The resulting salad is indeed “lovely”, but the vinaigrette is equally good drizzled over many other things. In her 2017 book “Too Good to Waste”, Victoria Glass has a recipe for a warm bacon fat vinaigrette, which she recommends pairing with beetroot, basil, bacon and green beans. Then, when the time is right, you can take it out and use it to create an “umami potion of a salad dressing”. Instead, store it in the fridge in a sealed jar, where it will keep for several months (or put it in the freezer and you can keep it even longer). When you have fat left in the pan after frying bacon, don’t throw it away, says Tom Hunt in The Guardian. Yet Heath was surely onto something: while you wouldn’t want every meal to end with one, there remains “something enlivening about a punchy, crunchy bite as the evening wanes”. Admittedly, in our diet-conscious age, savouries might not find many fans. Heath said that savouries provide an “admirable ending to a meal, like some unexpected witticism or a musing epigram at the close of a pleasant conversation”, adding that they are “the passion of the average Englishman and the bête noire of the ordinary housewife”. The biggest populariser of the savoury was the journalist Ambrose Heath, who in 1934 “wrote a whole book on the topic”. Think Scotch woodcock (scrambled eggs and anchovy paste on toast), Welsh rarebit, or angels and devils on horseback. This was a strongly flavoured “extra course” served towards the end of a meal, usually on toast or “with a small pastry croute”. Yet no one has, so far, sought to resurrect that Edwardian favourite, the “savoury”. Pies, puddings and various other “old-school” dishes have lately enjoyed something of a renaissance, says Olivia Potts in The Spectator. Meanwhile, Judy Joo, of Korean restaurant Seoul Bird in London, has an unusual technique for making her asparagus “ultra-flavourful”: before cooking it, she brines it in salt water, having first poked small holes in the spears with a fork to “allow the salt water to permeate the asparagus”. Thomas Heaney of Heaneys Cardiff prefers barbecuing: “For me there is no better flavour than asparagus barbecued over natural coals,” he says he pairs his with taramasalata and toasted hazelnuts. Tomas Lidakevicius, of Turnips in London, says asparagus shavings are “delicious pickled”. The vegan chefs Henry Firth and Ian Theasby suggest shaving asparagus into thin ribbons lengthways, with a vegetable peeler, and then using the ribbons in pasta dishes or slicing them into small circles widthways and adding these to a risotto. But since there are only so many times you can enjoy boiled asparagus with melted butter, “I asked some top chefs for their tips”. Thanks Nick, the oranges are lovely and sweet and very juicy.It’s British asparagus season, and like many people, I intend to capitalise on it by eating an awful lot of the vegetable, says Giulia Crouch in The Times. Our friend Nick was kind enough to share a big bag of oranges with us the other day and I have been trying to get a few shots to show you the orange peeler in action but I have not been very successful. They work very well and if I could, I would send all of you one as a gift. It’s the strangest looking implement and I will not be without the two that live in my third drawer in the kitchen. □Īnyhoo, one of the most nifty little gadgets that Tupperware make is an orange peeler. Most of the cupboards in our home have Tupperware in them, storing all sorts and keeping things neat and tidy – I do draw the line at the garage though as Pete happily drains engine oil and the likes into them so we save ice cream containers for that. I wonder if there is a Tupperware support group for people like me? I have to resist the urge buying more and a good motivator is it has got frightfully expensive. It is safe to say I LOVE Tupperware and probably own enough for 2 families with a few spares on the side.
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