Ginger Ale Battered Fish with Tartar Sauce

What do they eat on Fridays at the nuclear power plant? Fission Chips. *Pause for applause…3…2…1* Fish and chips – the quintessential British seaside meal.  Delicious fish fillets kept moist and flavourful thanks to its crispy batter coating alongside chunky chips, mushy peas and doused in salt and vinegar.  Beer batter is often the go-to,…

Devonshire Squab Pie

English food has a certain reputation that I won’t get into right now, but suffice to say if you ask somebody to name traditional English dishes you’ll probably get the standard fish ‘n’ chips, roast dinner, maybe a cream tea…not a whole lot more.  I’ve always found this to be a real shame, as there’s…

Cinnamon Roasted Pork with Parsnip Purée

Cinnamon is one of those spices which is grossly underused in savoury cooking – we all know the familiar taste of a posh Autumnal coffee with cinnamon spicing, or Christmas baked goods offering a warming feeling inside.  This delightfully snappy bark often appears as part of a spice mixtures of food from the subcontinent too,…

Cider Braised Sausages

  There’s something so reliable about a delicious portion of bangers and mash – the full, meaty sausages with smooth, buttery mashed potato smothered in a warm helping of gravy.  As far as weekday dinners go, it’s simple and effective.  However, even the most humble sausage could even do with a bit of posh dress…

Cottage Pie (Packed with Vegetables for Fussy Eaters)

While I am absolutely a lover of food and enjoy trying out new things, I am also undeniably a fussy eater.  Particularly when it comes to the textures of vegetables, I have a whole list of things I can’t generally stomach, even if I like their flavour – banana, mushroom, cooked tomatoes, courgette, aubergine, peppers,…

Haggis En Croute

Some hae meat and canna eat, And some wad eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit. No, I’m not Scottish (though in recent years, I think I’d rather be.)  However since coming to London and encountering a variety of wonderful Scottish friends, I have…

Crispy Bubble and Squeak

I was once mercilessly mocked by an Australian and American couple I knew for the “ridiculous” names we Brits give to our food.  Bangers and mash, spotted dick, jam roly poly…they suggested we would call spaghetti hoops “schplonkers” because of the schplonk sound they make when the spoon drops in them.  Well, Bubble and Squeak…

Keema Matar (Spiced Meat with Peas)

I’m often a bit hesitant about putting Indian food on here – it’s probably my favourite world cuisine, and of course Anglo-Indian food is it’s own beautiful thing, but ultimately it feels a bit fruitless.  Those who cook food from the subcontinent frequently will often make their own curry pastes or bases in preparation and…

Pork Balls and Noodles in a Lemongrass Broth

I find noodle soups so fascinating – throw a few vegetables, some protein and some noodles into a bit of flavoured water and you have an incredibly filling, fresh bowl of goodness that’ll warm even the coldest heart.  Put it in a little plastic pot and you have a student staple. They come in all…

Roasted Pumpkin and Sage Risotto

It wouldn’t be October without a pumpkin recipe, after all the Samhain season is upon us and we all know those big, fat, orange gourds are the perfect Autumnal treat.  Whether it’s in a curry, a syrup, or a soup with apples.  In many ways, though, this is a trip back to where it all…