I’ll never understand why people don’t eat or like rabbit. There seems to be some kind of perception amongst those I talk to that rabbit is a dry, tasteless and tough meat, when in reality it’s the opposite of all those things. Like with any meat, you have to know how to cook it properly, or of course it runs the risk of resembling an old welly. Low and slow is the key with rabbit, and if you cook it like that then I reckon your opinion of this tasty meat might just change.
I know what you’re thinking… not another pumpkin recipe. I’m not going to sit and pretend that I’ve made something super original. I clearly haven’t. But do you know what? I don’t care! I bloody love a pumpkin, and if you can’t stuff your face with endless amounts of squash in October, when can you really?
As an Italian food addict, you can imagine my excitement when I saw Theo Randall at the Intercontinental pop up on Bookatable’s Star Deals last month. I sometimes find some of these set menus a bit too limited, however this one was full of delicious options, and I couldn’t wait to get stuck in.
Believe it or not, we are now well and truly into spring, and with that comes several new and updated restaurant menus. I was lucky enough to get invited, along with a guest, to try out Prezzo’s new spring menu a few weeks ago, and I have to say, we were pretty impressed.
The smell of fresh bread, in my opinion, is well up there with some of the best smells in the world. Along with freshly cut grass, newly washed linen and summertime BBQ’s, home cooked bread really is one of the most comforting smells you can find. I’ve always found it fascinating how a single smell can somehow transport us back to a certain memory from our lives. For me, the scent of freshly baked bread reminds me of occasional trips to the local bakery after school with my Mum. Although fresh bread was never mine or my sister’s choice of treat, the smell will always remind me of these times.