HB&B Blog

The Beer Lover's Table: Tom Yum Pozole and Utopian Brewing Small Pils

Beer Lover's Table Claire Bullen Lager Utopian

The Beer Lover's Table: Tom Yum Pozole and Utopian Brewing Small Pils

I think about pozole a lot for someone who doesn’t eat it that often. This soup hails from Mexico and the southern US, and is notable for its starring ingredient: hominy, or extra-large, starchy, nixtamalised corn kernels. From there, its components vary. It can be made with chicken or pork or offal; it can be verde (made with tomatillos and green chillis) or rojo (made with dried red chillis).But what unites all pozoles is that irresistibly tender-chewy hominy, and their perfect balance between warming spice and citric brightness. Pozole is easily one of my top-five dishes of all time and...

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Natural Wine Killers: Truffle Cheese Pasta with Camillo Donati Ribelle Rosato 2020

Claire Bullen Italy Natural wine Natural Wine Killers Red wine Sparkling wine

Natural Wine Killers: Truffle Cheese Pasta with Camillo Donati Ribelle Rosato 2020

I’ve come around on Valentine’s Day. February is short on festive feeling; why not take the opportunity to make a special occasion out of what would otherwise be another grey Wednesday? No matter whether you’re coupled-up, seeing friends or going solo – this year, set aside time to celebrate. Just don’t do it at a restaurant. Having dinner out on Valentine’s Day is like going out on New Year’s Eve: Overcrowded, overpriced and never as good as you hope. Instead, swerve the hassle with a vibey meal at home. Turn off the big light, put on a jazz album (I’ve got...

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The Beer Lover's Table: Tostones (Twice-Fried Plantains) with Mojo Sauce and Indie Rabble Wet George Double IPA

Beer Lover's Table Claire Bullen Double IPA Indie Rabble IPA New England IPA

The Beer Lover's Table: Tostones (Twice-Fried Plantains) with Mojo Sauce and Indie Rabble Wet George Double IPA

Eight years ago, a friend of a friend invited me to her home and made tostones for me. I watched as she removed the plantains from their thick green peels, fried inch-thick coins of them, smooshed them flat, then fried them again. She served them with mojo – a vivid green sauce of coriander, citrus, oil, and spice – and we ate them, still radiating heat from the fryer, their dusting of sea salt crackling between our teeth. I’ve wanted to make tostones for myself ever since, but never did – perhaps intimidated by the deep-frying (which I’ve since learned is...

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Wine & Food Killers: Lentil, Cavolo Nero, Chestnut and Chorizo Soup with Mersel Red Velvet 2022

Claire Bullen Lebanon Red wine

Wine & Food Killers: Lentil, Cavolo Nero, Chestnut and Chorizo Soup with Mersel Red Velvet 2022

2024 is the year of soup. Don’t just take my word for it; according to the New York Times, soup is being hailed as one of the year’s top nine food trends. NYT food correspondent Kim Severson says, “For cooks, it’s a low-risk, forgiving way to experiment with new flavours and ingredients. Soup uses up vegetables that might otherwise get tossed… And soup is yet one more way to soothe ourselves.” It’s funny to think of humble, often-overlooked soup as anything new and revelatory, but I can see where the praise is coming from. I’ve felt moved to cook soups and stews...

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The Beer Lover's Table: Pumpkin Chipotle Chilli and Queer Brewing Lay Down My Bones Brown Ale

Beer Lover's Table Brown ale Claire Bullen Queer Brewing

The Beer Lover's Table: Pumpkin Chipotle Chilli and Queer Brewing Lay Down My Bones Brown Ale

Count it as one of my controversial food opinions, but I’ve always hated the Christmas sandwich. All manner of discordant and sloppy leftovers, fridge-cold and mashed together between two pieces of bread? No thanks. In fairness, I was lucky to have better alternatives when I was growing up in the States. The “what to do with all that leftover Thanksgiving turkey” recipe is a whole genre unto itself. Every year I remember my mom making something different, from turkey curry and turkey enchiladas to turkey pho. Most memorably, there was a recipe for turkey chilli, clipped from some newspaper column...

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