Food

Thursday

Peter Hoskin

Nick Clegg’s Christmas recipe

Our Christmas issue is so packed that, sadly, there wasn’t enough space to include everything that was originally commissioned. Among the ejectees was a series of Christmas recipes and tips from politicians, writers and friends of The Spectator. In which case, we thought we’d put them up online, where the real estate, just like the goodwill, is endless. You can read Nick Clegg’s recipe for Patridge ‘Estofada’ below. And there is — and will be — more on our Facebook page today, including Ed Miliband’s recipe for roast lamb… Partridge ‘Estofada’
 This isn’t what we’ll be eating on Christmas Day but we’ll certainly have it in the run-up, when we

Tuesday

Alex Massie

Can the Dutch Government Really Be Abandoning Smokers to Their Fate?

Let us hope they are. A wailing letter to the editors of the Lancet, signed by Stanton Glantz and other anti-tobacco fanatics, complains that the Dutch government “is all but closing down its tobacco control operations”. One can only hope this is the case and wish that other governments might follow suit. Apparently: It would be a matter of no little shame to a country that prides itself on a compassionate and inclusive ethos if its government were to abandon smokers to their fate. Every death that ensued would not just be the responsibility of the tobacco industry, which continues to promote its lethal product, but also of every politician

Tuesday

Alex Massie

Can A Cheeseburger Exist Outside A Post-Agrarian Society?

A post arguing that this is a Question To Which the Answer is No has been cropping up on my Facebook feed lately and now I see that Andrew Sullivan has linked to it as well. As Waldo Jaquiath puts it, the cheeseburger was until relatively recently an impractical concoction. Not impossible, perhaps, but one requiring many actors and moving parts: This past summer, revisiting the idea [of making a cheeseburger “from scratch”], I realized yet again that I was insufficiently ambitious. I’d really need to plant and harvest the wheat [for the bun], raise a cow to produce the milk for the butter, raise another cow to slaughter for

Saturday

Fay Maschler

A History of English Food by Clarissa Dickson Wright

It is where cookery is involved that tele-vision gives perhaps the greatest succour to the book trade. After Jennifer Paterson’s death in 1999, the remaining ‘Fat Lady’ barrelled into view with Clarissa and the Countryman, Clarissa and the King’s Cookbook, as a gamekeeper in an episode of Absolutely Fabulous and as presenter for a documentary on her soul-mate Hannah Glasse. Such exposure, combined with an unapologetic mien and candour that have attracted the somewhat patronising description ‘national treasure’, could only have helped her autobiography Spilling the Beans scale the heights of the bestseller lists and allowed the next manuscript, a year-long diary and rant called Rifling through My Drawers, to

Saturday

Tanya Gold

Food: Rick’s place

I am in Padstein. It used to be a fishing village, just north of Newquay. It was Padstow then. But then came Rick Stein. Padstein has the smell of a theme park. This is a village made over by one man; it belongs to him. In my hand I have a map of every Rick Stein outlet in town, numbered for ease of access — four restaurants, five hotels, a cookery school, a cottage, a pub, a gift shop, a patisserie, a delicatessen. People queue to buy Rick Stein chutney, drink Rick Stein-endorsed wine, eat Rick Stein chips or sleep on Rick Stein pillows. He is expanding into Falmouth, opening

Saturday

Fay Maschler

Bookends: Not just for Christmas

Sticky at Christmas, packed in serried rows around a plastic twig in an oval-ended paper-wrapped box with a picture of a camel train; dates in childhood were exotic. The mystery words Deglet Noor were as sweet to roll around the mouth as the fibrous fruit. But we learn from Dates – A Global History by Nawal Nasrallah (Reaktion Books, £9.99) that they are a staple food, comparable to wheat, potatoes and rice. The Edible Series focuses on one foodstuff per book. The result can be like an answer in a Chinese exam where everything known is written down, here in a prose style reminiscent of Wikipedia. Fortunately, pictures are a

Saturday

Hattie Ellis

A-Z of Scoff

S is for Sugar Fat used to be considered Public Food Enemy Number One, but now sugar is being fingered instead by some health campaigners. It’s not just the sugar stirred into tea and eaten in cakes and biscuits but the large quantity in drinks and processed foods. Even savoury packaged foods have a surprising amount of sugar. Look for the words ending in ‘-ose’ on the label and beware! ‘Sugar: The Bitter Truth’, a lecture on the evils of sugar by Robert Lustig, an expert on childhood obesity at the University of California, San Francisco, has become a surprise hit on YouTube. He argues that sweet stuff may be

Marina Ray

Big Red

‘Dear mother, I’m feeling quite ill, From all of these bits off the grill; Nostrils and tits and unspeakable bits, Balls haven’t come yet, but they will!’ So wrote my late father-in-law, Cyril Ray, as he ran up the white flag after one asado too many during a trip to Argentina many years ago. And nothing has changed: I’m the least vegetarian person I know, but by the end of a ten-day trip to Buenos Aires and Mendoza, the merest whiff of woodsmoke had me reaching for the lettuce sandwich. The traditional Argentine asado — a loose term that can mean ‘short rib’, ‘grill’ or ‘barbecue’ — is a long,

Alice Whitehead

God of fire

Tip 1: Fire Kettle, fire pit or gas-guzzler? These days, there’s a barbecue to suit every backyard, but before you get burned by the price, think carefully about when, where, and how you will use it. Josh Sutton, the chef/writer behind the outdoor cooking guide GuyropeGourmet.com, offers a unique and money-saving solution: ‘My “1,600 rpm barbecue” is made from an old washing machine drum salvaged from a scrapyard and it’s perfect for cooking all the usual favourites. Once the cooking is done, it makes for a splendid and safe campfire as you throw in a few logs and get the guitars out.’ Tip 2: Fuel Let’s be honest, gas barbecues

Sybil Kapoor

The buck stops here

It’s time we as consumers realise our own power to change things, and reconnect with our farms, says Sybil Kapoor This May, the National Trust launched a radical social experiment. Under the title ‘MyFarm’ (my-farm.org.uk), they invited up to 10,000 web users to actively manage Wimpole Home Farm in Cambridgeshire, entirely over the internet. Once a month Richard Morris, the farm’s manager, will ask for instructions on a particular farming decision. Over the next three years, every farming dilemma will be posed, from whether to sow clover in the hope of rain to how to make rare breed pigs more profitable. Morris will set the parameters of each choice and

Jonny Goodall

Cereal Offenders

Padding into the kitchen at 10 BC (10 minutes Before Coffee) I find my young son, James, crying silently and uncontrollably with laughter behind a giant box of Golden Grahams. He’s peering over the top at Walter, who is popping Weetabix into his mouth — whole, dry and sideways. Unaware he is being observed, our visiting language student from Italy crunches vacantly like a wide-mouthed frog, crumbs cascading down his cardie. My brain struggles to cope as I inadvertently pour un-boiled water over coffee granules. So this is why James has started getting up far too early for school; he’s setting his alarm to watch ‘our’ students eat breakfast. And

Gareth Jones

Rage against the tagine: Capital mistake

There’s nothing like following a theme: playing it safe, being on-message. Thus, we hear endlessly — from Michelin-starred chefs to their adoring throng — the mantra that ‘London is restaurant capital of the world’. From bitter experience, I disbelieved this the first time I read it — and then I started to think further. The shocking truth is that everyone chanting this mantra has a stake in the message getting through — from people with a share in restaurants, which are notoriously risky ventures, to those invested in tourism, London 2012 or restaurant guides. Of course, London has pockets of food excellence, but they are little pockets. Is there good

Jonathan Ray Jonathan Ray

Scoff out | 25 June 2011

LE RESTAURANT GASTRONOMIQUE Hotel Le Bristol, 112 Faubourg Saint-Honoré, 75008 Paris. +33 (0)1 53 43 43 00 lebristolparis.com by Jonathan Ray Hotel Le Bristol’s Restaurant Gastronomique is a swanky spot and no mistake. It’s all thick-carpeted, wood-panelled splendour, with a regiment of waiters per table and a touch too much one-two-three-and-off-with-the-cloche for my taste, but please, please don’t be put off, for the food here is outstanding with a capital O. It’s President Sarkozy’s favourite spot (the Elysée Palace is almost next door), and it’s no surprise to learn that head chef, Eric Frechon, not only boasts three Michelin stars, but also the Légion d’Honneur. I have never had –

Interconnect

Titbits and Crumbs | 25 June 2011

Rising Star Austere times breed entrepreneurship. Artisan Ben Keane was made redundant before training as a patissier and starting up his own product range trading as Yeast Bakery in East London. The Yeast line is small but perfectly formed (limited to just plain, almond and chocolate croissants). Made with Shipton Mill flour and French AOC Poitou-Charentes butter, these are the best pastries you’ll taste this side of the Channel: yeastbakery.com Scandilicious The craze for all things Scandinavian continues — the National Gallery is even running an exhibition, ‘Forests, Rocks, Torrents: Norwegian and Swiss Landscapes from the Lunde Collection’  (22 June until 18 September). So hail a fine new Nordic offering

Interconnect

How to be a beekeeper

by James Hamill Beekeeping isn’t rocket science. A lot of it is common sense and keeping the bees and hive spotlessly clean. You don’t need lots of space; a small garden is fine. I’ve been running weekend courses at my Surrey farm for would-be beekeepers for 20 years and my most basic advice is: don’t cut the wrong corners. You can scrimp on the peripheral kit such as the smoker but make sure you get good protective clothing and professionally bred bees, not an unknown swarm. And don’t buy a used hive because there can be disease in the wood. You might pay £200 or so for a beehive, another

Imogen Lycett-Green

Digestif | 25 June 2011

Hard-working, mercurial and good at playing mean – reformed hell-raiser Dominic West eats asparagus into the small hours with Imogen Lycett Green After nearly two decades hitting headlines as a womanising bachelor of the most hell-raising kind, Dominic West married the mother of three of his four children last year. Has family life brought tranquillity with it? ‘You must be joking,’ he screams, throwing his head back. ‘I am swamped by kids. The theatre is where the order is, the calm, the structure. Things begin on time. Family life is chaos. I have never been happier in my life but when it’s time to go to the theatre, I run

Interconnect

Summer recipes

Scottish Lobster with mussels by Jeff Bland I’ve been lobster fishing off the Hebridean island of Tiree and it’s fantastic to see the creatures from the moment they come out of the water — they are incredibly beautiful, shiny and black. I truly believe that Scottish lobsters are the best in the world due to the extremely low temperatures, and with them being so delicious, you can enhance the flavours in the kitchen with some simple ingredients. Serves 2. 1 kg Scottish lobster 500g mussels (I use Loch Fyne) 250g leeks 250g wild or cultivated mushrooms 10 Ayrshire potatoes 1 glass white wine ¼ l fish stock 100g butter 50g

Jeremy Clarke

Feverish Fairy

No prizes for guessing who wrote this, or what the drink is: ‘There was very little left of it [in his hipflask] and one cup of it took the place of the evening papers, of all the old evenings in the cafés, of all the chestnut trees that would be in bloom now in this month, of the great slow horses of the outer boulevards, of bookshops, and kiosks, and of galleries, and of the Parc Montsouris, of the Stade Buffalo, and of the Butte Chaumont, of Foyet’s old hotel, and of being able to relax and read in the evening, of all the old things he had enjoyed and

Saturday

Melanie McDonagh

Vastly entertaining

It may not be quite true that the next best thing to eating good food is reading about it, but undeniably food writing has its considerable pleasures. You’ve got it all there: sex and sensuality (the link between the appetites hardly needs spelling out), social history, the loving acquaintance with ingredients . . . and recipes. The Penguin Great Food series — a selection of 20 delightful, lightweight (we’re talking wrist-strain, not subject), prettily jacketed works by the finest food writers — is a feat. Just selecting 20 authors from the 17th century to now is difficult in itself. Do you go for good prose (Alice B. Toklas, Gertrude Stein’s

Saturday

Fay Maschler

Bookends: The voice of the lobster

In existence for over 250 millions years, lobsters come in two distinct varieties, ‘clawed and clawless’. Human predators tend to the flawed and clueless as they overfish and — since lobsters must be cooked live — kill them heartlessly. In existence for over 250 millions years, lobsters come in two distinct varieties, ‘clawed and clawless’. Human predators tend to the flawed and clueless as they overfish and — since lobsters must be cooked live — kill them heartlessly. Part of ‘the Edible Series’, dedicated to the global history of one type of ingredient, Lobster by Elisabeth Townsend (Reaktion Books, £9.99) considers the creature that inspired mosaic artists in ancient Pompeii,