Autumn Fruit Chutney
Simple, spiced chutneys can be traced back to 500 BC, where they originated in Northern Europe and were subsequently adopted by the Romans as a method of preserving foods. Later, the British started exporting chutneys throughout the Empire, including the colonies of Australia and America. My Autumn Fruit Chutney uses the best fruit the season has to offer, while the Ancient Greek Vinaigre©® adds sweet and sour notes. Enjoy these later in the year with smoked meats, spiced foods such as curries, or strong cheddar-style cheeses.
Chicken Soup Vietnamese-style
The most famous Vietnamese dish to come to the attention of people in the Western hemisphere has to be ‘Pho’, which is the national dish of Vietnam. During my recent visit, hardly a day went by without me feasting upon a hot bowl of pho, as it is the perfect comfort food; warm, hearty and deliciously refreshing. Street food at its best, it is the common people’s meal. Here is my version for your delectation.
Oriental Lamb Stir Fry with Bean Sprouts and Almonds
The origins of stir-frying, or ‘chao’, in China may date back as far as the Han dynasty (206 BC to AD 220). Chronic fuel shortages at that time meant people needed to find a way to cook without using too much fuel. Stir-frying food quickly, in a pan made of thin metal needing little fuel to heat up rapidly, was a perfect solution. Today, stir-frying has become China’s best-known cooking technique, and my combination of tasty lamb, crisp bean sprouts and crunchy almonds, with the sweet and sour flavours of my Ancient Greek Vinaigre©®, are perfectly balanced ingredient combinations.