Paul Hayes
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aforkandapencil.bsky.social
Paul Hayes
@aforkandapencil.bsky.social
I cook and write at aforkandapencil.com
Cheeky little Thai yellow fish curry to kickstart the weekend.

🍽️🍜 #food #foodsky
October 3, 2025 at 12:58 PM
🍤 Prawn toasts turned into balls – same ingredients, rolled in panko.

For dipping, Kewpie mayo mixed with ponzu, a drop of sesame oil and a little Sriracha for heat.

🍽️🍜 #food #foodsky
September 26, 2025 at 12:43 PM
Burnt spring onion oil with hokkien noodles.

A bit of soy sauce and black vinegar are supporting players here, but the star is the oil, flavoured with spring onions cooked until the thinnest parts are dark and crisp.

🍽️🍜 #food #foodsky
September 13, 2025 at 11:39 AM
Sunday night taverna special, yiouvetsi, slow-cooked lamb with orzo, feta and oregano, and sneaky heat courtesy a few tiny dried Calabrian chillies.

🍽️🍜 #food #foodsky
August 17, 2025 at 9:47 AM
Duck legs with blood oranges for a winter Sunday night.

First blood oranges of their maddeningly short season. Duck salt-cured with aromatics (thyme, coriander seeds, garlic, ginger) for a few hours for crispness and flavour. Pan sauce with orange juice and some chicken stock.

🍽️🍜 #food #foodsky
August 3, 2025 at 11:16 AM
Prawn laksa for lunch

🍽️🍜 #food #foodsky
August 2, 2025 at 3:14 AM
Having a real nonna moment on a cold night

🍽️🍜 #food #foodsky
June 28, 2025 at 5:25 AM
Corn and cheddar polenta muffins, made to go with a warming Catalan beef stew, estofado.

🍽️🍜 #food #foodsky
June 8, 2025 at 7:05 AM
Leftovers transformed: a bit of risotto, some bolognese sauce ... Friday night arancini with roasted garlic aioli. Cocktail of choice, at the start of a three-day weekend: Campari and prosecco.

🍽️🍜 #food #foodsky
June 6, 2025 at 9:09 AM
Chicken and chickpea cassoulet, a cornerstones of my winter rotation. A nod to a French classic made with haricot beans, pork rinds and goose, which I've dragged into the 21st century with chickpeas, pancetta and chicken.

🍽️🍜 #food #foodsky
June 4, 2025 at 10:36 AM
Beef shank osso buco with chilli gremolata and soft polenta.

It takes two hours of patient simmering and basting to cosset this dish into melting perfection using nothing more than a shallot, some wine and beef stock. Worth every second.

🍽️🍜 #food #foodsky
May 31, 2025 at 3:25 AM
Brunch goals: all the flavours of bagels and lox in tart form – smoked salmon, cream cheese, capers, tomatoes, red onion, dill.

🍽️🍜 #food #foodsky
May 24, 2025 at 3:08 AM
A bit of leftover roast chicken upcycled and transformed, with curry powder, dry sherry, sour cream and coriander, into a glorious Italy-meets-India sauce for rigatoni that comes together while the pasta cooks.

🍽️🍜 #food #foodsky
May 21, 2025 at 4:00 AM
Frangipane bars, a bit of rainy day baking.

🍽️🍜 #food #foodsky
May 17, 2025 at 9:10 AM
Korean spicy braised chicken, dakbokkeumtang.

Gochujang (red pepper paste) and gochugaru (red pepper flakes) are the main players, bringing vibrant colour, mild heat, slight sweetness and deep, smoky savouriness.

🍽️🍜 #food #foodsky
May 15, 2025 at 7:53 AM
Catalan-style fisherman's stew with saffron and potatoes. I'm sure actual Catalan fishermen are getting Glovo deliveries to their boats these days, but a boy can dream.

🍽️🍜 #food #foodsky
May 10, 2025 at 12:12 PM
Bigoli in salsa, a bit of Venetian magic. I make it with spelt spaghetti, 2 shallots (shaved straight into the pan with a mandoline), 4 anchovies, and parsley. The secret: giving the shallots a full 20 minutes to soften, and using pasta water to create the silky, clingy sauce.

🍽️🍜 #food #foodsky
May 8, 2025 at 12:11 PM
Atoning for my weekend sins with a soulful bowlful of coconut lentils, gently spiced (turmeric, cumin, cinnamon, garlic, ginger and a few chilli flakes) with every last baby spinach leaf in the fridge drawer, some toasted cashews for crunch and a spritz of lime. Naan, couch, Hitchcock's Suspicion.
May 5, 2025 at 8:10 AM
I made Jean-Georges Vongerichten's chocolate cake – not the famous lava cake, the one from his home-cooking book – for dessert because it only needs 17 minutes in the oven, making it perfect to serve warm.

🍽️🍜 #food #foodsky
April 26, 2025 at 11:17 AM
The extra blanket is down so I'm calling it: autumn has arrived – at last – in Melbourne. To mark the moment, my favourite brick-red one-potter, chicken paprikash, made with a scandalous amount of paprika and served with its customary sour cream on the side.

🍽️🍜 #food #foodsky
April 24, 2025 at 1:28 PM
Salmon, sorted. I make a brushable paste from cumin, coriander, sweet paprika, chilli flakes, garlic and lemon juice, then paint the fish and roast in a hot oven for 8 minutes. When it comes out, I carpet it in finely chopped parsley.

🍽️🍜 #food #foodsky
April 16, 2025 at 7:15 AM
A bit of midnight madness: my small batch brownies.

I can make these from muscle memory these days and I do, more often than I should probably admit.

🍽️🍜 #food #foodsky
April 12, 2025 at 1:43 PM
A simple, sensational way to trick up one of those supermarket tubs of brine-packed olives with with garlic, chilli, fennel and orange zest. Recipe in comments.

🍽️🍜 #food #foodsky
April 5, 2025 at 10:03 AM
The way I make chicken with holy basil, pad kra pao gai, ticks all my boxes for home-alone heaven: far too many chillies, an unreasonable amount of garlic and no one complaining.

🍽️🍜 #food #foodsky
April 2, 2025 at 7:44 AM
Pear and raspberry cobblers

I've been thinking about a way new to make a buttermilk cobbler topping using my favourite tool: the processor's plastic blade. It works brilliantly for pastry and here as well, producing a light, buttery crumb.

🍽️🍜 #food #foodsky
March 29, 2025 at 11:37 AM