Pig ears set sail for China…
You can read my piece about the new Sino-British pork deal that will bring shiploads of British pig’s ears to China in today’s FT magazine. Photographs:…
Garlic scapes
For the first time, to my delight, I’ve found garlic scapes in one of my local shops. They are thicker than Chinese garlic stems (suan tai…
Cooking and talking on the radio
This morning I cooked Twice-cooked Swiss Chards, a recipe from Every Grain of Rice, for Jane Garvey on Woman’s Hour, BBC Radio 4. It’s actually one…
Wobble wobble
Fancy a jellyfish jelly? This is one I made for the Oxford Food Symposium Mad Hatter’s Tea Party on Friday. It’s just a home-made lime-and-lemon jelly…
Dumpling fun
The theme of this year’s Oxford Food Symposium was ‘Stuffed and Wrapped’ – so we spent the whole weekend discussing dumplings, pasties, stuffed vegetables and the…