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The Independent
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The Independent: Food

The man who's eaten everywhere

From The Independent

Who do you think has spent more of their lives in restaurants? A professional chef? A 60-year-old waiter who started his career at 17? Fay Maschler? Egon Ronay? If you consider the proportion of days-in-a-life spent in the realms of the menu and the wine list, a strong contender is James Pembroke. ... Quick Read

We're just mad about saffron

From The Independent

You don?t usually expect to find the replenishments for your spice rack under lock and key, but at my local supermarket in California in the 1980s, the saffron was that closely guarded. Shoppers looked on in curiosity as the mad Englishwoman patiently waited to procure her stash of a tiny packet of scarlet threads costing hundreds of dollars an ounce, desperately needed to gild and perfume a risotto Milanese to accompany an osso buco. ... Quick Read

What?s for supper? Stuffed and rolled shoulder of pork

From The Independent

2.5kg boned shoulder of porkSea saltFreshly ground black pepper8 large carrots, peeled and left whole8 banana shallots or small onions, peeled25g flour1 teaspoon Dijon mustard250ml white wineFor the stuffing1 tablespoon olive oil2 garlic cloves, crushed, peeled and diced2 onions, peeled and diced100g chicken livers, chopped200g minced pork75g toasted pine nuts100g stoned prunes, chopped100g grated appleLeaves from 1 bunch of sage, chopped75ml red wine ... Quick Read

First the speeches. Then the Smirnoff Ice at high society wedding

From The Independent

It is more often associated with a teenager?s first curious sips of alcohol or as a sugary lubricant at school discos up and down the country, so Smirnoff Ice?s presence at a high society wedding at the weekend was a curious one. ... Quick Read

Whiskey distillery to open in the heart of the Lake District

From The Independent

For William Wordsworth, the Lake District was a ?national property? for all to enjoy. But what the poet, a teetotal, would have made of the first whiskey distillery in the area for more than 100 years is hard to tell. ... Quick Read

Coconut roti

From The Independent

Essentially I'm quite a lazy cook, so give me a bread that will impress without needing hours of kneading and rising, and I'm hooked. For an authentic charred flavour you can also cook the roti on the barbecue or directly on the hob. ... Quick Read

Tyrrells crisps are up for grabs at ?100m

From The Independent

Tyrrells, the maker of crisps loved by Middle England, has whetted the appetite of private-equity firms to buy the business for about ?100m. ... Quick Read

Sri Lankan prawn curry

From The Independent

The combination of earthy spices, sweetness from the coconut and heat from the chillis makes this my perfect kind of curry. You can serve it simply with some plain rice, to soak up all those juices and mellow the heat, but I love a roti (see recipe below) with a wet curry, and the messy eating only adds to the fun. ... Quick Read

Bidding war for burger chain Byron

From The Independent

The owner of Yo Sushi is battling rival private equity firms to acquire Byron, the upmarket burger chain, for ?100m. ... Quick Read

Foodie alert: Goat has been neglected by chefs in the UK, but the world's favourite ruminant is becoming increasingly common on menus

From The Independent

It is the most popular meat in the world and far healthier than the leanest chicken breast. Yet goat has long failed to butt its way on to British menus. The nearest many will have been to goat is purchasing a curry at the Notting Hill carnival and feeling daringly experimental. ... Quick Read

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Luxury Guide

The man who's eaten everywhere

We're just mad about saffron

What?s for supper? Stuffed and rolled shoulder of pork

First the speeches. Then the Smirnoff Ice at high society wedding

Whiskey distillery to open in the heart of the Lake District

Coconut roti

Tyrrells crisps are up for grabs at ?100m

Sri Lankan prawn curry

Bidding war for burger chain Byron

Foodie alert: Goat has been neglected by chefs in the UK, but the world's favourite ruminant is becoming increasingly common on menus

THINGS WE LIKE

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