I have this theory about people who cook. It involves their cupboards. I think that you can tell if somebody is serious about cooking, and I mean really serious, after a quick rummage through their kitchen cupboard. That might sound obvious, but it’s not the weird and the wonderful I’m looking for. Everybody has barely [...]
Kimchi isn’t very common in the cities of Yorkshire. Not surprising, as there isn’t a large Korean population in these parts, but still no reason why their national dish shouldn’t get an airing. I’ve made kimchi once. So far. It seems to be one of those things with infinite variations, where no two batches are [...]
This is a great time of year to cook. Yes, we’re in the depths of winter, but the first signs of the year to come are starting to appear in the ground and in the shops. The first stalks of forced rhubarb are out, straight from the groaning sheds of West Yorkshire, and it’s the [...]
I’ve said this before, many times, but it bears repeating – the best thing about cooking is the transformation of unpromising ingredients into something better. Take this dish… normally, I’d never dream of eating a piece of brisket without at least a couple of hours on a low heat, let alone raw, but here it [...]
It’s good to be frugal, but there are times when frugality goes too far and tips over into just plain old stupidity. This recipe falls just to the right side of OK – pickling a watermelon rind, you know, the green part that gets chucked on the compost pile, sounds ridiculous, and it would be, [...]