Braise
@braise.substack.com
Braise is a London-based food newsletter covering restaurants, cookbooks, recipes and more from @dompreston.com
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Subscribe for free at http://braise.substack.com
Off work this week, so I made the world's largest apple pie
October 24, 2025 at 1:10 PM
Off work this week, so I made the world's largest apple pie
Final bake for this weekend's recipe post. You might want to subscribe for this one 👀
October 20, 2025 at 8:15 PM
Final bake for this weekend's recipe post. You might want to subscribe for this one 👀
Finally made it to Crisp, London's hype-est of pizzerias, and I regret to inform you that it really is just about that good
October 6, 2025 at 5:35 PM
Finally made it to Crisp, London's hype-est of pizzerias, and I regret to inform you that it really is just about that good
To the surprise of no one, the Dexter burger at The Plimsoll remains very good indeed
August 15, 2025 at 3:56 PM
To the surprise of no one, the Dexter burger at The Plimsoll remains very good indeed
A Billingsgate breakfast for my birthday this weekend: scallops from the market, smoked bacon from my local butchers, and Dusty Knuckle potato sourdough. Extravagant doesn't quite cover it, but I'll take it.
August 4, 2025 at 5:30 PM
A Billingsgate breakfast for my birthday this weekend: scallops from the market, smoked bacon from my local butchers, and Dusty Knuckle potato sourdough. Extravagant doesn't quite cover it, but I'll take it.
Deranged campfire cooking over the weekend: a DIY shawarma of chicken, duck, and quail, roasted over an open flame. We made naan too, fried in the skillet below the meat, and were good and drunk by the time any of it was eaten.
July 21, 2025 at 7:37 PM
Deranged campfire cooking over the weekend: a DIY shawarma of chicken, duck, and quail, roasted over an open flame. We made naan too, fried in the skillet below the meat, and were good and drunk by the time any of it was eaten.
A little something I'm working on at the moment: chilli crisp, parmesan, and caper sourdough. Shamelessly inspired by a Ruby Tandoh pasta recipe. This is v2, and right now the laoganma is overpowering everything else, but there's definitely something here if I can get the balance right
July 12, 2025 at 3:48 PM
A little something I'm working on at the moment: chilli crisp, parmesan, and caper sourdough. Shamelessly inspired by a Ruby Tandoh pasta recipe. This is v2, and right now the laoganma is overpowering everything else, but there's definitely something here if I can get the balance right
Always had a milk bar on my to-do list for Warsaw, and it did not disappoint. Wish I had time to work through more of them
June 21, 2025 at 1:10 PM
Always had a milk bar on my to-do list for Warsaw, and it did not disappoint. Wish I had time to work through more of them
First food in Poland: zapiekanka, which is basically just mushroomy bread covered in a sauce of your choice. Ketchup is apparently traditional, but I didn't dare, so I figured garlic would do
June 19, 2025 at 10:15 PM
First food in Poland: zapiekanka, which is basically just mushroomy bread covered in a sauce of your choice. Ketchup is apparently traditional, but I didn't dare, so I figured garlic would do
New Roman-style slice shop down the road and it is doing the Lord's work 👌
June 4, 2025 at 3:41 PM
New Roman-style slice shop down the road and it is doing the Lord's work 👌
Never been more excited for a new @tribunemagazine.bsky.social in my life
February 12, 2025 at 11:54 AM
Never been more excited for a new @tribunemagazine.bsky.social in my life
A year or so ago I decided to try to bake something, anything, every week in 2024. For paid subscribers this week, here’s how I did and how I’ve gotten better.
December 30, 2024 at 5:51 PM
A year or so ago I decided to try to bake something, anything, every week in 2024. For paid subscribers this week, here’s how I did and how I’ve gotten better.
A dessert double whammy last night: I made the wonderful chocolate and cinnamon tart from the Jeremy Lee cookbook, which my partner Vivian duly decorated with a puppy playground. Mini Cadbury twirls served as sausage dog bods, with soft fudge appendages.
December 29, 2024 at 3:55 PM
A dessert double whammy last night: I made the wonderful chocolate and cinnamon tart from the Jeremy Lee cookbook, which my partner Vivian duly decorated with a puppy playground. Mini Cadbury twirls served as sausage dog bods, with soft fudge appendages.