Spanish
Spanish has three nationalities: British, Irish and Australian due to a series of accidents. Spanish is not one of them,
Mark was born in Australia in 1966 and has lived on a damp, cold island off the coast of France (the locals call it "Blighty") 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 Substack
“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."
This is a briliant recipe based on a recipe by Lourdes Nicholls who says something along the lines of “We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . .
Yes, I know it sounds weird: Bonkers but beautiful
This is adapted from a recipe in Sophie Grigson's Eat Your Greens - the only book on cooking vegetables anyone needs
Crazy, mixed-up squid
Yep, you normally cook squid for a short amount of time and when you go over it's like an inner-tube. Squid is like a lot of other ingredients; lots of people don't like it but that's because a lot of people including restaurants don't know how to cook it.
This is why it crossed the road
Get the best chicken you can afford and ignore the packet cooking instructions but make sure you know how much it weighs
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.
