“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 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.