Goswell Road Coffee

160-164 Goswell Road, London EC1V 7DU

Stopped here very briefly for a coffee the other morning with Holly’s dad Robert and we were not to be disappointed. It’s a sort of Friends meets chilled out internet space, lots of comfy sofas and boho types scattered around thinking about life and poetry (well that’s what I thought)

I had a Flat White and Robert had an Americano, both the coffees were served promptly and had just the right balance of smoothness and richness, the coffee comes from Papua New Guinea and is treated with respect by the barista who sang its praises to me.

Next time I’m down in hipster central, I know where to get a good coffee….oh and free wifi.

Goswell Road



Sally’s Boxing Day Kedgeree

Holly’s mum, Sally makes an awesome Boxing Day Kedgeree. It’s seems the perfect antidote to all that Christmas Day Stodge, the smell of it wafting up through the house is a great way to wake up and it’s a welcome relief to let someone else do the cooking.

It is said that the dish was brought back from India during colonial times and it has since become the must have breakfast for boxing day, if you don’t believe me try going into your fishmonger on christmas eve and asking for smoked haddock, as my chap said” You’re lucky, the middle classes have nearly bought it all for their Kedgeree”.

Here’s Sally’s story….

Delia was really the first ‘celebrity’ chef that I tapped into (maybe the only one) and when her books came out, Part One in 1978 / Two in ’79 and Three in ’81 they became my Bible.

It is because you could TRUST her, and as a ‘non instinctive’ cook, I needed that guiding hand post ‘Christmas’ which was often seventeen people for lunch. So come Boxing Day, with those that stayed over, including my hangover, a recipe that was not going to fail was exactly what I needed.

In those days there was none of this ‘undyed haddock’ nonsense…..I like mine bright yellow, so everyone knows they are eating smoked haddock! And of course there is the butter, and my love of the stuff, this is called Buttery Kedgeree and you can never have too much butter!

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  • 700g  smoked haddock fillets
  •  75g salted butter
  • 1 white onion, chopped
  • 8fl oz long grain white rice on a measuring jug
  • ½ tsp curry powder, hot or mild, it’s up to you
  • 3 hard boiled eggs, left to cool
  • 3 heaped tsps finely chopped parsley
  • 1 tbsp fresh lemon juice
  • Salt and freshly milled black pepper

The Method

– Place haddock fillets in a deep saucepan, cover with cold water, boil and simmer gently for 8mins
– When haddock done, drain water into a jug and set aside
– Keep fish warm
– Melt half the butter and gently soften onions for around 15 mins, adding curry powder for last minute.
– Add rice to onions and 16fl oz of the reserved fish water, bring to boil, cover and simmer very low for around 15mins until rice is tender.
– Flake the fish removing any stray bones and add to rice with finely chopped parsley, your sliced eggs, butter and lemon juice mix very gently
– Check for seasoning and simmer  with lid on for 3 mins, stir once.

Serve hot or cold with crusty bread and lemon on the side


Jackson and Rye

Jackson & Rye Richmond  1 Heron Square TW91EJ

Recently, Holly, Harry and me went along to the new Jackson & Rye restaurant in Richmond, and, we went on a Tuesday school night as a special treat for Harry to reward him for a very good school report, clever dude! Having heard mixed things about their Wardour Street branch I decided to go and see what it was all about for myself.

Jackson & Rye

As the Richmond branch has just opened we availed ourselves of a 50% discount we were sent and to be honest I’m glad we did, because it was a bit of a mixed bag as far as the food was concerned. We were met by very friendly staff and asked if we would like a cosy booth or a table in the main area, we chose the booth. No expense has been spared on the refurb and it is reminiscent of one of those upper west side NYC restaurants, plush booths, low lights, well stocked bar and welcoming atmosphere, sort of.

Menu has the usual fayre you would expect to see on an American leaning bill with starter offerings such as  Hot Shrimp and Grits, (don’t really get grits on an evening menu as they are usually eaten at breakfast in the states) but they do go well with shrimp, Roasted Sea Scallops and Tuna Tartare. Mains included, J&R Cheeseburger, Crispy Crab Cakes and a selection of Steaks.

We decided since we had the discount to go BIG so Harry had Popcorn to start, followed by the Burger and Marshmallows for pudding, He gave the burger 8/10, I had Crab and Avocado salad to start, I know it’s served cold, but it was mega cold, as if the whole thing had been sitting on the plate, on a shelf in a fridge along with others waiting it’s turn for the table, it was so cold that I could barely taste anything and it arrived with 3 minutes of ordering now that’s pretty fast!

Jackson and rye burger
Harry’s Burger
The cheesecake and marshmallows

My main was Steak and Eggs, now not sure where the steaks come from but it certainly isn’t from my local butcher, as it didn’t have any of that aged flavour you get from great meat. I had cheesecake for pudding. Holly went for the grits, followed by the Crab Cakes which she pronounced not bad with a good sauce.

Washed down by a Rye for me and white wine for Holly, Harry had the house lemonade.

Without doubt, the best part were the puddings they were really, really good and service excellent.

So all in all not an unpleasant experience at £65 (remember this was 50% off) not sure if I would have be too happy to pay the full amount in the future. After our 3 courses, we needed that walk home!

Harry Good News: Burger was nice and juicy
Daddy Good News: Friendly staff and great puddings
Daddy Bad News: Food a bit hit and miss




To go boldly……

The incredible story of the Rosetta mission to land on a comet travelling at 40,000mph began 25 years ago when the idea was first tabled at a meeting of space scientists. The Rosetta craft itself blasted off from earth 10 years ago for it’s 6.6 billion km journey to carry the little craft called “Philae”, named after  an island in the Nile region of Egypt. An obelisk found on Philae provided the French historian Jean-Francois Champollion with the final clues for deciphering the hieroglyphs on the Rosetta Stone – thus the mission name.

Philae  landed on Comet 67P on Wednesday 12th November and the world watched in amazement as it bounced a couple of times, as it’s anchors didn’t work, (I always seem to have a tent peg left over, so I know the feeling at space control), but it eventually settled on it’s side and sent some amazing pictures back to earth of the comet’s surface and, should send back telemetry which will go a long way to explain the origins of the Solar System.  Harry watched and exclaimed “ Daddy, one day I might pay that comet a visit”

When we humans set our mind to achieving a distant dream and do it, who knows what we can do if we just set aside our differences, and work together for the future of our children. We’ve put people on the moon, we’ve explored the deepest oceans and climbed the highest mountains, why can’t we stop this self-destructive path we always seem to end up on?

I was telling my son Harry this incredible news story over the weekend and he decided to recreate the story in a our very own ‘edible’ style…..

Harry's space food
Harry’s News in Food

Harry the Sous Chef

Harry making his edible news

Keep it clean with mini pies

Every year around this time we come together as a community to tidy up an area where we live, this year we are tidying up the local common ground. It’s a great time of year where we all chip in to help, knowing that at the end of the day we will all share a warming cup of soup, sandwich or whatever we all take along to have at the end. Harry loves it, as he gets to “hang” with some of the older kids, throw stuff on a bonfire and generally do the kind of stuff all kids should do, be outdoors and get dirty. Everyone gets stuck in and we all end up very tired at the end of the day.

This year I’m going to make some mini Chicken Pies, which are so easy to cook and can be kept warm when wrapped in a few layers of foil and a towel. Try this very easy peasy recipe and see if it doesn’t go down a treat.

Mini Chicken Pies

This will make around 4 mini pies when using ovenproof dishes 7” across

Get your oven on to 200C

  • 4 to 6 free range chicken breasts, sliced very thinly
  • a bunch of spring onions, chopped finely
  • 200g mushrooms, cleaned and finely chopped
  • around a tablespoon of flour, depending on how rich you want your sauce
  • 3 teaspoons English mustard
  • a big splodge of creme fraiche, give it a great, sweet taste
  • 400ml, chicken stock
  • fresh thyme and fresh parsley, a few sprigs of each and chopped finely
  • a hand full of peas
  • grated nutmeg to taste
  • salt and freshly milled pepper
  • a roll of puff pastry, out of fridge for 30mins before using, makes it easier to handle
  • 1 egg, beaten for glazing pastry

Basically, in a deep pan, heat the oil over a medium heat and throw in the chicken, when cooked, add spring onions, mushrooms, cook for another 5 mins, add flour and stir, add chicken stock and combine, add mustard and creme fraiche, stir and combine, add stock and peas, taste it as stock will have some cheeky salt hiding, and then season, taste it again, add nutmeg, taste and bring to a steady simmer for another 15 mins.

Roll out pastry and measure it against your little dishes, fill the dishes with pie mixture but not too close to the top and place pastry on,  making sure to press it gently around the edges, then finish off with the egg glaze on the pastry

Cook for around 20mins when they should be bronzed up from the egg glaze, and all your friends will shout “ WOW” and you can say “Oh, it was nothing”……..

Don’t forget little forks, mmmmm

Chicken Pie

Why I started Edible News?

Today I launch my new venture Edible News and am so excited to share it with the world. I thought I would write a bit about why I started the blog and hope you enjoy all the posts and recipes I have already uploaded.

I don’t have any formal training as a chef, but I have done the odd cookery course to understand ingredients and technique. I totally and utterly love food. I love eating it, I love discovering new recipes, I love hearing people talking about some new restaurant they went to and watching their face light up when they talk about what they ate, how it was cooked and if they would go back to it.

Many love stories start over a simple meal because food breaks down social barriers, whether it be a bowl of noodles on the floor of a longhouse in Borneo, a chicken skewer on a noisy street in Bangkok or a Tapas in some backstreet bar in Barcelona. It brings people together and makes them at ease with each other, because it transcends race, politics and religion.