Soup is a constant. From slurping French onion soup at Gatwick as a child to being blown away by the sour spicy hit of Tom Yam on my first trip East, soup appears all over the world. It must answer … Continued
carrots
Boudin blanc with carrot, apple and potato
Boudin blanc are strange wobbly looking things, like great white worms, all smooth and soft. And just a wee bit alien and creepy. There is no sign of the rough fat laced meat bursting through the skin that you get … Continued
A South Asian influenced feast
Sometimes you start off with the kernal of an idea that just grows until it’s way beyond your control, taking on a life of it’s own, just like Jack’s magic beans. This started off when I glanced at What’s for … Continued