Shaun M
@kitchenaglow.bsky.social
Litigation lawyer by day, but the purposes of this account are to document the dishes I cook from the books I own & love and to connect with food lovers & educators.🇳🇿🏳️🌈
The fennel gratin in @nigella.bsky.social’s great work Cook, Eat, Repeat is pitch-perfect, inviting & glamorous. The book itself is replete with insight, guidance, candour, humour & generosity. The application of white vermouth is inspired as its herbal quality brings out the best in fennel. Repeat.
November 15, 2025 at 10:23 AM
The fennel gratin in @nigella.bsky.social’s great work Cook, Eat, Repeat is pitch-perfect, inviting & glamorous. The book itself is replete with insight, guidance, candour, humour & generosity. The application of white vermouth is inspired as its herbal quality brings out the best in fennel. Repeat.
I followed the recipes for extra coconut cake and salty vanilla frosting by #alisonroman. Wonderful. I love the flavour of coconut, & this cake delivers on that, using flaked coconut in the moist, dense layer cakes & toasted coconut chips to adorn the frosting. The cake went down a treat at work. 🍰
November 10, 2025 at 6:28 PM
I followed the recipes for extra coconut cake and salty vanilla frosting by #alisonroman. Wonderful. I love the flavour of coconut, & this cake delivers on that, using flaked coconut in the moist, dense layer cakes & toasted coconut chips to adorn the frosting. The cake went down a treat at work. 🍰
Diana Henry’s play on spaghetti with meatballs is cheeky & delicious. It’s made with a pork sausage filling (rolled into tiny meatballs), shortcut Italian American red sauce & amplified with fennel (in the sausage filling plus seeds, vegetable & fronds). I froze the leftover sauce & meatballs.
October 20, 2025 at 8:03 AM
Diana Henry’s play on spaghetti with meatballs is cheeky & delicious. It’s made with a pork sausage filling (rolled into tiny meatballs), shortcut Italian American red sauce & amplified with fennel (in the sausage filling plus seeds, vegetable & fronds). I froze the leftover sauce & meatballs.
@kitchenbee.bsky.social meant it when she said that, with the aid of a food processor, her pickled ginger lamb keema takes 45-mins to make from start to finish (mostly simmering). I substituted fresh ginger for pickled & eschewed the peas but otherwise stayed true. Beautifully aromatic & warming.
October 5, 2025 at 8:54 AM
@kitchenbee.bsky.social meant it when she said that, with the aid of a food processor, her pickled ginger lamb keema takes 45-mins to make from start to finish (mostly simmering). I substituted fresh ginger for pickled & eschewed the peas but otherwise stayed true. Beautifully aromatic & warming.
I had never heard of charkhkis phkali until I read Diana Henry’s Roast Figs, Sugar Snow, which must have been 20 years ago now. I became obsessed with it, and the appetiser/dip of roasted beets, garlic, walnuts and fresh cilantro (coriander) has been a staple for gatherings at home & potlucks since.
September 16, 2025 at 12:05 PM
I had never heard of charkhkis phkali until I read Diana Henry’s Roast Figs, Sugar Snow, which must have been 20 years ago now. I became obsessed with it, and the appetiser/dip of roasted beets, garlic, walnuts and fresh cilantro (coriander) has been a staple for gatherings at home & potlucks since.
Made with pigeon, squab & poussins, this Egyptian dish is rich in aroma & luxe in taste; a dialled-up roast chicken. This was the first Claudia Roden recipe - Hamam mahshi bil burghul - I cooked (in 2002!) & still cook. I was introduced to bulgur wheat & a world of recipes awaiting my discovery. 💖
July 29, 2025 at 11:40 AM
Made with pigeon, squab & poussins, this Egyptian dish is rich in aroma & luxe in taste; a dialled-up roast chicken. This was the first Claudia Roden recipe - Hamam mahshi bil burghul - I cooked (in 2002!) & still cook. I was introduced to bulgur wheat & a world of recipes awaiting my discovery. 💖
I was put on to Anna Del Conte’s writing by way of @nigella.bsky.social many moons ago & have since been an avid reader & cook of her recipes. Vegetables all’Italiana is a font of vegetable-forward dishes, like this simple & comforting gratin made with chard stalks, cheese & breezy white sauce.
July 26, 2025 at 12:00 PM
I was put on to Anna Del Conte’s writing by way of @nigella.bsky.social many moons ago & have since been an avid reader & cook of her recipes. Vegetables all’Italiana is a font of vegetable-forward dishes, like this simple & comforting gratin made with chard stalks, cheese & breezy white sauce.
After finally buying & moving into my new home & a few trying weeks of intense caseloads, I can carve out space & time to settle with (& eventually cook from) the long-awaited Green Mountains by the very brilliant and engaging @edentravels.bsky.social. The perfect respite for week-end & inspiration.
July 4, 2025 at 6:11 AM
After finally buying & moving into my new home & a few trying weeks of intense caseloads, I can carve out space & time to settle with (& eventually cook from) the long-awaited Green Mountains by the very brilliant and engaging @edentravels.bsky.social. The perfect respite for week-end & inspiration.
#VonDiaz has a nurturing, soulful & weeknight-friendly recipe for asopao de pollo (chicken & rice stew) in her exquisite book #CoconutsandCollards. The sofrito base instantly charges the stew with a lingering heat. If you keep sofrito & stock on hand, this is a snap to make. Delicious & soothing.
June 23, 2025 at 8:54 AM
#VonDiaz has a nurturing, soulful & weeknight-friendly recipe for asopao de pollo (chicken & rice stew) in her exquisite book #CoconutsandCollards. The sofrito base instantly charges the stew with a lingering heat. If you keep sofrito & stock on hand, this is a snap to make. Delicious & soothing.
@domenicacooks.bsky.social is one of my favourite food writers, particularly of contemporary Italian cuisine. I’m either consulting her or Anna Del Conte for knowledge & inspiration. This fennel recipe that was published at www.themediterraneandish.com/roasted-fenn... is perfection. Trust Domenica.
June 9, 2025 at 11:33 AM
@domenicacooks.bsky.social is one of my favourite food writers, particularly of contemporary Italian cuisine. I’m either consulting her or Anna Del Conte for knowledge & inspiration. This fennel recipe that was published at www.themediterraneandish.com/roasted-fenn... is perfection. Trust Domenica.
Jeremy Salamon offers an alternative to the delicious Hungarian classic chicken paprikas: shrimp paprikas! A labour of love if made with unpeeled shrimp (as in my case). The buttery shrimp shell-based sauce pairs both hauntingly & naturally with paprika. Second Generation is filled with many gems.
June 1, 2025 at 11:00 PM
Jeremy Salamon offers an alternative to the delicious Hungarian classic chicken paprikas: shrimp paprikas! A labour of love if made with unpeeled shrimp (as in my case). The buttery shrimp shell-based sauce pairs both hauntingly & naturally with paprika. Second Generation is filled with many gems.
It was thrilling, moving & enchanting to hear @alisonmoyet.bsky.social & her band in Auckland tonight on her Key Tour. An amazing show with beautiful renditions of her own music over an impressive career. One of my favourite voices in the world - a privilege to hear her live & bask in her energy.
May 21, 2025 at 10:38 AM
It was thrilling, moving & enchanting to hear @alisonmoyet.bsky.social & her band in Auckland tonight on her Key Tour. An amazing show with beautiful renditions of her own music over an impressive career. One of my favourite voices in the world - a privilege to hear her live & bask in her energy.
I went to @bar_ama twice when I was recently in Southern California. Outstanding Tex-Mex food & drinks - thoughtful use of local ingredients. I had the sunchokes with mimosa twice & made broccolini torrada from the book when I returned home. Leftover torrada was also stirred into sauteed bok choy. 🙌
April 26, 2025 at 12:32 AM
I went to @bar_ama twice when I was recently in Southern California. Outstanding Tex-Mex food & drinks - thoughtful use of local ingredients. I had the sunchokes with mimosa twice & made broccolini torrada from the book when I returned home. Leftover torrada was also stirred into sauteed bok choy. 🙌
Re-reading Really Saying Something: Sara & Keren - Our Story by Keren Woodward and Sara Dillon (#Bananarama). So many nuggets of memories, generous wisdom and good humour. A laugh-out-loud funny and insightful memoir by 2 women who lived, breathed and evolved beyond the 80s music scene.
March 14, 2025 at 10:01 AM
Re-reading Really Saying Something: Sara & Keren - Our Story by Keren Woodward and Sara Dillon (#Bananarama). So many nuggets of memories, generous wisdom and good humour. A laugh-out-loud funny and insightful memoir by 2 women who lived, breathed and evolved beyond the 80s music scene.
I’ve been cooking from The New Book of Middle Eastern Food by #ClaudiaRoden for 20+ years, picked up from @nigella.bsky.social’s bibliography in How to Eat. Great blueprints for stuffed vegetables - incl. here: lamb, carnaroli rice, warm spices, fresh & dried herbs, dried fruit & pine nuts. Comfort.
February 16, 2025 at 10:03 AM
I’ve been cooking from The New Book of Middle Eastern Food by #ClaudiaRoden for 20+ years, picked up from @nigella.bsky.social’s bibliography in How to Eat. Great blueprints for stuffed vegetables - incl. here: lamb, carnaroli rice, warm spices, fresh & dried herbs, dried fruit & pine nuts. Comfort.
The home-style tofu (jiachang doufu) in @fuchsiadunlop.bsky.social’s informative & generous The Food of Sichuan is a textural delight. This dish proves tofu’s versatility (amazing how it holds its shape after being fried & then cooked further in liquid) & the heady fragrance of Sichuanese cooking.
January 19, 2025 at 9:12 AM
The home-style tofu (jiachang doufu) in @fuchsiadunlop.bsky.social’s informative & generous The Food of Sichuan is a textural delight. This dish proves tofu’s versatility (amazing how it holds its shape after being fried & then cooked further in liquid) & the heady fragrance of Sichuanese cooking.
I 💖 Andy Baraghani’s take on kufteh tabrizi (large Persian-style meatballs), which he unconventionally cooks in a mildly-spiced tomato sauce. I have found it best to cook the sauce first & longer than the recipe says to concentrate the sauce before adding the meatballs. Now one of my staples.
January 5, 2025 at 3:39 AM
I 💖 Andy Baraghani’s take on kufteh tabrizi (large Persian-style meatballs), which he unconventionally cooks in a mildly-spiced tomato sauce. I have found it best to cook the sauce first & longer than the recipe says to concentrate the sauce before adding the meatballs. Now one of my staples.
Turning 47 next month. My body is akin to Dutch oven for long braises - thicc bottom & sturdy sides. Currently resetting my metabolism while the courts are closed - by the end of the year I hope to be a sleek Danish-designed enameled pot: reliable, less thickness in both sides & bottom. 😵💫😜
December 30, 2024 at 10:59 AM
Turning 47 next month. My body is akin to Dutch oven for long braises - thicc bottom & sturdy sides. Currently resetting my metabolism while the courts are closed - by the end of the year I hope to be a sleek Danish-designed enameled pot: reliable, less thickness in both sides & bottom. 😵💫😜
My top 10 cookbooks of 2024 (not ranked):
Bahari, Dina Macki
Islas, Von Diaz
Sebze, Özlem Warren
Le Sud, Rebekah Peppler
Vegetables, Mark Diacono
Sunlight & Breadcrumbs, Renee Erickson
Bayou, Melissa M. Martin
Taboon, Hisham Assad
Kismet, Sara Kramer & Sarah Hymanson
Flavorama, Arielle Johnson
Bahari, Dina Macki
Islas, Von Diaz
Sebze, Özlem Warren
Le Sud, Rebekah Peppler
Vegetables, Mark Diacono
Sunlight & Breadcrumbs, Renee Erickson
Bayou, Melissa M. Martin
Taboon, Hisham Assad
Kismet, Sara Kramer & Sarah Hymanson
Flavorama, Arielle Johnson
December 29, 2024 at 9:21 AM
My top 10 cookbooks of 2024 (not ranked):
Bahari, Dina Macki
Islas, Von Diaz
Sebze, Özlem Warren
Le Sud, Rebekah Peppler
Vegetables, Mark Diacono
Sunlight & Breadcrumbs, Renee Erickson
Bayou, Melissa M. Martin
Taboon, Hisham Assad
Kismet, Sara Kramer & Sarah Hymanson
Flavorama, Arielle Johnson
Bahari, Dina Macki
Islas, Von Diaz
Sebze, Özlem Warren
Le Sud, Rebekah Peppler
Vegetables, Mark Diacono
Sunlight & Breadcrumbs, Renee Erickson
Bayou, Melissa M. Martin
Taboon, Hisham Assad
Kismet, Sara Kramer & Sarah Hymanson
Flavorama, Arielle Johnson
Nice to shake things up. A leg of lamb is great, but try Lior Lev Sercarz’s leg of lamb with warm spices, beets & pomegranate juice (for basting). I also made his salad of red grapes, goat cheese & camaremlised walnuts - a refreshing keeper. Delicious delights on my holiday table this year.
December 26, 2024 at 8:40 PM
Nice to shake things up. A leg of lamb is great, but try Lior Lev Sercarz’s leg of lamb with warm spices, beets & pomegranate juice (for basting). I also made his salad of red grapes, goat cheese & camaremlised walnuts - a refreshing keeper. Delicious delights on my holiday table this year.
With more turkey leftovers I followed the method of @nigella.bsky.social’s former agent, Ed Victor, and his turkey hash. Granted I diverted from his recipe massively - aubergine, celery, carrot, chilli crisp oil, spices - but the method is sound. More leftover for breakfast tomorrow.
December 4, 2024 at 12:12 PM
With more turkey leftovers I followed the method of @nigella.bsky.social’s former agent, Ed Victor, and his turkey hash. Granted I diverted from his recipe massively - aubergine, celery, carrot, chilli crisp oil, spices - but the method is sound. More leftover for breakfast tomorrow.
Reposted by Shaun M
It’s gone all Christmassy on nigella.com! Recipes, ideas and the launch of this year’s Christmas Pudding Hunt on this link: www.nigella.com/latest/seaso...
December 1, 2024 at 10:17 AM
It’s gone all Christmassy on nigella.com! Recipes, ideas and the launch of this year’s Christmas Pudding Hunt on this link: www.nigella.com/latest/seaso...
Thanksgiving leftovers are a treat, & I love @nigella.bsky.social’s application of turkey in a Vietnamese-style salad. I opted for celery instead of sugar-snap peas & bean sprouts, not caring much for either. It was still fresh, savoury, crisp, spicy & bright. Recipe in her great work: “Feast”.
December 1, 2024 at 9:40 AM
Thanksgiving leftovers are a treat, & I love @nigella.bsky.social’s application of turkey in a Vietnamese-style salad. I opted for celery instead of sugar-snap peas & bean sprouts, not caring much for either. It was still fresh, savoury, crisp, spicy & bright. Recipe in her great work: “Feast”.
Thanks to a heads up at @nigella.bsky.social’s Cookbook Corner, I’ve been looking for Hisham Assad’s Taboon. I love & cook from his 1st book, Bayrut. Great work like this centres food & culture & also fosters the understanding that we have more in common with each other than divisive voices shout.
November 28, 2024 at 11:42 AM
Thanks to a heads up at @nigella.bsky.social’s Cookbook Corner, I’ve been looking for Hisham Assad’s Taboon. I love & cook from his 1st book, Bayrut. Great work like this centres food & culture & also fosters the understanding that we have more in common with each other than divisive voices shout.