I wonder who came up with the idea of bubble and squeak: Tear off any meat that’s still on the bone from leftover Sunday roasts. Chop and shallow-fry any leftover sprouts or cabbage, (trying not to blacken too much.) Finally, mash everything up with a lump of potato. Not really the kind of thing that triggers involuntary salivation….
Last Easter Post: Blowing Geese Eggs
Easter is well and truly over. Lent fasts are up, supermarkets are flogging off 2 for 1 chocolate eggs, and it’s all about the Royal Wedding now.
If I were organised, (and if I didn’t have a job that kept me occupied from 8:30-6) then I definitely would have made and posted these blown eggs in the lead up to Easter…not the aftermath. Oh well - it’d be a shame not to post them due to bad timing, so let’s say that they’re part of the lead up to Easter 2012, and I am, in fact, being super organised….
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.