Still channelling peaches, Nigel investigates the differences between three popular toppings, especially good for those who are intimidated by making pastry for a pie.
COBBLER VS CRUMBLE VS CRISP
MIXING MYSTERY WITH FOOD
Not only have I discovered that there is a sub-genre of detective stories devoted to the culinary exploits of the protagonist, but I’ve been served a wonderful helping of murder mixed with […]
FEELING PEACHY
I’m channeling peaches as they ripen in the orchards of the Niagara Peninsula, which I hope to call home soon.
LONDON CALLS
At a quirky boutique hotel in London’s Soho, I finally taste eggs Benny that live up to the name, with a surprise tarragon twist.
YOU CAN’T WIN ‘EM ALL!
A trifle is to be the official pudding for the Queen’s Platinum Jubilee after winning a UK competition to find a new dessert, beating out my brilliant Jubilee Mess.
MARVELLOUS MONKFISH
Monkfish fillets freeze well, so I always have some on hand for an emergency. Today we have unexpected guests and I’m going to offer them this tender fish that tastes a bit […]
CELEBRATING THE ROCK
On St. George’s Day, a holiday in Newfoundland, let’s reflect on the island’s heritage and some iconic images from The Rock, including John Cabot’s ship, The Matthew, cod and fish cakes.
A BETTER BATTER DISH
If the Brits can put bangers in Yorkshire pudding and call it toad-in-the-hole what shall I call green veggies in Yorkshire pudding? Frog-in-the-hole?
SPAIN’S SPICY SALTY SPUDS
Half a century ago my folks upped sticks from fashionable London and decamped to then unfashionable Gran Canaria in the Spanish autonomous region of the Canary Islands. The food was delectable.
ANOTHER DAY, ANOTHER PIE
Spring leeks have shown up at the market and I am desperate for their sweet, oniony flavour… so chicken and leek pie in single serving dishes.
Gentlemans Portion 