A food foray by Bonnie Anderson. Sunday, July 29, 2007. Egg on egg with butter - Eggs benedict. In effect, hollandaise is a butter sauce brought together with an egg yolk and seasoned. Himself, is a natural emulsifier and when combined with fat, starts to thicken. The reason that hollandaise is a warm sauce is simple - butter melts when hot. 1 teaspoon white wine vinegar, or other flavoured white vinegar like tarragon. Half a juice of lime.

Eating and drinking in Leeds, West Yorkshire - in restaurants, bars and at home . Please note Eating Leeds now has its own domain . Monday, March 30, 2009. Six months later - we made it back through the doors! And served.

Friday, March 28, 2008. Harvesting this month - March. Swiss chard is something most people think of as a summer vegetable - but if you make a late sowing, in around late July or August, you can overwinter it and the result is a really tasty filler for the hungry gap. Tuesday, March 25, 2008. Thursday, March 13, 2008.

Thursday, 6 September 2007. Sunday, 24 June 2007.

So much food, so little time. Wednesday, March 04, 2009. Good to be in the know. What should a chef do when he has a bunch of new recipes to try out but has no normal outlet for the creativity? Obviously, he should invent a fictional persona - complete with Mexican wrestling mask - and gather his friends and relations at a café in the depths of Cambridge for an after hours underground dinner. Next up, a smooth black bean soup.

Gazing at an ever expanding navel region with pictures of things I have had for tea and information thereon. Wednesday, July 25, 2007. Sea bass, minted peas and the aspirational lentil. Ladies and gentlemen, introducing the aspirational lentil.