Cooking Behind Bars
For a nation that thinks so highly of itself, our relationship with food is lamentable. While we enthusiasts are enveloped in clouds of gin mist, supping fermented grouse foam and foraging for our bowl of morning grains, most of the nation is suffering from a deeply dysfunctional experience of eating and cooking. I’ve been working with the prison service in Northern Ireland for the last year, ... more
Sea Trout, Asparagus & Cornish Spuds
The simple joy of two seasonal delights. Sea trout and Jersey Royals. Neither require much in the way of preparation, are easily and quickly cooked, and taste like the month of May on a plate. A marriage heralding summer days.
Before it gets revamped by the wonderfully inventive Meat Liquor, here's a reminder of the heady pop-up days at the Citroen Garage in Upper St
Rabbit in Milk with Sage & Peas
Rabbit should be handled with kid gloves; it's boney and gets dry when over-cooked. So I vote with the Italian method of stewing it gently in milk. Traditionally this is done with rosemary but I'm ...