If I had a penny for every online recipe I’ve seen that claims to be “authentic”, I’d have £5.73
And don’t start me on “cultural appropriation”
Seems obvious but really important and you only have to watch how people “wash" their hands to see there is a lot of ignorance out there.
So here we go, no affiliation with Scotland, no particular love of Burns or Scotch Whisky so…
"Salt is the difference between eating in black and white and eating in Technicolour"
...so we decided to have a roast but not a roast. It didn’t feel like a day for thick gravy and roast potatoes so we went back to the old Bradford spring/summer favourite; crushed potatoes.
Hey Kids! Featured
To Josh, Sam, Megan and Lily,
This isn’t meant to be replacement for buying proper books. If any of you are at all interested in cooking then I’m sure you’ll buy loads just like I have. But this is to give you the basics all in one place: something to take to college or your first flat or wherever and make a start. I’ve cooked a lot of stuff – a lot of nice stuff and a lot of crap stuff – and this will just condense what I’ve learnt from the good and the bad to give you a head start.
Don’t treat these recipes as Gospel – if you like more of something than I’ve used just add it, if you don’t like an ingredient chop it out or use something else. Love Tabasco? Put it in everything – why not? However, whatever you do with the ingredients, it is worth taking on board the learning points and technique advice – it saves time and gives better results.