It feels like everyone knows and yearns for good bread. Even if they don’t bake it, they have a supplier. And it’s because there’s something so fundamentally comforting about a good loaf – a combination, perhaps, of its mouth-watering aroma, chewy texture and thick crust.
Has it been over two years? Well, no doubt you’ll want an explanation. Unfortunately, I haven’t much of one to offer – life has been busy, but hasn’t everyone’s? In truth, things – specifically cycling – get in the way, and old hobbies get relegated to the lock-up round the corner.
Food blogging goes in yearly cycles. Between the months of November and February it’s obligatory, at some point, to devise a new one-pot stew recipe and state just how much we love the autumn and/or winter. Here we are again.
Falafel is, perhaps, the original street gourmet food of the Middle East. While its origins remain shrouded, the inimitably vague finger of academia has pointed to it being first made in Egypt, perhaps as a meat-substitute during Lent.
Look at that meat. Crispy at its edges, yet scratch the surface and you’re greeted by a life-reaffirming juiciness. Forget the over-cooked burgers and sausages so full of rusk you’d scarcely recognise the pig; these ribs can’t be over-done. The longer you cook ’em, the better they’ll taste. This is how you win barbecue season.