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The Millers Tale

A short East Anglian with plenty to say

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Tiny Letter

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My TinyLetter is called Tales From Topographic Kitchens and it collects all my food writing and cookbook recommendations in one place.

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Recent posts

  • Christmas leftovers: a turkey, lingonberry, and bacon monte cristo
  • Why diabetes has made me detest clean eating even more
  • Fried barley and wild garlic, to eat at your leisure
  • Some thoughts on oyster soup
  • A chat about Spam with Chef Jeremy Pang

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Afternoon meal: @petersyard who sponsor the @thegfw award category I'm a finalist in kindly sent me some of their range, including these sourdough crispbreads. @georgiepuddingnpie 's recipe for fave from her cookbook #Taverna has become a staple meal in our house so I made some, adding a little cumin to the @hodmedods yellow peas (paid for) to match the lamb which was marinated in cumin, orange and juniper-flavoured oil. I ended up piling everything onto the crispbread, taco-style. They're so good; light, tangy, crunchy and they don't go soggy under the weight of all that topping. 💯
Box of delights from @wrights_2018: apple and cinnamon, ginger and chocolate, and elderflower and orange bars.
Ladybirds getting it on 🐞
Reposted from @pitmagazineuk Is there anything more refreshing than iced tea? ☀️ @millerstale takes a look at two much-loved drinks of the American South in our latest issue: iced tea and Coke with peanuts (the latter is a lot weirder than it sounds 😂) Photo: @robertbillingto - #regrann
60! Happy birthday Ed. We all love you so much.
I'm so thrilled to see The Mummery Brothers fish stall back at our local market. I bought flounders, Stiffkey blueys (cockles) and Cromer crab and decided to make empanadas with the crab. I added a little sharp cheese, cajun spice mix plus extra chile powder, green onions (from the allotment today) and some old yellow roasted peppers. The empanada is made with masarepa, Colombian style.

The Millers Tale

The Millers Tale

Instagram for The Millers Tale

Afternoon meal: @petersyard who sponsor the @thegfw award category I'm a finalist in kindly sent me some of their range, including these sourdough crispbreads. @georgiepuddingnpie 's recipe for fave from her cookbook #Taverna has become a staple meal in our house so I made some, adding a little cumin to the @hodmedods yellow peas (paid for) to match the lamb which was marinated in cumin, orange and juniper-flavoured oil. I ended up piling everything onto the crispbread, taco-style. They're so good; light, tangy, crunchy and they don't go soggy under the weight of all that topping. 💯
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