Worm makes a proper Dabbler soup... Yesterday was the first properly bitter and miserable day of winter, and when it's shivery cold and I'm driving home through the gloaming, I'm always thinking about rib-sticking winter food for dinner. This soup recipe is just the thing for cockle warming - very hearty, ... Read More...
Dabbler Soup
Food and drink
If you're wondering what to buy the whisky-lover in your life for Christmas this year, than look no further than The Dabbler's choice Glengoyne. Dabbler readers can claim a special 10% discount on personalised bottles here. To remind you of what Glengoyne is all about, here's Ian Buxton – author of ... Read More...
It'll soon be time to start stocking up on the Christmas booze. Here's The Dabbler's wine expert Henry Jeffreys on good ordinary claret... What thing is the most evocative of Christmas? For some it’s the sound of carol singing, for others it’s the unwrapping of presents, for me it’s the sediment ... Read More...
The Dabbler's new cocktail guru Will Lowe mixes up some milky classics that might bring some memories back... When I was asked to write about dairy based cocktails, my head was immediately filled with the sound of Calvin Harris singing “it was acceptable in the 80’s”. Fortunately, it’s a short song, ... Read More...
Glue your jaws shut with a traditional Bonfire Night treat. Honeycomb, yellow man, sponge toffee, hokey pokey, puff candy, the middle of a Crunchie Bar – cinder toffee goes under many names but there’s no mistaking it. The glossy, golden outside that snaps open to reveal bubbles of caramel-coloured sugar makes ... Read More...
A teatime treat from The Dabbler's resident foodie Jassy... Without question, the greatest chocolate bar of all time is the Dairy Milk Fruit And Nut. The sweet, eager-to-melt chocolate, dimpled with sultanas and shards of almond, offers both a challenge and a surprise in every bite. You never know whether you’ll ... Read More...
Have a cocktail, why don't you? One of our editors was fortunate enough to try a couple of delicious ones at L.T.D at The Social, highly recommended and just two minutes walk from Oxford Circus. There he was fortunate to run into Will Lowe of Bibendum Wine, an expert in all things ... Read More...
The Dabbler's wine correspondent Henry Jeffreys finds it's never too early to open a bottle of sherry... Sherry is the very opposite of a modern wine – it’s not fruity, it’s not made from a well-known grape variety and worst of all for the accountants who run most of the larger ... Read More...
Dabbler foodie expert Jassy Davis goes scrumping for an autumnul treat... I’ve been out in my local park, bothering the hedgerows again. The season compels me. Autumn arrives heavy with fruit, nuts and vegetables and the urge to get into my metaphorical combine and harvest it all is irresistible. I’m helped ... Read More...
Back with a bang, Dabbler foodie expert Jassy explains how to make dressed crab - beginning with murdering it... When I get nostalgic for the seaside, I fondly imagine sitting down at a rough wooden table and eating crab smeared on brown bread, wiping my fingers on a plasticky paper napkin ... Read More...
