THE GOLDEN ORIOLE KITCHEN

Things I make. With variable results.

I can't follow recipes.

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I start with lime and coriander, and end with orange and cumin. I mess around with classic dishes: banoffee pavlova, beetroot and walnut houmous. This being 2021, I often have to adapt recipes to be dairy or gluten-free, or vegan. But that's fine, boundaries engender creativity, and all that.

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I salt everything.

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This is a record of the things I make. Not everything works, or works quite as intended. But I'll write about it anyway. Perhaps next time I'll remember there is such a thing as too much cinnamon.