Food

Let’s be honest for a second. If you describe Summer Pudding to someone who has never seen it, you sound a bit unhinged. “Hey, do you want to come over …

Let’s be real for a second. Most fancy desserts require the precision of a brain surgeon and the patience of a saint. One wrong move with a soufflé, and you …

Let’s address the elephant in the room immediately. Some people—usually those with zero taste—call these “dead fly pies.” Ignore those people. They probably enjoy kale smoothies and haven’t experienced the …

Let’s be honest, Scottish cuisine doesn’t always get the best rap globally. People usually hear “haggis” and run for the hills, or they think we just deep-fry everything that isn’t …

Let’s be honest for a second. Is there anything sadder than a bowl of cold, leftover mashed potatoes sitting in the fridge? It sits there, turning into a grey, uninspiring …

Let’s clear the air right now. When you hear “vegetarian sausage,” you probably picture a sad, grey tube of processed soy that tastes like cardboard and disappointment. I get it. …

Let’s be real for a second. If you look at the current wellness trends, Potted Shrimps (Shrimp in Spiced Butter) is basically a culinary villain. It’s 50% seafood and 50% …

Let’s rip the bandage off immediately. You look at a bowl of Jellied Eels, and your brain probably screams “Danger!” It looks like grey snakes suspended in cold, clear slime. …

Let’s get the nursery rhyme out of the way immediately. “Pease pudding hot, pease pudding cold, pease pudding in the pot, nine days old.” If you leave any food in …

Let’s be honest for a second. The best part of a Sunday Roast isn’t the roast itself. It’s the leftovers. Sure, a fresh roast is great, but opening the fridge …