Mark
Mark Bradford was born in Australia in 1966 and has lived on a damp, cold island off the coast of France since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.
In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.
But, he loves his family and he can cook a bit.
Follow him at www.bradfordfamilycookbook.uk
My grandson’s favourite thing in the world!
Heads and tails, heads and tails…
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I know a little bit about wine,
but mostly what I’ve learnt is that you don’t need to know much.
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Fish on toast is the best thing in the world
Well, you know...but this is fabulous!
I said a hip-hop, the hippie, the hippie to the hip, hip-hop…
Ok, that’s enough of that!
Beef in loads of soy sauce. It’s lovely.
But, do as I say, not as I do!
I love Massive Attack's Karmacoma.
I think of it when I cook this: Keemakorma (“What? Jamaica and Roma”). No? Just me then
This is a truly beautiful thing.
Look at the previous recipe (salt beef) about a week before you want a sandwich. Yeah, I know.
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Super-easy, even if it does take a week.
Make a brine, put some brisket in it, forget for a week and then simmer it. How hard can it be?
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It doesn’t do to be too puritanical,
whether about photography or recipes.
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