Tortilla – the beauty of simplicity
It appears that the first tortilla was a gift. Maya legend suggests that when 12,000 years ago a hungry king demanded lunch, a peasant invented a tortilla as a gift
Food: “Sin Maiz No Hay Pais”
No Corn, No Country* It is with great excitement that I am opening a series of publications about Mexican cuisine. Having recently spent three weeks in this amazing country, I
Food and Flight: History of the inflight dining – Part 3
It is not hard to imagine that the history of airplane food goes way back to the time when flying was invented and, as many things of that era, it
Food and flight: Getting flavours right – Part 2
Last time, we started the conversation about inflight dining and discussed the way the airplane environment affects our experience of flavour. We have established that low humidity and high altitude
Food and flight: Where do flavours go? – Part 1
It has been a while since I had to take a flight that provided a proper meal. During the past few years, I have been bobbing about Europe, which did
Haggis, the great chieftain of the Scottish cuisine
We often intertwine certain foods with certain cultures. For instance, pasta is Italian, croissant is French, and haggis is undoubtedly Scottish. The truth of it all is that pasta might
Sauerkraut, a tangy tale that divides opinion
Some foods are inherently (and, in my view, undeservedly) divisive. ‘Love it or hate it’ splits opinions on things like marmite, liquorice, coriander and sauerkraut. Whilst I am happy to
Lemon posset
Lemons are undoubtedly one of my favourite dessert flavours. Offering a perfect balance of sweetness and acidity, lemon desserts always provide a light and refreshing end to a meal. Having
Sea buckthorn, a nutritional powerhouse and a dietary staple of astronauts and Olympians
I must have been six years old when I first encountered sea buckthorn. Its sizeable bush comprised of a handful of widely scattered, long branches that were adorned with narrow
Mastering the heat in the kitchen: cooking sous vide
Ever since early man discovered cooking with fire, he was up to the challenge of how to tame its powers so that food comes out moist, juicy and delicious. Attempts