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Idlib

24th February 2020 • 0 Comments The tragedy of Idlib – then and now

Reading about nearly one million Syrian refugees being holed up in Idlib province, barred from...

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About me

Fiona Dunlop is a seasoned travel and food-writer who has been ‘abroad’ for much of her life. She doesn’t count countries but aims to dig deep beneath the surface of the places she visits. Food has increasingly become her focus, without forgetting art, architecture and design. Andalucia (Spain) is her second home, but French her second language!

My Instagram feed

Never forget that a good meal entails a good washu

Never forget that a good meal entails a good washup - can’t wait to get inside a restaurant again
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#constructivist #dishes #washingup #kitchenbusiness #potsandpans #londonlife #openingup #rollonjuly4th

Colour splashes #wildflowers #communitygarden #hig

Colour splashes
#wildflowers #communitygarden #highbury #hotday #colour #lockdownlondon

After the roofterrace bbq, a killer creme caramel

After the roofterrace bbq, a killer creme caramel to end a killer (for London) hottest day, not my creation but by a talented friend. Beautifully light, not too sweet, slippery slope...
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#cremecaramel #lightasadream #hesaysitseasy #perfectdessert #hotday #lockdownlondonlife

A wonderful shady place to meet a pal beneath soar

A wonderful shady place to meet a pal beneath soaring plane trees - big choice of perfectly distanced benches plus the graves of celebs like William Blake, Daniel Defoe, John Bunyan & other nonconformists of the 18th - 19th c. 💛 London
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#bunhillfields #shoreditch #cemetery #oldgraves #cityoflondon #lightandshade #planetrees #lockdownlondon #londonlife

Delicious balmy night for drinks with friends in t

Delicious balmy night for drinks with friends in the garden (roll on July 4th for interior dinners) completed with a late dessert of gooseberry compote with syrupy stem ginger, pomegranate seeds & yoghurt
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#gooseberrycompote #stemginger #pomegranate #summerdessert #impromptu #afterthedrinks #lockdownlondon

Again not quite seasonal but rather tasty - Cotswo

Again not quite seasonal but rather tasty - Cotswolds lamb chops dug out of the freezer fried with lemon zest, chopped preserved lemon, fresh mint & olive oil. Baby Maris Piper spuds (cooked) crushed into the jus, with steamed sprouting broc on the side. Easy, yum.
Right that’s it for meat - for a while P.s. spot the bite out of the chop
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#lambchops #marispiper #sproutingbroccoli #easysupper #londonlockdown #howmuchlongerwillthislast

Spot the cat - posing as usual : : #cat #sweep #ga

Spot the cat - posing as usual
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#cat #sweep #garden #pottedplants #notamongthepigeons #lockdownlondon

Can never resist duck 🦆 . Here it is in orange

Can never resist duck 🦆 . Here it is in orange sauce with sweet potato mash, spinach, pomegranate seeds & nasturtium flowers from the garden
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#duck #duckalorange #canardalorange #nasturtiumflowers #pomegranateseeds #sweetmeatdish #notquiteducksoup #quack

An intense moment - who gets the last anchovy brou

An intense moment - who gets the last anchovy brought back from Santander (their source) just before lockdown?
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#anchovy #anchoa #anchoasdesantoña #santander #cantabriananchovies #tinofwonder #spanishfood #thelastone

STOP PRESS - RECIPE ADDED BELOW What a treat last

STOP PRESS - RECIPE ADDED BELOW
What a treat last night! an ace recipe from my book Andaluz - a Cordoban lamb dish slowly simmered in sweet Pedro Ximenez wine with honey, prunes, pine nuts & pomegranate to finish. Sounds uber-sweet but it wasn’t!
The tender & lean organic lamb came from @lavintonlamb - in normal times supplying Michelin-star chefs like Marcus Wareing & Sat Bains. I was more than happy to receive a large chilled packet via courier.
Amazing quality, thanks Sophie. Please support her farm as she’s now doing mail order! Cordoban Lamb in Pedro Ximenez sauce
Serves 6
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2 tbsp extra virgin olive oil
8 cloves minced garlic
3 finely chopped onions
1 kg chunks of boneless leg of lamb
Salt & black pepper
2 tspn fresh thyme (or dried)
300 ml Pedro Ximenez dessert wine
6 pitted prunes
1 1/2 tbsp honey
25g pine nuts
Seeds of 1/2 pomegranate, any pith removed In a deep pan heat the EVOO, sauté garlic & onion Season lamb with salt, pepper & thyme then toss into pan, frying over high heat to brown meat on all sides. Add wine, cover, lower heat & simmer for about 1 hour till meat is tender. Stir occasionally if necessary, add a little water During the last few minutes of cooking stir in honey & prunes, simmer, then sprinkle with pine nuts & pomegranate seeds just before serving. Serve with couscous or coarse bulgur & green beans
Buen provecho....
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#lambinpedroximenez #organiclamb #pedroximenezsauce #lambfromthesource #lavintonlamb #englishlamb #andaluciandish #andaluzthebook #supportingbritishproducts
#lambrecipe #cordobanlamb

Yesterday’s walk through beautifully maintained

Yesterday’s walk through beautifully maintained Waterlow Park took us to the reopened Highgate Cemetery. And here of course we visited the monumental tomb of Karl Marx. RIP. Wonder what he’d make of today’s world? 😱
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#waterlowpark #highgate #highgatecemetery #karlmarxtomb #thecolourpurple #purplehaze #summer #lockdownwalk #londonlife

A friend just brought round a bag of cherries from

A friend just brought round a bag of cherries from her Hackney garden. Delicious, sweet, glowing - Londo n cherries!
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#cherries #itsjune #londoncherries #bowlofcherries #lifeis... #fruit #summerfruit #stonefruit #londonlife

© Fiona Dunlop's slow track rambling(s)