Month: February 2017


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…)


Hot pot

Another soul-food from the self-basting roasting pan, and the wonder of its dimples, condensing and concentrating the flavours. (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 Iranian Adas Polow.