When I was growing up, my mum didn't let us watch TV at the dinner table because she had unreasonable expectations of us bonding emotionally and having intense philosophical debates as we passed the salad. But every so often, Mum worked late, and Dad would surrender to the pleas of his three whining children and let us watch The Simpsons, while we ate oven-ready chicken Kievs, or that weird chicken and pasta bake that was 80 per cent Heinz cream of mushroom soup. This was the mid-1990s, before Jamie Oliver made it cool for men to cook. And yet these mealtimes were magical to me. The voluptuous joy of being entertained by the telly while stuffing my face with processed chicken, well, this was the life.
Bu hikaye Gourmet Traveller dergisinin May 2022 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin May 2022 sayısından alınmıştır.
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From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
