Category: Mike

Blue venison

An old lab mate was back in town for the evening, so the pub was called for. He’s finding Oxford pubs just don’t cut the mustard when one is used to Cambridge’s plethora of ale halls so, with this – and his need to catch a train later that...

Get your Cote

I’d not been to Cambridge’s Cote before, and was pleasantly surprised; the quality of both food and service far exceed those offered by any of the other restaurants that have occupied that site during my six years in Cambridge. I started with the steak tartare. It looked more like...

Samphire me, some for you

Let not the weak pun of the title distract you from two facts: firstly, there was none for you (it was all for me); secondly, more importantly, samphire deserves to move beyond a partner for fish! I had concluded, without much effort, that the salty aspect of samphire would...

Samphire and salmon

I think marsh samphire, glasswort, or salicornia europea (call it what you will) is one of the great under-rated vegetables of the world. I was, therefore, very happy to see some sold by the fishmonger on Cambridge’s Saturday market. I’ve never cooked it before, but it’s not hard –...

At the St John’s Chophouse

The other Chophouse in Cambridge – oft-frequented by my fellow anotherfoodbloggers – is always a good choice. It’s a bit off the centre-of-town track, so quieter, and has a garden for al-fresco dining. On a summery Friday evening, we sat outside and picked the house rosé to drink with...

Down on the Green

Another year down, and it’s time for Cambridge’s 37th Beer Festival – the second-largest beer festival in the country. For the first time in a few years, I’ve been volunteering; hence why, on Saturday and Sunday, I found myself lugging all manner of heavy things around in the baking...

Roast leg of insurance salesman

Or, in actuality, pork. I decided to follow Hugh Fearnley-Whittingstall’s instructions, from his Meat Book. So, the oven was preheated to 230C and the meat went in for about twenty-five minutes. After that, I turned the oven down to 160C and the joint had about 25 minutes per 500g....

Midsummer, without the murders

Conventionally, it is not considered politik for the authors of anotherfoodblog to post comments that suggest with whom they have dined. Once a year, however, we break that rule; this night was my third such event, and the fourth of our improbable culinary adventure. Madsen, Helen, Xander, Philip, and...

Crown roast of duck

This is not like the other kind of crown roast. A crown roast, in poultry terms, simply means that the legs of the bird – in this case a Gressingham duck – have been removed, leaving only the breasts and wings. It took an hour to cook this one,...

Thai red kangaroo curry

I like kangaroo. A lot. So much so that, at a recent Conference in Australia, I was introduced with a line that my hobbies included – amongst other things – “eating kangaroo.” I was, therefore, a little disappointed by Xander’s recent post – a waste of a perfectly good...