His best-loved dishes that make the most of what we have right now: shoulder of lamb, haddock fishcakes, banana tarts with cardamom cream
Maybe I should stand still more often. A few moments to stop and take stock of what I have; a time to curb my appetite for the new. I have certainly had the opportunity to do that in the kitchen over the past few weeks: slowly working through what I already have in the house, the freezer (not a lot to be honest) and the garden. I wouldn’t say it has been a bad thing.
It has been something of a relief to clear the decks – I finally got the dried black beans out of the cupboard; finished off the annoying packet of mixed rice (never buy mixed varieties of rice in one packet, they all cook at different times); and I finally demolished that giant box of nougat but only because my favourite chocolate shop was closed. I’m setting my sights on finding a use for the jar of amaranth next.
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