No Cartouche

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Your culinary agony uncle
It's time for May's installment
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Benjamin Benton
A tart with a heart but no history
Growing up and going to school in Kent in the ‘90s, every Wednesday lunch finished with a slice of a saccharine slice of joy they called Gypsy Tart, a…
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Benjamin Benton
Inflation
Or a fun tool from the Office for National Statistics that lets you see how shafted you've been in the last year. Spoiler alert - the diligent home cook…
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Benjamin Benton
April 2023
What do a 1940s home cook, a 2020s restaurant chef and a modern day home cook all have in common?
A dwindling budget and scarce resources...Not the most buzzy punchline?
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Benjamin Benton
Your culinary Agony Uncle
The first in a new monthly series where I try and help with seemingly mundane cookery conundrums
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Benjamin Benton
Nihilism, the freezer aisle, cuttlefish and peas
“Everybody knows deep down that life is as much about the things that do not happen as the things that do, and that’s not something that ought to be…
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Benjamin Benton
An Education
Unconventional or not, we all have to start somewhere.
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Benjamin Benton
Easter
Same, same but different.
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Benjamin Benton
March 2023
Restraint
“The secret of cooking is to understand when to stop cooking,” said Marco Pierre White when he was the greatest chef of his generation as opposed to a…
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Benjamin Benton
1
Chocolate mousse
It would be rude not to.
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Benjamin Benton
February 2023
White sauce, bechamel and the humble gratin
I say this not as a boast (for it would be a rather limp one) but as a statement of fact, I make a very good white sauce.
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Benjamin Benton
Afternoon tea
Bear with me, I beg you.
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Benjamin Benton
1
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