Praise the lard: a beginner’s guide

lardLard. Lardy. Or as the Italians romantically refer to it: lardo. The associations with shivering rolls of chubby flesh being chased around the playground are comic yet laced with danger. Far from innocent yet not proven guilty, accusations of raising cholesterol and clogging arteries have outlawed lard to the margins of our kitchens. Instead, taking centre stage in the frying pan is lard’s sexier, slimmer (and expensiver) continental cousin- olive oil.

But are we doing the right thing by cutting down so dramatically on something that tastes so good? Read More


London Skyline By Carl Warner

I’m a foodie and I (dare to) know it, so kiss my foie gras.

Foodie (or foody). Gastronome. Epicure. Foodista. Gourmet. Gourmand. Foodlover. A complication of words to describe the very simple act of “ingesting things and then pooing them out,” (thedailymash.co.uk). Those words with obvious Latin or French roots are understandably class specific, yet it is the term ‘foodie’ that seems to cause most food writers and chefs to throw their eggs out of their Le Creuset pans. Read More