À bout de soufflé

Notoriously tricky to master, soufflé takes its name from the word ‘souffler’, meaning ‘to puff up’ in French. The same word also means ‘to breathe’, hence my tenuous link to Jean-Luc Godard’s effortlessly cool new wave flick Breathless ( À bout de Souffle) – any excuse to lead with a picture of Jean Seberg andContinue reading “À bout de soufflé”


Chicken fit for a Queen

For as long as I can remember, Easter and coronation chicken have been inextricably linked. One of my mum’s favourite special occasion dishes, a giant platter of gloriously golden coronation chicken on an abundant bed of rice and iceberg lettuce leaves scattered with toasted almonds and dotted with grapes is as synonymous with Easter forContinue reading “Chicken fit for a Queen”

How do you like your eggs in the morning?

As March draws to a close so too does my focus on eggs in all their glorious guises. Despite hollandaise disasters and quiches with soggy bottoms, I was hopeful of ending the month on a high, having left the quickest egg dish imaginable – the humble omelette – until last. With the UK on lockdown,Continue reading “How do you like your eggs in the morning?”