People often think of mussels in terms of France’s classic dish, moules-frites. But mussels have been cultivated in British waters for hundreds of years - seven million tons of them are farmed in Scotland alone. So it makes sense to showcase them alongside some more of Britain’s best produce: cider, bacon, sage and English mustard….
Austrian Wine Tasting 2015
Schnitzel, apfelstrudel and sweet knödel. Dishes of my childhood, thanks to family recipes harking back to Austro-Hungary. My maternal grandmother was born in Roudnice, a town on the left bank of the Elbe. …
How to cook a haunch of venison
I think it’s a good sign how well someone knows you when they throw caution (or convention?) to the wind, and give you a frozen haunch of venison as a wedding present….
‘I Can’t Be Bothered’ Sushi Bowl
Until the late nineties, it was always assumed that food would arrive fully-constructed. A pie was a pie, a soup was a soup, and so on and so forth. Then molecular gastronomy happened.
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