The smell of wood smoke, the tang of fresh shellfish, the aroma of frying onions – smells and tastes can transport us to another place in an instant.
The irony of the biggest sporting event in the world being enjoyed by millions of people sitting on their sofas for a straight fortnight is not lost on us!
If you invite someone round and set out to make a roast dinner, they know you definitely mean business. If you have guests from another country their top three foodie requests are always fish & chips, good beer and a roast dinner. It’s the international symbol of British cooking (not for nothing do the French call us the ‘rosbifs’).
What would your last meal be? For me, a properly cooked steak, crunchy chips, a nice béarnaise and good glass of red wine would be a worthy contender. But what exactly is a properly cooked steak? Various methods have been suggested and the age-old arguments still go on; which cut to go for? Should you oil the pan? How long should you rest it?….and so on.