I enjoy a complex curry or fiddly French pastry as much as the next person, but good ingredients don’t always need a lot of faff and hours spent hovering over a hot stove.
Some of the best meals I’ve had have been the simplest – fragrant amber honey poured over thick yoghurt with a handful of chopped nuts for breakfast in Corfu, freshly caught mackerel barbecued on the beach in Ireland, home-grown asparagus drenched in salted butter. And this. Continue reading
Sorrel’s sour, lemony flavour goes so well with fish but it has an annoying habit of turning khaki as soon as it touches the heat. Here it is barely cooked, and its green is boosted by flecks of aniseedy dill. Continue reading
Loosely Greek in inspiration but with a personality all of its own, this pie looks impressive when you bring it to the table. Minutes later, of course, it’ll look like a dog’s dinner because it’s so good everyone will tear into it like ravening beasts. Continue reading
If you’re at all interested in food, you’d have to have buried your head in a bucket of sand to have missed the news that there’s a high profile campaign going on to save the UK’s artisan cheese makers. Continue reading
I try to avoid treading on anyone’s toes when it comes to fiercely guarded cultural and culinary traditions, but when you’re trying not to waste food during lock-down, some strange combinations can result. If I was a famous chef there’d be people with pitchforks and firebrands at my door, or writing angry letters to newspapers, at least. Continue reading
What’s in your freezer? Probably less than there was a few weeks ago, thanks to coronavirus and shortages of some foods. You perhaps only have a tiny icebox at the top of your fridge but if you live miles from the shops like I do, the chances are that you have a fairly big freezer and you are unearthing a few surprises, especially if the label’s fallen off. Continue reading
There are just five ingredients in this recipe and you can cook it standing on your head (yoga students only) but the finished dish has savoury depth and burnishes beautifully. Continue reading
I was in two minds whether to post this recipe because, frankly, it is Brown Food and Brown Food rarely photographs well. It does however taste really good, and I refuse to be railroaded by social media likes, so I ask you to take a leap of faith and trust me on this one. It’s a good recipe if you’ve got an over-abundance of plums or (like me) an over-stuffed freezer. Continue reading
I had tears in my eyes when MEPs linked hands and sang Auld Lang Syne after passing the Brexit deal and whatever your stance on the UK exiting Europe, I think we can all agree that Nigel Farage behaved like an immature, ill-mannered lout. If we can’t, some of us are reading the wrong blog. The man is totally lacking in grace. Continue reading
In January it is traditional to beat yourself up over all the carbs and chocolates you’ve consumed over Christmas and vow to go on a diet. I am not advocating this. Instead, I’m offering you a bright, refreshing salad – don’t panic, it has warm things in it – which should give even the most jaded taste buds a kick up the whatsit. Continue reading
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