I’ve come across some baffling menus recently. It throws up this recurring scene which plays in my mind. It begins with a one-arm bandit being wheeled into the kitchen one morning – a kind of gourmet fruit machine, which is put in charge of recipe development. The chefs gather round it, and pull the handle……
Top row, left to right
- Petty knife, £100, Blenheim Forge
- Karasuba-iro ramen bowl, £16, Sous Chef
- The Marmalade Collection, £15, The Modern Pantry
(1x lemon, ajowan & turmeric marmalade, 1x pink grapefruit, rose & pink peppercorn marmalade, 1x clementine, black cardamom & saffron marmalade)…
I was lucky enough to be approached by The Royal Mint to help them develop a recipe for ‘Stir Up Sunday’ – the final Sunday before advent, when families traditionally make their Christmas pudding….
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge.
