When it comes to stock-making the home cook needs to keep out an eagle-eye for off cuts of meat and bones to sequester in the freezer ready to whip out for a stock. This I always do atLevenshulme Market(of which I am a Director), where the excellentWintertarnhas a stall selling org...
Cobblers- I have heard people say "what a load of cobblers" more than once. Maybe that's because I talk so much rubbish. An equivalent would be what a load of bollocks. It means you are talking out of your butt and has nothing to do with any kind of dessert! Derived from the cock...
well, cheffy; there’s no evocative description of the hustle and bustle of a French market, and they assume that you want to be cooking restaurant-level food at home. This is
They were hyped as a luxury and sold by Fortnum & Mason for £2 a can–the equivalent of £170 in 2019 pounds. If you need that in US dollars, it’s a lot of money. By 1924, the price had settled down to 12 shillings–the equivalent of £25.Yeah, I know. Baked beans. ...
This recipe is guidance really, most quote veal knuckle (the veal equivalent to a pig’s trotter) and veal shin, but you can use any cheap/free bone and muscle combination. You only need to the basic aromatics too – this is a simple, yet elegant stock, of course you can add other ...