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August 2017

Brocante in France (1 of 12)I think that this post will appeal to the food bloggers amongst you. The rest of you will think it’s all a bit nutty.  When I’m not in the kitchen, slaving over a hot camera, I get a great deal of fun finding the occasional prop or gadget that will help make this blog that bit more my own and original. I do this partly through using old crockery and cutlery. It is getting increasingly difficult to source quality at a rock bottom price.

I have a bit in common with apricots. I can be a bit dull and uninteresting, often outshone by others. However, like apricots, if I’m pickled in brandy for long enough, I too am transformed into a thing of glorious beauty and attractiveness. Perhaps I might abandon the analogy at this stage as this personal transformation only goes on in my head, the effects don’t last and the memory tends to make me shudder with guilt and remorse.

The traditionalists amongst you might be a bit horrified at the prospect of drinking red wine with fish. Particularly with a fish as ‘white’ as hake. The key is the other ingredients in this sort of stew / soup / bowl of deliciousness. When you have got over your shock at my suggestion of red wine with fish, I encourage you to try Poached Hake in Tomato and Red Wine Sauce. Anybody who enjoys a good read will love preparing this.

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