“The real Provençal cuisine was essentially lived and spoken, but not written down. It remains in the memories and long established habits of grandmothers, and in the country’s more remote towns, where tourists with a dislike of garlic seldom stray” A Taste of...
“Pease pudding hot, Pease pudding cold, Pease pudding in the pot Nine days old” English nursery rhyme circa: 1790 Pea and Ham soup has been served up under countless guises and has circled the globe almost continually since antiquity. The two principal storehouse...
Tagine – ‘meaning stew, is a category of dish fundamental to cookery in Morocco. The same word appears in the name of the special earthenware cooking recipient – Tagine Slaoui – with a distinctive pointed cover in which it is cooked’. The Oxford...
Frank Muir was a raconteur, comedy writer and former Head of Comedy at the BBC. In a TV interview, when asked as to his faith he replied “I’m a lapsed agnostic”. His tongue-in-cheek proclamations always managed to leave the synopsis hanging… Mr Muir’s dilemma...
During the Second World War my father joined the AFS (Auxiliary Fire Service). Slow to engage and derided by some neighbours for not leaving for the ‘front’, his role as a domestic fireman had yet to be tested. The Blitz, which was soon to kill so many of his comrades...
![Pea Soup with Ham and Mint [Sopa de Guisantes]](http://keithreeves.co.uk/wp-content/uploads/2020/08/IMG_1481-1080x675.jpg)
