Indian and Pakistani food is rich and varied. I’ve cooked countless lamb or mutton curries, each with the same basic method and ingredients, each of which have been vastly different because of subtle differences in spicing and small tweaks in ingredients. The length of the list of spices that go into most curries means that [...]
A few weeks ago, I made some pancetta – cured bacon that was then rolled, tied and dried for three weeks to mature it. Some time later, this comment was posted: I really think you should research what prauge (sic) powder#1 and prauge (sic) powder#2 are used for before you end up making alot of [...]
Douglas Coupland’s Generation A is a story about a time when all the world’s bees have died and everybody is hooked on a drug that makes them want to be alone. It’s full of Coupland’s characteristic little asides and stories, including one where the highly-politicised, overwrought and transitory girlfriend of one of the characters freaks [...]
This version of the classic rogan josh includes ground almonds to both thicken the sauce and give it texture and substance. The curry is made with lamb or mutton shoulder, cut into one inch chunks and browned in hot oil. Before you start to brown the meat, add ten whole cloves, twelve peppercorns, one or [...]
Rabbits are plentiful, sustainable, cheap and healthy*. Cooked properly, they’re delicious. Cooked badly, they’re about as appetising as an old boot. I’ve found that farmed rabbits can be successfully roasted with lemon, rosemary and garlic, but try the same treatment with a lean, muscular wild rabbit and the dish generally ends up in the bin. [...]