Feeding the Frozen Few: Penne a’ la Arctic
A lovely crunchy cheesy topping blankets this delicious, unctuous winter pasta meal.
In case no one noticed, here in the United Kingdom, it is winter. This means that is is somewhat cooler than in summer. In fact, today, my car told me that it was 3 degrees below freezing. And there is this white stuff on the ground and occasionally in the sky. It is bloody freezing. Various people who know nothing about these things tell me this is all down to climate change. Whatever. I’m a sceptic. Read more…
My Problem with the F Word
British television, apart from a few isolated islands of brilliance, is slipping slowly into a sticky quagmire of something worse than mediocrity. The F Word, starring the King of Cussing, Gawdon Ramsay seems to be leading the charge. Read more…
Rude Food?
Both cofortable and practical, a PVC Nurse uniform is ideal wear for the modern cook.
One of my finest achievements with this blog is how many pervy people have been attracted to it. About three or four so far. Several times a day I check the stats and of recent times, I have noticed that there have been some splendid Google search terms. I am tickled pink that little old big fat me and the fine, fantastic Foodriot.org are now attracting an altogether naughtier audience. Who knows where it will all end? Read more…
Spicy Meatballs with Spaghetti
Spaghetti and meatballs al la Roman Maroni.
I have been thinking a lot recently about my very, very good friend Mike “Roman Maroni” McKenna. I have, through much fault of my own, lost touch with him. One of the warmest, kindest and funniest people I have ever known. I want him back. Mike, if you read this blog, this message is for you: Read more…
What part of “no” do you not understand?
Over the last two days, I have been engaged in a correspondence with a gentleman claiming to be a doctor who would like very much to make a reservation for 15 in my restaurant. Read more…
Unspeakably Posh Burgers
A burger, yesterday. The Unspeakably posh burger is both more posh and more unspeakable than this example here. When I have saved up for the ingredients, I will replace this picture with one of my own, I promise. In the meantime, please visit this blog, http://crazydiamond.co.za from whence it was nicked 
Warning: This could be addictive. If you eat these every day, be sensible and plan your funeral in advance because this recipe is pure, unfettered indulgence and as we all know, unfettered indulgence will cause your demise. Read more…
Oh My Aching Nerves!
Not tonight dear, I have a headache.
To the hordes of loyal followers of this blog, all six of you, and the highly prized contributors, all four of you, I do apologise for the slow-down in posts of recent days. There’s a good reason. No, there are several good reasons: Read more…
Sandy's Working Women's Whack-it-together Pie
Like me, I am sure many of you work. Coming home late and preparing a nutritious and delicious feast in minutes, is just one of the many talents we acquire through necessity. And using up left-overs in increasingly tempting (yet affordable) ways, is another.
So – here’s a recipe to combine these talents and leave your family begging for more. In fact, you might find them cutting down on polishing their plates in an attempt to have left-overs for you to make pie with… Read more…
“Japanese Omelette”
This recipe kindly submitted by Paul A Murphy
OK, there is actually a Japanese term for this dish — Okonomiyaki — which means ‘whatever you want, grilled’ and there are restaurants devoted to it in all the major cities out there, but if you think of it as a ‘Japanese omelette’ in the same way you’d think of a ‘Spanish omelette’, you’d not be too wide of the mark. Read more…
Brussels Sprouts: The only way to cook them.
Brussels Sprouts still on the stem, yesterday. Err Sunday.
Christmas is coming, a fact that may have escaped your attention. And with Christmas comes a load of traditional dishes, one of which is roast turkey served with all sorts of delicious things. And Brussels Sprouts. Read more…
