Some of us get home from work, too tired to cook, and microwave a ready meal.
Others get home from work, too tired to cook, and manage to come up with a quick, delicious meal anyway.
My first-born son falls into the second category.
He invented this salad recently, and it sounded so refreshing and looked so delicious in the photo that I have been inspired to put, not quite pen to paper, but fingers to keyboard, and here is the recipe.
How often do you find a restaurant serving alternative dishes in a largely Eurocentric culinary industry in London? Not often, right?
Luckily, even in the middle of vast cityscapes, residents and tourists can always refill their tummies with their favourite dose of Asian cuisine in the hidden gourmet paradise of Shoreditch.
It’s a good thing too that for those craving to take a bite of the Middle Eastern recipes, there is a great place just a ride away via Hoxton’s underground station.
I’m always happy to contribute to anthologies, books and publications that support recognised charities.
Macmillan Cancer Support is no exception. They do a wonderful job of looking after cancer sufferers and their families providing ‘practical, medical and financial support and push for better cancer care’.
I was asked to contribute a recipe to the new 2013 calendar which features 12 delicious recipes all contributed by Macmillan staff and supporters.
I’m very pleased and proud that one of my stories, The Longest Night, was selected to be part of the new Writers Abroad anthology Foreign Encounters,available from 24th October at http://www.lulu.com/shop/writers-abroad/foreign-encounters/paperback/product-20450826.html
Here’s the official Press Release with all the details:
On Sunday, I visited the Foodies Festival, held in Edinburgh’s Inverleith Park, not far from where I live.
I persuaded my partner Neil to come with me and, in the afternoon, we had a leisurely 10 minute stroll up to the park.
The festival was crowded with people walking around or lying on the grass, enjoying the sunshine and the music.
The aroma of smoking haddock and herrings filled the air.
Brodick, Isle of Arran
About two weeks ago, my partner, Neil asked me what I wanted to do on my birthday. I said, half -jokingly, “go to Arran”.
The Brodick Ferry
I wasn’t completely serious because visiting the Island of Arran, on the west coast of Scotland, was something I had been talking about ever since I returned from Cyprus in 1997. It remained one of those tantalising future events – I would go there ’one day’.
Pumpkins are not just for Halloween, Thanksgiving or for taking Cinderella home from the ball.
Both the flesh and the seeds of the pumpkin are an excellent source of many vitamins, minerals and anti-oxidants. They are also lowfat, highfibre and low in calories.
In short, they are one of the superfoods of the vegetable world.
So, when one arrived in my organic veg box nearly 2 weeks ago, I was very excited (I know, I need to get out more).
If you have already-cooked beetroot to hand, this ruby-coloured soup is quick and easy to make. You can also make it with ready-cooked beetroot that comes in vacuum packs.
Make sure you look at the pack in case it’s preserved in vinegar. I once made that mistake, thinking that pickled beetroot always comes in a jar. It doesn’t!
I first came across bamia in Damascus. Otherwise known as okra, ladies fingers or gumbo, the bamia is a green, hairy vegetable, a few inches long and tapered at one end.
Thought to be a native of Africa, this strange-looking vegetable is actually the seedpod of a lovely flowering plant belonging to the mallow family. If that’s whetted your appetite to find out more go here http://en.wikipedia.org/wiki/Okra If not, read on.
There’s nothing like a well-cooked roast potato. Cooks and chefs reputations have turned on the quality of their ‘roasties’. There have been more recipes and articles written on how to make the perfect roast potato than any other food. Well, not quite but it does generate a lot of heated discussion.
Let me now add to the mix a roast potato that is neither soft and floury nor golden and crunchy. In fact, it’s soft and sticky. But it’s still a roast potato; it’s just a Greek roast potato.