Thigh Curry

Well, it’s not really a Thai curry (pronounced “tie”, of course, thus spoiling the potential pun) and, anyway, we always use thighs when making chicken curries of whatever sort.

Read More

FEASTING ON FUNGUS: A Bit of Autumn Decadence

It’s a good Autumn for mushrooms, almost too good. On occasion we have looked at our “bag” (more correctly, basket) and thought, What the hell? Let’s freeze them. I have also broken with the habits of a lifetime and not cooked all of the ceps that we picked, keeping some for the next day (in the fridge, where they store pretty well).

Read More

The Polar Opposite of Beige Food

It has been years since I cooked ossobuco Milanese, that most comforting dish, partly because you need a hearty appetite to tackle it but mainly because cross-cut veal shanks are not readily available in our part of the world. So, when I found some in Fallon & Byrne in Dublin (where the meat counter is delightfully different), I grabbed them.

Read More