A couple of months ago I wrote about a new company I’d come across called Spicentice. They had sent me a pot of their ras el hanout to try out, and I’d used it to make what was The Best Meal of 2013: Lamb Shank Tagine with Pearl Barley and Buttered Kale.…
Saffron Cullen Skink
What a weekend it’s been.
Firstly there was Burn’s Night. Boiling pluck, chopping heart, dicing lung, grating liver. All with background Blackadder adding to the madness: “The girl is wetter than a haddock’s bathing costume.” Cooking the haggis and then The Ode. Ah, The Ode to that sweet little trio of haggae.…
Korean Feast at The Dock Kitchen
Dock Kitchen
I’ve lived in London for four years, and throughout those four years I’ve loudly professed my love for Regent’s Canal. But I have a confession. Not once have I visited Little Venice - the jewel in the crown of London’s favourite waterway.…
Rainbow Chard
“Oh, you little traitors.” says Uncle Monty in Withnail & I. “I think the carrot infinitely more fascinating than the geranium. The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is, you’ll agree, a certain ‘je ne sais quoi’ oh so very special about a firm, young carrot. ” …
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge. 
