The quail were finger-licking good and inspired me to search out some of these tiny, tasty birds. Tipping my hat to the maestro, I adapted a recipe from Ottolenghi - The Cookbook and served it with his suggestion of mograbiah salad.
Why am I writing about Haggis nearly two months before Burns Night? Well firstly, because St Andrews Day falls this weekend, and secondly, because Macsween of Edinburgh want to change the way we eat haggis.
The Christmas lights are up, Hyde Park's Winter Wonderland is open - the festive season has officially begun in London. Here are some recommendations for quirky, unique pop-ups where you can make merry this December:
As well as being a burger joint, Shake Shack is well known for its frozen custard, varieties of which are changed daily. I asked whether frozen custard was just a neat name for ice-cream, in the way that the word gelato has taken over Soho (I know, I know, they're all different, but I'm not an ice cream aficionado).
The Canadian government has approved the commercial production of GM salmon eggs, making it the first government to do this for any GM food animal. This is not good news, and I think the Canadian government knows it.
Ann Widdecombe has written a new book - "Sackcloth and Ashes - penance and penitence in a self centred world." It deals with what is our modern take on penance - is it punishment or closeness to God? Sounds like heavy stuff!
Porcini are the most delicious mushrooms and with the addition of pancetta they taste amazing. They can be hard to get hold of so you could use portobello mushrooms instead but they won't be as tasty.
When the world's first lab grown burger, created by scientists led by Dutch professor Mark Post, was eaten at a news conference in London on 3 August, the reactions worldwide could not have been more different.
I make no apologies for my second pheasant recipe in a fortnight. The other day I leaned out of the bedroom window and got two birds with one shot from a .410 as they staged one of their daily flash mobs on the lawn.
During a weekend break in Cornwall with my sister in September, I visited Jamie Oliver's Fifteen restaurant for lunch, which is somewhere I have dined a few times in the past. On previous visits, it had either been wonderful or mediocre but I was looking forward to trying the seasonal menu out after not visiting for a couple of years.
As a cook and restaurateur who's keen to do my bit to help the environment, I'm always on the lookout for ways we can help minimise the impact of the food waste that busy restaurant kitchens create. So when Tristram Stuart and I met and started chatting about the idea of trying to reverse the ban on food waste, I felt that we were onto something hugely exciting.
Since 2011, our Food Revolution Uruguay ambassador team has aimed at getting together people who foster a like-minded spirit and take part in different projects sharing the same food goals.
One: They're urine-resistant, apparently. According to Mary Clear of Incredible Edible Todmorden, a drunk will pee on a petunia but not on a parsnip. People seem hard-wired to respect food.
This week's Food Tube outpouring is sponsored by testosterone! Its been all about our red blooded males and the channel has been flexing its cooking muscle. First up the man himself, Jamie Oliver got stuck in in the kitchen. It's all ripping spinach and a great hunk of granite. If you want to know how to make a serious calzone, this is the video for you...
The theme of the menu is Bangkok street food, but paying homage to the colonial influences of its neighbouring countries. As such, there's a great deal of choice - from soupy broths to burgers. So we got to taste a little of lots, we decided to share everything, apart from our Thai beers.
So where to get Mauritian food in London? Despite the fact that there are around 50,000 people of Mauritian descent currently living in London, Mauritian cuisine hasn't made it onto the list of trending foods (yet).