- 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 →
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 February 18, 2014 By ginandcrumpets
On Friday evening I sidled into a basement bar in Farringdon. My hat was low, my collar high, my demeanour shifty and in my hand I had a folded reusable shopping bag that I was prepared to use. I was there to meet my dealer. My rhubarb dealer.
[…]Continue Reading →
On March 23, 2012 By ginandcrumpets
Made with that magic combination of ground almonds and polenta and […]Continue Reading →
There’s blossom on the trees, daffodils and crocuses in the lawn and birds are stealing things to ornament their nests and attract a mate. It’s time to celebrate spring and what better way than with a rhubarb tarte Tatin? Well, arguably there are many better […]Continue Reading →
Last Sunday I had people round for brunch. It’s a modern, trendy thing to do. I think. Keeping
up with the kids is quite hard these days, especially since my bad back manifested itself and I went a bit deaf.
Anyway, I have gained the […]Continue Reading →
Pancake Day, the perfect day to get down with your Eastern European Jewish side and make some cheese blintzes. Don’t believe me? Then take yourself over to Aol lifestyle where I’ve posted a recipe for these delicate Polish pancakes stuffed full of sweet cheese. […]Continue Reading →
I don’t know why I bought a bag of buckwheat flour. I’m sure, at the time, I was full of brilliant buckwheat-based ideas. I expect I was on the cusp of sparking a buckwheat revolution that would sweep the country and have everyone saying how glad they were I’d […]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?