Food for thought

Food - - Book Extract -

What’s al­ways in your fridge?

A load of cheese and rash­ers of rind­less streaky ba­con, as you can al­ways make a meal with that. Also, a sour­dough starter as I make a lot of bread.

What’s your go-to meal if you’re short on time?

Pasta car­bonara... ba­con, pasta, eggs and tonnes of freshly ground black pep­per; so easy and ev­ery­one loves it.

What’s your fam­ily’s favourite din­ner?

Roast pork loin with ap­ple sauce and lots of crack­ling – I al­ways do ex­tra and it’s re­ally crispy and crunchy – served with plenty of roast veg. And maybe a pavlova with berries for pud.

What’s your best on-a-bud­get cook­ing tip?

Make veg the hero and skip the meat. I al­ways have lots of great ideas for baked root veg­gies and feta sal­ads.

What’s your favourite in­dul­gence?

I adore cream-filled dough­nuts. I love them with jam but had an ex­cep­tional one the other day at Blue­bell’s Cak­ery which had salted caramel in it... oh yum.

What’s one thing you re­ally don’t like eat­ing?

Of­fal – kid­neys, liver, tripe, etcetera.

What would your last sup­per be?

It would have to be cray­fish with salt, pep­per and melted but­ter. Then rasp­ber­ries and a lemony dessert – I’m more a lemonophile than a choco­holic.

What’s the most im­por­tant thing about food for you?

The shar­ing of food – the cast of char­ac­ters around the ta­ble is the best part.

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