Sally Vincent’s Diary of Food and Life on a Devon Farm.
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Antipasta
Serve Antipasta, a simple and delicious mix of smoked meat and fish, salami, eggs with anchovies and lump fish roe, cherry tomatoes and avocado and various pickled fish. I arrange everything on two large plates one meat, one fish, each with a bowl of *Aioli, strong, home-made garlic mayonnaise, and plenty of warm home made…
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Bourride
Here is my version of this delicious fish stew. All quantities are approximate. I use whatever fish I can get! For the Aioli use 4 eggs yolks, 6 cloves of garlic and about 500ml olive oil. Make in the usual way for mayonnaise but put the garlic in at the beginning with the egg yolks.…
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Cooking Fish
Baked Sea Bass Evelyne came to stay from Brittany so I ordered Sea Bass from Mark. It was wonderful! I oiled some tin foil, placed the fish, covered in fennel fronds, on it, drizzled over Pernod and, wrapping the fish up tight in the foil, I baked it for 20 minutes in a hot oven.…
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Sushi and Sashimi
A Fish Shop, Hokkaido It takes years to become a Sushi master. A young apprentice may spend two years simply preparing the rice before he is allowed to touch a fish. The fish is so fresh many bars keep the fish alive in tanks and prepare them for each order. I’ve even seen a lorry…
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Victoria Sponge
Victoria Sponge, cucumber sandwiches – no crusts – and chocolate biscuits and those ones that look as if they were filled with dead flies, what were they called? It’s tea time on a winter’s afternoon. Granny has had the fire lit and the table laid, Nanny has cleaned me up and sent me down from…
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Sponge Cake with a Crust
A Comforting Tea Time Cake I turn to my beloved Constance Spry Cookery Book first published in 1956. ….”in those days the disposition of a woman’s time made tea time possible, and the taste for, shall I say, the cosier figure gave no cause for apprehension…..” She goes on to discuss the merits and, indeed,…
