I’m certain people who cook a lot, like me, ponder something along these lines: when you really enjoy a dinner, one that you made, what made it special? Was it the choice ingredients, or the exotic technique you used… or was it the company? Heston talks often about this theory – the atmosphere of a meal – and how you can […]
Read moreI’ve been watching the recent fish campaign fronted by Hugh Fearnley-Whittingstall, Jamie Oliver, Heston Blumenthal and Gordon Ramsay with great interest. Hugh’s documentaries were particularly memorable: following a fishing boat and watching aghast as tons of dead cod is tossed back into the ocean. Why? Because they have already exceeded their cod quota. Senseless, wasteful and frustrating. I watched most […]
Read moreHaving both rice and curry paste in the cupboard to use up, I played with the idea of Thai green curry to create a lifting and tasty midweek meal. Using some Tilda Kung Po stir fry rice and other bits and bobs lying around, I lucked on to something pretty nice. Thai chicken curry with Kung Po rice: 2 chicken […]
Read moreAfter garam masala, the next logical step is to make some tikka paste as the basis for a curry. Into a blender went: my garam masala, a smal piece of ginger, two garlic cloves, a squeeze of tomato puree, a de-seeded green chilli, paprika, a touch of cayenne, touch of cumin, fresh coriander, dessicated coconut, ground almonds, smoked sea salt, […]
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