John Broadley’s Menu Illustrations for Quo Vadis

articulate the elegant eccentricity of chef Jeremy Lee, and easy, old-fashioned luxury of his restaurant marvellously. Quo Vadis’s theatre set…

Onion Gratin

Last Christmas, my dad gave me a beautiful cooking book by Arabella Boxer, titled ’Arabella Boxer’s Book of English Food’ (grandmother…

I have decided that there are some things that my mother (Frances Clare Johnson, or Clare) makes that are essential…

Michel Roux made a mackerel tart with a fish mouse and tomato concasse on Masterchef “The Professionals” this week. The…

When fatigued on a darkening winter Sunday afternoon in London, it can sometimes seem a great trial to settle upon…

Chips cooked with beef dripping leftover from a roast with homemade mayo

A week ago I was staying with the wonderful Ayca and Rob, and after dinner, Rob had the bright idea…

For a supper à trois last week, I roasted some slender carrots, halved lengthways and golden beetroot with garlic and…

Along with Marcel Boulestin – of whom, more at a later time, Elizabeth David writes an essay on the menus…

We had some Binham Blue cheese (made near Binham Priory in Norfolk) left from a birthday dinner and some eating…