Nibbles #11

The history of Peking Duck, recipes for first time foragers, and how Chinese food won over the world.

Welcome 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 arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on monthly ingredient essays (featuring a different ingredient every month), exclusive recipes, sneak peaks into some of my favourite food people’s kitchen cupboards, and the occasional long read!

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The best of the season: Wye valley asparagus with a rich, delicious truffle hollandaise and a poached egg, finished with a clever little lift of what I think was a variety of lemon balm at a hidden gem newly opened happily near to my house: Boys Hall in Ashford.

• The Gastro Obscura newsletter on how Chinese food won over the world.

• So apparently I can use my SodaStream to extend the life of my salad leaves. (via David)

• I’m also shocked to discover that Tudor beer was actually the same strength as ours, about 5%. Concerning to think the amount of it they consumed every day… (Possible £)

• The love story behind this delicious looking recipe for Chutney Egg Pattice:

  Chutney egg pattice and a love story

• The fascinating history behind both Peking duck, and what might just be the worlds oldest chain restaurant:

  Your last meal on earth? I'd be happy with this

• Margaret Atwood being both funny and realistic about the editorial process:

  THE EDITORIAL PROCESS!

• Also, Hattie has some excellent thoughts on taking a step back from projects and getting headspace as a writer:

  Making notes after dark

• Because we’ll never reach the point where too many years have passed to review Claudia Rosen’s The Book Of Jewish Food again.

• A year ago Kim arrived in Poland to volunteer feeding refugees from Ukraine with World Central Kitchen:

  The war is (still) here

• Jolene takes us on a deep dive into the fascinating history of Punch Romaine:

  Punch Romaine

• An interview with Tamar Adler about her genius new leftovers cookbook / reference book:

Sephardi Tomato Rice (Arroz con Tomat)

• Did you know that you can eat dandelion flowers? And that they make a delicious-looking tempura?

  Gardening and Wildness

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Wild Garlic & Feta Scones - best served split in half, thickly spread with your best unsalted butter and sprinkled with flaky sea salt.

What I’ve been cooking: It has been a busy month away from the kitchen, so just a few small, yet mighty offerings here. For my Macknade residency I’ve made Stroopwafel Brownies, which really is a recipe for a foolproof brownie that will always be fudgy and never dry (hint: they contain no melted chocolate!) that can support no end of add-ins.

Over on my blog, I’ve expanded my suggestions for sundries the next time you make Indian food at home with my Air Fryer Bombay-style Potatoes, and I’ve finally found time to head into the kitchen with this seasons foraged bounty and make some Wild Garlic & Feta Scones.

And, finally over at Project Meal Plan I’ve got a meal prep-friendly recipe for Creamy Tuscan Chicken which also, surprisingly, freezes really well.