Rice is not nice. In fact it proves resolutely unkind to me when I attempt to cook it every which way. I’ve tried everything: rinsing, stirring, leaving it alone, covering it, salting it and standing over it murmuring talismanic incantations like a grainy shaman. So for fellow failures, here’s a host of tips and tricks from my savviest friends.
A nation which likes a foodie celebration?
I see it’s almost National Potato Day. And Farmhouse Breakfast Week. But does branding a particular period with a high falutin’ moniker actually up consumption? I’m not sure I believe people from Perth to Portsmouth are downing beans by the bucketload simply because some trade body deemed it The Day To Do So.
Where to celebrate Burns’ Night
Ahhh, meat. Like wot London went batshit crazy for in 2012 in the myriad monoglottals opening throughout the capital faster than you could say’with a moo moo here’. And with his Selkirk Grace, old Rabbie Burns inadvertently provided the perfect mantra for the meat-lovin’ masses.
Book review: Cook Wrap Sell- Bruce McMichael
These days, who doesn’t have a culinary speciality? You can’t visit a friend for fear of being bestowed with yet another jar of their ‘special chutney’. But wouldn’t it be nice to sell your wares to willing customers instead?
Rustic Indian Shahi cook-in sauce recipes
Keeping a few sachets of Rustic Indian’s cook-sauces to hand is a convenient way to knock up a speedy yet ‘healthy, nutritious, vegetarian and gluten-free’ meal, like these ‘Shahi’ dishes fit for royalty.
The Bowler’s Meatball Cookbook
Isn’t mince just magic? Doesn’t need chewing and is so versatile. Use it in your spag bol or chile con carne, shape it into a burger, stuff it into peppers or roll it into balls. The last option is the one Jez Felwick feels is best and considering he’s done all right out of these balls, who can doubt him?
Kurt Fleming’s Classic Collier’s Welsh Rarebit recipe
Collier’s Cheddar does what it says on the tin- Powerful and Welsh. Use it to knock up this ultimate rarebit.
Chez Gerard- Bishopsgate
It’s very City inside – J and I being the only people in the restaurant not wearing ties. Downstairs is a busy bar while upstairs there’s a la carte on offer. It’s a bit of a climb up there as the lift only takes one person – presumably it was designed by the same people who make the escape pods for Bond villains.
STK new London steakhouse
How do you like your steak? I don’t mean rare, medium or ruined, I mean what kind of ambience do you want? The university educated, job in the media, parents in the shires, style of Hawksmoor, or the school of hard knocks, what bloody parents, making a fortune at the bank, style of STK?
Zaika pre theatre menu reviewed
A Negroni, a Manhattan, and a bowl of smoked almonds. Perfect. Seeing as we’re getting such a good-value dinner, a pre-pre-theatre menu aperitif seems more reward for our smart dining plan than profligate excess. That’s how we’re justifying it, anyway.