- Food & Drink
There were two black-spotted bananas in the office fruit bowl. They had that sagging look. The kind that means the skin is ready to fall off and the banana is humming with sugar. I felt sorry for them, those poor forgotten bananas. So, in the spirit of no banana being left behind, I […]Continue Reading →
On February 11, 2016 By ginandcrumpets
Do you know how to order a Sambey Jagey? You stand at the bar, leaning at a 45° angle – ideally forwards, but often backwards. You point your index finger towards the heavens (left or right, whichever you prefer) and revolve it slowly, painting circles in the sky. When the barman […]Continue Reading →
On December 21, 2015 By ginandcrumpets
I had a plan. A vision. I would make chocolate chip cookies, thick as duvets and chewy in the middle. There would be white chocolate chips, all creamy with vanilla; lime zest for zing; and a subtle glow of chilli heat. They would be great cookies and everyone would be amazed by me […]Continue Reading →
I know what you’re thinking: Bonfire Night is over. You don’t need Bonfire Night recipes any more. What you need are recipes for aspirational homemade gifts, chutney and festive spirits. Then you can file them away till a week before Christmas, when you’ll remember your good intentions, panic and sweep round the shops buying novelty socks, […]Continue Reading →
On October 22, 2015 By ginandcrumpets
On September 16, 2015 By ginandcrumpets
After last week’s rant and no recipe, this week you get a recipe and no rant. Probably the best way round. Episode 6 of Great British Bake Off was all about pastry. Shortcrust, puff and a cheese filled pastry snack from Cyprus because what would be the point of the technical challenge […]Continue Reading →
On September 9, 2015 By ginandcrumpets
“You can’t use sugar. You can use honey, fruit, but nothing that comes from a bag.” And so the stupidest challenge on Great British Bake Off since it began was announced.
The contestants had to make a sugar-free cake, but crucially they would still need to be sweet. In the intros Paul suggested they […]Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
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