In a certain large continent in the northern hemisphere today, all thoughts are undoubtedly turned to the preparation of tomorrow night’s big turkey dinner. The danger is that the focus on dinner will be so great, that breakfast will be poorly...

I have no idea where I got the following recipe from, but it has intrigued me for a long time. Sweet sour sauce for boiled tongue. 5 gingersnaps ½ cup brown sugar 4 tab vinegar 1 cup hot water 1 lemon, sliced ¼ cup raisins Crush the gingersnaps,...

Yesterday was ‘Stir Up Sunday’, the traditional day to make your Christmas pudding. Did you mix yours? For some of you, in the other half of the world, it may still be Sunday when you read this, so you still have time. The ‘tradition’ is a...

Toast has many guises in the English-speaking culinary world, as we have seen this week. It is a staple at breakfast, very desirable at afternoon tea, and is happy to appear at lunch or supper alongside a bowl of soup. It can be cold and austere, or...

If one of the raisons d’être for the toasting of bread is domestic economy - by virtue of its making stale, leftover bread more palatable - then what does one do, if one is a very virtuous housewife, if some of that toast is itself, leftover? Rest...