Amused Bouche by Fliss Freeborn
Fliss FreebornA now-and-again newsletter with recipes, stories and real-life shenanigans from a very daft food writer.
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Weekly | Issues | 25 |
| Subscribers | Read | amusedbouche.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Everything I Know About Scallop Diving
Following last week’s post on amateur butchery, and the ever so lovely wave of support which proceeded, I’d like to talk about foraging for shellfish. I’ll be doing this over the course of several newsletters, woven between documenting what...
Adventures in Amateur Butchery
Oh, so you think you can have a 7 month break from food writing, then come and bombard your readers with an essay about how you just skinned and butchered a 14kg roe deer in your mate’s kitchen?
An aubergine recipe, from my book
Parmigiana, for those of you thus far unenlightened, consists of layers of fried aubergine, rich tomato sauce, mozzarella and lashings of a grated hard cheese, such as Parmesan. These layers are then baked, often with breadcrumbs and herbs ...
You're Going to Hedgerow in a Handcart, Freeborn
Watch me further polish my lunacy for a moment by telling you about a dream I had last night.
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Authors
The writers behind this newsletter.
Started writing, won an award, bon appetite
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