The best way to store herbs and spices

The Best Way to Store Herbs and Spices

Gavin Wren Food Techniques, The World of Food

It’s the little things in life, isn’t it? I never thought I’d post about the best way to store herbs and spices, because it’s such a minuscule thing in the world of food, yet here I am. This small thing has actually made an enormous difference to my life in the kitchen, because it’s often the small changes to my way of work that have an unreasonably large effect on my overall happiness, especially when compared to the big changes, the big things I dream of. Dream Big. In the kitchen it’s easy to lust after that expensive stand mixer which will be a culinary revolution, transforming my kitchen into a chic, efficient and successful place that will turn out even more fabulous baked goods. When this revolutionary piece of equipment finally arrives, finally satisfying dreams of material lust and possessive fulfilment, it gets used a few times in quick…
Parmesan topped butternut squash with sage

Parmesan Topped Butternut Squash with Sage

Gavin Wren Main Dishes, Recipes, Vegetables, Vegetarian

The Back Story I’m sitting here in a frozen state of nervous anxiety today. I’m not frozen with nerves or anxiety, but I’m frozen, I’m nervous and I’m anxious, three experiences that are mingling amongst themselves to make me feel utterly unable to focus on any single thing that I attempt to do. I’m frozen because I decided it would be a good idea to get up today and go to Hampton Court Park to take a photo of Hampton Court Palace at sunrise. I would say I decided to get up early to do this, however since I normally extract myself from my bed at 6am and sunrise is after 7am, I was actually mooching around waiting for the allotted hour and the opening of the park. And it was utterly freezing, in fact, it was below freezing. Frosty crunchy grass and frosted glassy puddles were crackling under my…
Dairy free sage and swede mash

Dairy free sage & swede mash

Gavin Wren Recipes, Side dishes, Vegan, Vegetables, Vegetarian

Mash can be one of the most indulgent dishes in the world. Joël Robuchon, a man with over twenty michelin stars in his trophy cabinet, serves a world famous and breathtakingly rich mashed potato in his restaurants, showing that the humble mash can be at the top of the game when treated with respect. Mash of any kind is ridiculously simple to make and a brilliant mode of transport for playing around with ingredients. It’s a perfect winter side, in fact, I wouldn’t be surprised if we saw a gourmet mash trend happen at some point in the future, because it’s such a great blank canvas for other flavours. Not that it’s free from bad press, the bottom end of the mash market isn’t particularly pretty if we’re honest. Just look at Smash, the instant mashed potato in a pot beholden to student halls of residence across the country, well,…