This was in the 1960s. By the end of the 70s I was living in a legal squat in West Kentish Town and eating rather a lot of brown rice. Not stir fry: a bowl of softened vegetables and rice, available night and day, summer and winter.
Beetroot are sweet and earthy. Once I thought that they were red, but this is not so. They may be pink or creamy, little or big. They absorb flavour and make rich soups and crisp pickles. They are a perfect ingredient in a vegan goulash. But to my way of thinking they are perhaps at their most appealing in a cold weather salad. And to this version, I have added an English goat’s cheese.
My sister's cooker went off the other day . She went out and for the first time ever bought one of those soup packets that you can rehydrate with boiling water. I waited until I knew she had proper food again before pot roasting a chicken - just couldn't have eaten it eat it knowing she only had a soup packet. But a whole chicken poses problems for someone living alone. After the first night, and sandwiches, what to do? I made soup.
I stayed on Corfu for a week in September 2013. The island was a revelation to me and I really enjoyed exploring its history, musical traditions, and beautiful coastline as a sole traveller for the most part. The local cuisine was equally impressive and one particular dish called Sofrito stood out from the rest.
I first made pasta when teaching English to newly arrived refugees at school. I just couldn't teach grammar all week and I knew they needed to eat. So we had cooking every Friday, and ate it at lunch time. Before the end of the year we compiled the recipes, sold booklets around the school and …
In summer a brown crab, a Cromer crab, is delicious all by itself. A squeeze of lemon, a turn or two of black pepper, that's all you need. In winter, concentrate on garlicky hot crab with chili and cilantro. Keep a dressed crab in the freezer so that you can fix this in no time, …
Plenty of controversy here. But a fruit and vegetable box arrived on my doorstep this morning and I had to give it a go.
My father was particular about baked goods. His grandmother came from a family of confectioners in Swansea and standards were high. Like you, probably, I have until now bought fougasse at an up market bakery chain. And it is very good. But lately I have been having a go at making my own. Not as …
When the vegetables have started to cook, put the chicken back in and cover with boiling water. When the soup comes to the boil turn down to a simmer, cover and leave for 1-2 hours, stirring occasionally. If using barley, at least 2 hours. Then turn off the heat, take out the chicken, mash the vegetables somewhat, remove the meat from the bones and return the meat to the soup. Throw in a handful of green beans and simmer until they are tender. Skim off any undesirable flotsam/grease. Check the seasoning and it's ready to go.
What do Elizabeth David and the Allman Brothers Band have in common? Apart from the ramblin', they used to hit the note more often than most people.