“We are always looking for unusual things, but the samphire was random. A guy just turned up with bags of it. I gave him a coffee, and once I pickled it, I gave him a couple of jars.”
Archives for December 2014
This is a go-to dish for me when I want a knock-your-socks-off impressive dish. Works every time.
This is the stuff of dreams – a mountain of crisp meringue with a marshmallowy centre, filled with dollops of rich and velvety limoncello cream, dripping with tangy raspberry juice, stuffed with fresh raspberries, then finished with a generous shake of icing sugar and raspberry powder.
The word ‘meringue’ indicates that egg whites and sugar in some proportion are beaten together until a thick foam forms. There are four main types of meringues, two of which are used in the recipe Pavlova Paradise.
A handful of really useful tips.
This is another dish on the S.P.Q.R menu that has been popular since the early days. It is easy to make and is always a pleasure. Perfect with a crisp sauvignon blanc.
For the meat lover, this is as good as it gets. A very simple dish to cook – it’s all about seasoning and timing. The secret is to start cooking the T-bone in an upright position on the grill, so the heat goes up through the bone. Just as important is the resting time of 10 minutes. And make sure the T-bone is at room temperature before cooking.
I’ve been eating at SPQR since the beginning of time, or at least it seems that way.