This week Fanny and I followed a recipe that had been highly rated on the net by several people. It was followed carefully and it was really rather ordinary. We don’t do ordinary. And we don’t rave about ordinary or bland recipes either. So we are redesigning it our way, and yes it will take longer to produce but if you tried both in a taste testing I would guarantee that the one that had that little extra thought put into it would attract your vote.
So today I started to make candied lemon, orange and lime. I have never made candied fruit before so it’s been a learning curve. The recipe that I followed suggested it could all be accomplished with 15 minutes preparation. We see a lot of this and this is the sort of nonsense that irritates us and I’ll be quite blunt about it. Preparation and craft are ignored and overlooked in the attempt to delude time-poor people that they can do a Marco Pierre White in a jiffy. It’s wrong and I wish the writers, producers and chefs that do this would stop colluding with each other and tell it like it is:
And that is that good food, -really good satisfying food takes time. And that should not be a cause for embarrassment. We live in a world where we have to be at the gym and getting Masters degrees, having children, climbing mountains, breaking records, surfing, being cool and going on fast paced action holidays which we endlessly photograph and put on unlimited social media accounts and generally living a life for everyone else.
Well I can’t do that I’m afraid. I can however tell you this: that I guarantee that I will try to make the best of a recipe and to make it as delicious as my inspiration allows. And I will share it with you. BG