Articles

  • 2 weeks ago | kitchenprojects.substack.com | Nicola Lamb

    Sometimes it feels like there’s more bank holidays than regular weekends at this time of year. Easter folds into early May, only for us to be treated to another yet another 3 day weekend…. starting now!There are two camps when it comes to bank holiday-ers: GET OUT (mini breaks, visit family. etc.) or STAY IN (invite people over, clear out your cupboards, tend to my dying fig tree in a pot / sun crisped herbs).

  • 2 weeks ago | yahoo.com | Nicola Lamb

    When mango season is upon us, I love nothing more than thinking of as many waysas possible to eat them. It’s hard to beat the joy of messily eating one over a sink, but these flaky, American-style shortcakes, which you may recognise as similar to scones, are a brilliant mango delivery method.

  • 2 weeks ago | kitchenprojects.substack.com | Nicola Lamb |Camilla Wynne

    Hello hello hello! Welcome to today’s edition of KP+. Thank you so much for being here. I am, FOR ONCE, writing this intro somewhat in advance (ok, it’s Wednesday!) so this feels a bit like a time machine moment. The reason I am being so organised this week is because.. dun dun dun… I am on holiday! Well, not just holiday - I’m actually on my (six month…

  • 2 weeks ago | kitchenprojects.substack.com | Nicola Lamb |Camilla Wynne

    Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today the brilliant Camilla Wynne is back to tell us all about the mythical Black Forest Cake. From it’s lore (authentic and commercial) to a dive into the ingredients that make it the beloved combination it is today, Camilla is also treating us to her updated version of the Black Forest, featuring gorgeous Amaro. It really is a hit. Over on KP+, the delights continue (do they ever stop when Camilla is involved?

  • 3 weeks ago | kitchenprojects.substack.com | Nicola Lamb

    Hello,Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today I’m going somewhere I never thought I would… to the land of doughnuts. Via New York and Minnesota, I’m so happy to be on this journey with you all. We’ll end up with a recipe for the most beautiful, airy simple glazed doughnuts, which have both a melt-in-your-mouth quality and a pleasant bounce. Over on KP+, I’m sharing my recipe for sour cream cake doughnuts with black sesame citrus sugar.