“More of an ideas page rather than a recipe list.
The recipes are definitely not a three grams of this and half an ounce of that type recipes, anyway.
In fact, you’ll only get the vaguest outlines here.
After all, the stuff I buy in my local market is probably different to the stuff you buy in yours.
Take everything that I say here with a pinch of salt (or pepper, whatever).
If I suggest using a kilo of Ceps – that’s because I’ve picked them myself – for me, they’re free.
I hate to think how much a kilo of Ceps would cost in the UK.
Be flexible, use something else, instead….”
Reading back through what I’ve written reminds me that there have been some really great food writers.
Writers who have transcended their subject; geniuses who can fill our stomachs with mere words, carefully prepared & beautifully presented.
People like Elizabeth David, George Lassalle, Alice B. Toklas (well, I like her writing) and, perhaps the best of the lot, Nigel Slater.
Reading back through what I’ve written reminds me not to give up the day job!.
This is stuff I learned the hard (or easy) way.
Much of it has come from friends, neighbours and the people who have stalls in the Saturday morning market.
All the best
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