Gyoza soup
I’m a planner. I’ve done the psychometric tests to prove it and everything. I don’t like to just jump into things; I have to be prepared for every eventuality. And … Continue reading
Shredded vegetable and grapefruit salad with Peanut-soy dressing
I’ve been making a lot of cabbage salads lately. Not out of any great desire for them, but more because cabbages are cheap so I buy them and then need … Continue reading
Cookbook review: Bitter by Jennifer McLagan
Most of the cookbooks I’ve reviewed so far have revolved around a certain cuisine. If you were going to bring a collection of recipes together for a big, this is … Continue reading
Yuzu glazed chicken wings
Given the number of recipes on this site that use it, it probably goes without saying that I’m a big fan of yujacha, a jam-like Korean preserve of yuzu and … Continue reading
Pistachio tart
Quite often when I buy or am given an expensive or more unusual ingredient, I have a tendency to save it up for a special occasion. I’m sure lots of … Continue reading
Book review: Maangchi’s Real Korean Cooking by Maangchi with Lauren Chapman
Maangchi’s Real Korean Cooking was published in May last year, and I’ve been putting off this review since I got hold of the book in June. It’s the first cookbook … Continue reading
Tomatillos
The tomatillo, or tomate verde, will be a pretty unfamiliar sight to British readers, but Americans with their much greater exposure to Mexican cuisine are more likely to recognise these … Continue reading
Zest and Herbs 