Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter dessertsThe greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid in a soldierly row, like sticks of rock in a Blackpool sweetshop. I part with a king’s ransom for a kilo...
Stale beer adds oomph to stocks and cakes, while any lingering bubbles help make a beautiful batterIf I have a beer in hand, pouring some into my food is a habitual process. Similarly, a touch of old or stale beer will transform a slow-braised dish, stew or hotpot,...
When the summer period approaches, people get to enjoy cookouts and barbecues. To prepare meat accordingly, you must learn more about grilling and smoking. These techniques are different regarding the preparation time, the equipment, and the preparation style. In this context, you will learn about smoking and grilling. You...
A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …Fourteen-year-old William Atkins has put the cat among the pigeons – or perhaps the fox among the ducklings. He wanted to know...
A hearty salad of onion, swede and parsnip, roasted till slightly caramelised, with a smoky, salty dressingThe recipeSet the oven at 200C/gas mark 6. Peel a couple of red onions, cut them in half and then into thick segments. Peel and thickly slice 600g of swede, then cut...
The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on a high always seems like a wasted opportunity to me. Like playing My Way at a funeral when you could play...
Given the range of delicious options, why not find alternatives to your regular tipple?I was chatting to a friend the other day and discovered that he only ever buys one wine (the Wine Society’s Duo du Midi at £6.25, in case you’re curious), works his way through it, then reorders....
Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a moot pointI still salt aubergines as my mother did in the 60s. Is it really necessary?Richard, New ForestAlan Davidson’s imperious Oxford Companion to Food, which took him...
A blushing pink, tequila-spiked jelly with a seductive cream topping that’s sure to make anyone swoon, whether lover or friendI love to eat in on Valentine’s night. If you are dining à deux, it means you can choose your version of romance – whether box set, candles or cards...
A quick and tasty fish and ham supperThe recipeCut 300g of smoked pancetta into small dice, each piece measuring roughly 2cm. Warm 2 tbsp of olive oil in a frying pan, add the pancetta and let it cook over a moderate heat, stirring regularly, until the fat starts...