WITH the spring come new lambs, images of Jerusalem at Passover, the ultimate sacrifice and victory. But older beasts are as good, too, by now reaching hogget and mutton. Do try them, as the flavour is definitely rewarding
GEORGE’s coming-of-age today calls for an April-green, white-and-gold menu of Green Thai curry that will accommodate carnivorous granny and vegan girlfriend equally comfortably. There are ripe mangoes in the market, which will be a good complement, with plain rice, and then fried bananas and coconut...
LENT again, and a thousand things to do with fish. Starting so early this year, it truly overlaps with winter; the French dish brandade de morue is in order
I AM still exploring A Village Cookbook, a fund-raiser for St Wulfran’s, Ovingdean. Bernadette Skinner contributed a recipe in memory of her father, a Polish airman, who died when she was 19. It is Bigos, the Polish national dish
Simon Walsh makes Sprout and Stilton risotto and Cranberry and chocolate trifle
ST WULFRAN’s, Ovingdean, must have convivial parish gatherings, judging by A Village Cookbook, put together by Shirley Ross, Jay Butler, and many of the congregation. Most of the recipes are for puddings, cakes, and biscuits, and there are some wonderful Christmas recipes
Simon Walsh makes mince pies, Advent biscuits, and brandy butter
I HAVE spent half of my life hoarding stuff, and the second half (so far) bemoaning this habit. But keep things for long enough, and they become “retro”, “vintage”, or even “antique”.
Rummaging through old magazines recently, I discovered a single-page leaflet from the Ministry of...
Simon Walsh makes Soul cakes and Mackerel and apple salad
IT IS apple season again, and Jeff sends me some cake recipes from the United States, which evoke the beautiful New England illustrations of childhood books
Simon Walsh makes Lemon barley water and Michaelmas-style turkey drumsticks