- Food & Drink
A office Christmas party without alcohol is basically an after hours meeting. One without an agenda, obvious end time or biscuits. It’s a prospect too horrible to consider. So when our department do hoved into view, I made sure to kick start it with some miracle gin.
“Miracle gin?” you ask, possibly unable to comprehend how much […]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 →
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 →
The infection finally settled in my chest on the same day the fog covered London. I’d been sick for a week by then. Dripping nose, wheezing cough, a throat like hot gravel. A typical cold, in other words. But something had prompted the virus to make a leap for greatness. So it crept into my lungs […]Continue Reading →
On October 26, 2015 By ginandcrumpets
On October 22, 2015 By ginandcrumpets
On October 14, 2015 By ginandcrumpets
We had a regular roster of meals when I was growing up. If there was roast chicken on Sundays, then there was always chicken soup on Mondays, with fat cloudy dumplings bobbing in the stock. One night would be shepherd’s pie night. A triple layer affair, with a pool of mince and gravy topped with […]Continue Reading →
I have a lot of cookbooks. A lot. And my favourite kind are the ones published in the 1960s and 70s, with a mahogany sideboard, crystal decanter of red wine and horn of plenty spilling grapes everywhere on the cover. They are the absolute best.
The recipes in those books are a glorious mix of […]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 email@example.com
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