In today’s edition of “Huh. So This Is A Thing”: Cooking…with semen. Yes, you read that right. Semen, as in sperm-carrying human ejaculate, is, apparently, the next great ingredient for the adventurous chef. I’ll give you a moment to process this…OK. Bay-area cookbook author Paul “Fotie” Photenhauer has published two books about recipes that use…

read more

Dinners at my parents’ house were always eaten at the table, but often, half an hour beforehand, extra settings were hurriedly assembled. They were foster carers, and unexpected new arrivals meant meals were usually prepared in bulk – if no extras were needed, the leftovers made a welcome lunch the next day. One of my…

read more

Even the most organised cooks among us (of which, sadly, I am not one) can struggle to use up the odds and ends at times. But having let my bread go stale, my cake go dry and biscuits go soft in aid of this week’s theme, I can testify that these dishes can be some…

read more