I initially wanted a chicken soup but then I realised I wanted something a bit more substantial. So I created this dish, which I suppose is a hybrid between a tagine and a light stew. I prepared this dish like a tagine in the sense of layering but added more water to it to create a soupy base.
The challenge facing this chef is that he is on board the Glen Tarsan, a converted fishing boat which now takes up to 12 passengers on wildlife cruises off the west coast of Scotland, where the weather can occasionally be, well, challenging.
Healthy, satisfying and affordable options are simply less available to many families for geographical as well as economic reasons and certainly don't have the power of the food and advertising industry behind them
A new PETA US investigation of Hudson Valley Foie Gras - a Sullivan County, New York, farm that supplies the Gordon Ramsay-licensed restaurant at The London NYC hotel - has revealed abysmal factory-farm conditions at America's self-styled "premier producers of foie gras".
I spoke to a woman that is selling her time through a personal ad on the internet. "I work 30 hours a week as a chef, but I'm a single mum of a 13-year-old girl with a mortgage over my head and my wage doesn't go where I need it to." Her name is Lisa.