writing, ideas, food, utopia
A few weeks ago I was thwarted in my plan to make Magnus Nilsson’s crispy lichen dish by my lack of a cured egg yolk. This weekend, it’s all come together: the egg yolks have had about a month to mature, and a walk on the North Downs produced a small bagful of beautiful grey-green… Continue reading Crispy lichens and cured egg yolks – the forbidden experiment?
Salted anchovies have been a recent joy in my winter salad dressings. Chopped or mashed - depending on how soft they are - and mixed simply with good olive oil and white wine vinegar (or more robustly with a little dijon mustard, and red wine or walnut vinegar), this is a regal dressing for any… Continue reading Salted anchovies
Jane Levi 