Entries by Boss

,

Beignets – from The Savoy Kitchen

These babies don’t take much time or effort. Make the dough at least a few hours ahead (maybe more depending on how warm you keep your kitchen). This recipe makes about 30 beignets, but that’s cool, because you can keep the dough in the fridge for at least 4–5 days, and you can also freeze […]

,

Recipes from Brixton Village cookbook trailer

Check out the ace new trailer for our forthcoming title Recipes from Brixton Village, produced by our friends at Bonnie Brae. Featuring many of the great traders who have contributed to the book, it captures the flavour of the market at its very best in the blazing sunshine. Enjoy! Recipes from Brixton Village by Miss […]

,

A King Cake for Mardi Gras

Mardi Gras means very different things to Louisianians depending on which part of the state they were raised in. To me, Mardi Gras is multi-coloured homemade costumes, wire masks, horses, rides through the country on a trailer with live music, and a big gumbo at night. The New Orleans’ Mardi Gras, on the other hand, […]

, ,

Ain’t no party like a Cajun party…

Which is why we’ve put together the Cajun Dinner Party Kit, just in time for Mardi Gras. It contains everything you need for a great night in (apart from the beer and the company): The Savoy Kitchen – A Family History of Cajun Food? Check. A packet of original, non-artificial, Sarah Savoy approved Cajun seasoning? […]

,

Brixton’s Hotting Up…

We’ve been VERY excited about the prospect of our Brixton Village cookbook, Recipes from Brixton Village, for some time now, but are even more excited now as things are suddenly gearing up for publication in May. All the editorial work is done, and ace illustrator Kaylene Alder has turned in a pile of really wonderful illustrations […]

, ,

Navy Bean Soup – from The Savoy Kitchen

This has been one of my favourites since I was a kid. Mom makes it fairly often and we normally eat it just as a soup, although many people also like it over rice. As kids we put ketchup in it. Serves 4 450g dry white navy beans soaked overnight in enough cold water to […]

, ,

The Award-Winning Savoy Kitchen!

We were really excited to hear that Sarah Savoy’s The Savoy Kitchen – A Family History of Cajun Food is the UK winner of ‘Best US Cuisine Book’ at the Gourmand World Cookbook Awards 2013 – a fantastic Christmas present, and incredibly well deserved. The book will now go on to compete for ‘Best in […]