Tag: Gerald Bryan

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

I don't know what it is about eating outdoors but I love it. A cup of coffee and a croissant for breakfast outside on the deck; a light lunch and perhaps a glass of wine in the sunny courtyard of a downtown café; dinner under the stars; I love them all.

For one reason or another when Donna and I entertain, other than to lunch or dinner, it is usually after work in the evenings, rarely at a time when a pot of tea and a tiered stand of cupcakes would be suitable... or welcome.

Cooking in the late 60's and 70's was much less exotic than today.

I suppose it is a little previous to say that spring has come home but she has certainly got her foot in the door.

As we all know there are fish and chips and fish and chips. But fish is such a delicious, versatile and healthy food that it deserves so much more respect and care when it is prepared or cooked.