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
It's all about the Dimethyl Sulfide, stupid!
Basically when you cook cabbage it produces Dimethyl Sulfide which is that nasty smell and not a great taste. However all you need to do is cook it properly - either quickly or slowly. Anything in between is pants. I'll put another recipe on for cooking it quickly but this is lovely
You don't need as much as you think
This is why there's Bourbon
OK, so this is simple again - like a Martini: Sweet Vermouth, Bourbon (just my way - Canadian or other whiskies lay as strong a claim and Angostura Bitters
You know how I feel about this. It's not quite a Religion but . . .
OK, so this is simple: Vermouth, Gin and . . . ummm . . . nothing else
Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left
This is adapted from Charmaine Solomon's Complete Asian Cookbook
Chicken and wine - them Frenchies know what they're about!
Not the best picture in the world I'll grant you but a lovely thing
This is what keeps the world turning!
This is the basis of pretty much every long-grain rice recipe. If you measure the rice and the water you don't need to drain it so it retains its nutrients and flavour
Makes me happy when we have this: "Tonight we're dhaling, Darling"
You've got to love this stuff. It costs pennies; you can make more than you need and it will keep; and it is delicious!
Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.
This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook