Onion breath…..

The problem with onions, as we are all aware, is that the damn things smell. Onion breath has been around since the very first chap spotted one and took a bite out of it. Once you’ve eaten an onion, it is obvious that you have which is why Don Quixote …

The joy of Kedgeree….

Food always reflects the culture it was born in. There’s no dish for which this is truer than kedgeree. Delicately spiced rice, hard-boiled eggs, smoky fish and butter– this is a culinary fight to the death between Indian flavours and Victorian nursery food. It’s no wonder, then, that it was …

Asparagus and the Germans……

Even though most asparagus found in shops are green, it is also available in white. White asparagus is simply green asparagus, buried. Popular in some less interesting parts of Europe for its smooth buttery taste, white asparagus is created by mounding sandy soil over the beds to shield the growing …

The humble rasher…..

This morning, as I incinerated my breakfast, I was reminded of the etymology of the word rasher, as in a rasher of bacon. There are two theories on the subject. The first rather tedious one is that it’s cognate with razor and therefore means a thin strip that has been …