Look at these, just waiting for something nice to be cooked in them! This Le Creuset set has to be one of the coolest wedding presents that you could ever get – very appropriate for this time of the year too. I have to say, though, that there’s not going to be any cooking, romantic or otherwise, done around here this weekend as we’re off in Baltimore, staying at Rolf’s for a couple of nights while doing a two-day gardening course in the Glebe Gardens. Having visited the gardens while on honeymoon in the area in 2007, I fell in love with their potager-style layout, vegetables, herbs, flowers and fruit all mixed in together. I’m hoping to get lots of inspiration from these two days!
In a world full of cookbooks, Sybil Kapoor’s Taste: A New Way to Cook is truly innovative. Kapoor writes from a far more scientific perspective than most food writers, explaining in great detail about the elementary tastes of sour, salt, umani (savoury), bitter and sweet. She helps the reader to understand basic taste combinations and how these work to enhance and compliment each other.
Sometimes familiarity breeds contempt and that has surely been the case with one of my trademark dishes – Lemon and Garlic Chicken. This is a dish that I have been cooking for years. It gets trotted out at regular intervals if friends are coming round for dinner and for many years it, and a variation on Apple Crumble, were my fail-safe dishes for those occasions.