A spring risotto and a pot to stir

Spring risotto with asparagus, leeks and chevre

I tend to enjoy cooking projects that facilitate day-dreaming. Tasks that involve a a rhythm of sorts, a lulling repetition that begs the mind to wander — chopping, kneading — though I think pot stirring is best since you don’t run the danger of chopping your fingers off. Perhaps it’s because I’m lazy at heart and […]

Crumpets and Sulking

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Crumpets should be made on a cloudy day. On a morning when you don’t have anywhere to be, and you don’t much feel like being anywhere, anyhow. They should be made when you are feeling sulky and broody and just need to wallow in your own pot of misery for a while. Because sometimes we […]

The Pasty

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I could not live for a year in Cornwall without telling you about the pasty. And before you start getting too excited – let’s just get something clear before I begin. A pasty (pronounced pass-tee) is a little meat filled turnover indigenous to the British Isles: specifically the West Country of England including the counties […]