Pies

My pieI love pies. But until last week I’d never made one. While pies seem simple — pastry and some filling — the thought of making pastry and cooking up some filling seemed like too much work. I guess I also knew deep down that pies were unhealthy. The pie I made certainly was.

It came from the Pieminister book a friend kindly gave me. Like many cookery spin-off books it is beautifully produced, everything looks wonderful but takes a pile of ingredients the likes of me doesn’t keep around the house. However hidden at the back was the Hunter Chicken Pie which didn’t call for something I wouldn’t buy on a normal shop.

Admittedly I did cheat and use ready-rolled puff pastry. But the chopping of onions, cooking with rosemary then adding tomato, Worcester sauce and balsamic vinegar was me. Then cooking up the chicken, bacon and 150ml of double cream was me. I did get a bit of help laying out the pastry.

The result was gorgeous. I’m pleased I’d had my blood cholesterol test earlier in the week before eating it.

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Pizza at The Gowlett

Gowlett's pizzaI should love pizza but I have an on-off relationship with it, mainly because pizzas disappoint me too much. I’d given up hope on shop bought pizzas. Pizza Express’ efforts do nothing for me. The occasional delivery pizza is OK but only it if has BBQ sauce on it.

I’m down to two places that do pizza really well. One is Yard in Shoreditch which sells pizza by the yard with different toppings to share. I’ve only been there three times and it hasn’t failed me. But the best place I’ve ever found for pizza is The Gowlett in Peckham.

It often tops charts of best pizza in (South) London and deservedly so. What I cannot work out is why. It is a backstreet boozer that’s purposely been kept plain. Although it tries to make a virtue out of its beer selection it is average. But their pizzas stand out. The base is perfect and the toppings tasty and inventive.

Not skimping on the quality of the toppings is certainly a factor. Last night’s chef’s special featured a runny egg that tasted better than most I’ve made.

Their pizzas come from a hidden kitchen out back so you cannot even see how they are prepared. The only clue was a sign I once saw that said they are made by Polish chefs.

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Instagram photos of food

The face of cruditésInstagram photos seem to fall into three types. Cool photos made even cooler with the filters, pets and home cooked food. Lacking a pet my photos fall into the first and third categories (although I’d accept the criticism they aren’t that cool).

This is nothing new. In the early days of Flickr people would take photos of what they were about to eat but the fashion fell away. Now it is back on Instragram and I think I know why.

For a lot of people Instragram is about showcasing artistic creativity. The filters make this easy to do. Most people I know don’t have the time to create nice things but they do cook. I was very proud of the pie I made and my breadmaker produced its best ever loaf. I wanted to share those ‘achievements’ and Instagram made that quick and easy.

I find myself taking fewer Instagram photos as I feel like they have to be good. In the winter there are less opportunities to find interesting things to photograph. But I’m cooking more. The food pictures will continue.

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