Pudding then cheese? Cheese then pudding? Quelle dilemma!
Do you stick with British tradition, and follow dessert with a nubbin of stilton and a mouthful of port? Or do you follow our French neighbours who, despite just being 21 miles across The Channel, dine in a different order? …
Granola is one end of the breakfast spectrum, with something like a humble bowl of porridge or slice of toast the other end. It’s an elite cereal. Serious business. Hell, you can easily blow upwards of £5 on a bit of granola. …
There are several annoying things about Tom going to India on business. The main one being that he’s there and I’m not.
On the plus side, he’s very good at returning laden with spices. Though the latest offering was in fact a gift from, Anil, a friend of his who is evidently very knowledgable about spices indeed. Because the two tins he brought back are filled with the most sweet-smelling, potent saffron I’ve ever had the delight of cooking with. A totally different spice to the shrivelled threads that rattle round the Tesco’s pots of spices.…
I learned this recipe on a cooking course six years ago, and it’s been my go-to dish ever since.
In fact, the first cooking job I did, I was called up at 10 o’clock in the morning and told that I’d be cooking supper in Gloucestershire that evening, so I legged it to the butcher, got a butterfly leg of lamb and chucked this marinade all over it – that’s the meat sorted, because it just needs putting in the oven and carving. No faff. So easy….
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge.
