I'll be trying things out... for a while.
Cookery Book
Use the arrows to flick through
A modest collection of reliable recipes, gathered over time from kitchens both small and large. Nothing here requires unusual equipment or rare ingredients — only a little patience and a willingness to taste as you go. Flick through the sections using the arrows below.
A good drink is often the simplest thing on the table. This section covers the basics: a proper pot of tea brewed with boiling water and given time to steep, a cold brew left overnight in the fridge, a lemonade made with real lemons, and a few things that benefit from something stronger added quietly at the end.
Toast is underestimated. A thick slice of good bread, properly browned and buttered to the edges while still hot, is a meal in itself. This section explores what you can put on top: soft-boiled egg and anchovy, sardines with lemon, mushrooms cooked in butter, and the correct ratio of Marmite to surface area.
Rice is one of the most forgiving ingredients in the kitchen, provided you treat it with some basic respect. Here you will find a simple pilaf, a kedgeree for Sunday mornings, a risotto that requires stirring and patience in equal measure, and an egg fried rice that is best made with rice that is at least a day old.
The pasta section begins with the cardinal rule: salt the water until it tastes of the sea. From there: a cacio e pepe that needs only three ingredients done properly, an aglio e olio for late nights, a simple tomato sauce that improves with time, and a pasta al forno for when there are people coming.
Baking rewards precision in a way that cooking does not always demand. This section includes a reliable Victoria sponge, a dense chocolate cake that keeps well, a lemon drizzle that is straightforward enough for a weekday, and a ginger cake that fills the kitchen with something close to the smell of winter.
Biscuits are the most democratic of baked goods — quick to make, easy to share, difficult to get wrong. Here are shortbread fingers with only three ingredients, oat biscuits that go well with cheese, a ginger snap with a proper snap to it, and a chocolate digestive that is, frankly, better than the ones from the shop.