Food
Food in Ramadan: Fast or feast?
Take a deep breath in, and hold. Hold it for as long as you are able to (without passing out), and then, once your lungs are pleading for air,...
To all the pubs we’ve loved before – Three Goats Heads
Week 7 – for the normal student, we are approaching the end of term,...
To all the pubs we’ve loved before: pitch(er) perfect
The fifth week blues are hitting so we are combatting them with blue lagoons!...
To all the pubs we’ve loved before: The House
For the classier among us, sometimes pubs and pints aren’t always what you’re looking...
When wine goes bad
I could pretend I thought this through, or at least googled in advance
Opinion – veganism is not yet fully accessible
Creating an aura of exclusivity around a philosophy which can, realistically, only be elevated above the status of a social statement to become genuinely impactful with mass participation, is entirely counter intuitive.
Bin or Bake? Reducing your food waste
Each time we throw leftovers in the bin we’re contributing to one of the biggest challenges our society faces today: climate change.
The government’s obesity strategy might increase our mental health crisis
The mixed messages which the government is giving people: lose weight but also spend all your money in fast-food restaurants, is as confusing as how people are supposed to lose weight.
Why we love Bake Off: escapism or realism?
I, for one, can’t wait for the return of that unique mixture of the absurd and the sublime rolled into every episode, alongside a sprinkling of baking innuendos and shots of well-endowed squirrels.
Lockdown eats: Blackberries
Wild blackberries can be rather sharp, so here are a few recipes to sweeten them up a little, taking you through the seasons.
Plant-based milks: a biased guide
So, you’re standing in the underwhelmingly small alt-milk aisle in Tesco. Where to begin?
Lockdown Eats: Shakshouka, five ways
Shakshouka is the
ultimate comfort food. It is indulgent, filling and satisfying all in one!
It is uncertain where
the dish originated; some food historians argue it...
Maccies After Midnight
her mascara was running into the corners of her fake mustache, which had clearly already weathered a serious storm
Lockdown Eats: Galette Recipe
on the table today is a somewhat ersatz, rustic, rough-and-ready tart
Gastronomy and Gratitude
Returning to work after a three-month break would be difficult in any industry, but for the all-consuming nature of the hospitality industry, restaurants reopening and the prospect of returning to work must be additionally alarming.
The legacy of banana bread: how coronavirus transformed my relationship with food
It speaks volumes that in the midst of a pandemic, we are still so scared of getting fat.
‘Please to buy my apology’
If you follow as many foodie accounts on social media as I do, then seek help you’ll no doubt have heard the furore generated...
Do It For the Gram: Dalgona Heartbreak
I’ve grammed my food exactly once in my nineteen years. In my defence, it was Thanksgiving, the food is really only in the lower...
In Defence of a Goddess: why I love Nigella
In the comedy Miranda, Penny, Miranda’s preposterous
mother, laments that her daughter ‘hasn’t been blessed by the goddess of
socialising.’ ‘There isn’t a goddess of socialising’,...
