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msmarmitelover.com · 1w ago

Hearty dishes for Valentines Day

If you are alone this Valentine's Day, as I will be (sob), February 14th can feel like a s...
msmarmitelover.com · 1W ago

Tulum and Hartwood

There was a part of me that, despite its blinding beauty, hated Tulum. Everybody there was...
msmarmitelover.com · 1W ago

Parsley Power 2: Tabbouleh

When I was asked to write recipes featuring flat leaf parsley, I thought of the most parsleyish dish of all: tabbouleh.Tabbouleh is often thought of as a bulgur wheat salad, but it's more pr...
msmarmitelover.com · 2W ago

Parsley power: salsa verde recipe (with sea bass and potatoes)

One of the most transformational things you can do to improve your cooking is to use fresh...
msmarmitelover.com · 2W ago

Roasted Brussels sprouts on a stem recipe

Sweet and only mildly sulphurous, my adult palate rather enjoys Brussels sprouts. I'm alwa...
msmarmitelover.com · 3W ago

In conversation with Yemisi Aribisala - Andre Simon Book Awards

Yemisi Aribisala is the author of 'Longthroat Memoirs, soups, sex and Nigerian Taste Buds'...
msmarmitelover.com · 4W ago

In conversation with Meera Sodha - Andre Simon book awards

As I drove down the narrow street in Walthamstow where Meera Sodha lives, I realised I'd g...
msmarmitelover.com · 1M ago

In conversation with Fuchsia Dunlop - Andre Simon book awards

I met Fuchsia Dunlop, the British expert on Chinese food, on a rainy January evening at th...
msmarmitelover.com · 1M ago

In conversation with ingredients specialist Nicola Lando of souschef.co.uk

People complain about too many ingredients in recipes, or that they're overly exotic. But ...
msmarmitelover.com · 1M ago

What does Vogue eat?