Search
Food corner

"Like all foods, bread is a nexus of economic, political, aesthetic, social, symbolic, and health concerns. As traditionally the most important food in the Sardinian diet, bread is a particularly sensitive indicator of change."

Carole M Counihan

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn bacon banana basil beef beetroot bergamot berry biscuit bistro bloggers Bolivia bread breadcrumbs British budget Buenos Aires bulgar wheat butter cabbage cafe cake Calais capers caraway cardamom carrot cauliflower chard cheese chick peas chicken chicory chilli chocolate chorizo Christmas cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin Dalmatia delivery dill dips Dubrovnik Easter easy Edinburgh egg eggplant fennel feta fettuccine ffine bean filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology French game garlic gastropub gherkin ginger gluten free goat's cheese golden syrup greengage Guinness halloumi ham harissa hazelnut hibiscus honey horseradish humanitarian relief Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa Korean lamb leek lemon lemongrass lentils lime London loquat Madrid market mascarpone Mayfair Mendoza milk mint mirin morcilla mozzarella mushroom mussels mustard Nahm Natoora Nepalese New Zealand noras oats olive olive oil onion orange Oxfordshire paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru pickle pine nuts pizza pomegranate pop-ups pork potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin quail egg quick radish ras el hanout raspberries red pepper paste refugees restaurant rhubarb ribs ricotta rocket rosemary runner bean saffron sage sausage shallot smoked mackerel smoked salmon sorrel soy spaghetti spinach spring squid stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tomato paste tuna Turkey versatile Vietnamese vinegar walnut water chestnut white pepper wine winter yoghurt
Wednesday
Feb032016

Into The Jungle

Hope is the thing with feathers 
That perches in the soul, 
And sings the tune without the words, 
And never stops at all,

And sweetest in the gale is heard;
And sore must be the storm 
That could abash the little bird 
That kept so many warm.

I’ve heard it in the chillest land, 
And on the strangest sea; 
Yet, never, in extremity, 
It asked a crumb of me.

Emily Dickinson

Last weekend I travelled to Calais with a group of 6 friends to volunteer and help the refugees in ‘The Jungle’. Hope was one of a number of emotions that I did not expect to feel or encounter in my time there.

Click to read more ...

Tuesday
Jan262016

Rhubarb crumble with vanilla custard

What is your ultimate comfort food? This is one of the questions I have asked all the people I have interviewed in the series I’m writing for Borough Market. My interviewees all come from different parts of the world, or have parents who do, so their answers differ a lot, but one thing they all share in common is that it tends to be something warming and filling.

“I don’t think you can get any better than a rhubarb crumble,” says Paul Wheeler, of Paul Wheeler’s Fresh Supplies. “If there was one comfort food, yeah that’d probably be it.” What is it that makes rhubarb crumble such a classic? Perhaps it is because the rhubarb is naturally very tart and contrasts perfectly with the sweet crumble topping and accompaniments, such as custard or vanilla ice cream.

I usually add nuts and oats to my crumble, but in this recipe I go for a shortbread topping. I think there is something elegant about rhubarb; perhaps it’s natural acidity and bright pink colour. A shortbread crumble seems to me to complement this, it seems more refined somehow.

Click to read more ...

Wednesday
Dec232015

Bigos

Buon Natale, Wesołych Świąt, Merry Christmas. 

I'm writing this from Bormio in the Dolomites, a mountain range in northeastern Italy. This morning I braved the cold at first light and walked halfway up the nearby snow-capped peaks. I hoped to capture the sunrise, but my camera did it no justice at all. After several hours shopping for Christmas lunch I headed up to Bagni Vecchi, the ancient thermal baths just out of town:

Today I am sharing a Polish Christmas recipe called bigos. I have been writing a series for Borough Market about food and identity, where I interview traders about the foods that are important to them. One of my interviewees, Ewa Weremij, is Polish. She told me that bigos "is a special dish for the Christmas time". You can read more about the Christmas traditions that Ewa and her family observe on the Borough Market blog.

Click to read more ...

Wednesday
Dec092015

Bergamot poached pears

I had never tried bergamot before I started working at Natoora. I knew it as the aromatic in Earl Grey tea. I had no idea it was a citrus fruit.

Natoora were the first company to import bergamot to the UK, though it has become more readily available since they introduced it in 2009. Their bergamot is sourced from Calabria. It is exceptionally aromatic and surprisingly versatile, given its unique and intense flavour.  It works particularly well in Asian dishes, with seafood or desserts, where you might usually use lemon or lime. It has now replaced the cucumber in my Hendrick's and Tonics - definitely my favourite use.

Click to read more ...

Wednesday
Oct212015

Andrew's Roasted Delica pumpkin with garlic, herbs and chilli

Pumpkin is not something I often choose to cook. I generally prefer something more savoury. But the Delica pumpkin from Natoora really is exceptional. They are grown in Mantova, Lombardy following traditional methods that involve a final curing process in heated warehouses that maximises the sugar contents and reduces the amount of water in the flesh.

My colleague, Andrew, made this recipe for the Natoora autumn seasonal meeting and it was a hit. Gone in seconds. It's a simple recipe which makes the most of the Delica's sweet and tender flesh. Roasted with garlic, herbs and chilli, it caramelises beautifully in the oven.

Click to read more ...