Rabbits are everywhere – speaking ones from childhood who listen to Art Garfunkel, frozen fur bundles dotted across fields and stunned baby ones at the side of roads. And I have a particularly fine specimen who loves bananas, in my garden (and sometimes house). Rarely however are they are on our plates, in our cookbooks, on TV and never will you find a whole one in a supermarket near you.
On the hearsay grapevine of internet-mainly-twaddle, I heard that Barack Obama wears only blue or grey suits to cut down on non-vital decisions. I admire that. Having recently ‘de-cluttered’ my own on-line life (I now have a phone that is just a phone and a camera that just takes pictures) because it felt like some sort of prostitution of the soul (pretentious I know but stay with me), it is a relief. Less can definitely be more. Continue reading
I was admittedly told this once by a personal-trainer-raw- food-vegan friend and I pooh-poohed it (you can understand why). Sugar? The thing that gives me energy and sits so nicely in many forms (cake, biscuits, chocolate) alongside a caffeinated beverage while I struggle with a writing deadline? A drug? Noooo. Continue reading
Bring on the summer and we bring out our barbecues. But with just a bit of imagination, cooking without a kitchen can be even easier, cheaper and hassle-free than bringing out B&Q’s finest. Continue reading
The world’s biggest fixed barbecue, developed and built in The Cotswolds and known as the ‘God-grilla’ can cook 1, 000 sausages at once, 500 burgers in one sitting, seven lambs, three pigs or two cows. The bespoke steel grill weighs two tonnes, measures 16 feet across and takes 14 bags of coal to get going. The world’s biggest record-breaking barbecue event was held in Uruguay in 2008 when firefighters were on hand to manage the flames and 1,250 grill experts cooked up 12,000 kilograms of beef.
Examine the images of either and there is something undeniably primitive, sacrificial, hellish almost, at the vision of carcasses splayed over open fires. According to the writer Charles Lamb, the art of roasting meat with fire was… Continue reading
St Michael’s Mount sits squat and grey in the top half of our window, superimposed against the skyline, and I wait for dragons and knights, pilgrims and a giant to complete the picture, galloping across the causeway… but actually D and I are just waiting for our drinks. Cornish winery Knightor’s Madeleine Angevine 2011 to be precise and it was everything I had been promised and more: elderflower, summer, elegance, lunches on the lawn, hammock in the trees, please stop me. Continue reading
Any Cornish gathering to eat oysters (native or Pacific) is worth a pilgrimage. Combine that with a glass of Chateau Civrac Wild White from local wine maker Mark Hellyar and the experience becomes almost religious. All of that and sunshine? Heaven on the north coast. But we weren’t so lucky. The wind may have blown the festival flags into full-time lunge position and the outside stage may have required a spray deck but the oysters, music and chefs were still on top form. Continue reading