The quince has fallen out of favour these days and there are plenty of people who wouldn’t recognise a quince if it were served up on a plate in front of them. What a tragedy! So let’s have a look at some luscious recipes for quinces, the beautiful fruit once sacred to Aphrodite, the Goddess […]
The classic poaching method, tried and true and and an easy way to peel the quinces. I’ve tried cutting back the sugar but the beauty, at least in my mind, of this poached quince is the ultimate luxury of the sweetness.
I nearly fell of my kitchen chair when I saw the headline Japanese town suffering a Ninja shortage, will pay $85,000 to anyone who wants to be one Anyone who wants to be one? Would they take me? Apparently the little town of Iga is the birthplace of the ninjas but, like most little towns […]
Scallions are what I call Spring Onions You can use the white and the green parts in recipes or just eat them raw. Spring Onions have a sweeter, milder flavor than mature onions and are a bit stronger than chives. The white part has more flavour than the green leaves. The tops of these green […]
Lapsang Souchong is smoked, as are lots of cheeses, salmon, hams and plums. And that’s just for a start. But I didn’t expect to see eggs joining the list. So here’s a surprise at the Queen Vic Market. How could I resist the lure of a smoked goog? I bought half a dozen and boiled […]
Whether it’s grilled chops, roast legs or braised ribs, pork has been popular since Ancient Roman times. You can’t go wrong with a nice piece of pork. But why overlook the pork neck? It’s a sweet, flavoursome cut and in the climate of ever escalating food prices, a frugal choice for a family dinner. Cooked […]