My little secret: Nepitella (1)

Ever had that feeling when you’re totally floored by a flavour you can’t quite place? For me, it was a herb in a pesto in Little Italy, New York. One that gave the dish an almost blue flavour. It was bizarre, it was jolting and it was absolutely lovely. I sent back to the kitchen to find…

Violet Cookery

  When the railway line at Dawlish washed away back in 2014, the last things on most people’s minds were little purple flowers. A century ago it would have been a different story. The spring ‘violet train’ would have been unable to pick up Dawlish’s sweet-smelling harvest. Eliza Doolittles at Covent Garden would have had…

Coddle up for Winter

When I was a kid, my mum used to make us ‘poached eggs’ using a frying pan-like saucepan with little shallow cups simmering over water. She’d put a dab of butter in each cup, break an egg into each then let them boil to a soft set. I grew up sincerely believing that that was what…