Cuisine: British

On sausages in fat, confinment and Haringey markets.

What better lunch can a girl have than a good sausage smeared in a healthy dose of fat. My Sunday afternoon was blissful one in allowing me to combine my two longest standing passions: a bit of quality meaty fat

Cuisine: British

Pork fetish

I love a pig. In fact, I worship a pig (isn’t it in Philippines that Pig is in fact one of the deities?). Pork is the reason I could never become a vegetarian (despite all the ethical reasons I tell

Cuisine: British

Maltby street market, Bermondsey.

On Thursday 23rd December, I got up at 6.30 in the morning, and was already ‘on location’ at 9 o’clock – under the bridge arches near Tower Hill, London. The streets were freezing, empty – and only a tantalizing sign

Cuisine: British

Bob Bob Richard – the most Russian English Diner in London

Bob Bob Ricard

Cuisine: British

Cold war and school dinners

It’s not all sex, drugs and roll’n’roll with me and food, you know. Whereas the food I often crave is high octave stuff – not in terms of it complexity (Michelin star plates leave me cold somewhat), but its impact (fat, offal, cream); today I’ve had the most warm and cuddly lunch possible:

Cuisine: British

Sweetbreads

I have recently established quite a neat relationship with one wonderful little organic farm down in Hampshire.

Cuisine: British

A mediaval chelly

Do you know what these brown creatures are?

Cuisine: British

The importance of pig trotters

To perform this delicate operation one must use a special metal device that is long and slim, and is shaped as a double-edge fork. One uses one side of the apparatus with its two prongs to insert it carefully into the opening of the bone and lift up the thick fluid inside.