Steve Lamb is the head of brand at Hugh Fearnley-Whittingstall's River Cottage, as well as a writer and teacher. He has the incurable River Cottage affliction of wanting to know the whole story of an ingredient, all the ins and outs of it, in a bid to unlock the secrets – hence his obsession with butchery.
Although curing meat is a celebrated culinary craft on the Continent, it is yet to be thought of as an integral part of our own British food heritage. But this is all about to change, as there is a very British cured food revolution coming sharply into focus.
Food that is personal, reflective, and relevant can transport you with a single bite, which is why beef olives are a first-class return ticket home for me.
The illustrious Steve Lamb of River Cottage takes us through the food of Barga in Tuscany – a beautiful medieval town truly full of surprises.
One of the great advantages of cooking on a barbecue is the smoke, but BBQ smoking, although not complex, is an art – check out our ultimate guide here.
Even Maradona’s Hand of God can’t wipe away my love for Argentina, because they gave us asado and the greatest strike force pairing in the world – steak and malbec.
Despite a slightly dysfunctional family setup, I have some very strong food memories – the strongest of which is undoubtedly this incredible mixed grill.
A retired butcher once told me that the only way to tell the difference between a skinned cat and a skinned rabbit is that the kidneys of a rabbit are offset and don’t have the symmetry of most animals. Other than that they are impossible to distinguish. He said it in such a way so Read the full article…
Forget spring lamb – the hogget, a wonderful mature lamb that is yet to adorn its mutton clothes, is my top tip for Easter this year.
