About RachelWalker

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Real recession cooking: Ham hocks

I don’t have a problem with recession food. I’m happy to eat trotter or tongue.

The problem is that restaurants seem confused about the concept of recession food. Surely the point is that they don’t pay as much for the meat, so we get charged less for eating cheap cuts. More than often though, you find ox cheek priced like it’s beef fillet…. 

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Maybe I should write that ‘I don’t approve animals being at the table.’ But I’d be lying.

I can see the logic behind why it’s not a good idea …but then I can also see the logic of stopping after two glasses of wine, or why fruit is better for weight loss than ice cream, and the fact that wearing a rucksack instead of an overloaded handbag is much more sensible. Recognising the logic isn’t the same as applying it though…. 

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Moules marinière

Moules marinière is a real treat – most of all though, it’s not crazy expensive and  it’s so easy to make.

The trickiest part by far is finding the mussels to cook. I live in the East End – home of the eel and mash…but no mussels – yet when I visit my parents in Leicester (surely one of the furthest places from the sea in all of Britain) then there seem to be mussels aplenty. Weird…. 

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I was brought up in Leicester. So you can imagine my shock when I went to India, and realised that Indian food was nothing like the ‘indians’ of my childhood.

No luminous, heavy sauces and surprisingly few meaty curries. The food wasn’t one-dimensionally hot and spicy, but complex spiciness – fruity or delicate, or herbal or eye-watering chilli heat…. 

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