Mark

Mark

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

It's not exactly cooking

Well, this is predominantly a food site, even if I am using it to blog about spending a couple of months in Spain.

Well, that went well

I decided, after a bit of a stretch, to go for a walk. Frigiliana is a good place for that. The tourist board has a handy site that describes how to get to some places. I decided on one that was meant to be about 5k and a couple of hours.

but they bloody hurt!

And my knees are wankers.

I came by bus...well, that was the plan

Nerja is nice. There aren’t the high-rises you find in a lot of towns on this coast and it feels a bit more laid back than Malaga.

Well, I didn't expect that!

I may never do it, but I like the idea of moving to another part of Europe. This is not a criticism of the UK or a political blog. This will be the last time I mention the mind-numbing, piss-boiling self-immolation of Brexit and the right wing cabal of horribles in the Tory party that orchestrated it for their own narrow interests. If I mention Brexit again it’ll be in the context of a Brit navigating a post-Brexit Europe.

This is a version of Puttanesca.

A puttana is a sex worker in Italian and it is thought to have been named because it was quick and easy for people with a "busy schedule" to cook and eat between appointments.

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…

Vinegary rabbit is not everyone’s thing

Umbrian Rabbit is from The Classic Food of Northern Italy (Anna del Conte). I love it but the vinegar hit, and the rabbit for that matter, are not to everyone’s taste so I’ve adapted it by using chicken instead of rabbit and wine instead of vinegar. It’s worth trying the original though.

The real reason we have roasts on Sunday

There are several ways of making this, but the traditional description of gravy is that it’s made from the juices from the meat. Well, if you’re Achilles on the beach of Troy sacrificing 20 white bulls for the death of Patroclus then you might have enough juices for that but the rest of us use oxo.

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