Roman Cookery unveils one of Europe’s last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. This particular recipe is from the kitchens of Pompeii.
While editing the eagerly-awaited sequel to Frances Bissell’s critically-acclaimed cookbook, The Scented Kitchen, Serif is enjoying some of her fantastic recipes – making the most of these early rays with a ‘Tropical Rose’ cocktail!
"Tea-making is a gift of God, a gift that cannot be acquired. There are no proportions, no rules for making tea, no two glasses ever taste the same. The quality of the leaves is of an infinite variety – before the war I was told of more than sixty sorts. The quantity and quality of the mint, everything counts in this infusion. I will try to teach you to make this green tea in a way that I hope will be drinkable without presuming to reach the ultimate perfection..."
The last week’s sunny spells have finally coaxed the elder trees into bloom… Serif has spent the afternoon knee deep in East London’s finest offerings, following Frances Bissell‘s fantastic advice and stuffing elderflower heads into vinegar.
Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and Aline Benayoun - who was born and brought up in Casablanca and later lived in the South of France - presents a full range of tasty and nutritious vegetable, fish and meat dishes as well as salads and pied noir versions of couscous. 'Mouth-watering gastroprose' The Times
‘In my youth’, said the fantastically-moustachioed hipster-in-the-kitchen, Edouard de Pomiane, ‘I always said, and later on I repeated, that one should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day.’ Eating was important to Pomiane, and his recipes speak for themselves. In the words of Raymond Blanc – ‘Pomiane is my hero.’ Here is his Mousse de Chocolate, Serif's ultimate guilty pleasure.