Megan Cooks and Overshares

I've bumped this post up the list because Christmas is approaching, so it might be handy to eye up what you fancy while people are askin...

The One Big Dish and More of the Main Bit tend to be heavier slow-cooked foods, rich on flavour, but not much crunch. Some of the Very Laz...

The One Big Dish has you covered for veg as well, cooking More of the Main Bit leaves you free to make elaborate sides like pomme dauphino...

The One Big Dish gives you two complete nights off cooking, but it's also the most freezer-space-hungry option and it restricts your ch...

   The secret to loving cooking more: not cooking

When I began to blog, I also started photographing simpler dishes, for friends who weren't taught to cook at home and didn't spend ...

This one's a total winner because it's ridiculously fast, hugely variable, pretty damn easy, and relies mostly on store-cupboard ...

A spicy tangy chilli is the basis for tortilla and nachos. My meat chilli takes forever, slowly evolving from a magnificent bolognese ...

A very simple spicy tomato sauce which I use to top mushroom and lentil bake , but which you could use for anything. Very few ingredients ...

For a writer, I'm pretty rubbish at naming things. My twelve-week writing course was called, for the first four years, "the twe...

As I said on the liver paté post, both Mum and I felt uneasy about the huge amounts of food and food-wastefulness around Christmas. And...

My friend texted me this morning demanding recipes for leftover cream, so I leapt to it (and out of bed) to gather up a range of options,...

If you're Doing Things With Giblets , this is part two and you already have your chicken / turkey / capon livers, otherwise fowl liver...

Anyone who roasted a fowl yesterday probably got an alarming little bag of Bits with it - The Giblets - alarmingly close in name to gibbet...

I recently read an article which suggested, to my absolute horror, that my friends in the States don't have proper access to real yog...

Baked camembert is ususally touted as a starter, which is odd, because it's everything a starter shouldn't be: very filling, rich,...

I threw this together as one of those random oh-and-we-have-that-too stews and was so astonishingly impressed with it, I immediately scraw...

Very short summary: after a roast, throw the carcass, some onion, any veg peelings, and maybe bay leaves and peppercorn into a large pot, ...

There is nothing* better than friends who like the same sort of food that you do, but have different recipe books. We invited said friends...

I was going to share garlic pickle next, with a bit of story-time, but let's complete the dips triumvirate first, of black-olive tapen...

I get alternately baffled and a bit harrumphy when perfectly innocent food-stuffs get designated as being a particular class. Lentils as m...

A great big bowlful of nachos, dumped squarely between you, eaten with your fingers, oh joy joy joy ! Memories of Panchos in Obs, sharing ...

When I'm not eating wheat for whatever reason, the thing I miss most is pizza. Even pizza restaurants can't seem to manage a whe...

Who wants a visit from the organisation fairy?! The golden rule of organisation: organisation should be less work than sorting out the ...

Sag aloo ( aloo = potato, remember) is one of my always-orders for Indian food (and if you're in Oxford, you should be going to the St...

Aloo gajjar (which actually just means potato-carrots, but sounds more glamorous) is a staple side dish for almost every curry I make - hu...

A quick break from the avalanche of curries, because the cold / flu is still going strong, and a bowlful of kimchi is suddenly the most ma...

This is a gloriously luxurious dhal, so a bit more effort than most, so I go into a bit of a disquisition on dhal and lentils first, and ...

All the curry dishes keep saying "fragrant stock or water" - most of the time I'm really not fussed about it and just use wat...

So far on the many marvellous curries list, we've got how to make some major spice mixes ( balti and garam masla and green masala pa...

It's just as easy to make three lasagnes as to make one, so this makes three, each serving 4-6 people, so you can eat one and freeze t...

Another emergency lunch where I'd failed to defrost a soup in advance and didn't have the makings of a nice big salad and the frid...

(You are bearing witness to a process of discovery here. If you want actual recipe thingy, scroll down to the photo of the typed bit.) It...

These days, I eat breakfast every morning and have really delicious breakfasts that I actually want to eat , which is a total revelation, ...

This is the sort of breakfast you want when you wake up so hungry that the person next to you is in real mortal danger, but you only have ...

I haven't overshared for ages , because the day after my birthday, all the horrible EU VAT stuff hit, and then while I was still wrest...

This isn't cooking per se, but I always have to look up the quantities that I once helpfully wrote down for Future Me, along with a sh...

This is the best freshest liveliest curry ever. I make large quantities (surprise!) and freeze it in 250 ml batches. That and a 300g bag of ...

Curry is its best when you have lots of different dishes - I usually try to have at least the main curry, two sides, and perfect rice : ...

I said that I freeze and freeze and freeze - I've worked out some useful ways to do that (and useful quantities) and learnt a lot about...

Sometimes I do large quantities of marinated olives in big jars with much planning and special Buying Of The Olives And the Olive Oil; thi...