Phew am I relieved that I learnt to cook and know that to get great food you need to know where your ingredients come from. You can't make something taste good unless the original products had flavour in the first place.
There is nothing wrong with odd shaped produce, a blemish on something, it's how it was grown that matters. Flavour develops over time, so force fed, speedily produced veg, fruit and meat cannot have the same flavour as something that has been nurtured and grown without masses of chemicals and steroids.
It doesn't need to be expensive either, actually we need to demand the imperfect fruit and veg to bring the price down. Buy direct from farmers and butchers. But most of all learn to cook.
I'm so pleased that Delia Smith is launching a new cookery school online for free at the end of this month. Her recipes and methods are so easy and I use many of them in my weekly menus. Have a look at http://www.deliaonline.com/home to find some amazing recipes.
With the current problems with the content of mince being not what it seems, start with the basics, pick one new recipe every week and try your hand at cooking from scratch, it's easy and cheap, most of all it's so rewarding knowing that you are putting good food into your family, friends and own body. After all, would you put cheap oil and petrol into a Lamborghini if you owned one?
Start with small steps, but lets get everyone cooking,
Guinea fowl - spatchcocked and Portuguese style
7 months ago
