I used to peel my ginger badly, trimming off chunks of skin until I was left with a hexagonal prism and throwing a good third of the original unpeeled knob in the bin.
Whitebait, mackerel with black garlic braised lentils and a coffee crème brûlée - a brilliant Sunday lunch at the Bunch of Grapes, Pontypridd today. Accompanied by a few pints of a Salopian Brewery New England IPA. 🍺 🐟
What has been made into a commodity cannot easily be brought back to being a luxury. That’s the luxury trap. And it’s not the first time we’ve fallen for it.
How to make the most of past-their-best aubergines – recipe 🔗 — Excerpt: India is a country that’s close to my heart, and I feel fortunate to have been able to spend more than a year of my life there, travelling, surfing, learning yoga, meditating and, most recently, fundraising for the charity Action Against Hunger.
A waste-free Middle Eastern runner bean meze recipe 🔗 — Excerpt: At 14, I worked on a pig farm for £1.50 an hour. Although my main role was mucking out the pig pens, I’d also tend to the farmer’s crops of potatoes, pumpkins and runner beans. The quantity of beans, in particular, that we harvested each season seemed almost magical.
