“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 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.