“Is there any better, more noble, more magical animal than the pig?” – Anthony Bourdain. Probably not, Tony. This dish illustrates exactly what Bourdain means. It’s quick, easy, cheap but still manages to be quite understated and authentic. It’s a French classic that showcases the pig perfectly. The key to the whole dish is the [...]
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 [...]
A few years ago, we had a long weekend in the vastly under-rated Belgian capital of Brussels, famous for beer, waffles, a statue of a little boy having a wee and mussels. I ate mussels three nights out of four, and on the other night I had a lobster, which came with a starter of [...]
The loin of a pig is a magnificent cut of meat, a dense strip of heavy meat flanked by part of the belly and encased in skin destined to crackle, nested in a cradle of bones. As a joint, this has everything. Preparation is simple, and the most important parts happen in the butcher’s shop. [...]