Since I started to explore Asian cuisine (at least 15 years ago), I have tasted a big array of noodles. Whether made of buckwheat, rice,…
This is one of the most extraordinary things that can be made with rhubarb. The tangy fresh flavours, the pink hue and, most of all,…
After green salads, maki sushi are my second biggest spring cooking frenzy. I am not able to prepare perfectly shaped and equal rolls, but the…
I never get bored with dressed green salads. After years of having it regularly, both as a side-dish and a starter, I am always excited…
I am not scared of twenty-ingredient Indian curries or similar laborious meals. I prepare them quite regularly, but most of the time I don’t have…
Even though most people consider crème brûlée (or burnt cream) a typically French dessert, British sources often cite Trinity College, Cambridge, as the place where…
Wild garlic is finally there! Since its season is very short, I am particularly attentive to its appearance at my farmers’ market and try to…
Have you ever heard of ANZAC biscuits? Many of you might be put off by the above unequally shaped, unattractive cookies, but in reality these…
As you might have guessed by this second appearance of asparagus in one week, this is one of my favourite vegetables. Its season is quite…
Chawan mushi is a perfect representative of these comforting, universally enjoyable dishes, which are hardly known in Europe and which surprise all those who still…