A year of eating dangerously

LIKE most people, I’ve eaten out far less in 2020 than in any other year since I became an adult. Which has meant I’ve been doing a lot of cooking at home.

Not a problem, it’s something I really enjoy. But, what I noticed about the relentlessness of preparing 300 meals in 300 days with no let-off, is that a kind of battle-weariness can occasionally set in.

I love food, and I love eating – but when that ennui happens I’d do anything to grab some street food or even some rubbishy takeaway rather than walk into the kitchen. Not really an option at the best of times living deep in the countryside, and certainly not one available in a pandemic.

So the answer to that problem has at times been to push the boat out and experiment way, way out side of my culinary comfort-zone. With mixed results, I have to say. Very mixed. I absolutely detest the idea of throwing away good food, but it has happened during 2020 when my antiboredom experiments have gone too far.

Maybe I’ll explore the subject further next week – who knows what the intervening seven days will bring in these difficult times... But in the meantime, here are a few of my more successful experiments in this Year of Eating Dangerously (or experimentally, at least)...

Venison and veg couscous – a winner I shall be making time and again.

Salad of fermented vegetables – a 365-day a year super-healthy winner.

Truffled scrambled eggs – if you’ve got ’em, use ’em. Truffles that is...

Chicken hot-smoked with gorse-wood-chips – the ultimate savoury treat. Black Queens – amazingly sweet, truffle-flavoured (if fiddly) River Fal shellfish