How to make pulled pork

June 8, 2014
How to make easy pulled pork in a slow cooker

I’m one of those people who take photos of  food to post on Instagram. I make no apologies for this – it’s what Instagram is made for, but sometimes the application of a vintage filter on a perfectly normal photograph makes it look a little … different. Just take a second to look at the picture […]

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What’s your identity worth? … or how to make falafel

May 25, 2014
What's your identity worth? ... or how to make falafel

In real life, I manage information security for a big financial organisation. It’s the most fascinating job in the world, this juggling of risk versus reward versus control. We have to get things just right, so that our business can do  business, but our customers remain safe. I know that the biggest asset we’ve got […]

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How to make corned beef

May 19, 2014
Brining beef brisket to make corned beef

One of the many curious things I remember about my childhood is corned beef hash, an odd dish of potato and corned beef served up on those nights when mum seemed to have run out of inspiration. It was always made of mashed potato, with corned beef similarly mashed right into the potato, then fried until […]

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Nagoya tebasaki, or deep-fried Japanese chicken wings

May 14, 2014
Japanese deep-fried chicken wings, tebasaki Nagoya

It’s often the odd cuts of meat  that offer the most interesting possibilities to the chin the kitchen, the parts of the animal that are sometimes viewed as little more that waste in waiting. So it is with chicken wings, piled up high in the corner of a butcher’s shop, looking as if there’s no […]

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How to kill and cook a lobster

May 7, 2014
How to kill and cook a lobster

Every time I wander through Kirkgate Market in Leeds, I end up walking up the row of fishmongers towards the exit to Vicar Lane, and past the very last fishmonger, the best of the lot, the one with the stall laden with bright, clean fish and shellfish, packed in ice. There’s always a box of […]

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Japanese Soul Cooking, by Tadashi Ono and Harris Salat

April 25, 2014
Japanese Soul Cooking, by Tadashi Ono and Harris Salat

Japanese food has a reputation for being different and difficult, mainly because that very difference helps to create an illusion of difficulty … it’s a kind of self-perpetuating myth. Japanese cuisine is in many ways so radically different to Western food, and its strangeness is off-putting to some people … after all, this is a food culture […]

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