It’s a lot harder to get people to ‘ooh’ and ‘aah’ over beets and carrots than it is to get them to ‘ooh’ and ‘aah’ over artichokes or asparagus, and I enjoy being able to take these humble, ‘lowbrow’ foodstuffs up a few notches and serve them with great exuberance. Charlie Trotter Hear, hear, Mr.…
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I’ve been having an enforced rest following some surgery, but today felt like some creative cooking – reading the recipe books and magazines given to me by my very thoughtful colleagues the inspiration. Our oldest is back at home with us for a time and as he is a coeliac, gluten free cooking is required…
Read MoreThis recipe exemplifies what I mean when I talk about simple food. Only the lightest touch of cooking is given to these sweet little Dutch carrots, but that is all that is needed. Naturally delicate, Dutch carrots are just beautiful when steamed until tender and then glazed with butter and a drizzle of honey. It’s…
Read MoreMy father-in-law ate carrots under sufferance and to tease him I used to suggest all sorts of carrot based recipes for me to cook and him to eat. He never tried this spicy dip, but I like to think that if I hadn’t told him that it was made with carrots, he would have loved…
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Simple food 