Moroccan Pearl Barley Soup

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A couple of months ago I wrote about a new company I’d come across called Spicentice. They had sent me a pot of their ras el hanout to try out, and I’d used it to make what was The Best Meal of 2013: Lamb Shank Tagine with Pearl Barley and Buttered Kale.… 

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Saffron Cullen Skink

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What a weekend it’s been.

Firstly there was Burn’s Night. Boiling pluck, chopping heart, dicing lung, grating liver. All with background Blackadder adding to the madness: “The girl is wetter than a haddock’s bathing costume.” Cooking the haggis and then The Ode. Ah, The Ode to that sweet little trio of haggae.… 

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Rainbow Chard

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“Oh, you little traitors.” says Uncle Monty in Withnail & I. “I think the carrot infinitely more fascinating than the geranium. The carrot has mystery. Flowers are essentially tarts. Prostitutes for the bees. There is, you’ll agree, a certain ‘je ne sais quoi’ oh so very special about a firm, young carrot. ” … 

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