Seasonal Eating: soon time for Samphire

Paul Howard Articles, Blog, Food, Recipes

Fresh Samphire

Seasonal Eating: Soon time for Samphire I am blessed to have a Fishmonger who turns up weekly at the local market. During the season, he includes a handful of emerald green samphires for free. In Britain, Samphire grows naturally in muddy salt-water marshes and estuaries around the coast. It’s a seasonal delicacy, at its best from May onwards until September. …

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Pie and Mash – an authentic taste of London

Paul Howard Articles, Blog, Food, Hotels, Restaurants & Pubs

Pie and Mash sign, Goddard's Greenwich

Pie and Mash – an authentic taste of London While I live ever more distant from my London birthplace, that doesn’t wholly quell its siren call. There are many things I don’t miss, but one thing I crave is Pie and Mash, proper authentic London food. There is, sadly, an ever-dwindling collection of emporia in London in which to eat …

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The world’s your Oyster

Paul Howard Articles, Blog, Food

Oyster & Champagne

The world’s your Oyster In Victorian times, Oysters were food for the poor. They were harvested in abundance from around British shores and were cheap. Oysters are a good source of protein, especially valuable when meat is an expensive treat. The situation is very different nowadays—oysters are a costly delicacy, thanks to overfishing and marine pollution. Sadly, many people have …

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I Was A Marmite Baby – Spreading The Love

Paul Howard Articles, Blog, Food

Ode to Marmite - spreading the love

I Was A Marmite Baby – Spreading The Love. Love it or hate it. Either way, in the UK, we take Marmite for granted. Like generations before me, I was brought up on the stuff. Seemingly indestructible, an open jar might last for years. However, it survives only a few days in our house. It’s a food that tastes like …

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Chocolate Cake from Gascony with Maydie

Paul Howard Articles, Blog, Food, France, Recipes, Sustainability

Chocolate Cake

Chocolate Cake from Gascony with Maydie Here’s an adaptation of a chocolate cake recipe by French Chef Marie-Claude Garcia, in the village of Poudenas in Gascony, Southwest France. This cake resembles a big chocolate brownie, while the secret weapon here is the inclusion of Sea Salt*, which adds a whole new dimension. This cake also improves if left to mature over several …

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EVOO from Tuscany with Cumbrian Sourdough Bread

Paul Howard Articles, Biodynamic, Blog, Food, Italy, Organic

Tenuta di Ghizzano EVOO

EVOO from Tuscany with Cumbrian Sourdough Bread You may recall that two wines from Tenuta di Ghizzano in the Terre di Pisa area of Tuscany were chosen as my Wines of the Year 2022, while their other wines are also terrific. Hence a tasting of their Extra Virgin Olive Oil (EVOO) was long overdue. The Estate comprises 283 hectares, of …

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Cheese and wine matching: Top tips and classic matches

Paul Howard Articles, Blog, Food

Cheese and wine matching: ten top tips and classic matches

Cheese and wine matching: Top tips and classic matches It is hardly surprising that there is a long wine and cheese pairing history, as both products have ancient origins. We don’t know precisely when or even where cheese-making started. Possibly it was when sheep were domesticated, around 8,000 BC, and there is evidence of the ancient art in Europe, the …

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Too hot to handle? Enjoying wines with Asian food

Paul Howard Articles, Blog, Food

Enjoying wines with Asian food

Too hot to handle? Enjoying wines with Asian food Britain’s favourite dish is often said to be Chicken Tikka Masala. Hence there is no doubting our love of Asian food, particularly cuisines from India, China and Thailand. Historically, Asia never produced nor consumed wine in quantity, so a wine and food cultural tradition never arose. Even now, home-grown Chinese and …

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Samos Anthemis wine with Gulab Jamun Cake

Paul Howard Articles, Blog, Greece, Organic, Recipes, Sustainability

Samos vineyards at UWC

Samos Anthemis wine with Gulab Jamun Cake Let’s be clear from the outset, Gulab Jamun isn’t cake. But a Gulab Jamun Cake is. Hence, this article pairs this cake with a famous and fabulous sweet wine from Samos in Greece. It also involves a couple of Greek philosophers, albeit tangentially. It’s time to tell all. Gulab Jamun Who can resist Gulab Jamun? Whether …

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Chenin Blanc with Baked Lemon Cheesecake

Paul Howard Articles, Blog, Food, France, Recipes, South Africa

Chenin Blanc and Cheesecake

Chenin Blanc with Baked Lemon Cheesecake This Cheesecake is properly home-made for the third article in the occasional Wine and Cake series, not out of a packet, featuring actual baking! It pairs brilliantly with the sweet styles of Chenin Blanc, so here are two examples, one from South Africa and one from its original homeland in the Loire Valley of …

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