Rowleyleigh (@rowley_leigh) 's Twitter Profile
Rowleyleigh

@rowley_leigh

cook at large

ID: 94304675

linkhttp://www.thecontinental.hk calendar_today03-12-2009 10:52:46

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Yvette Cooper (@yvettecoopermp) 's Twitter Profile Photo

Gove is now in charge on antisocial behaviour Sunak is in charge on small boats Jenrick is in charge on asylum Tugendhat on security She’s not fixing Windrush, or Violence Against Women, and certainly not charging criminals So what does this Home Secretary actually do?

Liz Webster (@lizwebstersbf) 's Twitter Profile Photo

USA CNN unlike BBC News (UK) is free to give impartial news on #Brexit. The conclusions are clear. The man up in the privileges committee tomorrow is a liar who lied about #partygate and Brexit. Brexit betrayal must stop. We must #GetBrexitUndone and

Abi Kay (@fwabikay) 's Twitter Profile Photo

We did some research at Farmers Weekly looking at how soaring energy costs are affecting food production as govt support ends. The results are stark: 1/3 of producers have already reduced their output & 44% said they would do so in the next 12 months fwi.co.uk/business/marke…

Edward Schneider (@timetocook) 's Twitter Profile Photo

This is good news - I look forward to seeing the reopened National Portrait Gallery when we pay our next visit to London - all the more so because Richard Corrigan will be overseeing the food.

Will Hutton (@williamnhutton) 's Twitter Profile Photo

Without voter ID suppressing votes Labour’s lead would have been in double digits - and seat projections would have shown a Labour majority government. A “near calamitous” day for the Tories would have been a rout. This should not be overlooked in all the analysis.

FT Weekend Magazine (@ftmag) 's Twitter Profile Photo

Salt cod and pappa al pomodoro – a @Rowley_Leigh recipe with all the sophistication of Italy (and the comfort of tomato soup) on.ft.com/3FQj3qV

Tom Doorley (@tomdoorley) 's Twitter Profile Photo

Petits pois à la Française in the making. As Rowleyleigh would point out it's strictly speaking "au lard". And, horror of horrors, I've used some very finely diced potato. Little Gem, of course. Plus fresh mint. And it was bloody good!

Petits pois à la Française in the making. As <a href="/rowley_leigh/">Rowleyleigh</a> would point out it's strictly speaking "au lard". And, horror of horrors, I've used some very finely diced potato. Little Gem, of course. Plus fresh mint. And it was bloody good!