meemalee

Q: When is a pie not a pie? A: When it's a stew with a pastry hat on. Like Murray , the inimitable manager of Flight of the Conchords, I like pie . So when I was invited for a pie and a pint at the relaunch of The Warrington in Maida Vale (part of Gordon Ramsay's empire), I was hardly going to say no. But my standards are high and a bad pie won't fly *cough*, and I was a tad dubious thanks to previous intel that Gordo's gastropubs cooked their meals off-site for reheating just before serving (in fact Marina O'Loughlin mentioned this the very next morning ). photo copyright EssexEating However, it's all change at The Warrington - with a new head chef, sous-chefs and general manager, they're determined to start with a clean slate. Apparently there's been a refurb - not that I'd know, as I'd never been before - but what I saw, I liked. With beautiful original features such as stained glass windows, marble pillars and wood carvings, it felt quite D...

Of all the fruit, the mango's the best; Of all the meat, the pork's the best; Of all the leaves, lahpet 's the best. Traditional Burmese saying I love pork. I think it's partly genetic (see above) and partly because it's so versatile - not only can you roast it, fry it, grill it, bake it, mince it, stew it, steam it etc , you can turn it into miraculous "other" things like ham and bacon. My absolute favourite cut of meat is pork belly; I use it in my favourite noodle dishes, but it's also divine when roasted. Sometimes nothing quite hits the spot like a crisp slab of crackling nestling on a layer of sweet, smokey fat. This recipe is inspired by a spiced roast pork recipe from the lovely Niamh at Eat Like a Girl . I like the smokey heat of North African dishes, so I decided to use a combo of harissa and ras-el-hanout which worked really well. I also used fruit sugar which is finer than normal sugar and really melts into the meat. Harissa Roast Pork ...