Recipes and notes

Things worth
knowing about food.

Practical writing on storage, budgets and how a planned kitchen works. No filler.

Ten litres of egusi is about twenty portions. Here is how to keep it good for all twenty.

Most households underestimate it, because the cost is spread across market runs, top-ups and takeaways.

Batch cooking on Monday and warming it through all week is cheaper. We decided not to.

Stop working it out every evening.

Set a timetable once and let us cook to it.