If I had a penny for every online recipe I’ve seen that claims to be “authentic”, I’d have £5.73
And don’t start me on “cultural appropriation”
That’s more like it
I briefly visited Oliva on the way from Torrevieja to Torrent and wasn’t that enamoured, the next town is Gandia and it seemed nicer somehow...
My kind of town, Valencia is
The Bognor Blanca
I am standing in front of an orchestra blowing a kazoo because I think they need the help.
Bloody cheek! That’s not a castle!
Nowhere near as flashy/pious as Pinto
Arse over apex
Well, that went well
but they bloody hurt!
I came by bus...well, that was the plan
Well, I didn't expect that!
So here we go, no affiliation with Scotland, no particular love of Burns or Scotch Whisky so…
"Salt is the difference between eating in black and white and eating in Technicolour"
And how to do it
This seems fiddly but there are six really good reasons why you should butterfly a leg of lamb.
...so we decided to have a roast but not a roast. It didn’t feel like a day for thick gravy and roast potatoes so we went back to the old Bradford spring/summer favourite; crushed potatoes.
Hey Kids! Featured
To Josh, Sam, Megan and Lily,
This isn’t meant to be replacement for buying proper books. If any of you are at all interested in cooking then I’m sure you’ll buy loads just like I have. But this is to give you the basics all in one place: something to take to college or your first flat or wherever and make a start. I’ve cooked a lot of stuff – a lot of nice stuff and a lot of crap stuff – and this will just condense what I’ve learnt from the good and the bad to give you a head start.
Don’t treat these recipes as Gospel – if you like more of something than I’ve used just add it, if you don’t like an ingredient chop it out or use something else. Love Tabasco? Put it in everything – why not? However, whatever you do with the ingredients, it is worth taking on board the learning points and technique advice – it saves time and gives better results.