When I was doing restaurant shifts last summer, one of the things that most enthralled me most was the making of salad dressings. They’d use industrial stick blenders, which resembled jackhammers, and pour oil over brood’s-worth of egg yolks until everything emulsified into a thick, glossy dressing….
Traybake Frittata
A while ago, I was asked to do some breakfast canapés. It’s an interesting concept, because canapés are usually little delicate evening bites. And breakfast is…well…bacon and eggs.…
Homemade Burgers
There’s nothing worse than a cheap supermarket burger mashed together from reconstituted meat. And there’s nothing better than a homemade burger. So it’s really a no-brainer….
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. 
