Should I eat meat? fishing

Should I Eat Meat? Part 1 – Fishing

Gavin Wren Food Opinion Pieces, The World of Food

Last week I wrote about my moral dilemma around eating meat. I've decided it's morally incongruous to eat meat if I'm not prepared to kill, butcher and cook some animals with my own hands. As a city dweller, I've never experienced the killing and preparation of meat, or going fishing for my dinner, because they've been far removed from my daily lifestyle. The only way for me to resolve this dilemma is to go out and kill some animals, then prepare and cook them, before reflecting on how I feel about the process.

My recent holiday in Goa, on the west cost of India, should have provided abundant opportunities to head out to sea and catch some fish to begin exploring this dilemma. Whilst there I decided to embrace the chance to seek out and... come and read more...
A simple, easy Thai curry that's influenced by the cornerstones of Thai cooking, fish sauce, lime, garlic and chilli. This is a vegetarian or vegan recipe can also be made with fish or chicken, it's up to you. Whatever you choose it makes a spicy, creamy, aromatic dish that tastes and smells divine without having to bash away at a pestle and mortar.

Easy Thai Curry

Gavin Wren Main Dishes, Recipes, Vegan, Vegetarian

Today my recipe is an easy thai curry, it’s a quick way to make a curry that’s got some of the signature flavours of Thai food but can be whipped up in a matter of minutes. It’s a vegetarian recipe you’ll find here today, however you can substitute chicken, fish or prawns for the tofu and still have a lovely, creamy, spicy Thai curry on your hands. Thai Thai. I remember my first ever genuine Thai curry, in a small cafe behind the Khaosan Road in Bangkok in the year 2000. I was amazed, I couldn’t believe what it tasted like. This was something new, something different, a way of using ingredients that set itself apart from any other cuisine I’d tried before. I fell in love with Thai food, something which is easy to do, becuase the use of chilli fire and coconut creaminess along with palm sugar sweetened…
how to make gravadlax

How to make gravadlax

Gavin Wren Basic Ingredients, Fish & Shellfish, Food Techniques, Main Dishes, Recipes, Small Bites, The World of Food

Today I’m talking about gravlax, or gravalax, or gravadlax, or even Gravad laks depending on where you are, who you are and why you’re here. There might be other spellings that I’m missing out, but so far I’ve covered Norwegian, Swedish and Danish as well as the slightly confused situation in England where it seems to go under a few of those names. However you spell it, this is an absolute peach of a recipe, a personal favourite of mine which gives smoked salmon a run of it’s money without having to go through that messy process of smoking. It’s also another super long-make recipe which is more like a small food side-project rather than a recipe. There’s no way that you can describe a 48-36 hour make time as a quick-to-throw-together meal or easy dinner, this is something completely different, which creates astoundingly tasty results that I can happily…
Quick sea bass with torn basil and smoked salt

Super quick sea bass

Gavin Wren Fish & Shellfish, Recipes

If there’s one thing I’ve noticed about food bloggers (and I’m probably guilty of it too), it’s that we have a predilection for over stating how easy our recipes are. It’s like a USP, which has to be professed at all costs to help draw your reading eyes and cooking hands into the world of our blogs. The problem is that it’s not always true. Sometimes the ‘easy’ recipes are only easy if compared to making a salmon ballotine served with lemon sabayon whilst translating Dostoevsky into Urdu. So it’s all relative. As a blogger, once you’ve created a recipe, developed the flavour from a vision of it in your head, then made that recipe once, twice, thrice or more, it can seem easy to make, because it’s hard wired into you. So in defence of myself, it can be tricky to step away from my own head, take a…