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 | 26 | Founded | 3 years ago | Last Issue | a year ago |
| Active | |||||
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amusedbouche.substack.comLatest Issues
Adult Crabbing
I don’t know if your summer holidays as a child were punctuated by endless days of chucking bacon into the sea on the end of a bit of string, but mine certainly were. Specifically, they were smoked bacon scraps, and specifically they were t...
Scottish Wild Food, Scottish Wild Fires
I spent Saturday night prising apart just-cooked mussels, to then drop a pea-sized nugget of butter into the half-shell containing meat and continue to cook these over a low, hot fire. They bubbled and lightly caramelised away in the embers...
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?
Yes. This is the point you can either unsubs...
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...
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Authors
The writers behind this newsletter.
Started writing, won an award, bon appetite
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