Tom Cooks!

After featuring fennel in the Food Alphabetical the other week, I promised a couple of recipes. That ignited a spark in the memory banks, and I see that I published a couple almost exactly seven years ago. I have to say that neither of them particularly appeals. For me, the aniseedy taste needs to be…

I’m indebted to new Tom’s Food! subscriber Lynn Funnell for this recipe. We were exchanging messages about the problems when veg growers have a glut of stuff, in her case cucumbers. This is an intriguing sounding cake which is based on a recipe from a website veggie desserts.com. There’s an excellent step by step guide…

We’re continuing the chicken theme, so I thought I might as well add a couple of ideas for the rest of the bird. Two thighs and two drumsticks won’t go far, so I won’t trouble you with exact quantities, but there are a couple of tasty ideas. For the thighs, I’m specifying the air fryer,…

On Wednesday we talked about jointing a chicken. Here’s an idea. Why not get two, or even three? While you can get a meal for a few people out of two chicken breasts, if you restrict yourself to cooking just wings or drumsticks, then two of each won’t take you far, even for just a…

Muhammara & Guacamole. Or should it be Guacamole & Muhammara? Sounds like an exotic firm of accountants in a quiet Glasgow back street. But nay. Going back to the title, who doesn’t love a dip? Something to nibble with an aperitif. Or, with the fine weather, something to keep your guests occupied as you try,…

Although we have as a nation heartily embraced pasta, couscous is still relatively uncommon. Looking at it, you may think it’s a grain; however, it’s small steamed granules of rolled semolina and technically pasta. Pay attention to what you buy. Today’s recipe uses the small type of couscous. To cook these you simply need to…

Today we’re looking at a family tree. Until the recent Menorcan trip, I would have said that we were considering siblings in the shape of mayonnaise and Spanish alioli, otherwise aioli. I knew that rouille was but a cousin. For a long time I was unaware precisely how it was made, just that its garlic…

Yes, the title may be a bit tautologous. But the recipe I found was entitled Caponata with Aubergines and I knew that you would be concerned about the fate of the aubergines which were snubbed to make last week’s Spicy Lamb Burgers. It took me a long time to discover the middle eastern dishes of wonder which…

Lamb burgers Sometimes I shop with specific dishes in mind. At other times an ingredient or two will catch my eye, then the day’s dinner is shaped by a flash of inspiration. Today was a bit of both. I had bought some lamb mince and a couple of aubergines, intending to make a moussaka, a…

Tahira Nasim You have not forgotten our Tahira. Trust me on this. Once you’ve met our Tahira you will never forget her. The circumstances of our first meeting are odd enough – at a concert in the Usher Hall during the Edinburgh Festival, since you ask – but things got odder still. She slagged me…

Having spent a couple of years bemoaning the quality of British strawberries, I am cautiously pleased by what I’ve eaten this year. Early in the season of course. I’ve always associated the good old strawb with my birthday in July, but that’s modern growing methods for you. A week or two ago I mentioned Eton…

As we’re on a Japanese theme this week, it seemed appropriate to stick with that for today’s delight. After our eastern jaunt three years ago I gave you recipes for teriyaki and tamagoyota, and explained how to make your own sushi – I’m sure you do it better than I. Later today is going to…

Seasonality? Not easy here in Britain. We saw the sun early in the month. The first asparagus came with spring promise. Our sojourn in London wasn’t of the warmest, but in the gentle heat of our last day I was contemplating dishes with which to tempt you. Something light to be eaten al fresco, perhaps,…

There are fewer pleasures greater than the arrival of the first British asparagus. And as with much of life, simplest is often best. Steamed (never boiled, please), grilled, barbecued, baked. With melted butter or Hollandaise sauce, with lemon juice, with Parmesan shavings, with a poached egg. All the obvious ways, but no less delicious for being…

You may or may not recall a recent On The Side column on the subject of dahl. These are usually followed up on the Friday with a recipe; however, I was on a roll with the sandwich series and didn’t want you to get crusty if I interrupted it. But today is the day. Now…

Thanks to good friend and ace cook Liz Turnbull for today’s recipe. A tart – definitely not a quiche. The history of this dish is of some interest (well, to geeks like me). In Britain we have had savoury tarts for centuries. One can trace recipes going back to medieval times. Originally they were made…

Last week I advanced the proposition that the American sandwich as we know it today has its roots in Italy. An Italian food lover would, I suspect, turn up his nose in disdain at the transatlantic fare, choosing instead to marvel at what his country has to offer. Let’s explore. Tramezzini In the past couple…

Properly let down I am. Disappointed, nay, betrayed even. After last week I was expecting an inbox filled to the brim with your inspirations for The Great Tom’s Food! Sandwich. One miserable response! (Thank you, GS.) You will all be familiar, I’m sure, with the story of how today’s hero came to be. The 4th…

John Montagu, 4th Earl of Sandwich If, come the Day of the Dead, you are able to bring back for one day a lost one who died in the 1970s, what would amaze them most? There are many possibilities, obviously, but here’s one you may not have considered. Take them to a supermarket and watch…

Believe it or not, I do attempt to have some themes for these columns, some thought even. Today’s inspiration went something like this. We have, in case you haven’t noticed, been on a bit of a bread thing of late: a pizza base is basically bread dough: and with the Easter holidays not that far…

Our diet of late, I reflected, had been fairly meat heavy. Chicken is always a staple here, and it’s hard to resist the deer blandishments available from our chums at Castle Game. When the young came up for the rugby I reprised the Caribbean Jerk Chicken. I also made for the first time in ages…

Another delight inspired by a visit to my chums at Castle Game. I’ve cooked venison most ways, but it had never occurred to me to use the shanks. By that we mean the lower part of the leg, the calf if you will. It’s a hard working muscle, and great value. It obviously requires a…

Sometimes the stars or, more accurately, the random contents of your fridge can lead you to unusual culinary destinations. I’m not sure if I had ever cooked duck breasts before. Duck legs often: a regular favourite and unbelievable value. So for a wee while, the pack of mallard breasts from Castle Game had lain untouched…

When I first discovered that oxtail stew is a great favourite in Caribbean cuisine, I confess to being surprised. But then I stopped to ask myself why? After all the Creole kitchen doesn’t abound in prime cuts. Think of any area where there is a need to make much from not a great deal. Rome’s…