Salt Beef

I love salt beef sandwiches on light rye bread with lots of mustard and some dill pickle on the side. It’s a fixation that goes back to when I worked in Soho in London. There was still a definite Jewish presence in the area then, and there were a couple of great salt beef places – now closed down, I think. When Sam and I lived in South East London, we used to go to the 24-hour beigel shop in Brick Lane, in the East End (the one nearer Bethnal Green Road, in case you’re wondering), which did great salt...

Getting more lemon flavour into a roast chicken

For a long time, I’ve often cut a lemon in half and stuffed into the cavity of a chicken before roasting. Too often, I’ve wondered why I’ve bothered. Sure, the juice evaporates and keeps the meat nice and moist, but what happened to the lemon flavour? Squeezing the lemon and rubbing in into the skin before seasoning and drizzling with olive oil is a good answer to the flavour problem, but these days, in the cause to losing weight, I don’t eat the skin! The answer came partially from a recipe in Jamie Oliver’s book Jamie’s Dinners, where he drops...

Mashed celeriac or swede – low points on Weight Watchers

Dieting doesn’t mean boring food or something spewed out by a factory associated with whichever diet brand you’re following. I’ve been doing the Weight Watchers thing on line – let’s face it, it saves feeling as if I’m in a Little Britain sketch 🙂 As far as I’m concerned, the secret is to find ingredients and recipes that don’t compromise on quality and enjoyment, but still don’t swallow your daily points ration wholesale. One of my favourite dodges is to use celeriac or swede instead of potato when I want some mashed vegetables – you can also use 50% celeriac...