When it was behind the Iron Curtain, Poland used to have an image of a rather dull dour country where people turned to vodka to brighten up their lives. Of course all that has changed, and the fairy-tale towns and cities, many rebuilt after the war, are bright and colourful, and there's a surprisingly vibrant food scene.
I know don't what comes over me but there is a certain kamikaze spirit that drives one to oblivion. I knew that I had an early flight on Thursday morn...
This is a classic recipe for veal but with a light courgette and fennel salad that cuts the richness of the breaded veal. I have used veal loin because it is tender and you can serve it pinker than you would with an escalope of veal.
Commonly thought as a quintessential English tipple, gin actually hails from across the shores and its creation is credited to Dutch physician, Sylvius de Bouve. Originally intended for medicinal purposes, the juniper berry concoction was believed to improve circulation and treat other ailments.
It is a query that assumes many things, the worst being that we are somehow defined by what we do for a living. My answer, "I'm a restaurateur", usually gives way to a tumbleweed moment as I am stared at blankly. But sometimes people correct me... They will say "Don't you mean restauraNteur?"
Things don't happen quick-smart in our kitchen. The fact that we own a sousvide machine and not a microwave speaks volumes. For me, cooking is both a blissful way to end a day spent staring at a computer screen and a creative ritual that helps to bring the priorities of life back into perspective.
This is a really innovative cookbook and so a lot of the recipes are quite unusual, they have tackled this brilliantly and each recipes has a note with it that either explains why a particular ingredient was chosen, where the idea came from or why it works so well.
Walking through the canopied green landscape we're here to gather marsh samphire on the farm's coastal land. The sun is shining and the vista is simply breathtaking. The faint smell of wild garlic is in the air as the heat warms up the vegetable, now in flower.
The Alentejo stretches from the southern banks of the mighty Tejo river to the northern mountains of the Algarve. It's a land of myth; of mystery. Which feels more Moorish then Portuguese; more Al-Andaluz than Andalucia. As I further discover as we drive to the starting point of the hike the following morning.
This is one of the most delicious and substantial summer dishes. Its not really a salad more a complete meal. If you make it a few hours before you eat it and leave in the fridge it tastes even better! You can use other bread like a sour dough just make sure its at least one day old so it can absorb the dressing.
The day is near when foie gras will be impossible to obtain in this country, and it can't come soon enough. But until then, stores such as Fortnum & Mason should simply remove it from their shelves - not because the law requires it but because it's the right thing to do.
There is a really sensible progression through the cookbook so that you 'learn' as you go along. A lot of the recipes need a good bit of prep work but there are enough that can be made quickly when you need a sugar hit. Also while many of the ideas are complicated or require practiced skills they are well explained and worth trying out.
We call on the UK Government to show leadership by recognising and acting upon the environmental, health and food security benefits of a move away from animal farming. With the CAP reform looming and many farmers ('dairy' farmers in particular) struggling to make ends meet, action plans should be developed for people wishing to switch from animal farming
Obviously, as a woman it's possible that I could be a little put off my a cookbook called Manly Food but as Cave sets it up at the very beginning as "hearty, bold, adventurous and downright greedy" it's clear that gender has nothing to do with it (I'm certainly both hearty and greedy...)
I believe that the well-being of animals and people is inextricably intertwined, as highlighted in this report. A different approach towards food production is urgently needed. WSPA wants to change the way we perceive and treat the billions of farm animals the world relies on for food.
Sitting round our dining room table we are enjoying a bottle of Volpetto and some chicken roast by my wife in honey, mustard and lemon. It has given t...