Tag: Gerald Bryan

I love food, I enjoy cooking it, reading and talking about it, growing it if I can but above all…I love eating it, preferably in pleasant and like-minded company.

There are some dishes however that might not be out of place on a twenty-first century table; as leeks are in season try this one from the book but with the style of writing it is essential to read the whole recipe first.

Who said "I could put up with sausage and mash forever" - sorry, that should be Dr Who said etc., etc…well, in fact it was Colin Baker, the sixth actor to play the part.

What is it about tripe that has people who have never even tried it turning up their noses? Tripe is up there with snails, frogs' legs and edible insects as a food which is adored by some but which disgusts others.

We were enjoying dinner with friends a few weekends ago when the conversation turned, as it nearly always does with me, to food and someone asked me what my top ten cookbooks were

Surely there can be no more versatile fruit (or vegetable) than the golden-fleshed pumpkin. This jewel of autumn can be prepared, cooked and served in so many ways but my favourite remains… pumpkin soup.

Autumn has always been my favourite season. It is a soft and sophisticated season, golden and mature, with none of the brashness of summer; it has a richness no other season can boast.

In 1840 Anna, wife of the seventh Duke of Bedford established the practice of afternoon tea to fill the gap between light luncheon and late dinner, a practice which soon became an English tradition, now celebrated all over the world.

I think I am becoming a Grumpy Old Man… Donna says I have been one for years… but I am reduced to speechless Mr Meldrew-like disbelief at the thoughtless way some people behave in large supermarkets. I was debating either to abandon my wheels and shoppin

I really enjoy facing the challenge of creating every day, original, interesting and healthy dishes on a very limited budget. I get so much satisfaction from spending as little as possible, not wasting anything and still turning out meals that people enjo