Carbonara with garlic breadcrumbs

“What about Carbonara?” suggests Tom.

“… with garlic bread?”

It’s a balmy Sunday afternoon in London, toward the end of an unusually hot June. We were at a wedding last night. Due to antibiotic-induced teetotalism, there’s not a hangover in sight. Instead, Tom capitalised on the situation and saved on a taxi by driving us back from Hampshire in the middle of the night…. 

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alhambra

Balsamic fig and whipped goats cheese crostini

Scroll to the bottom for competition details to WIN a heritage set of Alhambra Reserva 1925 beer A few years ago I had a conversation with Omar Allibhoy which stuck with me. The Spanish chef and founder of Tapas Revolution was, unsurprisingly, talking tapas. Or the lack of. When he first came to Britain, he was taken aback… 

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Bespoke Offers_200 courses (1)

The 200 Club | Bompas & Parr & ‘Bespoke Offer’s’ record-breaking supper

Early last week I cooked a three-course meal. I know, no big deal, right? I usually stick to two courses though. I launch myself into the main course, and then put a pre-prepared pudding on the table. Minimum effort, maximum time to catch-up with friends. But last Tuesday night I pulled out all the stops. I served watercress and… 

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The Citadel, Montreuil, where Les Miserables is performed every year

Montreuil: 21st Century Booze Cruise

The booze cruise of the nineties played out to a set rhythm: hire a white transit van, make a beeline to a greasy spoon, then a mad dash across The Channel to Calais warehouses where the booze was piled high and flogged cheap … and back in time for tea. Hoards flocked across The Channel, fueled by 48p/litre petrol… 

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quesadillas

Aga top Quesadillas

A great thing about cooking straight onto the Aga top is how it crisps things up so nicely. Toasties are a dream. Quesadillas too. Forget the flaccid white tortilla wrap of a burrito. A few minutes on the simmering plate crisps up wraps and turns them a beautiful mottled brown, more like a pizza base.