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Its scientific nature doesn’t come naturally to me, but it wasn’t always this way. As a teenager I had a Saturday job in an opticians and every weekend I’d take in my baked creations to share with the girls, who were like the naughty older sisters I never had.
Read moreHeady, fragrant, aromatic and cleansing. Pho is one of my top noodles dishes of all time. There are a couple of ways you can make it; as a labour of love or a quick hit – both ways yield excellent results.
And in my book there’s no easier way to cram in your five a day at the same time as getting a big dose of comfort, than with a humble soup.
Smoked meats and fish, jewel like roots, woody mushrooms, sticky and dark red wines, flaky pastry, game meats and poultry. I’m looking forward to getting my teeth stuck into all of them, and on this grizzly bank holiday Monday with a big chill in the air and leaves falling from the trees outside our house (yes already, can you believe it), I knew it was time to put on a cardi and get hearty in the kitchen.
A few years ago I worked in Leeds, and in moving into my Yorkshire home-from-home I was delighted to discover that Amie (the Cornish girl I was sharing with) was as hooked on noodles and oriental food as I am.
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