Pesto is a funny little kitchen basic – in many respects it isn’t one. It isn’t essential for a risotto the way a pile of parmesan is, nor the backbone of salted butter in a pan of mashed potatoes. It isn’t the milk for your tea, the loaf for your morning toast or the instant…
Simple Student-Friendly Plain Scones
How to have a Graduation Party
After four years, countless essays, a lot of all-nighters, a few pro plus, some tantrums and tears and one BIG DISSERTATION PROJECT, I have finally graduated from the University of Stirling. Writing this feels very strange, considering this university has been my life for the past four years and the thought that my academic career…
How to Cook the Perfect Risotto
When I cook risotto, my favourite five minutes lie in the final stages before plating up. Swirling in a cool pat of butter. Grating in a large lump of parmesan cheese. Folding in each ingredient into the pan, one by one, until they melt and combine together to make a great, oozy risotto. Apart from…