Uttam’s Gary

Uttam’s Gary

Terrible thing when you nearly run out of something special.  Especially when you’ve had it for 10 years.  This happened to me recently when I nearly ran out of the garam masala I had been given by Uttam.  He was a Nepalese chef and we ran a kitchen together, it was my first job in […]

Samphire Kimchi

Samphire Kimchi

After eating samphire for literally breakfast, lunch and dinner for a week following the Samphire Safari,  I spoke to my private chef friend and she said I should try fermenting the stuff.  Samphire Kimchi was created to preserve the forage. I’ve had it in the fridge for about 2 months now and I’m getting worried my housemate-Josie is addicted to it. […]

Samphire Safari

Samphire Safari

After two eventful days at the Lambeth County fair  I decide my Monday off for recovery cannot be wasted.  Especially as I have an old mate in town, one of those who is up for anything.  Steve has been living in Australia for 4 years but we grew up together so he’s still the same […]

Beech Leaf Gin

Beech Leaf Gin

The spring equivalent of autumn’s sloe gin, it has a nutty and complex flavour.   It is a old english recipe copying the french noyau which uses almonds and apricot stones to create a bitter element.  Beech leafs are just starting to unfurl at the moment and they are every where…when you start looking.  I am lucky […]

Making Sloe Gin + Vodka

Making Sloe Gin + Vodka

One of winters last great foraging bounty- the Sloe. Best picked  November time.  You can tell they are ripe if they pop when squeezed.   Sloes are actually a medieval plum and very tart when eaten raw.  Mixed with alcohol and sugar though it gives a marvellously balanced beverage.  The recipe is very simple but it is important to […]