flatbreadHappily locked away in Cornwall, it’s a wine and ‘pick and lick’ menu at lunchtime. For my contribution at the table it needs something easily made (I am on holiday), and great for dipping or holding food that someone else expertly prepares: in this case spicy chicken, dips, sausages and a varied amount of food that tastes great and makes the lunch. So here was my contribution, a classic Middle Eastern flatbread, with a dough spread with homemade za’atar – herbs and sesame seeds. It really is quick to make with a crusty top with soft dough inside. This makes three breads, or break into smaller amounts if you want more individual sizes.

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Stuffed Courgette Flowers


So, I remember first eating these in Hugo’s restaurant in Houston. Take the flowers of a courgette stuff with cream and herbs then deep fry in batter – who thought that one up?  I’m glad that they did, and it really is an easy dish to make.

Better still, they are only around in the early part of the year and look as spectacular as they taste.

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Goat Cheese and Spinach Frittata

Frittata,  an omelette is what we would generally call it, but with added ingredients and then pushed under the grill to brown and plump up. They come in various shapes and sizes, and this is based on some we have seen. However, our added ingredient with this mix is onion. I don’t think it works as well without the taste of the sweet red onions. This is used as a light supper or as a side dish (easily for four people) with a griddled lamb chop (three to four minutes either side, so you can add that one to your timing if you wish).

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Scandinavian New Potato Salad – Färskpotatissalad

Sometimes you need that potato salad thing going, but don’t want to go through the effort of celery, bacon and all the other stuff. So here is a quick Scandinavian potato salad. It has a freshness about it, and works (as you would expect) really well with fish. It is also quick and cheap. Continue reading

Hummus with Flat Bread

Ok this really is as easy to make as it sounds. Hummus made from scratch with your own flatbread. You can make it as a quick canape or in more substantial amounts to replace a starter. Homemade hummus and browned puffed flatbread beats shop bought every time.

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Cheese Puffs


Ok, the making of Choux pastry sounds like an effort but really it isn’t. Once you have it worked out, then you can use it for making profiteroles, cream puffs and even eclairs (if squidgy chocolate and cream cakes do it for you). For me, the best thing are these small, cheese puffs of gougeres; delivered up with cocktails, or a replacement for nuts before dinner they are a light delight.  Sheer indulgence but wonderful. Continue reading

Cooking At Zero Degrees


This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here.  Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it;  but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners  and food have about as much flavour as the plastic or cardboard package they come in.  Food cultivation and husbandry is not just a moral argument.  Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour –  and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone.  Most of all, have fun making a meal of it!  Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.