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Pinenut and honey tart
This nearly didn’t happen. There were too many things that could have gone wrong, and most of them nearly did. Toasting pinenuts, blind baking a pastry case, the wrong type of honey… To my surprise,...
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A little corner of France in a basement in Leeds, La Grillade
La Grillade is a typical French restaurant, just like the places you’d find in any sizable French town. Except it’s in Leeds. That makes it special. The restaurant is housed in the basement of a...
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Sorry, no bacon…Roots & Fruits vegetarian cafe, Leeds
We had breakfast at the eclectic Roots & Fruits the other day. Sat in the window on mis-matched chairs looking out onto the quiet Grand Arcade, we ordered a standard English breakfast of eggs,...
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Salt’s Diner, Saltaire
During the second half of the nineteenth century, the Industrial Revolution gave birth to Blake’s “dark, Satanic mills”, huge cathedrals of commerce producing cotton, wool, alpaca. Conditions in the...
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How to make a pork pie
I feel like I’ve mastered a mysterious, secret art. I made a pork pie, and it was easy. More than that, it tasted astounding. Here’s how. Start with the pastry. The pastry is unusual as it’s made with...
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Bhuna Gosht, or lamb bhuna
‘Bhuna‘ is a particular Asian cooking style where a sauce is reduced and reduced until it is so thick that it just clings to the meat, making the meat appear ‘browned’. Dishes cooked in the bhuna...
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Rhubarb relish, ready for winter (already)
Around this time of year, rhubarb tends to get tired and worn out. The stalks, those that haven’t been plundered already, are green and thick, with big umbrella-like leaves. Everything starts to look...
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Bill Granger’s Feed Me Now
I’ve never really liked ‘performance’ cookery. Most of the cooking I do is on the hoof, unplanned, un-shopped-for and generally last minute and chaotic. Quite often, it’s done without really enough...
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