delivered oysters for you,” said the email from my colleague. I was working from home, he was at my desk in Livingston. Oysters? I hadn’t ordered oysters. For a second I ran through the options and made plans. Christopher was off, I could adk him to drive over.
Most of my recipes start with the cutting and frying of an onion. It’s not for the love of onion but rather the desire for umami. Softened or slightly caramelised onion is the first layer of savoury, the fifth flavour, in a dish. I then add other flavours – lemon
We’ve written about, and cooked with, Adagio Teas before. When they launched a range of flavoured matchas, I was keen on trying them. Matcha is the fine powder, green leaves dried and ground, that’s used in tea ceremonies and to flavour and colour all manner of foods in Japan. The
This post is a response to a request from my lovely friend Cara, who’s having a baby. (Congratulations!) Cara asked for a blog detailing places that serve both alcoholic and a good selection of non-alcoholic drinks, “not just Coke and mineral water.”