Making sourdough starters using Paul Hollywood’s method. Very active even in our relatively cool kitchen.

Bayside Brasserie.

How to make cinnamon buns — link 🔗

Rachel Roddy’s recipe for potato, onion and tomato gratin — link 🔗

Rachel Roddy’s recipe for Bolognese rice cake — link 🔗

Yotam Ottolenghi’s recipes for butternut squash — link 🔗

First time trying a selection of vegan cheeses.

ASK Italian.

Bar 44. Tapas

Delico Deli. Spanish quiche and latte ☕️

Chips, cheese and gravy - Puckin’ Poutine.

Sea bream and sea bass with the broccoli, of course!

Barbecuing some broccoli - results as yet uncertain …

Porto Lounge. ‘Beyond Cheese’ burger (vegan), tapas and Malbec 🍷

Spiced Apple Chutney production

Our final evening in Skiathos - meal at BU on the Bourtzi of Skiathos. Possibly the best grilled halloumi I’ve ever had!

Kalamari at Mikros Vasilias beach cafe

Vegetarian whitebait?

Increasing my limited space holiday cooking repertoire - ‘pizza’ made in a frying pan using pitas, fresh tomatoes, cheese, olive oil and oregano 🍕

woodfired pizza & kitchen.

🔖 Don’t talk about ‘food poverty’ – it’s just poverty

🔖 A couple of simple tofu ideas I may try this weekend, both from BBC Food:

Tofu Thai green curry

Tofu sushi bowl

We’ve had this portable barbecue for 25 years now - it has served us well.

Checked in at The Hardwick. Sunday lunch.

🔖 Cooking Sunday roast causes indoor pollution ‘worse than Delhi’

During the day of cooking, PM2.5 levels in the house rose to 200 micrograms per cubic metre for one hour, more than the 143 micrograms per cubic metre averaged in Delhi, the sixth most polluted city in the world, and far higher than the central London average of 15 micrograms per cubic metre.

[…] The levels breached World Health Organization guidelines of 10 micrograms per cubic metre for eight-and-a-half-hours. The simple act of making toast sent PM2.5 levels up to 30 micrograms per cubic metre.

While gas flames and charred food churned out fine soot particles, others came from animal fat, cooking oils, and grime in the oven and and on pots and pans used in making the meal. Still more came from tiny particles of skin that the cooks and their guests shed from their clothes.