Rabbit is vastly under-rated. It’s cheap, tasty, plentiful and versatile, but not very widely eaten. This should change. Rabbit is a superb meat, and it deserves a wider audience because it fits well with the needs of the modern cook – it’s lean and healthy, it cooks quickly and doesn’t take a lot of preparation, [...]
She wobbled and waved around, veering close to a parked car, then caught her balance and straightened the handlebars, and she was off … the first revolutions on another cyclist’s journey. Her first ride without stabilisers. I remember doing the same thing, on a Raleigh Tomahawk – the smaller version of the famous Chopper – [...]
Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton. This is a good curry for those who don’t really like the fire of [...]
Leanne Kitchen’s Turkey has a piece in it about baklava, but no recipe. Kitchen declined to include one, because baklava is one of those things that’s best done professionally, by people who make it all the time, using those generations-old recipes and techniques that will live forever. Reading that did give me pause for thought, but [...]
Ginger is a common flavour in lots of cakes and biscuits, but the way it gets there is usually through the use of dried and ground ginger. Fresh ginger is more normally used as one of the first things in the pan at the bottom of an Asian or Chinese dish. In its dried form, [...]