A Collaboration with Why Nut

Why Nut Pistachio Macarons

When I was about five years old, I took my toy dog to a neighbour’s birthday party. Throughout my childhood a cuddly elephant was my companion of choice so I’m not quite sure why the dog received this special honour: perhaps the elephant was holding the fort in my bedroom. Either way, the dog was present for pass the parcel, sleeping lions, birthday cake cutting and jelly and ice cream.

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Small adventures in cooking with James Ramsden

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Homemade eggs benedict

James Ramsden is a high achiever. Trained at Ballymaloe cookery school in Ireland, he started blogging back in 2008 and has since carved himself a career as a respected food writer for The Guardian, The Times, Sainsbury’s magazine and more. Not content with writing for broadsheets, magazines and maintaining a successful blog, he also runs a popular supper club from his home in North London and has just published his first book.  All at the tender age of 24. That’s two years younger than me. By rights I should be green with envy.

Hot toasted muffins with salty butter

But I’m not. There’s something extremely likeable about James and his attitude to food. He wants cooking to be simple and he wants it to be enjoyable. He appreciates the fact that, for most people, eating isn’t necessarily an endless succession of dinner-party-standard meals – that in any given week we’ll fluctuate between feeding large groups of friends and throwing together a solitary supper. His attitude reminds me of a cross between a younger Jamie Oliver (minus the cheeky chappy vocab) and my own boyfriend (like James, Carniverous Boyfriend is a Yorkshire boy). Maybe it’s an age thing. Maybe it’s a boy thing. But I definitely feel like there’s a lot I can learn from his enthusiastic, experimental, laid-back approach to cooking. Food should be fun.

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Dreaming of Da Polpo: Incredible pizza & meatballs

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Anchovy, black olive & caper pizza

For the last week or so the blogosphere has been alight with talk of Da Polpo, the new venture in Russell Norman’s ever-expanding restaurant empire. The fourth to open in half as many years, it builds on the menus of Polpo and Polpetto, adding an expanded list of pizzette alongside incredible sounding variations on an italian classic, the meatball. Not surprisingly for the brainchild of one if the first restaurateurs to truly harness the power of social media, Da Polpo has been a highly trending topic on Twitter as bloggers race to get their bums on the seats and reviews on their sites.

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Pork & fennel meatballs

Having read a number of reviews over the last couple of days, I was left feeling three things. Number one? Hungry. Not surprising given the mouth-watering menu, great photos and gorgeous descriptions provided by some of my fellow bloggers (for some stomach-grumble inducing snaps take a look at reviews from Eatlikeagirl, Crumpeats, Londoneater or The Skinny Bib). Two? Jealous. I’m off to Barcelona next weekend and trying to save pennies for some serious tapas-fuelled budget-blowing, so trying new restaurants isn’t really on the agenda for the next few days. Three? Itching to get in the kitchen.

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