If you have never eaten a whole artichoke before let me tell you about this very satisfying experience. You buy the artichoke which is hard and spiny like a giant pine cone meets acorn. All that is needed to prepare it is a couple of inches of boiling water in a large pan, then simply Continue reading →
Last week I went for dinner with my friend India at a really great Turkish restaurant called Oklava, the last time I had eaten “Turkish” food was on a work trip to Rotterdam. In that case it had consisted of some hard deep fried lumps claiming to be falafel scattered over pale limp lettuce with a suspicious Continue reading →
Ah pizza, so universally adored in all its doughy delicious glory – there is hardly a more versatile food. Looking back over my life so far I am amused to find so many memories of pizzas, I thought I would share some snapshots with you.Continue reading →
This is the third post in my “Farm to Fork” series in which I am trying to make up my mind about some of the important ethical issues surrounding where our food comes from, this week the focus is on sustainable fishing.
Fish and seafood play a part in some of my most vivid childhood memories; my mother placing live lobster into steaming pans, delicate pale pink whole salmon presented on special occasions and even waiting in the fluorescent light of the local fish and chip shop for the warm parcels of battered cod for our dinner. So you can understand why a fish lover like me would approach this topic with a little apprehension – I really didn’t want to talk myself in to renouncing fish forever.Continue reading →
I don’t think i’ll be making any pancakes tomorrow since I am in South Africa with work. Maybe if i’m lucky they will include them in the breakfast buffet, but thats not really the fun of pancakes is it? It’s the whisking and frying and flipping part thats fun – well it is for me anyway. Continue reading →
It was with great optimism that I set off to the biggest supermarket I could find yesterday sure that they would have in their “Foods of the World” section some bonito flakes and konbu seaweed so that I could make a totally authentic Japanese dashi broth. Continue reading →
There have been a lot more ‘tinned things’ stacking up in my kitchen cupboard lately. Having finished university and moved to London to start my new job I am starting to realise the value of Continue reading →