<![CDATA[ingredient: Nibbles]]>https://ingredientbyrachelphipps.substack.com/s/everything-i-read-onlinehttps://substackcdn.com/image/fetch/$s_!WuT0!,w_256,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fbucketeer-e05bbc84-baa3-437e-9518-adb32be77984.s3.amazonaws.com%2Fpublic%2Fimages%2F0491fef3-f118-4bd0-a169-883505638843_500x500.pngingredient: Nibbleshttps://ingredientbyrachelphipps.substack.com/s/everything-i-read-onlineSubstackThu, 30 Apr 2026 01:15:04 GMT<![CDATA[Nibbles #47]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-47https://ingredientbyrachelphipps.substack.com/p/nibbles-47Wed, 29 Apr 2026 05:58:43 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, the books I’ve been reading, and other miscellaneous ‘you really need to know about’ updates. It’s a bumper edition today (lots of time spent on trains so I could catch up on my reading!) so make a cup of tea and settle in!

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Local asparagus season has arrived!
ROCKET & SQUASH | A Cook's Digest | by Ed Smith
Do you judge a book by its cover?
Peckish is my fifth cookbook, and therefore (tricky maths this) the fifth cookbook cover I’ve been involved in…
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2 months ago · 51 likes · 18 comments · Ed Smith
Chill Crisp
Deep Dive: Shaoxing Wine
Hi! This is an ongoing series where I explore Chinese pantry staples, from black vinegar, Sichuan pepper, to fermented tofu. You can find the full list here…
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17 days ago · 77 likes · 10 comments · Xueci Cheng
Letters from Tuscany
What I always keep in my pantry for cooking classes
March is the month when everything begins again. After refurbishing our studio, giving it a thorough cleaning and a fresh coat of paint, it was time to restock the pantry before the first cooking classes of the season…
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a month ago · 57 likes · 9 comments · Giulia Scarpaleggia

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It’s been a busy month for new recipes! Over on my website I’ve finally shared the Beef Short Rib Chili recipe I’ve been working on for the past two years, as well as how to make Small Batch Wild Garlic Salt, a delicious Edamame and Snap Pea Salad with Miso Maple Dressing (the perfect 15-minute side dish for rice-based dinners), and a pair of delicious weeknight pasta dishes: my Creamy Leftover Roast Pork Pasta, and a vibrant, Speedy Spring Greens Pesto Pasta.

Over on meal prep website Project Meal Plan I’ve also written a recipe for some frankly delicious Herby Chickpea Veggie Burgers and some lunchbox-friendly Moroccan-inspired Spiced Chicken Couscous Bowls.

And for my residency at local food hall Macknade I’ve created a recipe for Rhubarb Breakfast Muffins that are just sweet enough to not be bitter first thing in the morning, but which, packed with oats and seeds do actually feel like breakfast, not cake!

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]]><![CDATA[Nibbles #46]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-46https://ingredientbyrachelphipps.substack.com/p/nibbles-46Wed, 25 Mar 2026 13:34:01 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, the books I’ve been reading, and other miscellaneous ‘you really need to know about’ updates.

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Wild garlic scrolls for the bread course at Tallow celebrating my 33rd birthday last week!

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I’ve shared a couple of brand new recipes on my website this month, including this wonderful pan of Creamy Sausage and ‘Nduja Butter Beans. Also, as the weather gets warmer some make-ahead friendly, absolutely customisable Korean Beef Mince Rice Bowls with Creamy Gochujang Drizzle, which include my go-to Sesame Avocado Salad.

For my residency at local food hall Macknade this month I’ve written an Easter-friendly recipe that is something a little different (but still very luxurious) to do with a lamb shoulder: Slow Cooked Lamb Shoulder Shepherd’s Pie.

As it was in the Audible sale, I finally read Ultra-Processed People this month, and I can highly recommend the audiobook version which includes extracts from the author’s podcasts, and a final chapter reflecting on what happened after the book first came out. I know you’ve already heard this about a hundred times before, but I know there are still some people out there who have not yet read the book, because I hadn’t! Whilst there are some parts of it (especially about the relationships between diet and exercise) based on my reading of other sources I’m going to choose to take with a pinch of salt, it still gives us very important look at what is going into our food, and in turn fuelling the growing obesity crisis; changing the way we eat is the only long term, sustainable way to fix this, not weight-loss jabs we don’t necessarily yet know the long term effects of. The bottom line is, our food is full of things we don’t need to be putting in there in order for big corporations to make more money by selling more of it, by making it addictive. I’m vaguely relieved I’d already started making all of our bread from scratch before listening to that chapter to be honest; if nothing else, this book will help you shop better for your health regardless of what time you have available to you for shopping and food preparation.

Cloistered was another sale find I picked up on a whim, because the idea of a memoir written by a former nun sounded fascinating. The book starts with her escape from the nunnery, running across the grass in the middle of the night with just her viola and a small bag of belongings. But after that you’re promptly returned to the beginning when she decided to take up holy orders, wondering what the hell is going to happen to get to that ending. Catherine’s writing is so immersive and engaging, it is worth getting the book for that alone, before you get to how she’s chosen to reveal the real events she lived through on a slightly staggered timeline that created an exceptionally enjoyable read (well, listen). Okay, as a secular Jew from an orthodox family some elements of Catherine’s story I found exceptionally frustrating (those of you who have read it and perhaps share my secular view of the world will know the exact moment I stopped chopping carrots, earbuds in, to admonish the author for what I perceived as her utter stupidity), but others I found very true of the human experience.

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]]><![CDATA[Nibbles #45]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-45https://ingredientbyrachelphipps.substack.com/p/nibbles-45Wed, 25 Feb 2026 12:40:15 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, the occasional long read!

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Perfect winter sunlight shining on Bryggen in Bergen.
Marc Matsumoto
Miso Is Not a Soup
If you’re reading this, you’ve probably bought miso at least once. Maybe you brought the tub home, scooped out what you needed, and put it in the fridge. It’s probably still there, pushed behind the jars of chili crisp and Dijon mustard, waiting for the next time you’re in the mood for soup…
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3 months ago · 427 likes · 63 comments · No Recipes

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It’s been a quiet one in the kitchen this month, spending time in Norway and working on some future recipe development - my one new recipe is a keeper, though! This month for my Macknade residency I’ve made a 20-minute take on Pizzoccheri alla Valtellina - an Alpine dish of buckwheat pasta, potatoes, cabbage and cheese, all pulled together with garlic butter. It is just as good as it sounds, the ultimate cold-weather comfort dish, the buckwheat pasta swapped out for nutty British-grown spelt, and the homemade garlic butter replaced with a lovely smoked garlic version I’ve been buying and cooking with recently.

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]]><![CDATA[Nibbles #43]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-43https://ingredientbyrachelphipps.substack.com/p/nibbles-43Tue, 30 Dec 2025 13:26:17 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

It’s a bit of a lean one today as to be honest, once I’ve done one more essential task I’ve logged on for I’ll be doing the make-ahead elements of New Years Eve dinner (veal shin lasagne from the newly-received Padella cookbook - I used to live around the corner and still never got a table! - and ’s DIY mint viennetta from Sift) and then returning to my spot on the sofa with my pile of brand new cookbooks.

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Deliciously sticky pigs in blankets as a bar snack at The Blue Pigeons in Worth.

Still suitable for New Year’s Day lunch even though it was written with the big day in mind, my Rosemary and Mustard Crusted Roast Beef that formed this month’s Macknade residency is a recipe that really does live up to being my favourite food photo I’ve taken this year; designed for boneless cuts it slices well for guests and the rub makes for a flavour that makes for brilliant sandwiches. Because we’re not all sick of leftover roast (insert meat or fowl here) sandwiches!

In that vein, I’ve not actually published anything new on my blog this past month, but I do want to point you towards a pair of ‘also suitable for New Year’ Christmas recipes I gave a glow up with new photos for 2025: my Shredded Sprouts with Pancetta and Chestnuts, and my Individual Portobello Mushroom Wellingtons - the perfect make-ahead vegetarian (or vegan with a few simple listed swaps) addition to a roast that works well alongside all the trimmings, cooking in the time your chosen roast rests.

However, I do think the matcha-infused Christmas Tree Rice Krispies Treats I developed for Project Meal Plan might need to be bookmarked for next year; or be cut with a star cutter and decorated with a bit of glam for New Years Eve!

On the ‘things I’ve cooked but did not write the recipe for’ front, Rosanna’s Walnut and Parmesan Sables (but made with pecans) were the stand-out hit of Christmas Eve and Christmas Day. You can make the slice-and-bake dough a couple of days in advance (well, today for tomorrow) and she’s right, they do go perfectly with champagne!

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]]><![CDATA[Nibbles #42]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-42https://ingredientbyrachelphipps.substack.com/p/nibbles-42Wed, 26 Nov 2025 16:09:39 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, the occasional long read!

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E Pluribus Yum
Cider: How America Forgot its Original Alcoholic Drink (and why it’s returning now)
I’ve accidentally been around more than my fair share of cider recently. As my husband and I sailed from the UK to the Caribbean, we spent a year in the South West of the UK and Brittany, where we drank more cider than wine. On a recent trip back to England and Wales, I again found myself coincidentally face to face with cider making, this time because …
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5 months ago · 3 likes · Laura | E Pluribus Yum

Over on the blog this month if you’re looking for a light, bright, speedy lunch to intersperse with all that festive food, my Tuna and White Bean Salad with Sun-dried Tomatoes might just be what you’re looking for. On the dinner front, I’ve also published a toss-and-bake recipe for Honey Soy Baked Chicken Thighs, and I’ve perfected some Takeaway-style Thai Coconut Rice to go with it.

For my Macknade residency I’ve given the British classic a warming twist with my Stem Ginger Sticky Toffee Pudding.

And, over at meal-prep website Project Meal Plan I’ve got a Creamy Potato Onion Soup that’s surprisingly rich and hearty even before you top it with bacon bits, and a rather delicious (yes, even to British tastes which might balk at the idea of something that American-sounding) Apple Pie Smoothie that’s great for breakfast on a sunny morning.

In ‘recipes I’ve made and loved rather than wrote’ news this month, this recipe for Creamy ’Nduja Carlin Peas from Waitrose Food is simply excellent; hearty, with a wonderful depth of flavour, and allowing for very good leftovers. I’ve already recommended it to friends but I’ll also tell you what I told them: the 10 minute simmer to thicken is an absolute lie, allow for 20 instead!

Whilst I’ve also been getting my teeth into a good fantasy duology (The Courting of Bristol Keats) and a silly but fun Regency romance meets murder mystery series (A Death, A Duke, and Miss Mifford) this month I absolutely loved chef Sally Abe’s memoir A Woman’s Place is in the Kitchen, a chronicling her journey through the kitchens of London to becoming the head chef at Michelin starred pub The Harwood Arms where I used to live in Fulham. It’s honest, gripping, funny, and addresses some serious questions about mental health, misogyny and work / life balance in the hospitality industry. The latter chapters also serve as a reminder of the pandemic, and how the government’s utter mess at the beginning almost spelled the end for much of the industry.

This is a great audiobook shout, read by Sally if that’s your thing, which is how I enjoyed it.

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]]><![CDATA[Nibbles #41]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-41https://ingredientbyrachelphipps.substack.com/p/nibbles-41Wed, 29 Oct 2025 10:01:57 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

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Yes, this is the second month in a row I’ve topped this post with a picture of Kentish apples, but the light was just too perfect as I was picking these!

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New on my blog this month, and I’m super pleased with this one, my Japanese Lentil Curry is the ultimate comfort food, only made better by a topping of jammy eggs and pickled sushi ginger. It can also be easily made vegan if that speaks to you and your family, and pieces of breaded chicken can be added if instead yours has a horror of anything meat-free.

Over for my Macknade residency this month, I’m super pleased with my recipe for Roasted Pumpkin Polenta with Italian Sausages and Herby Sauce. The Roasted Pumpkin Polenta is a stand-alone stunner, but I have to say the sausages and sauce I’ve put with it are rather good too.

Another one I’m super pleased with, for meal-prep website Project Meal Plan my Korean-Inspired Gochujang Meat and Beans is a tasty, protein-packed dinner made with turkey mince I’ve kept making even after I submitted the recipe.

This month I’ve also got a couple of recipes to shout out I’ve made and loved elsewhere: the Pistachio and White Chocolate Cookies in last month’s Waitrose Food magazine are well worth making (tender! crumbly! nutty! complex! sweet!), as are these Korean Pulled Pork Sandwiches from The Endless Meal - super tasty, though I must note I made them with my own gochujang mayo recipe, as I knew kimchi mayo would be an impossible sell for some of the others around my dinner table!

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]]><![CDATA[Nibbles #40]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-40https://ingredientbyrachelphipps.substack.com/p/nibbles-40Wed, 24 Sep 2025 08:56:10 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, the occasional long read!

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Autumnal apples after the downpour at Water Lane walled garden in Hawkhurst.
Test. Taste. Repeat.
10 tips that WILL make you a better cook
Thanks for reading. This is a free newsletter, so hit the subscribe button if you’d like a new recipe each week…
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7 months ago · 325 likes · 19 comments · Lulu, from Good Food and Barney Desmazery

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Over on the blog this month I’m super pleased with this 20-minute Sweet Chilli Dumpling Stir Fry where you cook the dumplings from frozen (!!), and sticking to Asian-inspired flavours for my Macknade residency I’ve made Ramen Noodles with Homemade Chicken Broth which also doubles as a super speedy way to make a tasty bowl of ramen with good-quality pre-made stock on a weeknight when you’re too tired (and don’t have the hours!) to mess around with raw chicken carcasses.

Also, I want to give a shout-out to my friend ’s Sausage Nduja Pasta recipe which is so good I’ve made it for dinner twice this month in quick succession, no notes except for the quality of the sausages you use matters and it will be better with the best you can buy (using M&S ones first time was an error!)

I’m a big reader, both of physical books and audiobooks whilst I’m working in the kitchen, and it is rare in a month I read one, let alone two books I’ve wanted to rave about. I picked up The Midnight Feast by Lucy Foley as a 99p Kindle read (I try to link to Waterstones here but as Kindle is an Amazon thing and it is still 99p, enjoy my Amazon affiliate link to both snag a copy and to reward me for telling you about it!) and it is perfect if you’re a casual crime fiction reader. As in, it’s not your main genre but you enjoy a good mystery-with-bodies so the ones you choose to read have to be simply excellent (of course, if you’re usually a crime fiction reader you’ll love it too!) This one has both both Saltburn and Agatha Christie vibes: half the time you’re at the launch of a luxury coastal hotel run by a wellness guru with a shady past, and for the rest of the novel you’re being taken back to a summer when she, her husband, and one of the guests were children, and something terrible happened I won’t spoil for you which has serious implications for the present. It’s cleverly built, complex, layered, and written in addictive prose.

The Lost Passenger by Frances Quinn was an Audible sale purchase from an author I already loved (That Bonesetter Woman was also excellent) which also happens to be 99p in the Kindle store right now! An excellent, compelling piece of historical fiction, Elinor Coombes is stuck in a marriage where she feels trapped, but when she finds herself one of the survivors of the Titanic she takes the opportunity to fake her death and rebuild her life from scratch in New York with her young son. It’s emotional, character-driven, and one of those excellent historical novels where you’re still kept in suspense even though you already know the history of what will unfold.

A binge watch whilst J has been working late evenings, I utterly demolished Department Q on Netflix. It had been sitting on my list for a while, and I wish I’d started it sooner! Okay, ever since he married Lady Mary in Downton Abbey and appeared as my favourite vampire academic in the Sky adaptation of A Discovery of Witches (one of my all time favourite adult fantasy book series and perfect for autumn, by the way) I’ve not needed an excuse to watch something with Matthew Goode in it, but his character is so different here to the parts he usually plays. Carl Morck is a police detective who survives a crime scene shooting, which only adds to his curt, short personality. He’s the misanthropic-genius trope of House M.D. and Steven Moffat’s Sherlock Holmes done in a way that does not feel trope-like at all, put in charge of a basement office and a team of misfits on his return to duty in order to solve cold cases the police have otherwise forgotten about. The characters in this are brilliant, the team’s first case is so complex and clever it is worth watching for it itself, and even if like me you guess how everything fits together about 20 minutes before the big reveal, you will still think time watching it was well spent.

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]]><![CDATA[Nibbles #39]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-39https://ingredientbyrachelphipps.substack.com/p/nibbles-39Wed, 27 Aug 2025 06:58:03 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

I’m super excited because next week I’ll be re-launching ingredient with a focus on a seasonal ingredient that means so much to me, alongside a couple of brand new recipes I’ve been impatient to share for a couple of weeks now! So you don’t miss out both on this and on the special discount that will be landing on Monday (when I’ll also be turning paid subscriptions back on - heads up if you are an existing subscriber whose payments have been paused) be sure to hit subscribe below!

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Some of the roast beef lined up by the kitchen for the incredible Sunday roast service at The Albion Inn in Boughton Monchelsea.
Test. Taste. Repeat.
The secret to the best roast chicken
Big roast chicken secrets are revealed this week — well worth the free subscription, so if you haven’t already, please do…
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9 months ago · 18 likes · 6 comments · Lulu, from Good Food and Scramble LDN

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I’ve been exceptionally lucky to be cooking my way through a glut of local Victoria plums this month, and the star of the show? My Victoria Plum Jam. And speaking of seasonal produce? For my residency at Mackande this month I’ve made a super simple Raw Courgette & Ricotta Salad which would also be great piled into a pastry case to make a fancy summer tart.

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]]><![CDATA[Nibbles #38]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-38https://ingredientbyrachelphipps.substack.com/p/nibbles-38Thu, 31 Jul 2025 06:14:22 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

I know today is a bit of a skinny edition of Nibbles, but I’ll be re-launching ingredient at the start of September (with a special subscriber discount to celebrate, of course!), and at the moment I’m super busy in the middle of testing recipes for my September and October newsletters. There are a couple of deliciously easy dinners in there I can’t wait for you to try!

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, the occasional long read - and of course to be the first to know about the re-launch!

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Trugs of abundance from my parents’ vegetable garden.
Tales from the Veg Patch by Kathy Slack
Veg that will make you feel like you’re on a French holiday (without actually going anywhere)
I was in France the other week…
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9 months ago · 25 likes · 12 comments

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New on the blog this month I shared this easy Herby Whipped Feta Dip (which also works really well as the base for salads or as a sandwich spread) and for my Macknade residency, I shared a Cantaloupe Granita recipe inspired by a frankly fantastic one I had a few months ago in Noto.

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]]><![CDATA[Nibbles #37]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-37https://ingredientbyrachelphipps.substack.com/p/nibbles-37Fri, 27 Jun 2025 14:22:46 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

I’m hard at work writing and developing recipes for what I hope will be a re-launch of ingredient, tentatively penciled in for the end of the summer. After a bit of experimentation with a looser way of doing things, I’m going to go back to the ‘one ingredient, three recipes’ a month format I originally launched with. I’ll keep you posted on all the details, including the resumption of paid subscriptions.

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Rare picture of me after a fantastic lunch at the new The Blue Pigeon restaurant in Worth, near Deal.
Auntie Bulgaria's Kitchen
Feeding my (non-vegan, highly suspicious) parents
Coming at you a couple of days late this week because we’ve had my parents here for five days. My parents, who are 100% supportive of our decision to not eat animal products and mildly disgusted at the thought of having to eat vegan stuff themselves. Have you heard the phrase ‘vegan curious’, describing people who are keen to eat a more plant-based diet…
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a year ago · 41 likes · 19 comments · Claire Ruston

  • I also want to try her Honeysuckle sparkling wine:

Auntie Bulgaria's Kitchen
Sparkling honeysuckle wine, daydream believing
Before we moved to Bulgaria, I indulged in constant, potent daydreams of life here. Physically, I’d be at my desk in Balham, but mentally I’d be sowing seeds or harvesting food from my imagined garden. I’d be on the commute back to Portsmouth, probably eating a bag of McCoys, but dreaming of baking bread in a country kitchen. I’d be in the queue in Co-o…
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10 months ago · 22 likes · 15 comments · Claire Ruston
A Table in France
Pizza Moitié-Moitié
Ten years ago, I was wandering the streets of Marseille on a warm, windy Spring afternoon when I stumbled upon a food truck along the harbour serving something unexpected. It wasn’t Bouillabaisse, Tapenade, Panisses - nor was it anything I’d seen in the Provençal cookbooks I grew up with. It was pizza—yes, pizza—but not the kind I’d tasted in Italy nor made at home. This one was on the thinner side, and divided in two: one half topped with gooey cheese and one half topped with a chunky red tomato sauce, fragrant Pistou and succulent little anchovy fillets…
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10 months ago · 23 likes · 2 comments · Audrey Le Goff

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Just two new recipes from me this month, but they’re both perfect for summer entertaining! For my Macknade residency this month I’ve got a dish that has to be one of my favourite barbecue recipes I’ve ever written: Barbecued Chicken with Grilled Apricot & Thyme Relish. It’s so simple, it looks so striking piled together on a serving platter, and grilled apricots are just something else if you’ve never tried them, the method really playing up their natural honey notes.

Over on my blog and inspired by two fantastic salads I ate in Ortigia last month, my Sicilian Orange and Fennel Salad with Anchovies is the perfect make-ahead salad for summer entertaining - including barbecues. If usually you think raw fennel is a bit much, I still urge you to give this salad a go as I’ve incorporated an extra step to prepare the fennel that I think makes all the difference!

Yes, Guy Richie has made another mob-related show, and as you’d expect it is very good. But it you have Paramount Plus, MobLand is worth a watch for the performances alone, but also as they’ve managed to produce a script that is not as predictable as his usual offerings. There are honestly some what the fuck? moments you won’t have seen coming, even if the tale of warring mob families has been done hundreds of times before.

On the Amazon Prime front we actually watched a film the other week that also held our attention in a way that streaming services don’t usually manage. Starring Hugh Grant in what seems to be his new ‘creepy psychopath’ phase, Heretic is a psychological drama with hints of horror and the gothic. A young pair of Mormon missionaries knock on his door with hopes of a religious conversion and find themselves stuck in a twisted game of cat-and-mouse heavy with religious imagery.

On Wednesday evening I was out in my parents’ fruit cage picking some of their bounty (the raspberries went with what of their strawberries the squirrels did not get and my Mum’s homemade vanilla ice cream, but the peas were just for snacking!), but I’m happy to report that next week I will be picking the first ever beetroot I’ve managed to grow from seed to proper veg! I’m planning on making this Greek Beetroot Salad. My little gem and cos lettuces have now all been eaten (though my Dad has sowed more in their place) and I’ve also taken some time this week to tie up my Crown Prince Squash, and re-pot my cucuzza seeds I sought out and rapidly sowed after I fell in love with their tenerumi greens in Sicily.

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]]><![CDATA[Nibbles #36]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-36https://ingredientbyrachelphipps.substack.com/p/nibbles-36Thu, 29 May 2025 09:42:57 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

I’m freshly back from many delicious adventures in Sicily (which I’ll write all about for you soon!) and therefore very unhappy with all the rain we’re having. But onwards and upwards, I’m hoping to barbecue on Friday night (finishing off tests for my first summer barbecue recipe of 2025!) so fingers crossed for no more wind and suitable weather!

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, and the occasional long read!

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The unfinished temple at Segesta archaeological park on the road between Palermo and Trapani in Sicily.

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  • Debora has written a great post detailing what moving to France has taught her about French life. Some important notes if you’re heading there on holiday this year!

Lickedspoon with Debora Robertson
Twelve things I’ve learned about French life
Since we moved here, my study of French anthropology of the early part of the Twenty-First Century, largely conducted in the Marine Bar, on the vinyl banquettes of Le Relax, and up and down the port, has revealed some interesting results. This is not a controlled experiment…
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a year ago · 267 likes · 106 comments · Debora Robertson 🦀

  • Leanne has shared the ultimate guide to growing on your supermarket basil at home:

The Good Bones Life
The Basil Trick: Everything You Need to Know
I didn’t mean to become a basil influencer but here we are. Some call me the Guru. Others, the Queen. What I really am is just a girl who loves houseplants and cooking with basil and discovered a way to keep basil not just alive but alive and thriving…
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a year ago · 901 likes · 33 comments · Leanne Kilroy

On the blog this month I’ve shared a Mexican Avocado Salad that is great to throw together to serve alongside Mexican-inspired meals this summer I created fridge-clearing before the holiday, remembering a few things we ate in Cancun, and whilst the wild garlic season has passed for my new Wild Garlic and Chicken Stir Fry, you can also make it with garlic chives, or just bookmark it for later!

Also, over on meal prep website Project Meal Plan I’ve published recipes for Homemade ‘Everything But The Bagel’ Crackers (I warn you, they’re addictive!) and my new favourite Pistachio Date Energy Balls.

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]]><![CDATA[Nibbles #35]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-35https://ingredientbyrachelphipps.substack.com/p/nibbles-35Fri, 25 Apr 2025 14:21:53 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, and the occasional long read!

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Greeted by newborn lambs in the fields at every turn on my daily walks.
Letters from Tuscany
On Italian food and identity. Who gets to tell the story?
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a year ago · 228 likes · 108 comments · Giulia Scarpaleggia
Food Stories Told
Why We Recreate the Foods We Miss
Starting this week, I’ll be sharing a new kind of Tuesday essay—pieces that extend or reframe the food culture stories I’ve covered elsewhere. Sometimes that means going deeper into the reporting. Sometimes it means following the breadcrumbs into places the original piece couldn’t go…
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a year ago · 2 likes · Stephanie Gravalese

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A bit of a mixed bag this month, over on my blog I’ve shared this colourful, summer-ready Spanish-inspired salad of Roasted Red Peppers with Butter Beans and Anchovies, and the Chinese-style Pork and Wild Garlic Dumplings (along with my go-to dipping sauce recipe) I spent some of the long Easter weekend pleating.

And, if you want a sweet treat to prep for the fridge with no added sugar, for my Macknade residency I crafted these Bounty Stuffed Date Bites!

Happily the herbs are now at the point where I can start (sparingly!) using them, a real contrast to the picture I posted at the end of last month! I’ve also been slowly potting on / planting out some of the seeds I sowed mid-March: whilst the frilly red lettuces and my outdoor cucumbers never appeared the cos and little gem lettuce are spending a little time in pots to really establish their roots before going outside (we’ll ignore the fact whilst potting them on I got them mixed up so I now don’t know which one is which..!), as is the solitary thriving Crown Prince squash I planted out of the pair.

Project ‘actually grow proper beetroot this year not just the leaves’ has been planted out in a row in one of the vegetable beds and seems quite happy there, with the tiny seedlings of a second row I put straight into the ground the same day starting to poke up next to it. The aubergines have finally come up (but are still super slow in the smaller greenhouse) and the garlic chives after getting off to a great start now don’t seem to be doing much: any advice on growing them would be much appreciated because my handy trick for simply subbing in wild garlic leaves for them in every recipe won’t last much longer as the carpets of the stuff around here are starting to flower!

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]]><![CDATA[Nibbles #34]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-34https://ingredientbyrachelphipps.substack.com/p/nibbles-34Mon, 31 Mar 2025 14:33:19 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, and the occasional long read!

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Beautiful pink cherry blossom spilling over from my parents’ neighbours’ garden.

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I’ve had another big batch of recipes uploaded to the BBC Food website this month, all bowl-food dishes perfect for cosy weeknight dinners, most of them going large on the Asian-inspired flavours.

In the rice-bowl category I’ve got a lovely Gochujang Chicken recipe (pictured above!) served with homemade gochujang mayo and some quick pickled cucumber, a Chicken Fajita Bowl with homemade Pico de Gallo salsa and all the fixings, a Chicken Teriyaki Rice Bowl which took me ages to perfect but which I’m super proud of, a Salt and Pepper Tofu Bowl with a saucy method of cooking Chinese vegetables on the side I’m serving everything with at the moment, a Miso Salmon Rice Bowl (pictured above!) with toasted sesame-smashed avocado on the side, and a Salt and Chilli Chicken recipe with rice and quick pickled cucumber I made for Chinese New Year and which we both loved.

On the noodle front, I’m also super proud of my almond butter-gochujang base Miso Vegetable Ramen recipe (also pictured above!) and hat tip to for inspiring me to use sausage meat in this Bún Chả Noodle Bowl. A few more miscellaneous recipes to complete the set, I’ve got a Smoked Tofu Bowl with quinoa, an Asian-inspired slaw and my go-to homemade Korean sweet chilli sauce, and a meal-prep friendly recipe for Burnt Aubergine Chilli!

Elsewhere, for my Macknade residency this month we’re talking brunch with my Spiced Butter Fried Eggs with Homemade Flatbreads & Quick Pickled Onions, and for meal prep website Project Meal Plan I’ve developed a great recipe for Air Fryer Stuffed Chicken Parmesan.

Cooking other people’s recipes, I also made this Butter Bean, Sundried Tomato and Broccoli Chopped Salad recipe for lunch today with some British purple sprouting broccoli - to be recommended!

A few weeks ago I had the pleasure of attending the launch of fellow Substacker ’s new book Rough Patch, which I finally got the chance to read last weekend. For those of you unfamiliar with Kathy’s brilliant Substack once upon a time Kathy had a flying career in advertising, but after she was signed off work suffering from burnout, anxiety and depression she gradually found her way back to herself through growing vegetables, then cooking them, carving out a new life for herself which includes writing delicious veg-forward recipes for us all with the seasons.

Rough Patch is funny, life affirming, and is a reminder of the healing powder of nature. And it has some great recipes: I can attest this from eating the canapés at the launch, and I can’t wait to make her harissa lamb mince stuffed courgettes come summer. If you find solace in nature, and find modern life a bit too much, go buy a copy.

I spent the weekend in my parent’s potting shed sorting out my long-neglected herb pots from my patio at the cottage. The discombobulation of not technically having a home at the moment has been impacting me more than I expected, but being in a garden planting things has really helped. I’m sure my lemon balm (the big healthy one in the middle!) will survive the apocalypse, but I’m glad to see my sage looking a lot happier (I raised these two from seed during the first Covid lockdown but they’ve been cross with me for the past year), tarragon starting to return, and I’ve got three extra, future thyme plants out of repotting my resuscitated one where I’d dumped it in a far off pot after stripping it for the kitchen.

I’ve also been on daily germination watch for the trays of seeds I planted last weekend helping my father catch up for his growing season: I’ve got plenty of cos and little gem lettuces poking out the soil (no news yet on the big, frilling red lettuces I’ve also planted), broccoli sprouting, as well as lots of little beetroot seedlings though time will tell with those, as I’ve never had any issues growing them for salad leaves, but have never successfully grown an actual beetroot. No news yet on the outdoor cucumbers, Crown prince squash and garlic chives (something my father has never successfully grown and I’ve never tried) or aubergines I’ve also planted, as of yet.

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]]><![CDATA[Nibbles #33]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-33https://ingredientbyrachelphipps.substack.com/p/nibbles-33Fri, 28 Feb 2025 13:07:50 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

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Blood orange and bee pollen yogurt bowls for breakfast on repeat with the leftover fruit from recipe development. Also: not a kitchen injury, suprisingly!

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For my Macknade residency this month we stayed hyper-seasonal with these pretty, striking Rhubarb & Pistachio Fools. Over at meal-prep website Project Meal Plan I’ve created a Roasted Onion Dip recipe that has serious French Onion Soup and Everything Bagel vibes, and on my blog I’ve kept on the seasonal ingredient theme with a one pan Blood Orange, Mustard and Ginger Chicken recipe, and a hearty Bacon and Lentil Soup.

I started watching The Americans when it first aired in 2013, but the rise of streaming services the the move away from traditional television meant I never quite caught up with the last couple of seasons until this month - it can now all be found on Disney +. Phillip and Elizabeth Jennings are the perfect Cold War-era Americans, with their small travel agency, suburban home and two perfect kids. But they’re also sleeper agents for the Soviet Union, sent to America as spies. Across six seasons the acting, writing and scripts get bolder and richer, the story lines more intricate, all crescendoing into a final episode arc that splits the realities between capitalist America and communist Russia down the middle where the lines had become increasingly blurred. It is brilliant television if you’ve not already seen it whenever you watch it, but even more salient in the world we live in now.

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]]><![CDATA[Nibbles #32]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-32https://ingredientbyrachelphipps.substack.com/p/nibbles-32Wed, 29 Jan 2025 11:16:10 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, and the occasional long read!

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Kentish vineyard frost-scapes going into the distance on a particularly beautiful, frozen morning earlier in the month.

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New on my blog this month, two great ways with winter veg: first, I’m reclaiming the combination of sprouts and pancetta from Christmas to make this excellent, speedy Brussels Sprout Carbonara. And, if you’re looking for a vibrant salad for right now that does not involve any bitter leaves (I’m not a fan) try my Carrot, Chickpea and Avocado Salad.

For my residency at Macknade, pasta, British-grown Carlin peas and cavolo nero are the stars of my Winter Minestrone, and over at meal-prep website Project Meal Plan my Crispy Potato Egg Ribbon Breakfast Bowls are the perfect protein-packed hot breakfast to prep on a Sunday evening ahead of a super busy week.

I know I’m a bit late to the party with the first one, but I binge-read Stanley Tucci’s two food diaries, Taste and What I Ate In A Year over the winter break. How had I kept the former on my shelf for over a year without picking it up?? His writing is smart, personal, and approachable, his stories both as crazy as you’d expect from an actor of such fame and caliber, and as down-to-earth as you’d hope from a man juggling a couple of young kids. It made me crave pasta, and not want to put either of the books down until I was done. They’re Nigel Slater’s Kitchen Diaries, but so very unique to the gourmand who wrote them. Don’t just get Taste, order them both.

On January 1st we celebrated the New Year by heading to the local independent to see the modern re-make of Nosferatu, the classic 1920s silent vampire film which was originally banned after Bram Stoker’s widow sued that the plot was too close to that of Dracula. Even if you’ve slightly enjoyed a gothic or a horror film in the past, watch it for the aesthetics alone; it’s a visual piece of art and beautifully made. On the way home, we both commented we were pleased we’d seen it at the cinema so it was to full effect, both because it is a slow burn picture (if we’d caught it on Netflix with our phones in our hands we might have become distracted at the beginning and not finished it) and because of the film-maker’s clever use of light and darkness: a light, bright, modern ultra-HD screen might well have missed the point of some of the most chilling scenes by showing the audience too much of the detail kept in shadow too soon.

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]]><![CDATA[Nibbles #31]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-31https://ingredientbyrachelphipps.substack.com/p/nibbles-31Fri, 27 Dec 2024 12:26:36 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

Happy ‘Twixtmas, aka my favourite week of the year, those dead days between Christmas Day and New Years where the usual rules don’t seem to apply. A slight spanner in the works that the moment I was well again from my last bout of sickness I was felled again, so spend much of Christmas Eve / Day / Boxing Day trying not to snuffle and cough over my family. But, as my plan for this week is always to sit around reading what I want and cooking / eating whatever I want how I’m feeling is simply in inconvenience, rather than a serious disrupter of my plans. The main thing is I should be well enough to cook the Chinese feast I’m planning for New Year’s Eve, and to attend the horror film we have booked in for New Years Day. I hope all of your plans are working out just how you wanted them to too.

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A trio of easy festive canapés I created for Macknade this month. I’m particularly taken with the Chilli Crisp Devilled Eggs for NYE.

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Only a few bits and pieces from me, but if you still have some festive ham about can I please point you in the direction of my Leftover Ham and Mustard Béchamel Toasties on the blog? They’re the perfect vehicle for it, and what I would be eating on repeat right now if I were not totally out of Dijon (yes, I know!)

For my Macknade residency, if you’re more looking for a NYE nibble I have a trio of different canapés of various effort and difficulty levels that all go beautifully with a glass of English fizz: Chilli Crisp Devilled Eggs, ‘Macknade’ Gildas (working the canned and marinated fish angle for a twist on the classic) and some rather simple yet excellent Goose Rillette Bites with fresh figs. Find all of the recipes here!

As mentioned above, what I like to do this year is cook whatever I want and spend all day reading. Whilst I love a good gothic novel, I did demolish in a day Bene Appetit: The Cuisine of Indian Jews by Esther David which provided a fascinating insight (with recipes) into how India’s small Jewish communities adapt their food and traditions to their country of residence. If you’re interested in Jewish food or immigrant foodways, do order a copy (cheeky Amazon affiliate link as I can’t find it anywhere independent!) for a fascinating 2025 read.

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]]><![CDATA[Nibbles #30]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-30https://ingredientbyrachelphipps.substack.com/p/nibbles-30Wed, 04 Dec 2024 10:23:49 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

Sorry I’ve been a bit quiet these last few weeks - it seems every time I go to a wedding (the last time being September 2023) I get very, very sick. But, I’m back on my feet and back in the kitchen, and as well as this delayed edition of Nibbles, I’ve also got a post coming up with my foolproof formula for making the perfect sickness soup from whatever you’ve got in your fridge / cupboards.

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Shooting an early Christmas dinner to #BackBritishFarming with Field & Flower.

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It’s been a big recipe month, and I’ve got a good mix of festive and not for you all. Starting over on my blog I’ve got two brand new weeknight dinners, both of which have been super popular and are great for those days where you can’t eat festive treats every day: Butter Roasted Cherry Tomato and Salmon Pasta, and my 15-minute Chinese Tofu and Eggs (a real keeper, that one!)

I’ve also got a trio of brand new seasonal recipes up on the Borough Market website, a Slow Cooked Beef Shin Tagliatelle where the real key ingredient is time (but once you’ve made the two day recipe it yields freezer dinners for days!), a recipe for Braised Red Cabbage with Pomegranate Molasses, a little upgrade on the seasonal classic but not so much so that it tastes out of place with a weekend roast, and a recipe for Cauliflower Cheese with Fessili Goat’s Cheese & Gruyère which was a real challenge to write (I’m not supposed to eat most cheeses) but which I’m super proud of: it’s designed to be a side dish, to be interesting by itself but not punchy enough like cheddar versions to overwhelm everything else on the plate.

Finally, for my residency at Macknade, more cheese in the form of my Gruyère Cheese Fondu (you can tell which cheeses I can actually just about stomach, can’t you!!) which will make a great sharing starter for friends and guests this season.

Most of my TV picks have a serious message or top tier writing and storytelling behind them… but The Diplomat on Netflix is just a big of bonkers fun, a total counter-balance to House of Cards which we’re re-watching at the moment. The storylines following a slightly unconventional pick for the US ambassador to London arriving in post stretch the realms of credibility whilst actually being some seriously gripping television with good acting (it’s got an exceptionally strong cast) to curl up with and relax with. I binged the second season earlier in the month, and I challenge anyone who has not seen the last few minutes of the season not to be desperate for next year’s instalment already. I’ve watched almost every political drama out there, as well as, you know, I’ve worked in actual politics and I don’t think I could have seen that coming!

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]]><![CDATA[Nibbles #29]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-29https://ingredientbyrachelphipps.substack.com/p/nibbles-29Tue, 29 Oct 2024 06:36:38 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

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Rain-washed pumpkins and squashes outside Hartley Farm Shop.

  • The family behind one of my favourite Chinese cooking websites, The Woks of Life, have put together a guide to assembling the perfect Chinese meal which is both super helpful, and gives an interesting insight into Chinese at-home dining and entertaining culture.

  • Brian’s adventures in trying to produce the perfect plant-based custard recipe are a fascinating and (eventually!) delicious read even if you eat eggs and dairy, and will never need such a product yourself:

Kitchen Projects
Kitchen Project #148: Plant-Based Custard
Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here…
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2 years ago · 50 likes · 3 comments · Nicola Lamb and Brian Levy

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Only two new recipes from me this month (I’ve been working on some festive sides elsewhere I’m looking forward to getting online!) but they’re both beautifully autumnal. I’ve been wanting to share this Baked Pear and Cinnamon Rice Pudding I created for Macknade for ages now as it really is one of my favourite desserts I’ve ever written, with get ahead options too. Over on my blog, this Mushroom and Brandy Steak Sauce has been one of J & I’s at-home steak night favourites for a while now, perfect as a Friday night treat with a good bottle of red.

I do however have two more recipes for you which are not mine, but recipes I’ve enjoyed cooking which I want to flag to you! This Warm Beetroot, Blackberry & Goat’s Cheese Salad from the September issue of Waitrose Food was excellent: hearty, textured and flavourful with lovely creamy bursts from the goat’s cheese, and ’s Crispy Bottomed Traybake Pizza from her latest book Easy Wins (pg 66) is honestly the best at-home pizza I’ve ever made. Not trying to be something thin and Neapolitan (because you simply can’t in a domestic oven no matter how hard you try) it’s a cross between a deep dish pizza and a focaccia, it’s an instant keeper. Just re-heat any leftovers in the oven not the microwave… where a slice will inexplicably give out over 1 tbsp of water! The book is worth buying, but the recipe has been re-published in full, complete with headnotes here if you want a little try-before-you-buy preview.

Regular readers of this bottom-of-the-newsletter ‘What I’ve Been Watching’ section will know how fussy J and I are about the TV we watch, so it is a section rarely utilised. However, last week we finished Ridley Scott’s epic 2018 one-off series The Terror which was hidden on ITV X (in the US it’s on Amazon Shudder and AMC Plus), and J saw clipped on TikTok of all places.

Based on the novel by Dan Simmons, it follows Captain Sir John Franklin's expedition to find the Northwest Passage in 1845 aboard the ships HMS Erebus and HMS Terror. I don’t want to share too much about what actually happened in history (J knew and I did not watching it and I think I hard the better experience for being totally in the dark) but the series is aesthetically and thematically chilling, surprising and well written with some brilliant performances. One to hunker down with this winter.

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]]><![CDATA[Nibbles #28]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-28https://ingredientbyrachelphipps.substack.com/p/nibbles-28Fri, 27 Sep 2024 06:50:04 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

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The perfect end-of-summer salad of tomatoes and fermented strawberries with a sesame dressing at my favourite pub, The Plough just outside Rye.

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I’ve got 8 (!) brand new recipes up on the BBC Food website this month, including plenty of sweet treats and everyday eats. My Yogurt Flatbreads with Crispy Soy Butter Eggs (pictured above) shockingly only take 30 minutes to make and are great for breakfast, brunch, lunch or dinner. Whilst we’re on the breakfast theme, I’m super into these Cottage Cheese Pancakes with Banana and Coconut yes for the actual pancakes, but more for the toasted coconut / sliced banana / honey lime drizzle topping. Also, these Air Fryer Chocolate Puffs (filled with Nutella, pictured above) are great for a brunch spread, and also work really well with jam.

On the more savoury side of things, my Honey Sesame Chicken was a fun one to make (and a riff on another long time favourite I’ve developed for the BBC, my Honey Chilli Chicken) and these Spicy Salmon Bite Rice Bowls are both super customisable, and only take about 10-15 minutes if you use my favourite hack of microwave sticky rice as your base. This Tortellini Soup (again, pictured above!) is also great for soup season as it’s really simple for a lunchtime and works with whatever tortellini you usually buy in (or homemade from the freezer), and my Creamy Pea Gnocchi is the perfect veggie dinner that again comes together in about 15 minutes.

Finally, perfect for salads, wraps and sandwiches, this is the best way to make halloumi in the air fryer, with an optional honey chilli glaze.

New this month on my blog I’ve also got a recipe for Creamy Butter Chicken Curry which is our new favourite thing to make on a Friday night (it only takes an hour, and with plenty of down time to work on the sides or to get on with other things) and sticking to Indian-inspired flavours, over for my Macknade residency I’ve written a quick Indian Spiced Carrot and Apple Chutney which goes really well with an after-dinner cheese board, or even spooned on the side of a bowl of curry.

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]]><![CDATA[Nibbles #27]]>https://ingredientbyrachelphipps.substack.com/p/nibbles-27https://ingredientbyrachelphipps.substack.com/p/nibbles-27Wed, 28 Aug 2024 08:18:39 GMTWelcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve somehow arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on ingredient essays, exclusive recipes, and the occasional long read!

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Raiding my parent’s vegetable garden for cucumbers, courgettes, tomatoes, green beans and fine little yellow beans as my own harvest this year has been so poor.
Have You Eaten Yet?
Lessons in Noodles: Liang Pi (Cold Skin Noodles)
Have You Eaten Yet? Here’s a new recipe from my kitchen to yours that I hope you’ll love! For more recipes, you can pre-order my next cookbook, Chinese Enough, or purchase Mooncakes and Milk Bread for all things Chinese Baking…
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2 years ago · 20 likes · 9 comments · Kristina Cho

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It’s been a crazy busy month so I’ve not had much time to spend in the kitchen, but up on the blog I have thrown together a hearty, main meal-appropriate version of the Alison Roman cucumber salad recipe I shared last month in my White Bean, Cucumber & Sesame Salad which is great as I said, by itself for lunch or enjoyed as a slightly unusual side dish to grilled, oily fish like barbecued mackerel.

Over for my Macknade residency, I’ve made a Halloumi & Nectarine Salad that’s just perfect for these last days of summer with fried sourdough croutons and a clever sweet ginger dressing that works so well with both grilled cheese and stone fruit.

And, over at meal prep website Project Meal Plan I’ve got a delicious Lemony Chicken and Corn Orzo Salad recipe you can either prep in a skillet, or the day before on the barbecue if you’re already cooking something else, and a Zucchini (Courgette) Chickpea Curry Meal Prep with aromatic yellow rice which is just the thing if you have to take a lunch to work and you have a glut of courgettes in the garden.

I can’t find a trailer online that everyone will be able to view (but for my American readers there is one on the PBS website here) but the 2018 adaptation of Wilkie Collins’ classic gothic novel The Woman In White we caught on Netflix this month is worth mentioning. Well plotted, atmospheric and equal parts suspenseful and ghoulish it’s a five part BBC mini series you need to add to your watch list as the nights get longer and autumn starts to draw in.

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