Nice Pecks!

Our kitchen calendar is usually filled with scenes of far-off places, inspiring our future travels or triggering memories of those we’ve visited in the past. This year, it’s a bit different. The Happy Egg Co crew kindly sent me a Nice Pecks cockerel calendar, so we have cocks in the kitchen for once. This is the third in the…

Comfort with the Caldicotts

  It’s the Northern Hemisphere winter and we’re fast approaching the year’s shortest day. It’s more often gloomy than bright, the sun sets early and leaves fill the gutters. Setting foot outside a warm home or office becomes a chore, coats and scarves weigh heavy on tired bodies, so when we finally do have some…

Lovin’ Dublin Live 2014

Niall Harbison struts his stuff Niall Harbison is an Irish entrepreneur with the sort of history that someone will probably find to be good film fodder. In spite of being self-admittedly difficult to teach he worked as a chef for a Michelin-starred restaurant before touring the world as private chef to the super-rich, the likes of whom chopper in to Cannes to…

Confit de Canard for Gressingham Duck

I’ve been up to my elbows in duck of late, writing recipes for Gressingham Duck, the big name in store-bought duck in the UK. Apart from breasts and legs, I’ve even barbecued a whole duck, with a little help from Monsieur who is the outdoor chef for our household while I mostly cook within four…

Total-ly Greek – the Yoghurt Cookbook by TOTAL

TOTAL yoghurt is totally, one hundred per cent Greek. Not Greek-style, but authentically Greek, as in Nana Mouskouri Greek, only a bit older. TOTAL was born of a traditional Greek recipe in 1926. It’s so natural that all it contains is milk, cream and live yoghurt cultures. It’s a household name here in the UK and has…

A Very Bombay Lunchbox

Bombay Lunchbox is a compact cookbook, filled to the brim with sweet and savoury tiffin recipes and the sort of photography that makes the reader’s tummy rumble and feet itch. When I received it for review, I was unprepared for how this little book would make me feel once I turned the first few pages. The illustrations…

The Food People at An Evening of Flavour

I was recently enticed all the way across London in heat wave temperatures to hear about London’s food trends and sample a selection of John Quilter’s recipes using Loyd Grossman sauces. As I exited Old Street tube station, dripping with discomfort following a long, airless tube journey, I hoped the evening would prove worthwhile. As I…

The Octo-Cocktail

I ADORE octopus. All eight legs of it. And the head. Even removing the so-called beak during kitchen prep no longer freaks me out. When I spotted a whole octopus at our local fish stall recently, I had to have it. Home it came, where I cooked it into a red wine and tomato sauce…

Epic Sherry Truffles

Every year, as Christmas approaches, I make a mound of sherry truffles. They’re lovely to have on hand as a sweet treat for the end of a meal – just one or two will satisfy any sugary craving. Sherry truffles also make a special gift for the grown ups on your pressie list – I…

Day of the Dead Layer Dip

We’ve made it through Hallowe’en, pumpkin carving and small ghouls with treat buckets haunting the neighbourhood, so what comes next? The Mexican equivalent, El Dia de los Muertos or Day of the Dead, celebrated on 1st November. Here’s a Mexican Layer Dip that I feed to certain hungry Mexican food-lovers I know when Mexican holidays…

The Crevette’s First Christmas

Christmas 2013 will be rather special in the Epic household for it will be our first with a baby: the Crevette. It may seem early to be gearing up for this but I find that with a very small, dependent person around, everything takes a lot longer than usual. (It just took over half an…

Courvoisier Packs a Punch at our Autumn Party

Having spent the better part of this year looking for a house, finding one, moving and carrying out any number of related activities, Monsieur and I have finally been able to introduce our new home to family and friends. At last we have our own little garden and room for a barbecue, so Monsieur has…