The first thing to say about my very small attempt to farm garden snails for culinary purposes is that its been controversial. "It's worse than the live crabs in the sink incident", Jenny said, "but not as bad as the pig's head in the fridge." Personally, I think it's far worse than the pig head [...]
The other weekend, I had a bit of an adventure with a couple of crabs. It ended badly for the crabs. Their fate was to be picked over at great length and eaten with bread and a quite superb mayonnaise. The fact that the mayonnaise turned out quite well, or was edible at all, came [...]
Paella is the cornerstone of Spanish food. This version marries chicken with artichokes and the deep, sweet smokiness of old oloroso sherry. Start by browning 350g of boned and skinned chicken, cut into 2cm chunks in olive oil over a moderate heat in a wide frying pan or paella pan. The chicken doesn't need to [...]
Salt gets a bad press. I know it's responsible for the untold misery of heart disease, high blood pressure and a thousand other fairly major medical complaints, but it also has a near mythical ability to preserve food and concentrate flavour, the closest thing to culinary alchemy there is. This duck prosciutto, a ham born [...]
Saag Murgh is a classic Indian combination of spinach and chicken. A Punjabi favourite, and another superb recipe from Madhur Jaffrey.