Duck eggs fell out of fashion just after the Second World War when a health scare connected eating duck eggs with outbreaks of salmonella poisoning. The evidence seemed a little thin, but the connection in the public consciousness took hold, and demand for duck eggs plummeted. The mass producers ignored ducks in favour of the [...]
Chicken and Other Birds is the latest book from John Torode, the Australian chef behind Smiths of Smithfield and one of the presenters of the BBC’s Masterchef. The purpose of Torode’s book is very simple and very clear. He sees chicken as one of the cornerstones of a cook’s repertoire. “If you can roast a [...]
To say that Wokon were getting slammed is perhaps an understatement. They have two restaurants in Leeds, one near the station and the other, larger one at the bottom end of Briggate. The Briggate restaurant had fallen foul of a series of disasters that morning, which left them with leaking water and no gas. No [...]
There are many ways to roast a chicken. Everybody has a tweak, an opinion, a little trick or two. This is how I do it. I prefer a roast chicken to be simple. I’ve tried all sorts of ways, including a heart-stopping version involving nearly a pound of butter, garlic, thyme and a lot of [...]