British cuisine has, in my experience, been a perpertual disappointment. While growing up, there was little to be seen of seasoning in my diet, and vegetables arrived on my plate after a short flirty boil in water or after an hour in the pressure cooker. The value of cooking in oil was a revelation to me when, in my second year at university, a friend threw onions in a sea of the stuff, and proceeded to use it as the base for a delicious curry.
Since then, I've delighted in French, Italian, Polish, Spanish, American and Greecian cooking, as well as Thai, Malaysian, Chinese, Japanese and Korean cuisine. Favourite among them are the sauces of Malaysia, and the herbacious subtleties that pervade Italy's aromatic offerings.
This blog is not about any of those. It's about my search for a culinary connection to my homeland, a journey to prove that 'meat & two veg' is a parody of what is really a delicious, diverse and challenging set of dishes. My aim is to pick recipies that challenge me, my palate and my perceptions of where British cuisine stands against the megaliths of mainland Europe.
