In the week where Gregg’s decided to stop selling its notorious macaroni pies in favour of “trendy new snacks”, this man appears to be staging his own idiosyncratic protest. Two things: a macaroni pie (hot water crust pastry, the kind of thing you get in a Scotch pie, stuffed with macaroni cheese) can be a thing of carbtastic beauty; and I’m moved to wonder what Gregg’s trendy new snacks for Scotland might be. Could they possibly be the likes of … this?
Hadley Freeman’s wonderful take-down of the whole specious “wellness” trend and its underqualified adherents had me punching the air. Especially when Instagram throws up – pun intended – the likes of this. This “recipe” from Madeleine Shaw, author of Get The Glow, promises plenty of biotin. Whatever. It also looks like puke and features ingredients that have no business being in the same bowl together. On her website, Shaw exhorts us to “join my tribe”. I’ll pass, Mads, but thanks anyway.
A beautiful example of literal-mindedness. And, I dunno, I think they’ve managed a pretty good likeness.
The owner of a St Louis “pastaria” posts an extraordinary creation from hotshot San Francisco-based chef Chris Cosentino’s newish restaurant Cockscomb. Instead of pasta dough, the spaghetti is made from pig skin, marinated and slow-braised until it’s gelatinous and chewy. It’s not Cosentino’s idea – he picked it up from the incomparable Joe Beef in Montreal and is happy to credit the restaurant’s Fred Morin for the inspiration.
Throughout the recent heatwave, I’ve found myself looking at this picture like an unreconstructed perv. The gourmet ice-cream sandwich is becoming increasingly popular, the likes of the Horlick’s bao at Bao, or streetfooders Blu Top with their brown butter cookies. But so far nobody on these shores has had the idea of sandwiching the ice-cream with churros. Sheer genius. Somebody do it, fast!
The only thing I have to say about these freshly made candied bacon and Jack Daniels beauties from Margate’s Forts Café is GIMME.
You eat with your eyes. Chef Dan Doherty of Duck & Waffle has created a salad that’s every bit as beautiful as it is delicious: the crunch of toasted buckwheat, the soothing lemony creaminess of goat’s curd, vibrant fresh raw vegetables. Even the plate is beautiful.
A nod back to Glastonbury with this little piece of gorgeousness by baker, designer and Great British Bake Off former winner, Frances Quinn. She’s also been known to make Barbara Hepworth shortbread and “fag end” swiss rolls. Here it is baked.
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