Cookery: Rayburn heaven
Posted: 24 May 2007 @ 00:00
by Terence Handley MacMath
THIS column should be surrounded by a little border of stars and angels and cherubim blowing trumpets in exaltation. Because this is the beginning of my new serene cuisine.
I call it serene cuisine because, with my new Rayburn, I become one of those slow cooks who cook slow food (rice pudding and baked potatoes), and who move in a leisurely way to put the kettle on the hob. But it’s not all slow motion: I can knock up a cake on a whim (after all, the oven’s hot) or do indecently fast ...
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