Butter, spring onions, veg stock, white wine, lemon juice and zest, crème fraiche, parsley, chives and dill (ingredients can vary) Cooking the fish sous vide has changed fish for me The texture and t… (View Post)

I’ve become quite obsessed by cooking fish sous vide since the revelation of sous vide monkfish in Nantes I’ve cooked monkfish (twice; once for my mum’s birthday dinner last week, when it went down v… (View Post)

Whilst I understand the “logic” that motivates a ban on social media for kids, isn’t it completely futile? Surely kids will find ways of contacting each other in exactly the same ways; just through t… (View Post)

I voted Lib Dem in the last election It was because I knew and liked the candidate, rather than it being a vote for LD policies, but still.. I’m so glad that I didn’t vote for Kruger (View Post)

My first visit to the cinema was as a four year old, to see E.T. I’m told that I gave a loud and emotional running commentary to many of the scenes; “His finger is better Daddy!” “He made the balls s… (View Post)