Posts from the ‘Cooking’ category

Garlic scapes

For the first time, to my delight, I’ve found garlic scapes in one of my local shops. They are thicker than Chinese garlic stems (suan tai…

Wobble wobble

Fancy a jellyfish jelly? This is one I made for the Oxford Food Symposium Mad Hatter’s Tea Party on Friday. It’s just a home-made lime-and-lemon jelly…

Chinese winter meats

In the last month of the lunar year, the Sichuanese often cure their own meats: spicy wind-dried sausages, smoked bacon and marinated, wind-dried pork (酱肉)。I was…