Today’s #KitchenSink experiment: roasted cauliflower soup topped with sliced Medjool date and cilantro leaves . This was soooo good and I’ll probably never be able to recreate it 😊

Stock making time. Letting this blurble for the afternoon before I use it tomorrow. #Foodsky#Food#InMyKitchen#SoupSeason

Chicken noodle in a different font. Chicken stock and base, carrots, garlic, Parmesan, and acini di pepe. It absorbed all the stock over night, but still had a nice bite!

Dr Rice has been pressed into service to make a comforting one-pot meal for the boys, who both have colds. The rice is topped with shredded duck and edamame, and I’ve added in a sauce of hoi sin, soy, shaoxing wine and plenty of sliced garlic. Hoping it’s going to be good.

"Garlic breath" 😹

Do you want to ferment your own anchovies? It takes 6 months and you can find recipes online to do them. But you can also do it using tinned anchovies in good olive oil. X4 50g cans anchovies 1 head garlic Large pinchful of fresh thyme 3 tbsp red wine vinegar 1 ½ tbp Dijon mustard 1/

Love fresh garlic! We harvested end of August

Garlic 🧄 harvest today! Come on out and play sun!

Just about making a 'pinakbet ilokano', a Philippine dish of vegetables (you can add pork but I won't) and (my homemade) fermented anchovy sauce (in bottle). I then let it fester in the fridge for a couple of days to further develop the flavour.

I think roast them in a pan with some cherry tomatoes and garlic, a little olive oil and thyme, them flup it over some pasta.