I read a restaurant review this weekend in which the writer talked about the head chef being “the rarest of creatures”: a chef without ego. The idea of ego in food has come up in conversation a lot recently. It’s often thought to be what distinguishes home cooking from restaurant cooking, though there are exceptions: you’ll certainly find ego-driven cooks in home kitchens and the most gentle, generous cooks in restaurants.
These blondies are somewhat bottle blonde. Though they don’t have the cocoa or hefty amount of chocolate that a brownie would (which makes them a blondie), I do use muscovado sugar, which turns them a deep dark brunette. If you like you could use a lighter sugar, though the deep maltiness of muscovado works so Read More
As the start of each season rolls in, I am persuaded that it is my favourite. This week, with the arrival of autumn’s first squashes, was no exception. I got the jumpers down from the loft in celebration.
Emma Cannon is a fertility and women’s health expert, but her message and reach extend far beyond the medical. She believes in more than the literal meaning of fertility, and she extends this concept into the whole of...