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Cookery books for Christmas part 1

November 14, 2012 7 Comments Filed Under: Christmas, Food, Gardens, Recipes, Uncategorized

This is my by no means all-encompassing best of 2012 cookbooks list. It’s just the books that I happen to have come across and bought or have been lucky enough to have been sent by publishers. Some are well known, others less so, all merit purchase. But one caveat: I cannot be certain that the named authors actually wrote them. I have been dismayed this year by the discovery of how many cookbooks are ghost-written, partly because I got to meet some of the members of the Guild of Food Writers. It became clear from talking to them (‘hi, I’m actually Gordon Ramsay’ said a polite non-sweary middle-aged woman who lives in the country, ‘Oh nice to meet you’ twinkled another lady who lives in the city ‘I’m basically Hugh Fearnley Whittingstall‘) that virtually no TV chefs write their own books, their own columns, their own recipes. Even if they can write (I’m sure Hugh can for instance), they don’t, because they are now a ‘brand’ and fronting a small multi-national industry of money-making offshoots.  Mostly cookbook authors have been signed up by publishers because of their brand, their ubiquity on TV, their fame, not because of their writing skill.
Therefore the kind of people who employ ghost writers are:

  • Chefs whose skill is kinetic, synaesthetic, they work with their hands, nose and eyes, they translate the flavours in their head to the plate. This very talent can mean that they are often virtually illiterate. Bill Buford in his book ‘Heat’ (definitely worth buying if you haven’t got it) mentions Marco Pierre White had a photographic memory for plating but could barely write a sentence. Some chefs only got into food because they were offered a choice between a young offenders prison and a catering course, although perhaps that’s changed now that posh people have decided it’s ok to work in food. 
  • Beautiful women/models: we tend to think being visually appealing is effortless. They just wake up, shake their gorgeous mane into place, shrug on something tight and clamber out of bed on their long coltish legs and head towards the kitchen. Yes they have a few genetic advantages over the rest of us but attractiveness, is hard work in itself. For a start, imagine being on a diet for the rest of your life! Nothing tastes as good as thin feels, my arse! (My big fat arse.) Thin never feels as good as tasting lots of food in my greedy and not terribly humble opinion. 
  • Actors, soap actresses and presenters, who perform well on camera. Having done some TV I can tell you this is by no means easy. The hardest thing in the world is to be vibrant, warm, friendly and natural in front of the camera. Wariness, suspicion, the defences that we’ve all nurtured over the years to cope with life, the camera sees it all, behind the eyes. Although he’s not an actor, this is why Jamie Oliver is a genius, he makes it all look so straightforward. 

But, it seems to me that there is no shame in not being able to write, merely that, in the age of internet transparency, it would be good if there was more honesty about this. There’s been some interesting talk about this in the United States. Gwyneth Paltrow claims she wrote her book, but people in the know beg to differ. But, in part due to the skill of the ghost writer, the sleb writer believes they aren’t lying because they really are convinced that they wrote their book. The good ghost writer inhabits the skin of the celebrity, takes notes, edits and sorts out their thoughts, they write what they think the celebrity would have written. I’m not sure that worshipping famous people is healthy for society either: while gazing at their heavily air-brushed photos, we are led to believe that celebrities are brilliant at everything. I’m sure this makes people depressed and inadequate. But hey, that’s capitalism innit? Making people unhappy so that they spend more.
Sometimes these ghosted books even win awards while genuine cookbook writers do not. So why not bring this out into the open and have a best ghost-written book award! I heard that Heston Blumenthal insisted that his ghost writer also got an award when he won a prize at the Guild of Food Writers for his book. Now that’s fair play.

Jerusalem The Israeli Yotam Ottolenghi and his Palestinian partner Sami Tamimi has done more to change the middle class dinner party than any other chefs over the last five years. Suddenly we are all using pomegranate syrup, za’atar and sumac, throwing together roast butternut squash, cracked wheat, charred aubergine, burrata and lentils. To say to your guests ‘I’ve cooked something from Ottolenghi’ marks you out as a chic but casual cook. Their work has had an effect also on how we perceive vegetarian food: thanks to them it’s now colourful, vibrant, tasty, modern, international. It’s no longer brown squat slop.
I went to Jerusalem earlier this year, only for half a day, but I’d love to return. It’s an old soul of a city with many food tales sheltering in the shadows of its alleyways. I slung thin dough over a steel counter in the cave-like tenebre of Zalatimo, where you drink Turkish coffee, mint tea and eat mutabbaq, a thin pastry with sweet cheese, pistachios and sugar syrup. It was hard to make, you need years of practise but an easy recipe with ready-made filo is provided here.
This book talks about the hummus wars, for while some complain that the Israelis have appropriated this Middle Eastern dish, it’s also a symbol of peace, breaking pitta bread together…and dipping it.
The book also contains recipes sourced from the Jewish and Arab diaspora who populate Jerusalem; for instance, unusual Georgian recipes such as Khachapuri which I mean to try. The book also contains lovely travel photography by Adam Hinton and food photography by Jonathan Lovekin.

For similar also see The New book of Israeli food by Janna Gur, one of Israels foremost cookery writers.
Confessions of a Kitchen Rebbetzin, which doesn’t seem to be available in the UK, a humorous and entertaining kosher cook book was sent to me after my trip to Israel. A ‘rebbetzin’ is an orthodox Jewish woman who covers her hair. The author is Gil Hovav who I’ve since found out is the Israeli Jamie Oliver, a TV chef. I must admit, I was under the impression that the book was written by a woman! Can you imagine Jamie Oliver pretending to write ‘in drag’ effectively and take on the character of a devout housewife?

Faviken by Magnus Nillsen.  This book is a good read for chefs and restaurateurs, but it’s not a book to cook from. It’s more of an idea, to get a feel for the direction of modern Scandinavian food. Pretty children’s story book cloth cover and good photographs.

I recommend reputed food writer Catherine Phipps’ Pressure Cooker Cookbook I do like specialist books, focusing on one ingredient or one technique. Catherine’s quietly competent book has tons of inviting and most importantly, thoroughly tested recipes, but has only one drawback, you need to possess a pressure cooker. I hope to rectify my lack of one soon. Having a pressure cooker makes financial and environmental sense when energy is so expensive.

Polpo I love the design of this book, the deconstructed build of it, the nude spine visible, enabling it to be laid flat. Russell Norman, the restaurateur/ author is the guy that made the Venetian word ‘cichetti’ almost as widely known as ‘tapas’. It’s all the same thing really, small sharing plates. The recipes are simple, in fact there are quite a few pages on different types of bruschetta which, lets face it, is basically things on toast, but you are likely to cook from it.

The art of pasta by Lucio Galleto and David Dale. This beautiful produced book by two Australian chefs surprised me because at first glance, who needs another book on pasta? Everybody knows how to cook pasta don’t they? (Actually my daughter has just started university and she’s been shocked to see how her flatmates cook. One girl put uncooked pasta, a jar of ready made sauce and some hot water from a kettle in a baking tray and shoved it in the oven. ‘How was it?’ I asked. ‘Not bad actually’ said the teen.) This book taught me new pasta recipes and inspired me to lust after a pasta stamp to make ‘corzetti’. It also contains fantastic watercolour drawings by Luke Sciberras, so nice to see some art as well as photography in a cookbook.

Veggie burgers every which way by Lukas Volger. Again this is a single subject cookbook by an American cook and writer. There are pages of variations on the veggie burger and some good sides such as quick pink pickled onion slices. It’s rare I look at every page of a cookbook and want to cook from it. This is one.

Prashad cookbook by Kaushy Patel. The Patel family own one of the best Indian restaurants in Bradford, curry capital of the UK (must visit). Kaushy is the mum.  Prashad restaurant was also featured on Gordon Ramsay’s show the F word or one of those shows can’t remember which. Love this book, it’s the kind of approachable Indian vegetarian home cooking I like.

Here I am recommending a couple of gardening books too as presents for Christmas: The Urban Kitchen Gardener by Tom Moggach, lots of useful tips for city gardeners. Some new ideas: growing fresh coriander seeds (The Secret Garden Club is having a ‘Grow your own curry’ session on the 25th of November) and stuff I’ve never even heard of like ‘mouse melons’.

Sweet peas for Summer by Laetitia Maklouf. This beautiful lady has written a follow up to The Virgin Gardener, her break out successful book. She’s got style and artistry and there are wonderful little workshop suggestions. This is probably one for the girl gardener in your life as the book is so pretty.

I’ve also received some fiction books around the subject of food. They’ve all been awful, which is a shame as my favourite all time cookery plus fiction book is Heartburn by Nora Ephron who sadly died this year after a long illness. If I could write one book, this is the one I personally would like to have written. It’s caustic, light, frothy, bloody funny and sad. The recipes work too.

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Comments

  1. Sarah

    November 15, 2012 at 10:36 am

    I've been more about the gardening books than the cookbooks this year. The Urban Kitchen Gardener is a must-have. The other ones I find myself dipping into constantly are Grow Your Food for Free by Dave Hamilton and Alys Fowler's The Edible Garden.

    Reply
  2. Marmaduke Scarlet

    November 15, 2012 at 11:39 am

    Ah ha, you have just confirmed what I always suspected, though I'm a bit disappointed by HFW – although whoever his ghost is, she is really good at capturing his tone and rhythm.
    As for Yotam Ottelenghi, what a charming man. I have just rewatched his documentary on food in Jerusalem and love his enthusiasm and intelligence. No shouty chefs, starved waifs or fairy lights – my kind of writer and my kind of TV chef!

    Reply
  3. Mark Willis

    November 15, 2012 at 5:39 pm

    I think perhaps my Christmas List (and yours?) may have to include another bookshelf…

    Reply
  4. Leigh

    November 21, 2012 at 8:20 am

    Nice shout-out for Heat, one of the most underrated food books out there. I love the Polpo book, too – cookery book design, for me, is what really hooks me in to start with!

    Reply
  5. DannytheBaker

    November 24, 2012 at 8:29 pm

    Some books I've never thought twice about I'll now reconsider as a result of this. Glad you gave a shout out to Prashad- it's one of my favourite books of the year.

    Danny

    Reply
  6. Kerstin Rodgers

    November 28, 2012 at 9:44 am

    Mark: oh god yes, the shelf building to accommodate the books is bankrupting me!
    Leigh: heat and heartburn are my two favourites from this list…
    Danny: I must visit prashad
    Marmamaduke: call me naive but I actually believed that they wrote their stuff. It's like finding out that there's no father Christmas ( which I believed in till I was like 12)
    Sarah: will check out those gardening books

    Reply
  7. Anonymous

    November 28, 2012 at 10:47 am

    Good to see the ghost writer being a little bit championed. It is unsurprising and annoys me that the celeb fronting a book has to be so coy about it. Good on old Heston to insist his ghostie got a credit too for the book. I love the Ottolenghi Jerusalem book too. Will have to check out the others. Polpo is definitely on my list to 'to buy' books

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouey curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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