And Also....
- Ross leaves BBC
January 7, 2010 | 12:20 pmWith Jonathan Ross leaving in July, can we have Barry Norman back please?
- Historian David Starkey
October 2, 2009 | 2:51 pmTwo words describe this man – irreverent and irrelevant.
- McD v McC
September 8, 2009 | 11:55 amIt is good that McDonalds lost their case against McCurry; enough of the bully boys! However, McCurry argued their name stood for “Malaysian Chicken Curry”
Yeah, right…
Food
Swedish Meatballs
To be fair to Sweden and other Scandinavian countries, they make far more interesting food than just there famous meatballs! However, since Ikea has been working hard trying to make them famous, I thought I better pen my recipe. The trick here is texture, or grain, if you like. Some people prefer a very... »
Eggplant Heaven – Imam Bayildi
Well, the Imam Fainted. That is what Imam Bayaldi means and certainly, many people find this a heavenly dish. Quite why the Imam Fainted is open to speculation, though it may have been at the cost of all that olive oil! However, it was also the third main dish of my recent family dinner... »
Dahl and Rice – Bear Style
Many places in India, especially certain religious sites, are very generous and will feed for free any passing stranger – though helping with the washing up is a nice gesture! For obvious reasons the food is often very cheap and basic, but can be alarmingly tasty! Here is my take on a great and... »
Oh, but I Love Porchetta!
The Lamb and the Porchetta I must, before I forget, carry on with the recipes from my family get together the other week. Yesterday I hopefully made you drool over the prospect of fine British Lamb cooked in wine and tomatoes for many, many hours till it simply slid off the bone. At the meal... »
Lamb in a huge pot
Recently I cooked for the family round at my mother’s house. Being a greedy lot, copious quantities of food were expected and subsequently delivered. Central to the feast were three dishes – Imam Bayildi (baked aubergines), Porchetta (roasted belly of pork) and Leg of Lamb cooked in wine. The first two dishes I will... »
Keith Floyd – Death of a Legend
I feel like I am almost insulting the memory of Keith Floyd by calling him a legend. Floyd was more an anti-hero of gastronomic proportions, but yet, to those of us who have grown up with the new way he brought food into peoples lives across the world, he was and is a legend. ... »
Better than Chicken Tikka Masala
Chicken Tika Masala is hailed as the great British invention, taking Indian food to new heights. The problem is that it is not very original, not very Indian and often not very nice. It is too rich, too creamy and too – well, let us just say there is a better way! The idea... »
What the heck is Tuscani Pizza and Pasta?
Well, it certainly ain’t Itallian, that is for sure. And not English either. In fact, doing a google search on both Google UK and Google Italy only gets me a Hyundai car and this rather ghastly product from Pizza Hut. Now, to be honest, I would not normally write about anything from Pizza Hut,... »
Haggis not Scottish – might be Greek though
According to this article here in the Daily Telegraph, Haggis was probably invented in England and adapted in Scotland later. Highly contentious, whichever way you look at it! But probably has a thread of truth in it – though maybe not quite as described. Most food styles in Europe have tended to develop from the... »
Why should you buy Organic, or not?
The trouble with any product that has the least whiff of campaigning about it is that those involved have a habit of loosing track of reality somewhere along the line. It is the mixture of passion for an ideal with commercial interests that is the undoing of those involved. When the Organic Movement started,... »