My fantasy restaurant is called …

… Lardo

Having listened to the wise words of BBC Two’s Restaurant Man, Russell Norman, at this year’s Port Eliot Festival, I harbour no illusions as to opening my own establishment (particularly after The Lobster Massacre incident).

That hasn’t stopped me fantasising about what my ideal restaurant would be like when I did finally get round to opening it (watch this space). Read More

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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