Welcome to Rocket & Squash
Hi! I’m Ed, an award-winning cookery writer: the author of 4 cookbooks (Good Eggs; Crave; The Borough Market Cookbook; and On the Side); the co-author of 1 book about food for children (Welcome To Our Table) and, since 2010, the curator of the food blog and newsletter, rocketandsquash.com. I also spend a bit too much time on instagram (@rocketandsquash).
After a couple of years of inactivity, I’m reinvigorating Rocket & Squash — bringing my words and recipes over to Substack.
Hungry?
Whether you like to cook, or you’re simply a consumer of good food and tasty words, pull up a chair and join me.
What to expect
There are four ‘columns’ that form the core of Rocket & Squash, a Cook’s Digest.
On the Side — a dive into a single ingredient that works well as a side, then 3 recipes;
In the Centre — standout centrepieces, sometimes a project recipe, other times a bit of technique and background followed by a recipe utilising what’s been written.
Tomato Pasta — a recipe for a mid-week, budget and time friendly dish;
Supplemental — a round-up of the best recipes in the UK papers, plus a few from elsewhere and a load from Substack.
It’s one post a week, with each of the above on rotation. Although there’ll be an occasional ‘bonus’ newsletter too.
The monthly Supplemental will always be free to all, plus one of the other three columns, featuring a recipe of mine.
However
two of the recipe newsletters will be fully or partly paywalled
paid subscribers will also receive a bi-monthly ‘Supplemental+’
and from 4 March, access to recipes in the archive (older than 3 weeks) will also be for paid subscribers only.
Why become a paid subscriber?
If you would like to receive all newsletters and recipes without restriction, and to support my work more generally, please consider upgrading to a paid membership.
You’ll also get first sight of any juicy news, the opportunity to comment and converse, the odd competition or two, plus discounts to redeem against merchandise and signed books.
Above all, being a subscriber means that you are supporting my work in the round.
If you enjoy my content elsewhere — whether as a long time reader of my blog, newsletters, work across other publications and cookbooks, or of my videos and recipes over on instagram — then for less than the price of a sourdough loaf … you’ll help me keep at it.
It costs just £5 a month / £45 a year. Fees may rise, but the rate you sign up at is what you will always pay.
And if you like what you see, please consider spreading the word.
Photo credit: Sam A Harris, Good Eggs (Quadrille 2024)
