A How To Guide … The OG: Cornershop Gin It’s no secret that there’s been an affinity between Day True and Gin since our first showroom opened in a corner shop in Maida Vale. We enjoy playing host, and a G&T featuring a London Dry has been something we regularly offer clients to help everyone … Read more
A Wimbledon Final: two Strawberry recipes fight it out for a steam-oven v stove-top ‘Best in Showroom’ prize.
Traditional Mince Pies Recipe. And if you think you have left it too late to make the mincemeat – think again and read on …
We’re revisiting some classic cookbooks to celebrate WimBookFest, and testing out a few recipes using our Wimbledon Village showroom appliances. First up: ‘River Cafe 30’ and the makings of a shared staff lunch
Making lemon curd the traditional way is an exercise that would normally combine as much scientific pursuit and understanding as it does expertise and jeopardy. As for a crème anglaise (otherwise known as a custard), the trick is to combine a specialist pan, with precision of temperature, and the degree of experience, skill and patience … Read more
A staple of Moroccan cooking, this flavour-bomb ingredient is traditionally created when lemons are salted, stored, and allowed to mature in the fullness of time (three weeks as a minimum). Making them via this traditional method is, admittedly, not especially ‘lemon difficult‘ – the difficulty arises in remembering to make them sufficiently in advance of … Read more
or: Searching for Stanley (Part 2) Let’s tell it like it is: Tony was hard to pin down for a time, a place, or any specifics of the part he intended to play in the pre-prep he suggested ‘we’ could do in order that this Car Crash Cooking Live (Festive Special Edition) might sound like ‘a … Read more