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Forman and Field Christmas hamper 8 Nov 2011 | 04:38 am
You’ll have noticed that posts at Gastronomy Domine have been a bit thin over the last couple of months. That’s because I’ve gone from a very pleasant part-time freelance lifestyle to volunteering con...
Recipes from A La Carte magazine, Christmas 1984 5 Oct 2011 | 08:46 am
The recipe I posted for sticky toffee pudding back in 2008 resulted in a comments thread full of people reminiscing about A La Carte magazine. Back when I was a horrible precocious kid, my Mum used to...
Ants climbing a tree 24 Sep 2011 | 09:32 am
Ants climbing a tree The name of this Szechuan dish is one that’s always confused me. There are, most emphatically, no ants in it; no woody bits either, unless you’ve failed to soak your dried mushro...
The Scarlet hotel, Mawgan Porth, Cornwall 22 Sep 2011 | 12:51 pm
Update, Oct 22 2011: This quick review trip was so blissy that I’ve just booked a seven night stay at the Scarlet for the week before Christmas. Which I believe is what people are talking about when t...
Bedruthan Steps hotel, Mawgan Porth, Cornwall 16 Sep 2011 | 06:18 am
I was invited to spend a weekend at the Bedruthan Steps hotel and its sister, The Scarlet, in Mawgan Porth in Cornwall. These are two hotels catering for very different audiences, but sharing an ecolo...
Comfort and Spice – Niamh’s bacon jam 6 Sep 2011 | 12:22 am
Niamh and some of Frank Hederman's smoked salmon with cucumber relish on potato pancakes My friend Niamh, who blogs at Eat Like a Girl, has just published Comfort and Spice: a beautiful recipe bo...
Piri-piri prawns 27 Aug 2011 | 01:03 am
Piri-piri prawns Another quick and dirty one today. This recipe’s a great addition to a table full of tapas. Good prawns, sweet, fat and succulent, are at their best when treated simply. Here, they’r...
Stuffed Peppadew peppers 23 Aug 2011 | 01:48 am
Stuffed Peppadew peppers They sell something very similar to these in one of my local delicatessens, but rather more mayonnaise-y – and they sell them for about £1 per pepper, which is a simply amazi...
Pan con tomate – Catalan tomato bread 13 Aug 2011 | 02:03 am
Pan con tomate It’s a total mystery to me how Catalan cuisine, out of all the cuisines in the world, could have given birth to the ultra-complicated school of molecular gastronomy headed up by Ferran...
Celebrity Silhouette, dining 10 Aug 2011 | 01:48 am
Caesar salad (anchovies optional!) at the new Porch restaurant The Japanese have a business philosophy called kaizen, which means continuous improvement. No matter how slick a process is, kaizen says...
