Monthly Archives: March 2011

Good Will Hunting

The true story behind that over-used phrase ‘from nature to plate’ isn’t to everyone’s tastes, but it’s only when you take an active part in the sourcing of meat – and all that this entails – that you can fully appreciate … Continue reading

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A Little Light Reading…

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The Big Freeze

You could spend a lifetime studying the art and the science of cookery, yet ultimately much of what goes on in the average kitchen involves raising the temperatures of ingredients and consequently lowering their water content. But there is another procedure that turns this on … Continue reading

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Turning A Corner

It’s been a long, cold winter, but the arrival of these beautifully peppery three-cornered leeks tells us a new season is finally within reach. Time for the kitchen to preserve the last of the winter produce, to prepare for the … Continue reading

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