A great flaw-free recipe for wholesome and traditional-flavioured brown bread, courtesy of my late and much missed mother-in-law 1lb coarse wheatmeal flour 2oz porridge oats 1-2oz soft margarine 1 tablespoon white sugar 1 heaped teaspoon baking soda a good shake of salt 1 carton buttermilk Preheat the oven to 250C. Mix the dry ingredients in ...
RecipesBeer and food? The combination of stout and shellfish is well-known. Not many people realise that a small glass of dark strong ale is the perfect companion to the big fry. You should try it. Young’s Double Chocolate Stout will make a better job of complimenting a heavy dessert than many a ‘stickie’. A dry ...
Recipes“Where can I buy smoked chicken?” a friend asked. I had to confess I didn’t know. But I do know how to make it. Try this, it’s easy and soooo tasty. But don’t forget to cover your oven tray with foil unless you have one of those posh ovens that self-cleans at the touch of ...
RecipesBefore my first visit to Bangkok I was the recipient of advice that stood me in good stead. The donor, a Hong Kong Chinese who had worked in the Thai capital, cautioned “If you take a tuk-tuk (motorised rickshaw) never pick a driver whose eyeballs have disappeared”. So, three trips later, I have avoided being ...
Restaurant ReviewsMy mother made the best fish and chips I’ve ever tasted. Since she died I’ve taken up the challenge but after a hundred or so attempts I don’t think my batter is quite as delicate as hers, Doris, are you listening up there on your cloud? She always made her batter an hour or so ...
RecipesGreat with pasta, particularly farfale or orichete Packs come in various sizes, usually around six to eight ounces. Not cheap but you don’t need much. Farmed venison doesn’t have the gamey taste of wild deer. Mushrooms should be wild if you can get them. Otherwise strong flavoured (paris browns – look like button mushrooms but ...
Recipes