The Cook's Edit
Kate RoxburghA focus on the affordable and the inspirational to live life to the full. Restaurant reviews and travel from the weekend papers. London life, the allotment, cookbook reviews, what I’ve been cooking and where to shop and go on holiday
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 134 | Founded | 4 years ago | Last Issue | 14 days ago |
| Active | |||||
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Honey and Co salads, Scotch woodcock and beach bar dreams
Grape and bean salad with fried halloumi cheese
Introduction
The big news is that the new Honey and Co book, Honey and Co Daily is out this week. I didn’t have any problem thinking about what to cook as The Times did an extract of five...
Cod, Cotswolds pubs and Italian beaches
Café Cecilia’s hake, romero peppers and aioli by Diana Henry in the Telegraph (that I made with cod)
Introduction
A night away in the Cotswolds at Mollies Motel in Oxfordshire and a meal at the Bell Inn at Langford is one of my favouri...
Roasting chickpeas, the delights of Lewes and forgotten Italy
the green harissa whipped chickpeas with roasted beetroot
I haven’t made anything from the papers this week. I was going to make a half quantity of Benjamina Ebuehi’s recipe for orange, grapefruit and bay jelly from the Guardian but then I...
Sustainable fish, Scottish seafood and British railway trips
Introduction
Saturday
A happy weekend where I spent the afternoon cooking for friends coming in the evening and I took a quick picture before they arrived. No phones at the table. I oven cooked half a side of Chalk Stream trout in foil...
Hawaij spice, Carrots, Mollies Motel and a lot on Spain
Helen Graham’s harissa roast carrots, mango labneh and mint
Introduction
I’ve been thinking about whether to acknowledge and address world events here and was inspired by Mark Diacono’s writing on ‘micropleasures’ recently on his Subs...
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
I trained at Leiths School of Food and Wine and worked as a cook and caterer for a time but most of my career was been in health policy and strategy and charity administration
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