I've lived in London for most of my adult life - longer, in fact, than I lived in Athens where I grew up. I don't get nostalgic about Greece very often, but I do miss the food, especially when it's sunny. My mind wanders to the island of Skiathos and having mezedes at a favourite harbour taverna washed down with an ice-cold Amstel...
When roasting, to avoid your bird from drying out there are a number of tips I would recommend. Choose two birds or meat joints to roast for the big day instead of a large one alone. Continually baste the bird in its own juices while cooking and allow plenty of resting time before carving and most importantly, avoid over-cooking.
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...
This summer I noticed a growing number of 'helpful' programs on how to cook on a tight budget. The need for such advice couldn't be greater, with ever increasing numbers turning to food banks to provide them with the essential ingredients they need to survive. And yet, with the demand for useful information so high, the most reasonable suggestion has yet to be forcefully made.
'Cultured beef', 'shamburgers', laboratory meat. Those who are put off the idea of eating meat that has been processed from the stem cells of an animal and developed in a laboratory say its unnaturalness is the principle reason for their distaste. But when animals are reared intensively for meat that is hardly more natural.
Once I'd brought the cow up to the kitchen I took it to the butchery room where three of us started the break down process, which means separating the primal cuts from the bone and utilising the secondary cuts for charcuterie. There's way more to it than I had thought - from the brining of the meats to the spice salt cures and the rest!
It is only in the last year that I have started eating beef and lamb. For a long time the thought of eating red meat still put me off and made my stomach turn. However, I eventually began craving that too. Becoming a food blogger really helped as I felt like I couldn't dine at all these amazing restaurants and never try the steaks.