In celebration of @UKSustain's Sourdough September, we thought we'd share a few tips we've been taught and learnt through babysitting our own sourdough cultures over the past couple of years. Sourdough bread is the epitome of Slow Food and the older, more cultured (excuse the pun) version of our modern Kingsmill's and Hovis' i.e. Chorleywood bread. Here is the
Calabria is one of the oldest inhabited regions of Italy, and indeed many suppose it to be the first part of Italy that was inhabited by humans. It was originally known as Oenotria (modern day - Enotria) as it was first inhabited by a tribe of Oenotrians or 'vine-growers', and it therefore has some of the oldest wine producing history in Europe. Luckily for us chefs - it also has one of the greatest cured meat customs in Italy, Calabrians are responsible for Sobressada, Coppa, 'Nduja and Calabrese Salami - the precursor to modern day Pepperoni.
It's without a doubt pie season so why not get out your summer fruits and bake a pie. Only a few more weeks left in summer to do so!
Make sure you check out our previous post with all the full recipes.
These biscuits (I hope you've watched the video for the correct pronunciation) are a Scandinavian treat in the winter time. Thin, crisp and full of flavour, they pair well with a mug of hot chocolate or coffee, but watch out, you may end up eating more of them than you intended!...
Unless you're a very strange person, you have probably eaten a cheese toastie before. In fact, I bet at the mention of those words, you're now craving one! Mmmm lovely, lovely carbs and fat... Anyway, now that the January detox is in full swing, let us tempt you to the life you want to be leading, after all you will only have this chance to get a January cheese toastie in this year!
Despite running around London for the past week getting ready for our final 2 supperclubs/popups of the year, we managed to squeeze in a quick Christmas recipe idea to have some fun with this weekend to help you get ahead before the big day using a bit of gadgetry to create some lovely, personalised treats for Christmas day…
I've got a confession to make....I was never really brought up on Thanksgiving, despite what my American heritage may lead people to believe. Most of this is down to the fact that I grew up in Nigeria where the concept just doesn't exist. As a result of spending time in the US during my early adult life (I can't say that I am much more of an adult now) I have grown to appreciate this American Holiday and now bug A to ensure that he will be ready for it every November from here on out...
With the plethora of vegetables (and fruit of course) available to us through the summer we chef-folk do our best to preserve, manipulate and respect all that is available to us over the warmer months, in the hopes of having access to them later in the year. We'll give you an idea of some of our favourites, why they work and a couple of solid pickle recipes to get you through to winter...
This is Chapter 2 in our blog series 'Books for Cooks', and if you read through the first one, we looked at fine-dining favourites from some of the best chefs in the world. Unless you are a die-hard foodie or aspiring chef, you probably would leave those books on the coffee table; recipes often needing more time, skill and ingredients than the average person has. Happily for all of you looking for some inspiration this Summer, Chapter 2 will be focused on 'Healthy Home Cookery'.
There is something about popcorn that brings a hunger out of people - not only a hunger to eat more but a hunger to get stuck in, make it and create new flavours for it. Me and R are just as enthusiastic and want to give you a pop-by-pop run down of how to make great popcorn yourself...