Food and especially its preparation are becoming ever more of a fetish. As we all (should) know by now, the moment something becomes a fetish, it’s on its last legs. It’s time to take stock of our relationship to food.Read More A Theory About Food
To thine own self be true – a musing on food and a quick Tandoori Chicken Salad recipe for good measure.Read More To thine own self be true
Ingredients, perhaps a dash of technique too, possibly even a sprinkle of inspiration or artistry? Yes, it’s all these and more. Each of the constituents tells a story, and it’s all the stories which together ‘make’ the recipe, adding flavour and richness to what you experience when you taste it. I cook when I’m stressed […]Read More What’s in a recipe?
The world’s gone mad. Everyone wants a piece of you, and you have little left to give. You feel like you’re holding everything, but that if you let go no one will be bothered enough to catch anything. Some days you wish you won an Oscar for the amazing acting job you’re doing, every minute […]Read More We all need nourishment
The Punjab is a hugely fertile part of India. Outside the big cities of North West India, Punjabi families are typically engaged in landowning or farming. This connection to the land influences what people eat, when and how. Punjabi food tends to be seasonal. The style of cooking and depth of flavour varying according to […]Read More Punjabi Kadi and Pakoras
The weather is cold. You’ve had it with fatty, rich Christmas fare. Let this simple Cauliflower Cheese with Pasta come to your rescue. This dish feeds two people very well indeed as a main dish or can be served as an accompaniment to a main meal (roast beef with all the trimmings, say).Read More Cauliflower Cheese (with Pasta)
I love game – whether Pheasant, Quail, Partridge, Venison or Boar. Game meat is typically stronger in flavour than farmed meats like chicken, pork or beef. These recipes came about when a friend turned up with a Pheasant, a pair of Partridge and four Quail. I was unsure what to do with the feathery carcasses. […]Read More Game Birds: Pheasant, Partridge and Quail
Bobotie is the national dish of South Africa and is a melange of the various food cultures of that country – Indian; Indonesian and Pacific; spicy and comforting.Read More Recipes: Bobotie with Marrow