top of page
food
My mind is an open kitchen
Featured Posts
Ode to Biscoff
After a week's retreat in Greece, you can now often find me in the lotus position. I don't mean with both feet resting on either side of...
KRO
“A whole rack o’ ribs,” ah yelled at the hussy behind the bar, “with extra sows n a side o’ fried puhtaders.” T’whole bar roared with...
Alternative uses: Coconut Oil
This wonder-fat has hit the nation by storm, appearing both in the kitchen and the bathroom cupboards. From fat burning to flavouring,...
The Diarrhoea Dance
Welcome back to another term of uni. Easter is over and those interesting things one may or may not have been up to are now a thing of...
Treasure Trove
Levenshulme. Where? Let me consult my coffee-stained map, my crumpled set of clues to find the stash of risen loaves, chunky jam...
McBrilliant
As a vegetarian/mostly vegan, one can only imagine how hard it can be to find a decent takeaway at the end of the night. Sure, there’s...
New Year, New You
Presents are unwrapped, food has been eaten, loved ones are heading home, and other festive clichés have come to an end. One can...
Welcome to the Hotel Chocolat, such a lovely place
Interview: Hotel Chocolat co-founder Angus Thirlwell Beautifully marketed, from the seductive choice of wording to the exquisite...
A little advice for a happy, healthy life
I’ve always been interested in food, and over the past year, my advertised culinary endeavours have lead me to value the importance of...
The Pomegranate Soirée
Having moved into a new flat with a wide, spacious kitchen and matching living area, I thought it was time to host my first dinner party...
Recent Posts
bottom of page