A basic, but delicious tomato, basil and chilli sauce with oodles of garlic. Serve with pasta or as an accompaniment for various other dishes, e.g. the Las Bombas featured earlier on FoodGoblin – see here. RecipeIngredients…
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This week I took my kitchen to the city of soul. My memories of Memphis from the summer were still strong. Not because of Graceland, home of Elvis Presley and massing place of the hysterical and often odd. Not because…
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Tom Aikens has a reputation as fierce as the flavours he routinely dishes up at his (several) restaurants and on the Great British Menu pass. Food achingly local, almost rustic, emphasis firmly on British, firmly on bold. On moving to…
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I think eggs are one of the most marvelous things in the world. Endless chemical properties, absolutely endless, allowing even more endless creations as varied in their textures as in their tastes. Mayonnaise, meringue, omelet, consomme etc etc etc. Poached,…
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This year for Halloween something a little bit different was cooking up in the FoodGoblin kitchen. Spending hours whittling faces into Pumpkins around the kitchen table isn’t really my thing; good time that could have been spent eating wasted, if…
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Concerning Indian, I am a notorious snob. I’d like to think I don’t fall into the gap yahh, I have such an affinitehhh with Indiyahh clique, but it is true that I have spent quite a lot of time there…
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Toad in the Hole: Because sometimes what you ate at school CAN taste good. Big blokey sausages, rosemary, red onion and batter – pumped up, big, beefy (well, porky actually), sitting all tough and butch in a cast iron pan…
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