Bloody Mary

Bloody Mary

The thing about a hangover (apart from its self-induced nature) is that it requires a cure and a Bloody Mary is just that – the tang of tomatoes, hit with the Vodka, heat of tabasco and deep richness of Worcestershire sauce, and they can be drunk in the morning without people slipping you a card for AA. Well, in my house anyway.  Recipes vary, but whatever you do keep tasting and take time to get to know the flavours you love in the glass, it’s the only way to make a true Bloody Mary; and that is the one you will always drink.


Lamb Chop with Borlotti Beans

Lamb with Borlotti Beans

It’s wonderful, spring lamb gambolling around the countryside. It is even better on a plate, quick fried and then put in the oven, accompanied by borlotti beans, tomatoes, peppers and anchovies. It is a smoky sweet, almost mid-eastern side dish; all made in the time it takes to drink the first glass of red wine. Some people I know like to use crusty bread to mop up the remains, but the choice is yours. Continue reading

Spaghetti alla Puttanesca

Spaghetti alla Puttenesca

Spaghetti alla Puttenesca

When it is cold outside and you really need the feel of something Mediterranean, but don’t want to spend hours in the kitchen making sauces, then Spaghetti alla Puttanesca is the thing to make.
Ok, so this is something that is made only during the summer in Italy, but I love the saltiness of the anchovies and tang of the olives and you can have those most times of the year. The heat that comes through from the peppery flakes of chillies warms me on the coldest of afternoons. What’s more, it is made from things in the cupboard, takes little time at all, and is fantastically low GI (if that’s your thing). 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.