L’Entrecôte-style vinaigrette


  • Dijon mustard, 1 tablespoon
  • Cider vinegar, 1 tablespoon
  • Extra virgin olive oil, 2 tablespoons
  • Salt + pepper


  1. Take a jam jar.
  2. Stick in all the ingredients.
  3. Shake well!

I bought some fantastic purple carrots from Borough Market this afternoon.

Roast spatchcock chicken

Once you’ve roast a chicken using the spatchcock method you won’t go back: it’s oven space efficient, cooks evenly for juicy meat and yields delicious, crispy skin.


  • Pair of kitchen scissors
  • Chicken, 1.3kg
  • Olive oil, 1 tablespoon
  • Lemon, 1, juiced
  • Salt + pepper
  • Plain flour (or gravy granules)


  1. Preheat oven to 200℃.
  2. Take the chicken, remove the string and spatchcock.
  3. Take the newly-separated backbone, drizzle on a little olive oil then roast on the top shelf of the oven for 20 minutes — the roasted backbone can be used to make delicious gravy!
  4. Take the chicken and rub all over in olive oil and lemon juice, then season with salt + pepper (and anything else you fancy, dried basil and oregano is a favourite).
  5. Place the chicken on a roasting rack in an oven tray on the middle shelf of the oven and roast for for 1 hour (or until the internal temperature reaches 75℃).
  6. Remove the chicken from the oven tin and leave to rest for 10 minutes.
  7. Make gravy by adding the roasted backbone to the oven tray with 300ml of water and a little flour (or gravy granules) and cook over a medium heat, making sure you scrape all the good stuff from the bottom of the oven tin!

BBC Sound Effects

BBC Sound Effects – 16,016 sound effects and field recordings from the BBC Archive available to listen/download, licensed for personal, educational or research purposes

Maybe a good resource for sampling.

noreply email addresses are terrible.

I’ve used Flickr daily since ’04 and I’m glad that it’s getting a new lease of life rather than languish in obscurity.

Flickr bought by SmugMug, which vows to revitalize the photo service

SmugMug CEO Don MacAskill told USA TODAY he’s committed to breathing new life into the faded social networking pioneer, which hosted photos and lively interactions long before it became trendy.

@anildash: I am excited to see an independent company that cares about photography and has a long-term sustainable business model become a steward for Flickr. We need open, indie social platforms more than ever on the web right now.

@stewart: I like this!

@caterina: Glad to see that @flickr found a good home at @smugmug! Happy to help if I can Don! 😀

Yesterday was an excellent Tuesday!

Borough Market is buzzing today!

Blogging is most certainly not dead

Social media is as compelling as ever, but people are increasingly souring on the surveillance state Skinner boxes like Facebook and Twitter. Decentralized media like blogs and newsletters are looking better and better these days…

The Secret Language of Ships

Tugboat crews routinely encounter what few of us will ever see. They easily read a vessel’s size, shape, function, and features, while deciphering at a glance the mysterious numbers, letters, and symbols on a ship’s hull. To non-mariners, the markings look like hieroglyphs. For those in the know, they speak volumes about a particular ship and also about the shipping industry.

Baked potato

This is how I bake a potato.


  • Baking potato, or just a large regular potato
  • Onion powder
  • Garlic powder
  • Dunn’s River All Purpose Seasoning1
  • Olive oil, 1 teaspoon
  • Salt + pepper


  1. Preheat the oven to 180℃.
  2. Take your potato and pierce it all over with a fork, probably half a centimetre deep.
  3. Take a round-bottomed mixing bowl, add the potato then drizzle a conservative amount of olive oil over. Give the potato a toss in the bowl so the potato gets evenly covered.
  4. Dust a liberal amount of onion powder over the potato, give the bowl another toss to cover the potato.
  5. Repeat the above with garlic powder, Dunn’s River All Purpose Seasoning and salt + pepper, ensuring the potato is evenly covered.
  6. Put the seasoned potato on a rack in the middle of the oven (so the heat can get to all of the potato skin for an even crisp) and bake for an hour, turning after 30 minutes.

  1. Dunn’s River All Purpose Seasoning is great! 

Finally on the way to WordCamp London!