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…
Cooking and talking on the radio
This morning I cooked Twice-cooked Swiss Chards, a recipe from Every Grain of Rice, for Jane Garvey on Woman’s Hour, BBC Radio 4. It’s actually one…
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…
Dumpling fun
The theme of this year’s Oxford Food Symposium was ‘Stuffed and Wrapped’ – so we spent the whole weekend discussing dumplings, pasties, stuffed vegetables and the…
The glorious stinky foods of Shaoxing
My article on the delights of rotted amaranth stalks and other Shaoxing specialities is now on the Financial Times website here – it was originally published…
‘Every Grain of Rice’ officially out today!
My new book, Every Grain of Rice: Simple Chinese Home Cooking, is out today. Unlike my other cookery books, it’s not focused on one province, but…
An amazing durian snack
It’s a lobe of ripe, fresh durian, enclosed in a kind of cage of shredded taro, tied prettily with seaweed and then deep-fried – so your…
Chinese cheese adventures
You can read my piece about making cheese in Lunan County, near the Stone Forest in Yunnan Province, on the BBC website, or listen to the…
Feeding gods and ghosts in Taiwan
Some tables of food offerings outside shops and restaurants in Tainan, southern Taiwan:
A spoon-tasting dinner in London
My piece about this unusual event is in this weekend’s Financial Times Magazine here. Since that memorable evening, I’ve noticed myself on a few occasions unconsciously…