Month: November 2014

Sausage Rolls

<a href=”http://www.bloglovin.com/blog/14423305/?claim=sn3mfnfbdxk”>Follow my blog with Bloglovin</a> Sausage rolls really are one of those things that are better made at home. People say the same about hummus and pesto, but nothing – and I mean nothing – compares to warm, flaky pastry and juicy sausage meat straight from the oven. My sister makes the best sausage rolls. They’re always the first thing to go at a Christmas buffet. The secret, it seems, is the addition of caramelised onion. Sweet and melting onions improve most things. When I look back over my sausage roll memory catalogue I become swamped in pork-based memories. What is it with sausages and childhood? No party was complete without a bowl of those mini cocktail sausages, scotch eggs and – God help us – mini cardbourd sausage rolls that were only edible when dunked into ketchup. There are happier memories though. The day I was allowed to walk into town by myself to buy a warm sausage roll and bag of penny sweets was the day I committed myself to the wonders of Greggs. Sausage rolls Read More

No one who cooks, cooks alone

I am not a natural born historian. My historical understanding is blurred with sentiment and my specialisms are limited to feasting, fasting (and a little crusading). I’m really just a natural born glutton with a History degree. At the moment I’m reading Home Cooking by the late Laurie Colwin. It’s possibly one of the best things I’ve ever read and I keep on finding myself missing tube stops because of engrossing musings on soup and cornbread stuffing. She starts the collection of essays with this thought: “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” This one quote has assured me that blending food with history and history with taste, is okay. It’s natural. After all, the kitchen, in being the one space where human senses are given complete priority, is a place of historic comfort. The cook has always been guided by instinct with the objective of nourishment and pleasure. There are few things Read More