Beet Crazy

Beetroot divides the world. You love it or hate it. For those who love it, the sweet, earthy tones are equally complimentary with crunchy salads and sharp pickles. It is the base ingredient of Eastern Europe’s favourite soup, Borscht, obligatory cubed with every French dish of crudites, and the default relish on the Great Australian Burger…

Colston Bassett Stilton

The tiny English village of Colston Bassett boasts a ruined Norman church, a market cross, a picturesque country pub – and what some might call the Emperor of the kings of British cheese. Stilton is, perhaps, the most distinguished cheese of all, with its thick yellow crust, sumptuous web of blue veins, crumble-cream texture and rich, piquant…

Coddle up for Winter

When I was a kid, my mum used to make us ‘poached eggs’ using a frying pan-like saucepan with little shallow cups simmering over water. She’d put a dab of butter in each cup, break an egg into each then let them boil to a soft set. I grew up sincerely believing that that was what…

Skirret – the Forgotten Tudor Vegetable

“The sweetest, whitest and most pleasant of roots,” raves gentleman gardener John Worlidge, in his 1677 Systema Horticulturae Or The Art of Gardening. “Pleasant and wholesome,” agrees Culpeper’s Complete Herbal. Yet the subtle sweetness of the modest skirret, noted by Pliny as the Emperor Tiberius’s favourite and a mainstay of Tudor tables, is all but…