Hugh Fearnley-Whittingstall

Indian lamb kebabs

Indian lamb kebabs

These skewers of lamb are perfect for the barbecue and make a good alternative to the normal barbecue standards of burnt sausages and undercooked chicken. They’re easy to make, and cook in just a few minutes.  It’s better if the lamb is cooked slightly pink. The flavourings here are most definitely Indian, a heady mix [...]

Food & drink

Rhubarb relish, ready for winter (already)

Rhubarb relish, ready for winter (already) post image

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 [...]

Food & drink

Quintessential Americana – the burger

HamBurger

Every year I look forward to the Glastonbury Festival.This year we marvelled at the shortness of Lady Gaga’s dress (really, how did she not expose herself), wondered why people listen to Kasabian and decided to do something tenuously food related in honour of Bruce Springsteen*. Something quintessentially American. Something straightforward and honest, no nonsense, down [...]

Food & drink