A BIT OF OLD ENGLAND

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Anyone who watches British television will know of the many programmes devoted to “Baking” – of pies, pastries, buns, caked and bread. Where flour, water and fat are often the basis for inexpensive and filling dishes. In times past, working people, especially in the rural areas, seldom had enough money to eat meat (or fish) […]

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THOSE WERE THE DAYS – or were they?

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This month: time was when we fortified ourselves with delicious and ridiculously inexpensive local sherries — and some step-by-step delights for your May table. The Heyday of Cyprus Sherry Memory often romanticises events of the past. As an instance I remember the production of a vast range of spirits and liqueurs by Cyprus companies with […]

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“PARIS IS ALWAYS A GOOD IDEA”

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The next best thing to travelling, they say, is reading about it. As you get older this becomes truer. I always have at least one book on the go and for me this is my “Paris Season”. It was brought about by my finding a journal I wrote in 1959 describing my first visit to […]

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APRIL ISSUE

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HOW (NOT) TO MAKE FRIENDS I remember the first time I smelt garlic. It was in Paris. Young and impressionable, I had gone with a friend by car to stay in a grubby but inexpensive hotel near the Sorbonne University. We decided to go to Montmartre that evening by Metro. As we walked down the […]

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March Issue…… Nigel Slater’s New Book….. One Pan Dinners…… and Stolen Chickens

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  BOOK REVIEW “A Year of Good Eating” Duck with Udon Noodles…Agnello Rapido….Lentils with Cous Cous… Roast Chicken with Lime and Mint…. A menu from a new international restaurant? Some of my dream dishes? No – just a few of 250+ recipes in a just-published volume of gorgeous grub. Read on. The British seem to […]

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Swedish Lunch at “The Bell”

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Jonny Nicolson, The Bell at Sax’s ebullient and enterprising chef-proprietor seems to add and more strings to his culinary bow as the weeks go by. Among a variety of events and occasions he has organised in his tenure is a themed monthly lunch. To date, among others, we have sampled Lebanese, Greek, French and Swiss […]

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