Recipe

They say not to judge a book by its cover – but what about judging a recipe by its name? Some sound like a disease or worse. Spotted dick, toad in the hole, lady’s fingers, Dutch baby, I’m looking at all of you. Cullen skink is one that has been accused of having an off-putting name. But in its defence, Cullen skink is descriptive. There’s a suggestion that the word ‘skink’ comes from an Old German word for ‘beer’ or ‘essence’, but given that Cullen skink is a creamy, thick soup, with no beer constituent and no obvious German connection, this seems an unlikely origin. More plausible is the explanation

My theory is that sachertorte is a victim of its own success. Over the past 150 years, it has become an Austrian icon and, as such, can be found throughout Vienna. And that’s the problem: its ubiquity means that inferior versions abound. It has developed an unfortunate reputation for being dry, dull, tasteless – a pale imitation of a chocolate cake. It is often described – even by its supporters – as a ‘grown-up’ chocolate cake or an ‘elegant’ chocolate cake, but I feel like this does it a disservice. Both feel a little like euphemisms for ‘not that nice’, but this couldn’t be further from the truth. It has

There are a handful of elements that make me nervous about tackling particular classic recipes. First, if it’s a dish that I didn’t grow up with and can’t speak to personally; secondly, if it’s a dish that a lot of other people did grow up with, and feel very strongly about. Thirdly, if it requires an ingredient that we don’t have in Britain, which I then have to imitate, or simply ignore. That can be pretty restrictive. I didn’t encounter a Staffordshire oatcake until I was 28, so they’d be out. Risotto, which I’m fairly sure doesn’t hail from the north-east coast of England, would be untouchable. Gorgeous vintage puddings

‘As American as apple pie’, or so the saying goes. But what happens if the apple pie in question isn’t actually American? America is the source of many of my most beloved vintage recipes, especially puddings, and particularly pies. But the knock-on effect is that sometimes they can overshadow similar dishes that come from other places. The British apple pie is not quite an underdog in this fight, but it’s certainly less celebrated than its cousin from across the pond. It took a while for apples to take hold in the US. Only crab apples were native to America, and they were small and sour – no good for baking

As sure as eggs is eggs, what was once comfort food will be reinvented as fine dining. Lancashire hotpots will be turned fancy, served with teapots of lamb jus. Fish and chips will become canapés, spritzed with atomisers filled with malt vinegar. French onion soup will be served in teeny-tiny shots; Scotch eggs gussied beyond recognition. I once ate a (large and unwieldy) single bite of shepherd’s pie from a Chinese soup spoon at a posh party. Chefs just can’t resist the joke. Chicken à la king – chicken braised in a cream sauce with onions, mushroom and peppers – has gone in the opposite direction, from fine dining to

The double-edged sword of eating with the seasons is the glut. A blunt, un-pretty word, which is a joy in theory and delicious in result, but which can feel daunting when you’re facing down a bench full of berries to be picked over, or countless apples to be processed. My husband and I were once given an apple tree as a present. It’s a multi-graft, meaning each of the three branches produces a different type of apple: russets, for storing, bramleys, for cooking, and tart eating apples. This is the first year that it’s thrown up more than three measly apples. Well, it’s made up for lost time; we are,

I admit to feeling a little intimidated by charcuterie. I have a clutch of books on my shelf all laying out in step-by-step detail how to craft your own salami or whip up a perfect pancetta. They’re well-thumbed, but not a single one has a cooking stain on it. I’m just too nervous when it comes to the scary stuff. I’m talking about the drying-sausages-hanging-from-the-rafters kind of charcuterie. I’m talking about jerry-rigging anti-pest guards to protect your hams. I can’t quite get past the fact that charcuterie requires hanging meat somewhere in my house, which feels at best frightening and at worst like I’m actively inviting botulism into my home.

I am, for the most part, a rule follower and a people pleaser. It’s one of the reasons I love baking, which essentially amounts to a set of instructions designed to make something to be shared and bring joy. But if someone recommends something to me, I can be resistant to it for ages. The farcical element is that once I capitulate and try out the novel, TV show, restaurant or biscuit recipe, I inevitably discover that my tastes are extremely mainstream, and I love whatever it is. It took me years to listen to Taylor Swift before immediately accepting her greatness and becoming her no. 1 fan. There’s no

Salad cream makes me feel oddly patriotic. It’s one of those products that is so distinctively British that it has not travelled. Elsewhere, it is eschewed as a poor man’s mayonnaise. Its chief ingredients are hardboiled egg yolks, English mustard, vinegar and thick cream, and it was, in fact, the first product that Heinz produced exclusively for Great Britain, in Harlesden, north-west London, from 1914 onwards. The Heinz version is, frankly, a wartime mayonnaise, constrained by shelf life and made with the cheaper ingredients available at the time, a little looser and distinctively sweeter than its mayonnaise equivalent. It really came into its own in the second world war during

‘Sausages,’ my son says to me, leaning forward from the back of the car, with the authority and confidence only a three-year-old can truly muster. ‘Sausages?’ I reply distractedly, while navigating a particularly awkward roundabout. We’ve been talking about my job, but I assume his train of thought has taken a lunchier direction. ‘Yes, sausages. You write about sausages. And… things like sausages.’ He sits back, satisfied in his career analysis, probably contemplating whether lunch can indeed also feature sausages. I briefly consider explaining to him the craft of writing, the wider implications of food on politics, race and class, maybe even clarifying that at one point I was in

Iam standing in my kitchen preparing kidneys for devilling. Snipping their white cores away piece by piece until they come free and I’m left with just the wibbly, burgundy kidney, ready for their spiced flour, I pause. There is no denying that even fresh raw kidneys can smell a little… challenging. And for one moment I consider skipping the whole thing and just having an unchallenging slice of toast instead. I’m so glad I didn’t. Because once cooked, kidneys are not challenging at all: they’re luscious and tender, with an earthy, gamey flavour which is almost compulsive. That robustness is actually their strength: kidneys can take bold flavours – feisty

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too. Thompson realised that the tiny bubbles created when you aerate egg whites to make meringue provided so much insulation that you could torch the meringue and

In 1999, a relatively unknown American chef wrote an essay in the New Yorker uncovering the secrets of restaurants. ‘Don’t Eat Before Reading This’ lifted the lid on both the underworld of professional kitchens and the mentality of chefs. In it, the writer meticulously took down ordering fish on a Monday (old), eating steak well done (for ‘philistines’), brunch as a concept (despised) and vegetarians in general (‘Enemies of everything that’s good and decent in the human spirit’). The no-punches-pulled writing, which was both lyrical and graphic as well as funny and forthright, was the first published essay by Anthony Bourdain, who would go on to become one of the

Picture the scene. The year is 2004. The setting, a British field or maybe a beach. There is a small open fire burning with a single cast-iron pan perched on it. A male TV chef – dressed in a striped shirt, open at the neck, chinos, possibly red, leather shoes – is standing over it, reverently holding a fish. ‘This is a beautiful piece of fish,’ he says, ‘and we’re not going to do anything fancy here. It doesn’t need it! We’re going to keep it simple.’ There must have been a clause in the contract of any TV cookery show in the early 2000s to say that a beautiful

I will admit to having been dismissive of red velvet cake in the past, considering it to be bland in flavour and garish in colour. It tended to come in cupcake form with towering hats of super-sweet buttercream, which made it unpleasant and difficult to eat. The cult love for red velvet, inspiring scented candles and lip balms all smelling of synthetic vanilla, always struck me as a bit naff – the preserve of teenage girls queueing outside Instagram-bait bakeries. Why would you plump for a red velvet cupcake when you could have coffee and walnut or a lemon syrup-soaked sponge or a nobbly carrot cake? Red velvet was a

Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has been seen as a joke among other nations, but also nearer to home. Even when the dishes are near indistinguishable, we’re still happy to poke fun at our own fare: we love panna cotta but laugh at blancmange; we cringe at stew but revere boeuf Bourguignon. They’re the same, but that doesn’t stop us. Where better to showcase the unsung hero braised beef mince than in a beautiful short-crust pie? Mince gets the worst of our inward-turned opprobrium, a leitmotif in our national food anthem. A pot of stewed mince

There’s nothing more intriguing than a closely guarded secret recipe. Coca-Cola and KFC are two famous examples, with the precise ingredients for the soda syrup and special coating kept in guarded vaults: the story is that those who hold the information aren’t allowed to travel on the same plane in case of disaster. Lea & Perrins, Angostura Bitters and Chartreuse all keep their products’ make-up secret. Making sure the butter is the brightest of greens is as important as any of the individual components Nobody knows the recipe for oysters Rockefeller – or at least nobody knows the original recipe. It was created in 1889 at Antoine’s restaurant in New