New blogs on Fridays from now on

It’s regular updates from now on.

A friend who knows about these things has persuaded me that regular updates are the best way forward for this site.

Whilst I’m spending much of my time now cooking, testing, eating and writing recipes for my next book, that isn’t going to cover the more ordinary everyday food that we all eat. Now, the vast majority of the vegetables my family eat come from Phil Mizen (known to my children only as Saladman – pronounced as a super-hero like Superman or Spiderman). And I’m expecting that the majority of my blogging, and especially the recipes will reflect the weekly bounty that he brings to our door every Friday.

This week, we have a magnificent squash (crown prince variety), a tight head of January cabbage, along with the usual winter roots of beets, carrots, parsnips, potatoes with muddy onions and fat bulbs of garlic making up the rest. He had the decency to look a little apologetic for a particularly big bag of sprouts – no matter my son loves them.

So have a look next Friday to see what I’ve done with this lot, and with luck other interesting things will be happening too.

Phil Mizen is at and on twitter under the same name.

New Year – New Blog

My new year’s resolutions:
Don’t keep putting things off (like starting this blog).
Cook everything that The Saladman brings (he delivers a weekly veg-box every Friday).
Other than that, it’s just the usual guff about restraint, compassion, helpfulness and other such niceties.

At the end of last year my publisher, Anne at Grub Street, cajoled and persuaded me to take up twittering. I honestly believe that the contract for my second book landing on my doormat shortly after my first twitterings was an unrelated matter – purely coincidental timing. Anyway, it turns out I didn’t need to be afraid of twitter, and I even enjoy it, on most occasions. Twitter is quite a busy forum for foodwriters so I’m feeling right at home there. I’ll get a link and a feed to my twitterings up on this site as soon as I can figure out the techie stuff.

The other person in my professional life is Juliet. We’ve started a little fledgling TV production company together. She wants me to “blog and build a web-presence”. I’ll have to look that up. Our plan is simply to make some brilliant TV shows. Inevitably these’ll have an emphasis on food, and there’s already a couple of things in the “pre-production” stage. I will be in some of the shows. It’s very exciting. We’re also taking a micro-crew to Budapest at the end of January to film some showreel footage and do some rehearsals. I expect bits of that will get posted on here in time.

Whilst food writing is necessarily autobiographical (how can I possibly write about food and recipes if I haven’t experienced, cooked and eaten it all myself first), I’m not terribly comfortable writing about myself in a broader sense. So by way of an introduction, here is the blurb from the back of my first book Five Fat Hens, I haven’t changed a word, which explains the slightly out of place (on a blog) use of third person narrative:

Tim Halket was born in Bromsgrove in 1967. Aged ten his family moved to Cambridge. He left school at sixteen with few formal qualifications and worked for a while as a draughtsman. He met his future wife, Annie, on his seventeenth birthday. In his early twenties he opened an art gallery in Cambridge, later enrolling at the Architectural Association to study Architecture. He has spent his recent years as a full-time house-husband and fits his writing in around his children’s needs. Throughout his life food has remained a constant comfort and he continues to write about food, whether it is for his local parish magazine or his next book. Any spare time is spent with his family and friends or trying to keep his old sportscars on the road. He lives in Suffolk with his wife and three children. He cooks for them everyday.

So plenty to do, and it will get done eventually. Recipes, food issues, video clips and general ramblings – all regularly updated. So please keep coming back, or sign up for automatic notifications (just as soon as I’ve figured that bit out).