baked sweet potato with humous and za'atar

Simple sweet potatoes with houmous and za’atar

Gavin Wren Main Dishes, Recipes, Vegan, Vegetables, Vegetarian

If ever there was a meal that had “I can’t be bothered to cook tonight” written all over it, this is the one. It’s been widely employed in this household for a few years as a simple, low ingredient weeknight dinner that requires almost no preparation and extremely small amounts of your precious, valuable time. It came about almost by chance. I’m not going to pretend there was any deep sensory analysis of ingredients or flavour comparisons, it was simply a day when I hit a new low and couldn’t be bothered even to cook baked beans to go on my potato. You see, just because I write a food blog, it doesn’t mean I live some divine, virtuous lifestyle, devoid of any tinned or pre-prepared foods. I too long for meals that require no effort as much as I love to spend hours in the kitchen over one item,…
Edouard de Pomiane cooking in ten minutes

Book Review – Edouard de Pomiane; Cooking in Ten Minutes

Gavin Wren Cookbook Reviews, The World of Food

Ahead of the game Edouard de Pomiane was a man ahead of his time. Born in 1875 in Paris, making him almost precisely 100 years the senior to modern chefs like Jamie Oliver, he was a scientist, lecturuer, broadcaster and writer who recognised the underlying simplicity and joy that can be found in cooking and eating. In his day, there was a commonly held belief that life had developed a rushed and frenetic pace, that people no longer had time to sit back and appreciate life. Combined with the perception that French food preparation was some kind of mystical art, one that had to be undertaken by a trained professional, de Pomiane realised that someone needed to break cooking down into easily manageable periods and simplify the processes to suit their modern lifestyles. And so we have this book, which was first published in 1930 under the name ‘La Cuisine