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Finally – curing salo, pork back fat.
After days, weeks and even months of telling everyone about the wonder I’ve been curing in my fridge – Ladies and gentlemen… Ukrainian salo, or cured pork fat. THE combination - cured salo and black...
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Maltby street market, Bermondsey.
On Thursday 23rd December, I got up at 6.30 in the morning, and was already ‘on location’ at 9 o’clock – under the bridge arches near Tower Hill, London. The streets were freezing, empty – and only a...
View Article‘Moon’– Estonian food with a (hi)story
What is the typical Estonian cuisine? I often get asked upon accidentally dropping my place of origin, a tiny country an hour’s ferry drive from Helsinki, with history and pride that stretch its petite...
View ArticleOxford Food Symposium, or how to find similar-bellied friends whilst tasting...
‘How do you feed hundred people with one goat? You can’t. You need to ferment the meat of one goat to feed the crowd’ a Sudanese saying quoted by Harrold McGee. When faced with an enormity of task to...
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A mediaval chelly
Do you know what these brown creatures are? Mysterious fruit. These are medlars – plum-size, apple-like fruits that originated in Asia (and possibly South-Eastern Europe) that used to be very common on...
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