Happy Spring! 🌷

January 2025.

2024 was the ‘brat summer.’
2025 is the ‘bröt summer.’ 🍞🥖🥯

Merry Christmas! 🎄🎁
Sláinte! 🍀

If you’re looking for a very last minute foodie gift, you can gift a subscription to my recipe site cooksinstinct.com. They’d get full access to my recipe archive plus 4 new recipe tutorials sent to their e-mail inbox every week. Not bad for £3.50 a month - and I’ll make a good cook of them yet!

Merry Christmas everybody! 🎄🎁

(the white chocolate one is MINE.)

Sardinian Sausage Ragu (Ragù alla Campidanese) An intensely aromatic ragù from the island of Sardinia - this flavourful pasta sauce combines pork sausage with a heady blend of tomatoes, fennel, saffron, white wine and sherry.

@anthonyshock.bsky.social is worth a subscription if you like to cook. I did a slight variation on this for myself and @146sara.bsky.social for dinner this evening (minus the fennel & saffron) & the results were good

Sardinian Sausage Ragu (Ragù alla Campidanese)
open.substack.com/pub/anthonys...

Lol honey that’s not the place to find an honorable husband. 😇

I’m delighted to inform you that she is a very good girl. 🎀

How it feels to be on bluesky. 😂

How to survive the long winter nights? Abendbrot! 🇩🇪

Say it with lard. 🤍

If I had a clothing line it would slap. That’s all. 😎

Photo of a newspaper article showing an Eiffel Tower biscuit cutter.

They aren’t going to look like Eiffel Tower biscuits, are they? 👀

Lidl’s Product Development Team: *dips anything in syrup*

‘Now it is Greek.’

That’s the spirit!

Making my lemon rapeseed oil cake for a friend’s birthday tomorrow. It’s a winner. First time I made this for a café, a customer had one slice then bought the entire cake! It’s made with cold-pressed rapeseed oil, which has a distinct buttery aroma and a lurid yellow colour. Look at that sunshine!

Rushing home to a hot Malaysian dinner. All made in under 20 minutes. Ayam Masak Merah (Red Sauce Chicken), Sambal Kacang Goreng (Fried Long Beans in Chilli-Prawn Paste) and a scoop of nasi lemak (Malay coconut rice). 🇲🇾

My winter chocolate stash has arrived from Helsinki! This is my favourite milk chocolate in the world. It’s not Swiss or Belgian; it’s Finnish. I order a box of ten huge Karl Fazer bars every November to get me through. 🇫🇮

Oh thank you!

Cheesy supper! This is ‘brunost’, a Norwegian cheese made from leftover whey in cheesemaking. The whey is combined with cream and boiled down until caramelised. It’s sweet and salty, fudgy in your gob and delicious on rye bread or crackers. I always love it whipped into mashed potatoes! 🇳🇴

Another week, another rye. I’ve been baking rugbrød every week now. I usually buy so much of it during the winter - and making a trek to a good bakery that sells rye bread - that I committed to making it myself this winter. It stays good and chewy all week. Perfect for a lonely mouth. 🇩🇰

Rather fine on the river Tyne.

Gyūdon Beef! Banging comfort recipe and very simple! Thank you and enjoy! 🇯🇵

Chocolate FRISBEES.

Finally!

Hello! I’m Anthony. I’ve been a chef and a cookery instructor for the last 8 years. I spent the last two years running a cookery school, curating over 80 classes and courses on almost every cookery discipline. Now I work freelance (private+charity) and share my knowledge and research with you here.

Now that’s hospitality! 🐕