Fish

As battle continues – Cutlets a la Kiev.

Is it worrisome or more comforting to write about food ‘a la Kiev’ today, when the streets of the Ukrainian capital are flooded with events and people seemingly so removed from the joys of a full belly? Food – and

Fish

Scotch egg clad in Russian herring coat

No celebratory Soviet table can do without the combo of cured herring, potatoes, eggs, onions, beetroot… and, of course, mayonnaise!

Fish

The spring salad of pale greens and pinks

A search for more charming, appreciatively lighter ways of dealing of spuds is a constant theme in my life. The lovely Daily Spud would agree, I’m sure. Yesterday was the first spring day in England. Officially. I came out of

Fish

Scotch, no Rus eggs. With herring

More and more I’m realising just how many similarities there are between our (our?) British food, especially Scottish, and our (our?) Russian food. It’s the ingredients that make me think that in particular. Isn’t it right that the European part

Fish

Turnips and caviar

What is the quintessential Russian ingredient? One, two, three, I guess 95% of you would have said – caviar. Perhaps the combo of vodka, blinis and caviar. Indeed, there is something so Russian about these little fish eggs. Flamboyant, disregarding,

Fish

Sprats can take it, take it all.

You wake up, what at first seems like a middle of the night, in that grainy, 1930s photograph light. It feels like little, prosecco like bubbles frothing up underneath your skin. It’s not an unpleasant feeling, more a curious sensation,

Fish

The most fertile of breakfasts

Despite my well-publicized love for crossing sexual with food imagery, this is the first time I will admit to the outright enjoyment of fish sperm for breakfast. Herring sperm, to be precise. Russians call this thing – moloka – milk