May 28
A pile of mash, so loose and silky it is on the verge of becoming a puree. The season’s asparagus, grilled and glistening with olive oil. The bright notes of lemon zest.
A treat today, but something I could happily eat all sunmer long. By the way, I use Maris Pipers for this very soft mash, but a waxy-fleshed potato such as Charlotte would be good too; unorthodox, but capable of giving an even smoother, more velvety mash.
If you want to be a better person in 2017, please stop bullying people into eating breakfast. For a century, thanks to the food companies, we have supposed breakfast to be the most important meal of the day, a meal we should eat like a king.
We only ever stray away from the 4 Books podcast format to bring you something truly brilliant, and this week, we have a corker of a podcast for you. Joanna Blythman, Britain’s leading investigate food journalist, is in the studio answering your questions on all things food. The good, the bad, and the truly frightening. Read more…
It’s January and the gym is packed. You can almost taste the good intentions in the air. But there’s also a melancholy sense that it won’t be long before the new members quit Spin class and ditch the diet and the place gets back to normal. Read more…
