Lunchbox by Carolyn Caldicott, Photographs by Chris
A Spicy Paneer Cheese Toastie with Mango Chutney, some
Chickpea Dokla (bite-sized snacks tempered with toasted
coconut and mustard seeds), or perhaps some Carrot and Pistachi
Halwa, a sweet and sticky afternoon pick-me-up, washed down
with NimboboPani (a sweet and salty refreshing lime soda);
the recipes in Bombay Lunchbox have exotic names
with flavours to match .
. . read more
Tout Haché - Thierry de Vissant, Lucile Gargasson,
up and rolled into (little) balls or patties, meat, fish
and vegetables appear in many guises the world over. These
delicious morsels offer a never-ending variety of food possibilities!
Many countries have a fine tradition of mixing and binding
an array of ingredients to create simple but delicious dishes,
whether chopped up finely as tartare, fashioned into burgers
or rolled into meatballs, boulettes or dumplings. Borrowing
from such global culinary heritage and inspired by the popularity
of street food and New York-style delicatessens, the team
behind Café Moderne in Paris reinvents in Tout
Haché the modest meatball in a surprising number
of variations .
. . read more
- Grow your own Veg
is cheaper than therapy and you get tomatoes
Articles and guides will appear here as and when they are
received from a contributor or as I have time to write them.
They will not necessarily be published at the time of year
they relate to but hopefully in due course they will build
into a complete guide on how to grow your own vegetables.
We have all been told how important it is to eat together,
how nobody does it any more, that we all just graze the fridge
or snack on unhealthy junk food. It is implied, or stated
that the absence of required communal feeding times will lead
to the breakdown of the family, atomization of society and
the resultant fall of western civilisation. Rapacious heathen
hoards, now massed at our gates, are about to invade our depraved
and decadent cities, no doubt strengthened by a proper breakfast
where they all talk to one another in a civilized manner and
finish their porridge .
. . read more
What the . . . ? Freekeh?
Have you heard about freekeh? Freekeh is the new super grain
hitting the UK. Healthy, versatile and cooked in just twenty
minutes, freekeh has a lot to offer. It can be added to soups,
used in a pilaf, provide a base for a warm salad, served as
a simple side dish and plenty more. Unlike other grains freekeh
has . . . read more
When I think back I often think I was raised on soup.
Of course I wasn't but we did seem to eat a lot of soup during
the winter months . . . and it was always the same soup! We
still liked the soup but a bit of variety would have been
. . read the review,try a recipe
When is a shallot not a shallot? When its a banana
Echalions - also known as banana shallots - are
taking Britains kitchens by storm. This versatile vegetable,
which is a cross between an onion and a shallot, has seen
35% growth year on year.
The British grown vegetable has become the darling of professional
kitchens all over the country because it is so easy to prepare.
And now the secret is out and echalions have found their way
onto our supermarket shelves.
The versatile Echalion can add a subtle hint of
flavour or be the main ingredient for any recipe calling for
shallots. They are perfect for braising with meats, roasting
with vegetables or with soups. Finely chop and add to broths
and sauces, or sauté with mushrooms, says
Chef Tom Aikens.
British grown echalions are available from September to mid-May.
They are grown in the Eastern counties of Britain (Bedfordshire,
Cambridgeshire, Suffolk and Norfolk) where the sandy soil
and warmer temperatures provide the ideal growing conditions.
Here are some recipes to try using the more familiar round