We had Daleks for lunch the other day. They weren’t in the slightest bit metallic and went down very easily. Preceding the extraterrestrial would-be masters of the universe, we had tagliatelle with lemon, baby artichokes and asparagus, and very nice it was too. Some young ‘uns were joining us for lunch with their parents, and
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Years later, I can still remember the shock. Casually I had enquired what David would like as a special birthday meal. After some serious thinking, he’d said one word. Tiramisu. I had thought he’d suggest a fine steak, followed by some lovely custard. But no. Tiramisu, pronounced and prepared properly. Isn’t that one of those
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It’s difficult to find fresh banana leaves. Thank goodness I live in Gordonton. A couple of banana leaves, a nice bit of pork, some annatto seeds and a splash of tequila and you’re halfway to making Puerco pibil. This is now a firm favourite in our household, it’s unlike anything I’ve ever tried – a
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Culinary magic can happen in moments – all that is needed is a dash of inspiration and an Alison. We had invited ourselves to our friend’s house for dinner – and felt we should at least contribute dessert. So we stopped at the supermarket on the way over and peered at the chilly shelves packed
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We were up to our oxters in left-over slow-cooked hare, and wondering what to do with it all. It had been cooked the day before in red wine with black olives and streaky bacon and oregano and even more yummy things, and had with it about half a pint of sauce. A pie, we decided,
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The story goes it was an 18th century food writer, Hannah Glasse, who began a recipe with the words “First, catch your hare.” Possibly because they can reach speeds of 72 km/h, possibly because they just don’t seem to be as common as rabbit or pre-packed pork chops. In the spirit of being helpful, however,
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