May 23, 2010 Food & drink 
This is another excellent recipe from Jason Atherton’s Gourmet Food for a Fiver. It’s a simple but extremely elegant dish that’s dependent on the quality of the base ingredients. This essentially translates as ‘use the freshest fish possible’. The fish in question is sea bream. Sea bream is widely available in the UK, and it’s [...]
Read the full article → July 9, 2009 Food & drink 
Around this time of year, rhubarb tends to get tired and worn out. The stalks, those that haven’t been plundered already, are green and thick, with big umbrella-like leaves. Everything starts to look a bit Jurassic, overgrown and gnarled. The slender pink and red elegance of the early stalks has long faded, and the taste [...]
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