The generation of cooks before me bemoan the price of lamb shanks. Lamb shanks were once a really cheap cut, they say, but chefs made them trendy and demand and costs went up and, oh no, now they are just so expensive. And I nod, because I didn’t discover them in the days when they ... Read more »
Boef Bourgignon aka Boeuf à la Bourguignonne is a classic French dish often thought to originate from the Burgundy region of France, though food historians suggest this is not the case; concluding instead that it was likely created in Paris, and named simply for the use of Burgundy red wine that is a prominent ingredient. ... Read more »
I’ve been desperate to cook some of the delectably tempting recipes in Cuisinier Gascon by Pascal Aussignac since I got my mitts on it just before leaving for the Falklands. It’s a really, really beautiful book, full of mouth-watering recipes and beautiful images, not just of some of the dishes but also of life in ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]