This costs about two quid to make, says Mary over the noise of her food processor, pulverising day old bread into crumbs. My husband and I spend no more than £30 on our weekly shop. Maybe it’s the mathematician in me but I am a great weigher of things, I don’t waste a thing.
“Today, people may think of eating “waste” as a novelty exercise or a passing culinary trend, but really it’s the basis of cuisine – codifying a way of farming, cooking, and eating that responds to the demands of a landscape. How do we make these traditions accessible for everyday eaters? The first step is simple:
I was thinking of calling this post Why I can’t bake and possible solutions, but I thought that would be off-putting. But I’ll be honest upfront, I can’t bake. Keep this in mind when I say I made tahini biscuits today, under the very straight-forward instructions of Galia, my Israeli workaway host and mother of this little
My uncle Yves, or tonton Yves as we all call him, lives in the house my great grandparents once owned, and where my grandad was born. It’s a residential townhouse on a busy road in a smallish Northern French town. Nothing much to look at from the front, but walk through to the back and