superfood - the foodie website

Welcome to Richard Leader's food and cooking blog
- and welcome to our new look.
This site is about what I cook and eat - that's all there is to it!

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A-Z of English Food - feel free to contribute!
Updated: 08/01/08

The Full Kitchen Bookshelf
Updated: 28/12/07

ukfoodbloggers

Where you might find me lurking: Food Blogs

Some of my favourite UK-based food blogs:

And some from further afield:

Latest Book Reviews

Morimoto: The New Art of Japanese Cooking - a review

Morimoto - the new art of japanese cooking reviewed. "Beautiful, sublime, informative but utterly bonkers"

The Full Kitchen Bookshelf

I'm trying to compile my full list of cook books - it's going to take a while I think! Here are some to be getting on with...

The Food of Spain and Portugal - a review

A stunning overview of the 21 regions of Iberia highlighting the different gastronomic variations in each - written with style and a clear love of the landscape, people and food of the area

Nobody Does It Better: A Review

Nobody Does It Better: Why French Home Cooking Is Still The Best In The World - on the evidence of this passionate and entertaining book, French home cooking is still in pretty fine fettle.

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We got a mention in The Guardian - check out their A-Z of unusual ingredients part 2.

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What I'm saying on Twitter (rubbish usually)

Latest tagged entries for 'PASTA'



Roasted tomato and garlic sauce

Thursday, 29 November 2007 9:56 P GMT+01
You know you're becoming a local somewhere by the actions of the shopkeepers.  I was off work last week (between jobs, not sciving!) and went into the village one morning.  The manager of the wine shop waved at me through the window.&nb
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An open lasagna of pheasant

Tuesday, 6 November 2007 12:00 A GMT+01
Is it a lasagna? Maybe it's an open ravioli? Anyway, it's just a quick way of making a lasagna without the white sauce and all that baking. This is a great way of using-up left-over pheasant - particularly leg meat.
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Pasta with ceps

Thursday, 4 October 2007 12:00 A GMT+01
The cep is one of the best - and most available - wild mushrooms. Known traditionally in the UK as the penny bun or as porcini in Italy or king bolete in the USA, the Latin name - Boletus edulis - means superior edible mushroom. Cooked with cream...
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Spaghetti with pancetta, chard and cobnut 'pesto'

Monday, 21 August 2006 9:32 A GMT+01
Cobnuts - like asparagus - have a very short season, and are often not widely available. Grown mainly in Kent, the cobnut is a variety of hazelnut but is typically eaten 'fresh' rather than stored. The cobnut has a delicate 'green' flavou

Spaghetti Bolognese - my way

Monday, 10 October 2005 12:05 P GMT+01
I don't claim to be an expert when it comes to Italian food (or any other food for that matter), but I do think Spaghetti Bolognese is one of the most abused and maligned of recipes.Unaffectionately known as 'spag bol' by too many people, this simple
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Smoked salmon pasta - quick, simple and cheap luxury on a plate!

Friday, 23 September 2005 4:31 P GMT+01
The most time consuming thing about last night's dinner (other than the eating!) was boiling the pasta.While that was on the go, I sliced some spring onions, gently softened them in olive oil, threw in a whack of creme fraiche and let it all cook tog


 

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