Category Archives: Chefs

Scoop of stilton, anyone? Savoury ice-cream takes on the classics

Heston’s bacon-and-egg ice-cream helped make his name. Now, flavours such as stilton, Twiglet and smoked salmon are cropping up at ice-cream parlours. Are they better than they sound?

In 2009, I froze some goat’s cheese. It was only a small log of rosary ash, but it was expensive and I was going on holiday so I wrapped it in clingfilm and put it in the freezer. Obviously, I completely forgot about it. In fact it wasn’t until this week, when I was inexplicably holding a tub of stilton ice-cream, that I remembered I had put it there.

It turns out you can freeze anything. And I do. Butter, garlic, goat’s cheese. Cheese ice-cream makes sense – it’s dairy, after all. It’s also a little bit healthier – in savoury ice-cream, salt is used rather than sugar. Which helps if you are of the opinion that sugar is the antichrist.

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Source: gad

Yes, we love ready meals – but Britain is still a foodie nation | Ian Jack

While top chefs such as Angela Hartnett draw on European cuisine, black pudding and pies have a rich history too

There can surely never have been a time in Britain when food was more various, more savoured, more discussed, more enthused over or condemned, more written about, more watched on television. Never before – even when classical statues made of sugar were the centrepieces of Renaissance feasts, or bad acting was rewarded with rotten cabbages – has it provided so much entertainment as well as sustenance.

Who, seated forlornly before a stale fruit scone in an ABC tearoom in the 50s, could have imagined this transformation?

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Source: gad