This is in praise of the humble chard – a vegetable that I never tasted until I was in my early twenties. Despite my mother growing vegetables and always keeping an eye on the costs, for some reason, chard never turned up on our plates. In fact, I didn’t even know it existed when I first tasted this dark, green leaf in a meal cooked in Andalucía by my formidable future mother-in-law. Continue reading “An Ode to Chard”
Back in 2012, I was asked to test this recipe for pea and courgette salad by my step-step-grand-daughter Niaomh, who was editing and publishing The Deptford Community Cookbook. Since then, the salad has become a spring-time favourite of mine. But before we get into peas and their pods, I suspect you’re trying to work out what is a ‘step-step-grand-daughter’? Let me explain… Continue reading “One Step, Two Steps – Peas In A Pod”
This is a guest post from fellow food writer Karen Eve Johnson, who lives in Amsterdam.
I have always adored asparagus. Even as a child I could eat any amount, picking up the delicious green spears, unadorned by anything but butter. I absorbed the correct mode of consumption — each delectable spear held at the base, grazing from top to the possibly too tough toe — along with the green vegetable itself. I still feel faintly shocked when I see someone attack the green stuff with a knife & fork! Old-fashioned, I know. Manners from a by-gone age, swept away along with outmoded worries about picking up the right item of cutlery.
But, autre temps, autre moeurs. My life took me to Amsterdam. And here, in its season, white asparagus is king. Continue reading “White Gold”
I couldn’t leave New York behind without trying to do it a better service – foodwise, at least. It’s a city that is heavy on shoe leather, being one of the most walkable cities in the world. Once you’re on the grid it’s almost impossible to get lost, almost. Walking through the 843 acres Central Park is a joy, dwarfed as you seem to be on all sides by monumental buildings reaching far up into the sky. After a day’s walking, I was only too happy to rest my exercised feet on the rails of a cocktail bar and sip my way through a few old favourites before attempting the climb to our top floor eerie. Continue reading “I’m going on a Food Hunt and I’m going to Catch…”
I’ve been visiting New York since the mid 80s, in the days when you were advised not to wear conspicuous jewellery and to keep your ‘purse’ close to you at all times. There were stories of cab doors being pulled open at stop signs and baubles being ripped off the necks and ears of women. Mayor Rudy Giuliani cleaned up the city in the mid 90s and now it’s a safe, vibrant city, teeming with immigrants from diverse cultures. In a city where the game is hustle, those born here could be considered to be brash and pushy, but it is a city driven by service where twenty percent tips are the norm. Like any European, I sigh at this excess, but it doesn’t stop me at jumping at any chance to visit this shiny Big Apple. Continue reading “Foreign Food and Foreign Kitchens”
I have now lived in the south west of France for nigh on fourteen years, and have made many French friends here in Albi. Most of the good times I have shared with them revolve around food or drink – an invitation to ‘boire un apéro’, ‘faire un barbecue’, or simply ‘boire le café.
But one invitation that made me feel I had really become ‘une Albigeoise’ was an invitation to the annual family pig kill – “le Tuaille de Cochon”. Continue reading ““La Tuaille de Cochon” – Part 1″
I am a truffle virgin.
The closest I’ve got to cooking with truffles was a recipe for Cauliflower Soup by John Burton-Race which demanded – or rather, insisted – on a swirl of truffle oil in the soup just before serving. He swore this made all the difference, so I splashed out on a very expensive small bottle of truffle oil. He was right. That ribbon of golden perfumed oil whisked through the creamy cauliflower soup worked magic. My guests asked me what had I done to make the soup taste so delicious?
But experimenting with truffle oil was as far as I ever got back in the UK – truffles aren’t exactly two a penny on the Welsh Borders. So last week, when I came across some truffle sellers in Albi Market promoting a Fete des Truffes at the nearby village of Villeneuve-sur-Vere the following Sunday, I knew I had to go. Continue reading “Do Not Trifle with a Truffle”
My first memory of oysters comes from a day spent on the beach near Auckland in New Zealand. I was nine years old and happily crouched over a rock pool tickling the fronds of anemones when I noticed my father prise a knobbly shell off a rock. He then split it open with his penknife, tipped his head back, and swallowed the contents. I was amazed. “What was that?” I asked. “It’s an oyster,” he replied. I was none the wiser. “But you ate it just like that… raw?” I was horrified at the idea. “Yes, even better raw,” he replied. “I love it when they wriggle going down my throat.” My response was to scream. Continue reading “Christmas Eve Oysters – the time has come….”
Sometimes, the best meals start without a recipe but with a question – what is in season? Four weeks ago this Saturday, the weekly outdoor market in Albi was an autumnal cornucopia: butternut squash, pumpkins, gourds, and plastic ‘barquettes’ filled with pieds de moutons, girolles and ceps. Girolles are two a penny at this time of year, ceps cost a small fortune, but pieds de mouton rarely make an appearance – I was tempted but saw the price. €5 euros for a small barquette. Far too expensive! Continue reading “Wood Hedgehogs and Meadow Mushrooms”
The halcyon days of childhood, those five or so years between the ages of five and ten seem, looking back, a forgotten age of innocence. Summers were endless days of blue skies, fields shimmering in a golden haze, whilst winter nights drew us in, roasting slices of toast over an open fire and waking up to fields cloaked in white. Really? Perhaps not – but then sometimes it’s better to leave the past where it is, and remember only the good things. Continue reading “Aim, Shoot, oh do fly, Wood Pigeon Pie.”