Tag: Gerald Bryan

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

The first vegetarian I ever met was Sid Pearson. We were Boy Scouts together and one day, as we tramped to an autumn campsite, Sid suddenly dropped his pack and darted into the woods to reappear moments later with a fungus called dead badger's finger.

really enjoy the informality that creeps into mealtimes about now. Now is the time I like to get down my oldest kitchen implement and in a very relaxed way, start cooking.

One of my favourite times is on Christmas Day when, with the lunch prepared and cooking and before the guests arrive, I can sit down and relax for a time with a Christmassy drink, while Donna and I open our presents.

In this column, I offer something more practical at this busy time by sharing my list for a cook's carefree Christmas catering.

My mind is taking a break from Christmas preparations and has turned to another vernal delight, the picnic. Every year I promise myself a summer of wonderful picnics.

For well over a month now in shops and on television, in newspapers, magazines and junk mail I have been exhorted to get my act together for Christmas. Here we are less than a month away and I am still not ready for it.

I still like the idea of carving at the Christmas table; I think it adds to the sense of occasion with everybody there and waiting to enjoy the meal together.

Sometimes when I see those little jars and packets of dull and dusty dried herbs, like parsley flakes and basil, dill and chives, rubbed sage and mint or the little plastic packs of fresh herbs in the shops, I wonder why more people don't grow their own.

"If Naples had managed to patent pizza it would now be among the world's wealthiest cities…" wrote Burton Anderson in "Treasures of the Italian Table".