- Food & Drink
Offal isn’t everybody’s idea of a party on a plate, but I have an appetite for blood that isn’t always satisfied by the niceties of fillet steak, no matter how blue. The spring and chew and abattoir floor flavour of organs and entrails appeals to my grisly, […]Continue Reading →
On October 25, 2011 By ginandcrumpets
Dairy Milk Fruit and Nut is unquestionably the king of all chocolate bars. Saturday nights begin when the foil is peeled back and the first strategic chocolate raid is made. The art of getting more squares of Fruit and Nut than your siblings is a fine one […]Continue Reading →
It’s your last chance to shake the elderberries from the hedgerows before the hurricane winds come along and scatter them for you. And once you have your carrier bag full of purple-staining berries, trot on over to The Dabbler for a recipe for Apple […]Continue Reading →
Do you like salad? No, me neither. But the weather is warm and I’m obliged to eat it because sunshine and stew leads to heatstroke. To make salad palatable, you have to add fat. A shake of lemon juice and olive oil cheers up most leaves, but why […]Continue Reading →
It’s not all about chocolate this Easter. There’s eggs, too. Lovely dyed eggs that you roll down a hill and then turn into egg mayonnaise once they’ve been smashed to bits. Find out how to dye eggs the earth mother way with onion skins and how to make proper, heart attack […]Continue Reading →
Like foraging? Of course you do. It’s very fashionable. But what do you do with your foraged leaves once you’ve plucked them from a roadside verge and washed off the petrol? Why you turn them into Nettle and Spinach Soup (assuming that you’ve foraged nettle. If you’ve got something […]Continue Reading →
It’s St Patrick’s Day! Planning to celebrate the small percentage of Irish blood that undoubtedly runs through your veins? Then pop on a novelty Guinness hat and Riverdance your way over to The Dabbler where you’ll find a recipe for Buttermilk Soda Bread Scones. Perfect with Ireland’s national drink (which is […]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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