Welsh Cawl
In 2014, I read Michael Pollan’s ‘Cook’ with great interest. In particular, the section about how to cook a pot roast slooooooooooowly was a revelation.
Parsnip Soup
This week I began reading ‘Consider the Fork: A History of How We Cook and Eat’ by Bee Wilson. It might not sound the most riveting of reads, but it caught my interest very quickly. For example, did you know that unlike roasting and barbecuing, which can be traced back hundreds of thousands of years, evidence of clay cooking pots can only be traced back 9000-10,000 years?
Basic vegetable stock
At the start of 2014, I made a decision to eat less meat. I relied on meat being the ‘main’ feature of our family dinners about 4-5 times a week, mostly because I knew how to cook it and it bulked out our plates suitably. If I was going to reduce my meat consumption to 2-3 times a week then I needed to expand my vegetarian (or vegan) know-how beyond pasta and stir-fry!
