Philip Dundas
A former BBC Producer, Philip Dundas is a writer and cook. He is the author of self-help kitchen manual Cooking Without Recipes and blogs about food at He develops social entrepreneurship projects and coaches people through change.

Entries by Philip Dundas

Coming in from the Wild

(0) Comments | Posted 2 February 2015 | (09:46)

There is something exhausting about the restless search for the latest faddish flavour of the month. It used to be drugs, now all trendy folk seem to go on about is kimchi and bone-broth (unless you live in LA where vaginal steam cleansing with mugwort is the real deal).


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Toyboys and Tentacles

(0) Comments | Posted 7 September 2014 | (12:22)

Like most people, my first taste of cephalopod was abroad. I think mine was 1985 and I arrived in Greece for the first time. Flown in to join a rather handsome and rich older man, determined to have his way with me. His house nestled in a bay amid that...

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Reviewing the Reviewer: Why Public Opinion Doesn't Count

(0) Comments | Posted 30 August 2014 | (14:06)

"And then came the grandest idea of all! We actually made a map of the country, on the scale of a mile to the mile!"
"Have you used it much?" I enquired.
"It has never been spread out, yet," said Mein Herr. "The farmers objected: they said it...

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Game Consommé With Greens

(0) Comments | Posted 30 January 2014 | (14:53)

As far as it is possible to follow the seasons today, in the winter my cooking instincts turn towards eating game. Growing up on a farm, there was lots of it hanging about. Literally. The birds, mainly pheasant, partridge and a few wood pigeon would be decked across the eaves...

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Eating in Venice

(0) Comments | Posted 30 January 2014 | (14:49)

'Venice', the Belgian points out with aphoristic pleasure 'was built in defiance'. He's right, of course. This extraordinary, floating miracle surfaced from the ingenuity and expediency of a people who refused to serve masters other than their own. Hence the imaginative and successful fiscal and political systems which have not...

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Marmalade, Baked Ham, Duck Confit

(0) Comments | Posted 30 January 2014 | (14:03)

Something about January marks the midset of winter. Cold. Wet. Miserable. Looking forward now to that wonderful March day when the light evenings return. But in the meantime, we close the shutters and head for the light box. This weather urges me to re-stock the larder. After a month of...

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My Boyhood Christmas

(0) Comments | Posted 23 December 2013 | (11:29)

Christmas at Standingstone - the farm I grew up on in Scotland - was largely a dreary affair. Any fun had to be either sought from within myself or beyond its demises. Both of my adopted parents tended towards the solemn anyway; their sadnesses and failures permeated the already dour...

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Baking Is Bad

(9) Comments | Posted 23 October 2013 | (13:36)

Call me a curmudgeon, but I have never been able to fathom the baking craze. Not that I don't hold in high esteem the skill and talent required. But behind this refined, sugary, lardy, high-carb cooking spree that has become our national obsession, all these floury delights and their cheap...

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Endings and Beginnings

(1) Comments | Posted 17 October 2013 | (12:07)

This week was all about endings and beginnings. Markers in the sand. Moments in life that demand reflection and resolve. The first was the final goodbye to Collier's Garage, the old Citroën car repair workshop where my business has been running since November 2011.

What an incredible journey this has...

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You Say Tomato

(0) Comments | Posted 6 September 2013 | (10:51)

I have an on-off relationship with tomatoes. Mostly off. Being so often tasteless renders them largely pointless. Served 'grilled' for breakfast - slightly - burned, hard, cold in the middle is a morning misery. And that they are pointless guests in every salad and wetly squished into every variety of...

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Rather Have a Flat Screen Than a Green Bean

(0) Comments | Posted 6 September 2013 | (10:32)

Let's face it: no matter how green or good it is, almost four quid for a lettuce is just wrong, no matter how many happy slugs have left their slimy trails in its crevices or how much grass-rich cow poo has fertilised the roots. Last week, a certain high-end 'organic'...

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I'm a Coonskin-Totin', Goose Liver-Munching Human

(0) Comments | Posted 22 January 2013 | (17:12)

When they are held up at the end of their lives to prevent them being soiled by their own shit and piss, you know something is wrong. Not a pleasant picture, it's true. Maybe just another pseudo-polemic, political activist video.

This is not a story of old people's homes but...

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Eat Your Words: The Dangers of Foodie Culture

(0) Comments | Posted 28 November 2012 | (18:19)

We all take ourselves too seriously at times. Whether it's our relationships, our expertise, our creativity or our opinions, at some point we all find our way to the high horse. For people who live their passions, it's hardly surprising to find them taking to their soapboxes. If you have...

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