Spanish
Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,
Mark Bradford was born in Australia in 1966 and has lived on a damp, cold island off the coast of France since 1970. Educated in the State School System (proudly), his teachers unanimously agreed he had raised indolence and mediocrity to world-class levels.
In sport, he excelled at outrunning the bigger kids to avoid a regular hiding. These traits have seen him through several aimless career changes and now, in his 50s, he finds himself wondering what he will do when he grows up.
But, he loves his family and he can cook a bit.
Follow him at www.bradfordfamilycookbook.uk
"Pan" on anything pisses me off quite a lot: What else would you fry in? Bucket-fried? Even the colonel fries the chicken separately from the bucket he puts it in
Anyway, you can just cook the salmon in the pan on the hob (fry it) or start it in the pan and then put the pan in the oven (pan-roasted). Pan-roasted is fair enough I suppose
I'm not a great fan of Salmon but this recipe just works!
Like every fish recipe it's easy to lose your nerve and keep it in for too long. You'll learn how you like it after you've done it a couple of times but this really works
Ever wondered what tinned peas were for? Well, it's this
Use tinned marrowfats for this recipe. I've used sage because it goes better with the ham or bacon than mint would, but peas and mint go really well. In summer use frozen peas instead of tinned and leave the meat out, swap the sage for mint and you've got something beautiful
It's all about the Dimethyl Sulfide, stupid!
Basically when you cook cabbage it produces Dimethyl Sulfide which is that nasty smell and not a great taste. However all you need to do is cook it properly - either quickly or slowly. Anything in between is pants. I'll put another recipe on for cooking it quickly but this is lovely
This is why there's Bourbon
OK, so this is simple again - like a Martini: Sweet Vermouth, Bourbon (just my way - Canadian or other whiskies lay as strong a claim and Angostura Bitters
You know how I feel about this. It's not quite a Religion but . . .
OK, so this is simple: Vermouth, Gin and . . . ummm . . . nothing else
Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left
This is adapted from Charmaine Solomon's Complete Asian Cookbook
Chicken and wine - them Frenchies know what they're about!
Not the best picture in the world I'll grant you but a lovely thing
This is what keeps the world turning!
This is the basis of pretty much every long-grain rice recipe. If you measure the rice and the water you don't need to drain it so it retains its nutrients and flavour