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Amused Bouche by Fliss Freeborn

Amused Bouche by Fliss Freeborn

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Scottish Wild Food, Scottish Wild Fires
An anecdotal advert for interesting protein sources and where to find them, plus how to not set whole forests on fire.
 • Fliss Freeborn
Everything I Know About Scallop Diving
Which on the whole, isn't much, but it will explain why I repeatedly get in the sea in the depths of Scottish winter to hunt for a small mouthful of…
 • Fliss Freeborn
Adventures in Amateur Butchery
TW: meat from a wild animal; unusual application of free will; discussion of ethics
 • Fliss Freeborn
An aubergine recipe, from my book
Here is the original recipe for "very sort of aubergine parmigiana" from Do Yourself a Flavour. I cooked it for dinner tonight and thought you might…
 • Fliss Freeborn
You're Going to Hedgerow in a Handcart, Freeborn
The author flirted, briefly, with the idea of this as a proper food holiday report. Alas 'twas all for naught and she's regressed to being a total…
 • Fliss Freeborn
I'm off for a week, but put some custard in the ice cream maker while I'm gone, will you?
I'm not taking my laptop to the Picos De Europa, so you're getting this email at a reasonable time on a Friday. I might do you a full trip food report…
 • Fliss Freeborn
Maim Not Thy Velum
And other lessons from a week in the life of a hardcore pastry enthusiast
 • Fliss Freeborn
Taming the armpit cringe-badger.
And everything else I ate this week.
 • Fliss Freeborn
REVIEW: The Verdant Seafood Bar, Falmouth
Small plates £3-£11 | wine from £5.25 per glass | Abundant and interesting beers | Abundant and interesting food | Abundant and interesting service …
 • Fliss Freeborn
Amused Bouche by Fliss Freeborn
Amused Bouche by Fliss Freeborn
A now-and-again newsletter with recipes, stories and real-life shenanigans from a very daft food writer.
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