AKA Nigella's Nuts. As it's been the festive season I've been knocking these up almost weekly, and numerous friends have asked for the recipe. Delicious with a little tipple to welcome your guests, they're irresistible. I've taken the liberty of adjusting the recipe slightly as I think they benefit from just a little more coating … Continue reading Bar Nuts
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Crème brûlée
A timeless classic that works so fluently at dinner parties. I've been making these for many years, but this is the first time that my little boy Felix has got involved. At his special request, we made Crème brûlée together and adapted the recipe that has been scribbled in my notebook since 2009. Ingredients: (makes … Continue reading Crème brûlée
Scalded Rye Sourdough
A dark, dense, moreish loaf that will sit so stoically supporting your avocado and eggs or cream cheese, dill and luscious cured salmon. Ingredients 375g leaven (recently fed sourdough starter)375g boiling water 500g organic dark rye flour12g fine salt30g black treacle Method This recipe starts with your sourdough starter, which you can make using this … Continue reading Scalded Rye Sourdough
Tomatillo Time
August has brought the first crop of Tomatillos to the UK. Rarely grown here, I eagerly await their arrival and celebrate the short season with the ultimate green salsa that elevates barbecue to ridiculously insane heights of deliciousness. Repeat after me: [toh-muh-tee-oh]. Physalis philadelphica and Physalis ixocarpa are part of the nightshade family - similar to the … Continue reading Tomatillo Time
Sourdough Pizza
Another dangerous path of culinary adventure that requires tightrope level skills to maintain the balance between joyous deliciousness, and an inevitable descent into morbid obesity. Thankfully, unlike flatbreads, this recipe takes many hours to execute, which will hopefully prevent it becoming a regular go-to carb snack. There are literally thousands of sourdough pizza recipes out … Continue reading Sourdough Pizza
Food Fit For Felix 