Spaghetti Bolognese
Introduction: Hovering over a cauldron of hot meat, somewhere in a poky flat in London, two students of chemistry fervently debate what they honestly believe to be the finer points
The Amazing Mirepoix
How can three humble vegetables have such a profound effect on European cookery? They form a mirepoix in France, a soffrito in Italy or a sofregit in Spain and have
Pickled Sea Trout with Soy and Lime Dressing, and Rocket, Fennel and Asparagus Salad
Introduction: I think medical science has a lot answer for. Before the proliferation of ‘advice’ such as you should not eat this or that, and if you are to drink
Lamb Stock
Introduction: Making stock can be a right royal pain in the derriere – the concept I initially struggled with was spending hours cooking something that was not going to be
Bun Cha – Chargrilled Pork Patties and Vermicelli
Introduction: There were three dishes that stuck with me more than most from my month in Hanoi: banh cuon (rice paper pancake with minced pork and wood ear mushroom), pho
