Pick of the week

Carrot, coriander and orange soup inspired by the Queen of Herbs

This soup was destined to be made! It started off with a couple of very sad, very elderly bunches of coriander discovered lurking at the…
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A Festive Cook-along to celebrate the closing of 2020

2020 was a year which, for many of us, was curate’s egg – good in parts. Once reached, November proved to be as gloomy as…
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How is Small Giants bringing edible insects to Western diets?

I first met Francesco Majno at a conference where he had a stand (back in the day when real conferences happened!). At the time, his…
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Latest in Recipes

Even better blue cheese dressing

“’You know’ said Edward, after I told him about an episode at work, ‘I’ve never really seen you laugh, in a loud voice, with…
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Carrot, coriander and orange soup inspired by the Queen of Herbs

This soup was destined to be made! It started off with a couple of very sad, very elderly bunches of coriander discovered lurking at the…
Read More

Dukkah – not a passing fad, but a kitchen boon

“Dessert is a blow-torched nectarine, gouged and stuffed with dukkah.”-Janan Ganesh, describing his fantasy dinner party, with guests including Catherine de’ Medici and Noel…
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All you need in January

Music to cook to – Winter

Cooking is always much more fun with a good tune or two. For Winter I’ve put together a playlist of snow, ice, wintry weather and…
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Recipes and Menus for January

Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2021. Every year an…
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What Food Is In Season In January?

On 6 January we have Epiphany, and on January 20th we have St Agnes’ Eve, when virgins can dream of their future spouse.
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Latest in Drinks

A Festive Cook-along to celebrate the closing of 2020

2020 was a year which, for many of us, was curate’s egg – good in parts. Once reached, November proved to be as gloomy as…
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How to Make Blackberry Vodka, with a Kick!

I tried blackberry whisky, and as a committed and enthusiastic whisky drinker I thought it was a waste of whisky. However, this version of blackberry…
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What to do with crab apples – three good ideas

I can hardly believe it. My crab apple tree is bearing fruit already! And it’s not even September. And I have so many, that I…
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Latest in Experts

How is Small Giants bringing edible insects to Western diets?

I first met Francesco Majno at a conference where he had a stand (back in the day when real conferences happened!). At the time, his…
Read More

A Festive Cook-along to celebrate the closing of 2020

2020 was a year which, for many of us, was curate’s egg – good in parts. Once reached, November proved to be as gloomy as…
Read More

Why online cooking classes are such a gas: the present and the party to give

“Good afternoon everyone, I trust you are all well. I am looking forward to meeting you all tomorrow for our virtual cooking lesson. Thank you…
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Latest in Sustainable Food

Why should everyone attend the Oxford Real Farming Conference?

I am not a farmer, but every year I go to the Oxford Real Farming Conference. The tickets always sell like hotcakes so sometimes…
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How is Small Giants bringing edible insects to Western diets?

I first met Francesco Majno at a conference where he had a stand (back in the day when real conferences happened!). At the time, his…
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How can sustainability work with profitability in the food supply chain?

Tried and Supplied, founder Domini Hogg, recently hosted a discussion at London Climate Action Week to bring together experts from across the food service…
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Latest in Where to Eat, Drink & Stay

Matthew Pennington talks about the new Ethicurean Experience and his vision for the future of hospitality

The Pennington brothers, Matthew and Iain, have always been able to think outside the box, so it doesn’t surprise me that they have come up…
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Eddie Shepherd on the art and science behind his incredible vegetarian tasting menu

From the view I had of Eddie over Zoom, I would have thought he was a mad scientist rather than a chef. He was wearing…
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Top local chefs share their favourite places to eat in and around Nottingham

Chefs spend the majority of their time cooking food for other people, so where do they choose to eat when they get the chance? There’s…
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