You typically make fudge with plain ol’ brown sugar. Switching that up for dark muscovado sugar gives it a smokier, more molassesy and decidedly more adult taste.
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Rarebit Ciabatta
Posted by Gordon White on
Welsh Rarebit gets its name from the seventeenth century belief that the Welsh were too poor even to afford rabbit… Hence “Welsh” rabbit is merely cheese on toast.
Chicory Gratin
Posted by Gordon White on
Chicory… definitely one of those ingredients that tips me in favour of one menu selection over another.
Moroccan Mushrooms With Apricot Couscous
Posted by Gordon White on
James and I ate at a reasonably good Moroccan restaurant during our most recent trip to Paris where I discovered that North African wine isn’t even remotely shit.
Tuscan Chickpea Soup And Optimised Garlic Bread
Posted by Gordon White on
There comes a point in the preparation where everything begins to feel vaguely industrial… like you’re working in a garlicky meth lab.
Voodoo Sweet Potato
Posted by Gordon White on
This recipe gets its name from a way of cooking sweet potato I first read in a voodoo spell book.
Carrots Of Awesomeness
Posted by Gordon White on
Carrots Of Awesomeness trace their origins back to two main ancestors…
Cake-Free Christmas Cake
Posted by Gordon White on
However, whip up a batch of this, spoon it over some Cornish clotted cream ice cream and you’re instantly sledding through the pretty white north of flavour country.
