I’ll avoid that fashionable Nordic word that is doing the rounds at the moment – cosy does it for me. Continue reading
Category Archives: Tyrannell Kitchen Tips
The Fat of the Land
This expression now seems ambiguous, even ironic, but we should rethink in the light of new research – which will affect the way we eat, share food and run a B&B. Continue reading
Regrowth in the Potager
You might remember, about a year ago, that I wrote a piece about Closing the Hungry Gap. This continues to be a preoccupation and I am pleased to say that, along with the winter saladings of the last post, I now have more success to report. I also have an admission to make… Continue reading
Winter Saladings
Winter can feel sad in the potager at Tyrannell. Growth is slow and the harvest is largely restricted to the hardier brassicas and roots. However, there beneath the snow the land cress is quietly thriving, along with lambs lettuce. Continue reading
The Tyrannell Way with Turkey
Buying the best and making the most of it is kinder to the environment, the animals and plants within it, the producers and us, the consumers. Continue reading
Our Coffee Manifesto
Good coffee used to be a rare luxury, in our family, our B&B and our Self-Catering we consider it an essential. Continue reading
A Basket of Salad
I love to produce food for the family, friends and guests from the potager at Tyrannell, and this year have been growing some very special salads. Continue reading
Jam Today, Bread Tomorrow
Two of the things for which we are becoming famous – if that does not sound immodest – are our baking and our preserves.
Chelsea Buns and Second Life Pudding
Improvisation, in cookery as in music, may be necessitated by a mistake – from it can emerge something new and lovely.
When I am singing, especially baroque arias, if I ever make a rhythmical error or misjudge an interval I immediately do a similar thing a bar or so later so that the audience think that it was done on purpose. If I enjoy what I have done, I call it an ornament or improvisation, and integrate it as part of the interpretation. A similar thing happened with my Chelsea Buns on Saturday and I shall definitely keep the resulting pudding in the repertoire. Continue reading
Who Wants to be a Millionaire?
Money can’t buy you love, or happiness, and it certainly can’t guarantee good food.
When I am in the kitchen at Tyrannell one of my favourite occupations is baking. Biscuits both savoury and sweet are great crowd pleasers . The most important considerations are top quality ingredients – without exception or compromise – and patient attention to detail (not my strong suit, but it matters in the two recipes below). The result will be good food bringing happiness to those you love. Continue reading