- Food & Drink
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 comes […]Continue Reading →
On February 7, 2016 By ginandcrumpets
Around about this time last year I received an email asking if I’d be interested in contributing to a cookbook devoted to the majesty of kale. Of course I would. I love kale. I like it sweated in butter with garlic and chilli. I eat it baked to a frazzled crisp and coated in salt. […]Continue Reading →
It snowed a little last night. Not a lot. Just enough to edge the roofs and walls with white, and puddle in ashy heaps in garden corners. By mid-morning it was all gone. The grey wool sky stayed dry and what sun made it through the clouds melted the snow. A cold, unmagical day that […]Continue Reading →
On January 10, 2016 By ginandcrumpets
I’d meant to make this salad with burrata, but the bit of South East London I live in hasn’t gentrified sufficiently for there to be bowls of burrata in the delicatessens, just a wide range of buffalo mozzarellas. In hindsight, this made my life easier. If I had got hold of a soft ball of […]Continue Reading →
This year we celebrated Christmas on the 19th December. Sister Number 1 alternates her Christmases: one year with us, one year at her girlfriend’s parents in Scotland. 2015 was a Scottish year, so we decided we’d do the whole thing one week early. The full festive shebang.
It’s strange, doing Christmas before everyone else. Even […]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 →
Back in September a PR got in touch about a campaign Aspall Vinegar were going to run called Pickle With Pride. Simple idea: they send out some pickling kits, everyone pickles things, hashtags it #PickleWithPride and society at large realises how brilliant pickling is and buys more […]Continue Reading →
The run-up to Christmas is better than the day itself. Christmas Day is mostly waiting. As a child, it’s waiting for the clock to tick round to the magic hour when you can run into your parents’ room, screaming “PRESENTS!” and jumping on their heads.
In our house, that was 5.30am. Now my sisters and […]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.
You can contact me at firstname.lastname@example.org
Or by email?