Tag: Gerald Bryan

Surely there can be no more versatile vege than pumpkin. This jewel of autumn can be cooked in so many ways but my favourite remains pumpkin soup.

My mind is taking a break from Christmas celebrations and has turned to another vernal delight, the picnic.

One thing I buy quite regularly is mince, and meatballs in various guises have become great favourites, where we try to take them beyond meatballs in tomato sauce.

Whether a mussel lover or a newcomer to the joys of this bivalve, most people will have heard of this simplest of mussel recipes: Moules à la Marinière

When I speak of pancakes I don’t mean the American kind, I mean the thinner, more elegant ones the French call crêpes.

The basic recipe is simplicity itself and can be made cheaply at any time of the year…

I am shocked! Shocked and dismayed…that one of my favourite food writers should write "It is not an inspiring vegetable, unless you have a medieval passion for highly coloured food."

A. A. Gill, the English writer and critic observed in his wonderful 2007 book "Table Talk", "There are many roads to foodie heaven, but, as nanny said, they all have to go down the same big red highway."

I am a bone collector, chicken bones that is. The bones I collect go to make the basis of one of the joys of winter, homemade soup.

This evening I will sit in front of the fire and enjoy one of my favourite winter suppers, a pot of tea and toasted crumpets with a slice or two of strong cheese and some crisp celery sticks or maybe some potted prawns or Gentleman's Relish spread on the