Cookies are one of those American inventions that even the most staunchly British chap feels utterly compelled to bake from time to time. However, it’s nice to vary things a little; I’ve never baked the same cookie twice. These aren’t in any way similar to my cardamom cookies or my American-style chocolate chunk cookies. Instead, the consistency found within the bites is both soft and fluffy; almost cake like, but not quite. This trait makes these cookies, rather conversely, almost more British than American. It’s rather tricky to decide whether there’s something morally, or indeed culturally wrong with such a thing.

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Pesto is one of those timeless ingredients that everyone knows and most people love. However, variety is the spice of life and a little change to the basic recipe for pesto could do us all a little good. Indeed, though rocket is, like basil, green and incredibly adaptable, it has its own very distinctive qualities. For instance, unlike basil, rocket has a very peppery, almost spicy, taste which gives this pesto a rather unexpected kick. In reality I’m rather loath to call this creation pesto, since its character is vastly different from what people usually assume the term to mean. If it wasn’t for the fact that the process was almost identical a more apt term for this devilish creation would surely have been tapenade. In my mind, tapenade evokes thoughts of a much stronger flavour profile than does pesto.

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This recipe is, I’m afraid, the last in the group of those photographed whilst I was away visiting Katherine a couple of weeks ago. While this wouldn’t usually be a problem, as many of you will know, the frugal household is without a properly functioning kitchen. However, the hob and oven are now in, as is the sink. So, it is possible that I’ll be able to cook something and photograph it in the coming days, thus bringing to a close this most turbulent period in my life, in which I’ve experienced withdrawal symptoms aplenty. Seriously, I’ve not been able to actually grip anything for the past two weeks; my palms have been simply too sweaty. The less said about my recurrent heart palpitations, the better.

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The amount of love shown for the humble pumpkin, by food bloggers, during the autumn months, is really rather impressive. My eyes have been opened completely to the sheer number of things one is able to do with a pumpkin. In fact, I’d quite happily suggest that, although I’ve played it fairly safe, there really is very little limit imposed upon one’s creative spirit when attempting to make the most of one’s vast orange fruit. Having said that, and in spite of my new found love for the pumpkin, I fear this shall be my final pumpkin based recipe of the year. The main reason for this is that fact that Frugal still doesn’t have a kitchen. By the time the kitchen has been installed Wales shall be firmly in the long, harsh grips of winter, perhaps we already are.

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Everyone and their proverbial uncle appear to have made chocolate chip (chunk) cookies, in one form or another, this summer. I guess I’m rather late to the “party”, however, my offering may be last, but it certainly isn’t least. These cookies are prefixed as American in style as they have a soft and sugary texture to them, as opposed to the brittle nature of the British style cookie. Indeed, although it pains this British traditionalist to admit it, the American style of cookie is far superior to the style adopted this side of “the pond”, as it were.

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