I've come up with a way to make Brussels sprouts taste nice. I used frozen ones, but I think it would work equally well with fresh ones. I put them in an oven dish, mixed a teaspoonful of strong mustard (I used the lethal English yellow kind) with enough cold water to cover them, and put them in the oven on a middle heat for an hour, till the water ( Read more... )

Today I visited two places who sell meat (I am being careful not to call them by the professional name of butchers, for reasons that will become clear) to see if, expecting not to find shin of beef on display, I could at least order it. First, I went to the local Sainsbury's, a leading supermarket chain, which, like most English supermarkets, has a ( Read more... )

As a child I must have been one of those fussy eaters. I have an idea, indeed, that very early on I did not even like potatoes. I cannot say I have altogether grown out of the tendency. Some foods I reconciled myself with over time - gorgonzola and blue cheese; sauerkraut; fish; potatoes, of course - if I ever did dislike them at all, and if that ( Read more... )

Dedicated to Wemyss because this uses a highly English roster of ingredients - bacon, onions, apples, vegetable stock, carrots and beans. The carrots are the main ingredient, but I have a suspicion it would go just as well with parsnips ( Read more... )

Do any of my friends like cabbage? I've come up with rather a good recipe for Savoy cabbage and I'd like to dedicate it to someone.

EDITED IN: Sour and sweet Savoy cabbage Eliskimo ( Read more... )

Just invented by myself, and dedicated to sanscouronne, just because. The next time I think of something really nice, I'll dedicate it to another friend ( Read more... )

Does anyone know a way to make parsnips not taste nasty?
Likewise, what is the best (as in tastiest and most enjoyable) way to cook cabbage? Or should I take my mother's advice and just have it raw in salad?

What do I do with half a dozen limes? It's not an Italian fruit, I never had it before, and I have no idea whether it can even be eaten as it is.

I miscalculated the starting amount of chickpeas and ended up with an absolutely COLOSSAL amount of humus. Just as well that I love the stuff and that eating it is never a chore. In fact, what with humus, chestnuts to be roasted, and fresh tomato for salad, this is going to be a very pleasant couple of food days ( Read more... )

Dear Sirs/Madams,
in Italian, "pasta all'arrabbiata" means pasta in the angry fashion - with reference to the generous use of chilli in the sauce. The so-called arrabbiata sauce I bought from you did not even frown convincingly.