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.
London can be a little crazy at times. I’m sure all Londoners go through phases where they question just why they have chosen to live in such a busy, fast-paced and hectic city. I know I do every now and then. Like all places, London has its flaws, but for a foodie there really is no better place to be. Whatever cuisine you fancy, London has it on offer somewhere. In fact, some of the best food I’ve ever eaten has been in this amazing city. So, with that in mind, I thought I’d throw together a top ten of my favourite London restaurants for you all to try.
I find myself let down time and time again by macaroni cheese when I eat it in restaurants. Wait, that sounds snobby, let me explain. I really REALLY love cheese, and I want my macaroni cheese to be, well, cheesy. Is that so much to ask? Well apparently so, because more often than not I find myself, with a heart full of hope, tucking into a rather un-cheesy pasta dish, and feeling disappointed with the results.
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.
You only have to look at a handful of recipes from my blog to know that I am heavily influenced by Italian food. For me, nothing quite beats a bowl of steaming hot pasta tossed with a simple, yet amazingly tasty homemade sauce. Throw on a bit of parmesan and serve with some warm toasted ciabatta with a drizzle of extra virgin olive oil… I honestly can’t think of much better than that.