Denmark was possibly the smallest country I had run through on my route, but the welcome of food and accommodation was the biggest by far!
After last week’s essay on chicory I thought something shorter and punchier would be appropriate, so here’s an exploding vegetable.
For speedy family mealtimes, I find that beef works great in stir-fries or as a filling for fajitas and wraps.
Our editor has a root around in his cupboard to create this French classic with two beautiful lobster in what is very much a Jim experiment.
Whether it is a sizzling sirloin or a proper pie, beef is the omnivore’s paradise. Celebrate it with some of Jamie’s belting recipes.
There are loads of grains that you can cook, dress & enjoy in less than 30 minutes. They’re filling, good for the heart and full of energy.
The British palette lags a bit behind the Italian in the appreciation of bitter flavours but it’s getting better. Allow me to explain…
We can learn a lot from the French; maybe not how to conduct warfare or how to look after one’s monarchy, but food? Perhaps.
Cutting waste has never been so important, both for our pocket and world around us. There are many things we can do, it’s just knowing how.