June 2021 Favourites List

Welcome to this month's list of my favourite stuff. I hope you've had a good month since last time. I've been pottering around, teaching, doing meetings, getting ready for assessment season and all the stuff which happens in academia at this time of year. 

I have also been messing around in the kitchen. My kind of home cooking isn't the cheffy sort. But I like something tasty and home made, rather than something to prick and ping. 

I like to share my food pictures on Twitter and Instagram. Social media has given me the chance to get in touch with other foodies and cooking enthusiasts. We enjoy sharing our food pictures, swapping recipes and trading cooking tips. 

But imagine my surprise this month when I made a Smoked haddock and cannellini bean recipe, only to receive praise from the Queen of Foodie Twitter, Nigella Lawson herself. Commenting on the picture of the dish, which I made to Nigella's recipe, Lawson said "That looks so good!"

The initial shock, removed all of my words from my jangled mind, and rendered me speechless. But I calmed down and I posted my reaction on Twitter, summing it up "I'm reeling. Forget getting married, graduating twice, getting Called to the Bar. This is it, my ultimate achievement: praise from Nigella Lawson on my cooking. I can hang up my apron."

To paraphrase John Torode of Masterchef "cooking doesn't get any better than this!" 

So here is my list of lovely stuff for this month, along with pictures of my latest homecooking exploits. Perhaps they won't all meet with Nigella's approval. But they were all tasty and got totally demolished!

Onto this months pickings... 

Food writing and articles:

What is in season in June? Aubergines, beetroot, broad beans, cauliflower, cherries, French beans, globe artichokes and gooseberries: https://www.bbcgoodfood.com/howto/guide/whats-season-june

Cookbook review – Kavey reviews Mark Diacono’s new book “Herb”: https://www.kaveyeats.com/herb-by-mark-diacono

Five of Anthony Bourdain’s favourites places to eat: https://www.theguardian.com/travel/2021/may/19/five-of-anthony-bourdains-favourite-food-destinations

Some great tips for cooking with garlic. I like the idea of putting the tiny cloves in stock and roasting upside down in a ramekin. I already use a crusher with zero shame. https://lifehacker.com/13-better-ways-to-cook-with-garlic-1846977755

Emojis and food culture: https://www.bbc.co.uk/food/articles/food_emojis

Thoughts about the military coup in Myanmar and the iconic Burmese dish Lahpet Thote (pickled tea leaf salad): https://asia.nikkei.com/Editor-s-Picks/Tea-Leaves/When-comfort-food-is-no-longer-a-refuge

Are there really any processed foods which are better than natural? Surprise yourself: https://www.bbc.com/future/article/20210521-which-processed-foods-are-better-than-natural

Nic Miller writes about shopping lists – from Michaelangelo to today’s more humble equivalents: https://topographickitchens.substack.com/p/shopping-lists

In Chinese culture, after birth, the new mum isolates for a month called zuo yue zi (坐月子) for healing. Only special foods can be eaten. Kaila Yu has written this moving piece about cooking these dishes for her sister in law. https://www.glamour.com/story/chinese-postpartum-cuisine-motherhood

Recipes:

After we fell hard for Nigella Lawson and Ash Sarkar’s fish finger bhorta, isn’t it high time we embraced a Bengali potato bhorta? https://www.thefooddictator.com/the-hirshon-bangladeshi-aloo-bhorta-%e0%a6%86%e0%a6%b2%e0%a7%81-%e0%a6%ad%e0%a6%b0%e0%a7%8d/

Marinaded lamb with haricot bean mash: https://www.recipesmadeeasy.co.uk/lamb-with-bean-mash/

Nisha Katona’s South Indian (chicken) meatball curry: https://www.itv.com/thismorning/articles/nisha-katonas-spiced-meatballs-in-curry

Marcus Rashford and Tom Kerridge have teamed up to help families make easy food at home at low cost and without lots of kitchen equipment. Try out four of their 50+ recipes here: https://www.theguardian.com/food/2021/may/29/easy-tortilla-pizza-creamy-chicken-pie-kettle-omelette-shakshuka-traybake-marcus-rashford-and-tom-kerridge-easy-family-recipes

Tlayudas with pea hummus, sun-dried tomatoes and mozzarella. A recipe from the streets of Oaxaca from Thomasina Miers: https://www.theguardian.com/food/2021/may/31/thomasina-miers-recipe-ylayuda-pea-hummus-mexican-style-pizza

Nigella’s Thai chicken noodle soup: https://www.nigella.com/recipes/thai-chicken-noodle-soup

My other writings

How to structure your practice focussed LLM dissertation: http://snigsclassroom.blogspot.com/2021/06/how-to-structure-your-llm-dissertation.html

TV:

We Are Ladyparts

Innocent (Series 1 and 2)

The Virtues

Films:

X + Y

Once Were Brothers: Robbie Robertson and The Band

Music:

Joni Mitchell – Blue

The Band – Music From Big Pink

The Band - The Band (the Brown album)

Radiohead - Amnesiac

The Smiths – Louder Than Bombs

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.  

May 2021 Favourites list

Hello and welcome to my May edition of the Favourites list.

This month has been one where I have been busy with assessments, dissertation marking, course design and teaching. It has been busy, but ticking things off my “to-do” list has been good for the soul.

This means that I don’t have lots to tell you. The only big news is that I have had my second Covid jab, which makes me feel a sense of relief in these difficult times.

I won’t waste you time with my other, more rambling thoughts, so other than let you know that this month’s pictures are of my recent food creations, I’ll leave you to dig in to this month’s list of lovely stuff. 

 

Food writing and articles:

What's in season in May? https://www.greatbritishchefs.com/features/whats-in-season-may

Like Nigella, I want people to enjoy food guilt free. I also hate the idea of “guilty pleasures”, whether food or music. Moderation is one thing. But otherwise, love what you love! https://lithub.com/nigella-lawson-wants-everyone-to-experience-the-thoroughly-guilt-free-pleasure-of-food/

A lovely, evocative memoir of lockdown, food, friendships and a garden wall, by Jay Rayner: https://www.theguardian.com/food/2021/apr/15/jay-rayner-lockdown-sharing-pork-belly-neighbours

Emily Garland is an amazing artist working with the medium of gingerbread to create architecturally accurate models of many of the world’s most iconic buildings: https://www.huffingtonpost.co.uk/entry/this-gingerbread-architect-creates-the-worlds-most-iconic-buildings-out-of-biscuit_uk_60770b70e4b001befb6f90da

In the UK we call them “fish fingers”, in the USA they are called “fish sticks”. They’ve had a boost in both sales and reputation in the pandemic. https://www.hakaimagazine.com/article-short/the-unlikely-prevailing-success-of-fish-sticks/

 

The complete guide to making Chinese dumplings at home: https://getpocket.com/explore/item/the-complete-guide-to-mastering-chinese-dumplings-at-home

32 kitchen tips. Even an experienced home cook will pick something useful up from this list! https://www.buzzfeed.com/michelleno/cooking-tips-for-beginners

Free cookbook:

Ryan Riley and Kimberley Duke from Life Kitchen have written a cookbook for people suffering from loss of their sense of taste as a result of Covid. It’s available for free here: https://lifekitchen.co.uk/product/taste-flavour-digital-book/

Recipes:

Asma Khan, the innovative force behind Darjeeling Express restaurant in London, shares her recipe for Bengali style Chicken Chaap:  https://www.greatbritishchefs.com/recipes/chicken-chaap-recipe

How to make the Japanese classic, Okonomiyake: https://www.theguardian.com/food/2021/may/12/how-to-make-the-perfect-okonomiyaki-recipe-felicity-cloake

Palestinian Upside-Down Rice, Lamb & Aubergine (Maklubeh Bajinjan), a recipe is from Ghillie Bassan’s The Lebanese Cookbook as featured at Kavey Eats: https://www.kaveyeats.com/palestinian-upside-down-rice-lamb-aubergine

Mushroom tostadas, lamb barbacoa and green salsa guacamole, a Mexican feast of loaded tortillas, green chilli oil and guacamole, and a centrepiece of marinated slow-roast lamb in adobo sauce with a punchy salad on the side, recipes by Nick Fitzgerald, chef/owner, Tacos Padre, London SE1: https://www.theguardian.com/food/2021/may/01/mushroom-tostadas-lamb-barbacoa-and-green-salsa-guacamole-tacos-padres-mexican-spread-recipes

Savoury muffin recipe by Jacquie Bellefontaine – cheesy walnut and rosemary muffins: https://onlycrumbsremain.com/cheesy-walnut-and-rosemary-mini-muffins/

Artistic bread can come in many forms. Focaccia is great. But why not try an asparagus, tomato and onion embedded Farinata? Gram flour (besan) is the key ingredient. https://www.theguardian.com/food/2021/apr/10/meera-sodha-vegan-recipe-farinata-balsamic-onions-asparagus

How to make an easy pasta salad for lunchtime – recipe and suggested tweaks: https://www.thekitchn.com/easy-pasta-salad-recipe-258379

If you have been to the Canary Islands, crinkly skin-on potatoes in Mojo sauce is a must try dish. Here's how to make the zingy, herby green Mojo sauce at home: https://www.theguardian.com/food/2021/may/15/mojo-verde-recipe-turn-excess-soft-herbs-into-spicy-sauce

Great reads:

The Pit Magazine, Issue 09, “The MSG Issue”, guest edited by MiMi Aye

TV:

Baghdad Central

Angelique Kidjo- BBC Proms 2019 (tribute to Celia Cruz)

Line of Duty (Series 6)

 

Music:

Marvin Gaye – What’s Goin On

Joni Mitchell - Blue

Beth Gibbons and Rustin Man – Out of Season

Kraftwerk – Computer World

King Creosote & Jon Hopkins – Diamond Mine (Jubilee Edition)

Neil Young – On The Beach

 

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.  

April 2021 Favourites list

Hello everyone! Welcome to this month’s favourites list. Without much news to share, I think I will get straight to my list of lovely stuff for the month.

There should be lots of sustenance here for food fans and home cooks. For the first time, I am featuring some recipe tuition videos. Let me know if this is a new feature of the list you would like me to continue. 

 

Glorious Magnolia tree in full bloom, Bromley Road, Catford

Food writing:

What's in season in April, with recipe inspirations: https://www.greatbritishchefs.com/features/whats-in-season-april

Traditional foods for Easter from across Europe: https://www.bbcgoodfood.com/howto/guide/guide-international-easter-foods

The curious tale of the food “influencer” wanted by the FBI: https://www.theguardian.com/food/2021/mar/21/the-wannabe-food-influencer-wanted-by-fbi-hargobind-tahilramani

Initially Lockdown got home cooks excited about making lunch and dinner at home. Did that wane for you? And was it your lunch which suffered? https://www.tastecooking.com/have-sad-desk-lunches-gotten-sadder/

“I Rejected Cooking in the Name of Feminism—Until I Had to Feed Myself” – a thoughtful and beautiful musing by Aurvi Sharma: https://www.bonappetit.com/story/rejected-cooking-for-feminism

The “Idli equation” or, how you can use other pulses for your lactofermented steamed Indian snacks, from Krish Ashok, author of Masala Lab: https://lifestyle.livemint.com/food/discover/the-idli-equation-111615478082190.html

Forget me nots (Myosotis Alpestris)

 

Food videos:

How to make Japanese Chashu pork, for ramen or salads, from Tomo’s Kitchen: https://youtu.be/x8KVGMrGpaM

How to check eggs are fresh: https://www.goodhousekeeping.com/uk/food/cookery-videos/a657141/how-to-check-eggs-are-fresh/

Recipes:

How to make a “Focaccia garden” bread: https://www.huffingtonpost.co.uk/entry/people-are-going-wild-for-spring-focaccia-gardens-heres-how-to-make-them_uk_6059d42ec5b6bd9511801175

Garlic tear and share bread from Janice at Farmers Girl Kitchen: https://www.farmersgirlkitchen.co.uk/wild-garlic-bread/

Lucky Peach’s Miso-amped Hummus, a vegan recipe: https://www.dorothy-porker.com/vegan/miso-amped-hummus-from-lucky-peach-presents-power-vegetables/

Snake beans, also called yard long beans are available in Chinese and Indian grocery shops. Kavey has shared a Sri Lankan snake bean curry recipe from Peter Kuruvita’s book, Serendip: https://www.kaveyeats.com/sri-lankan-snake-bean-curry

Rosemary flowers (Salvia rosmarinus)

Smoked haddock, pea and chorizo macaroni cheese by Kirsty Scobie and Fenella Renwick: https://www.theguardian.com/food/2021/mar/29/20-best-cheese-recipes-kirsty-scobie-fenella-renwick-smoked-haddock-pea-chorizo-macaroni-cheese

We made this fish pie, substituting a fillet of monkfish, scallops and king prawns for fish pie mix. The recipe is good, but watch out – the video shows cheese being added to the white sauce, which is missing from the instructions. https://www.bbcgoodfood.com/recipes/family-meals-easy-fish-pie-recipe

Speedy, spicy prawns and pasta for a weeknight dinner: https://www.bbcgoodfood.com/recipes/prawn-harissa-spaghetti

Leek, herb, bulghur wheat and almond tabbouleh, a vegan recipe from Meera Sodha: https://www.theguardian.com/food/2021/apr/03/meera-sodhas-vegan-recipe-leek-herb-almond-tabbouleh

Raymond Blanc's pea soup recipe is simplicity itself for a weekday lunchtime: https://www.itv.com/food/articles/pea-soup

Yellow pansy flower

 

What you might have missed at Snig’s Kitchen

My recipe for wild garlic soup:

http://snigskitchen.blogspot.com/2021/04/wild-garlic-soup.html

If you want to make a quick and easy creamy sauce for stuffed pasta, here is my recipe for a shallot, garlic and Vermouth sauce:

https://snigskitchen.tumblr.com/post/646923036804661249/stuffed-pappardelle-with-shallot-garlic-vermouth

Film:

Billie: In Search of Billie Holiday

Dogman

TV:

Amsterdam Vice

Unforgotten – Series 4

BBC Radio 6 Music Festival – Laura Marling

BBC Radio 6 Music Festival – Michael Kiwanuka

Music:

Goat Girl – On All Fours

Massive Attack – Blue Lines

Pet Shop Boys – Introspective

Sananda Maitreya (formerly known as Terence Trent D’Arby) - Introducing the Hardline According to…

 

Purple pansy flower

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.  

 

Wild garlic soup

Some years ago I was given the gift of a wild garlic plant. Given to me by Food Urchin blogger (http://www.foodurchin.com), foodie, content editor and social media manager Danny Kingston, I lovingly planted it in my south facing back garden.

 

If you have wild garlic available to you, whether in your garden or foraging (although my European friends tell me you can actually buy wild garlic in the supermarket), you might want to preserve it. My friend and food blogger Kavey has this advice on preserving wild garlic: https://www.kaveyeats.com/how-to-have-wild-garlic-all-year-round

I’ve been warned about how wild garlic can spread and “take over” your garden. Somehow the winters in South London have managed to limit the ambitions of my wild garlic plant, which is limited to a small corner of the back garden flowerbed. I left it for a few years to acclimat
ise and build up its strength in its new home. I am well aware that bulb plants need to be left alone before you can bother them. 

 

This year, it looked vigourous enough to take some leaves and flowers from to do some cooking with. After all, that was the point of growing it, right?

One of my Twitter friends suggested making a soup with the wild garlic leaves, so here is my version of wild garlic soup.

This makes enough soup for 4 portions. You can choose to make the soup and split it up into two portions, one to have now and another to have later. If so, then miss out the topping stage when you portion up the soup for the fridge. Leave the serving ingredients for when you reheat the soup and serve up. Remember that when you reheat you should not allow the soup to boil, but to heat up until it is piping hot (it is steaming and hot all the way through).

Wild garlic soup

 

(Serves 4)

Ingredients:

500g floury potato, peeled and diced

50g wild garlic leaves (you can include the stalks as they are fresh and garlicky flavoured in the Spring, they are not woody at all), cut into strips. 

 
One organic onion (medium to large), peeled finely diced. You could use a leek instead, particularly the green parts for the colour.

1 litre hot vegetable stock

2 tablespoons of olive oil

Freshly ground black pepper

Salt, to taste (optional, as the stock may already have salt – check to taste)

To serve:

2 leaves wild garlic, cut into narrow strips, to serve

4 wild garlic flowers, to servie

4 tablespoons double cream, to serve

Method:

First heat up the 2 tablespoons of olive oil on a medium heat and when hot, add the finely diced onion. Cook for 12 minutes on a low to middling heat. You want the onion completely soft but not coloured.

 

Next add the 500 g diced potato and 1 litre of hot vegetable stock. Cook this for 20-25 minutes on a medium heat.

  

While the potato was cooking, I shredded the wild garlic, leaves, stems and all. I left this until later to prevent the wild garlic from drying out or wilting. 

Take the pan with the potato, onion and stock off the heat, add the wild garlic, stir well to combine.

Now blend the soup. I did this in the pan with my trusty stick blender. You can always use a worktop blender. 

 

Once blended, add a sprinkling of raw shredded wild garlic, a drizzle of double cream (about 1 tablespoon per bowl) and a wild garlic flower. Season with freshly ground black pepper. Taste for the salt content and add salt if needed. 

Enjoy immediately, unless you are reserving half for later, as per the instructions above.