a tale of palate and palette
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a tale of palate and palette
Read MoreWelsh cakes, girdle baked with beremeal
Read Morea simple tea loaf, baked with bere
Read MoreBonnie Sennot finds inspiration at Winter’s End.
Read MoreTom’s favourite recipe for these delicious, sticky Easter buns
Read MoreThere is no getting away from the fact that, whatever business you are in, this year has been a very weird one. Having to change the nature and direction of what you are doing – often very rapidly – is never an easy thing, and this year there have been so many of those changes.…
Read MoreHello everyone, Tom here with a quick idea for some Sunday morning baking. Thank you to everyone who commented on my bread post with suggestions on how to use my excess, unfed sourdough starter. I was particularly excited by the prospect of making sourdough crumpets . . . so here’s my take! Kate especially enjoyed…
Read MoreHello from the farthest reaches of rural broadband . . . it’s Tom again. So, who doesn’t like fresh bread? I certainly do, but our local shops have been out of flour, of all kinds, for a couple of months, and my bread baking has been sadly on the back burner. I’ve been eking out…
Read MoreAfter we published my oatcake-inspired cardigan, Land o’ Cakes the other day, Tom reminded me of his favourite oatcake recipe that he’d included in our Buachaille book some years ago. This is a great recipe for whipping up a quick bread-replacing staple (and as long as the mill producing your oatmeal doesn’t also make wheat…
Read MoreHello again, it’s Tom here with my latest update on the People Make Glasgow photo-documentary project. In today’s post it is my huge pleasure to introduce to you the Soul Food Sisters. The Soul Food Sisters are an all-female, multicultural, not-for-profit food collective. Established in 2013, this group of women are chefs on a social…
Read MoreIt definitely feels like harvest season here: the swallows and housemartins have departed, we are curing our bumper onion crop for the winter, and the trees on the steading are full of fruit. Our neighbour, Brenda, has several beautiful plum trees, which have been very productive this year. So productive, in fact, that Tom has…
Read MoreFor many years, I’ve had a quiet obsession with riciarelli, which I first came across, flavoured with orange flower water, in Betty’s tea rooms in York. Betty’s only seem to sell these wee macaroon-y treats in Spring for some reason, so I had to persuade Tom (who does not need much persuading where baking is…
Read MoreOne of the things that drew us to this house was the fact that it had a garden. Or rather, it came with a nice big blank expanse of lawn that might one day become a garden. I’m not too keen on lawn, but I’ve always liked growing vegetables, and was excited by the prospect…
Read MoreHiya! It is I, Bruce. Today I am here to tell you about a delicious and intriguing object: the POTATO. Also known as “tattie” or “spud”, and, often (for some mystifying reason) prefixed with the adjective “humble”, the POTATO is one of my all-time favourite foods. Together with other wondrous food-objects (for example, CHICKEN, SAUSAGES…
Read MoreNeither Tom or I are fond of food shopping, yet for some unknown reason we have never ordered our supplies online using one of the many delivery services now available. I finally tried this the other day, and of course made the mistake of failing to adjust the default units under which some items are…
Read MoreA pretty Cumbrian village . . . . . . festive windows . . . . . . and doors. Ben, the friendly cat . . . A fine local food market . . . And a wonderful birthday meal. In case you are wondering, the food at L’Enclume was just as amazing as you…
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