Author Archive
This is a quick and delicious smoked mackerel pate, which tastes great served with hot buttered toast. All of the ingredients can be varied according to your own taste, and the horseradish and/or spring onion can be left out altogether. Serves 4-6: Preparation 7 mins. Ingredients 4-5 smoked mackerel fillets handful flat leaf parsley, chopped 3-4 spring onions (or…
Polpette are traditionally made with minced beef or pork and are spherical, like small golf balls. We make them with tuna and flatten them to make the most of the crispy, cheesy, lemony surface – delicious!
Serves 2: Preparation 20-30 mins.
It was more than sixty years ago; I was twenty and on my way to a party on a summer evening in Wonderful Copenhagen, as Danny Kaye had taught us to call it. Why Copenhagen? The University, you see, had organized a course in Danish for foreign students, most of who turned out to be…
Vivien Perkins gets her book reviews out in time for the Christmas rush Walk into any bookshop or WHSmith from now to Christmas and you’ll be welcomed by smiles – they belong to authors whose photos appear on the covers of the new crop of Autobiography and Memoir. At the moment they face the public…
In Fulham Palace Road, the darkest hour is just before dawn, says Philip McGough. I had bragged that I would be fitted with a titanium alloy hip of space satellite quality to return me to Fred Astaire class mobility. On returning from hospital I announced that I now had a ceramic hip joint. My children,…
Graham Dukes can still find new things to grumble about. Yes, I have reached my fourscore years and a little more. And no, most of the time I do not feel old. But there was one moment…. It happened in Kabul, of all places. I was consulting, as a member of a health team, and…
Phil Gould gets really rather ratty. Is it a sign of his rage? So what is it that really annoys you? What is it that sends you into a spasm of seethe or a descent into a slough of sulk – apart, that is, from reading a blog commencing with a raft of rhetoric or indeed…
They say “once a dentist, always a dentist” but then what? Phil Gould wonders what it takes to be a writer. What’s in a word? Well, some course their way through our conversations with hardly a ripple, worthy if anonymous, like “patina” and “winglet”. Others might invite a subliminal snigger, like “wriggle” or “heave”. Others still…
This is a quick and delicious smoked mackerel pate, which tastes great served with hot buttered toast. All of the ingredients can be varied according to your own taste, and the horseradish and/or spring onion can be left out altogether. Serves 4-6: Preparation 7 mins. Ingredients 4-5 smoked mackerel fillets handful flat leaf parsley, chopped 3-4 spring onions (or…
Polpette are traditionally made with minced beef or pork and are spherical, like small golf balls. We make them with tuna and flatten them to make the most of the crispy, cheesy, lemony surface – delicious!
Serves 2: Preparation 20-30 mins.
It was more than sixty years ago; I was twenty and on my way to a party on a summer evening in Wonderful Copenhagen, as Danny Kaye had taught us to call it. Why Copenhagen? The University, you see, had organized a course in Danish for foreign students, most of who turned out to be…
Vivien Perkins gets her book reviews out in time for the Christmas rush Walk into any bookshop or WHSmith from now to Christmas and you’ll be welcomed by smiles – they belong to authors whose photos appear on the covers of the new crop of Autobiography and Memoir. At the moment they face the public…
In Fulham Palace Road, the darkest hour is just before dawn, says Philip McGough. I had bragged that I would be fitted with a titanium alloy hip of space satellite quality to return me to Fred Astaire class mobility. On returning from hospital I announced that I now had a ceramic hip joint. My children,…
Graham Dukes can still find new things to grumble about. Yes, I have reached my fourscore years and a little more. And no, most of the time I do not feel old. But there was one moment…. It happened in Kabul, of all places. I was consulting, as a member of a health team, and…
Phil Gould gets really rather ratty. Is it a sign of his rage? So what is it that really annoys you? What is it that sends you into a spasm of seethe or a descent into a slough of sulk – apart, that is, from reading a blog commencing with a raft of rhetoric or indeed…
They say “once a dentist, always a dentist” but then what? Phil Gould wonders what it takes to be a writer. What’s in a word? Well, some course their way through our conversations with hardly a ripple, worthy if anonymous, like “patina” and “winglet”. Others might invite a subliminal snigger, like “wriggle” or “heave”. Others still…
