Though an ardent food-lover, there are a few food-stuffs which I'm really not particularly keen on: Aubergines, for their creepy texture and nothing flavour, though people have tried to cure me , and one place almost succeeded . Cucumbers, for their ability to make me start belching like a small toad if I even get a sniff of them. Cardamom, but only when used in sweet food - love it in, say, a chicken biryani. And goats' cheese, because it's claggy, and whiffs and tastes like a sweaty, goaty jockstrap. But - I am always happy to be proved wrong. And so it was the case that the first time I tried Soft Fresh, a goats' cheese from Brock Hall Farm (about which I'd heard good things), I had a cheesy epiphany. It came in the shape of an onion tart. My husband's choice of starter for lunch at The Wild Garlic in Dorset. I poo-poo'd his folly, as I merrily ordered a pot of stickily delicious moules marinieres. But then his onion tart arrived, ...
... Burmese food and beyond