Reclaim your weekend Cook outdoors
There is a long list of ingredients that, as a chef, I use in my restaurants, but that aren’t so popular in the home. From a sustainability point of view, it’s better to eat a wider variety to take the pressure off the same species everyone goes for. In the vegetable world, increasing the variety you eat makes sense from a health perspective, too, and the broader your ingredients, the more interesting your food will be. Cuttlefish, squid, cockles, hake and pollock all deserve more recognition, and I don’t understand why we don’t eat more goat, or why it’s not more readily available. So, if you’ve never tried it before or, like me, you’re already converted, my barbecued kofta are great way to showcase the…
