Month: February 2017

Oxtail

The Good Lord was wise in his creation. Took a few days to get it right, but you gotta give it to him – he made a damned good job of the cow. All those steaks and joints and all. Good beef for frying and grilling and stewing. Keeps foodies and carnivores the world over quiet.

But he hid the BEST in the bit nobody wants to eat, at the cheap end … (more…)

Rice and Lentils/Beans

A simple combination, eaten around the Indian Ocean – khichri/kitcheri/kichdi in India, Adas Polow in the Farsi-speaking world, muaddas or mujaddarah in Arab countries.

Infinitely variable – from the heart-warming and satisfying simplicity of Koshari, the street food of Cairo, to the tongue-tingling sophistication of Anglo-Indian Kedgeree or Irani Adas Polow.

Meat Stew

I love my enamelled oval roaster, with its dimpled self-basting lid. It is as basic an essential as a cast-iron frying pan in my kitchen, and produces the most succulent and toothsome meat casseroles. Aye, and it is so simple to clean afterwards. (more…)

Cod Roe

A glorious seasonal treat, only available in late January and February. So delicate it’s a shame to do too much to them, or add any extra flavours. Just enjoy their fresh slightly salty taste. (more…)