19 November 2019

Q&A Vicky Bennison

The Questionnaire

Vicky Bennison, writer and founder of the Pasta Grannies Project The cookbook that has most influenced your cooking Deborah Madison’s The Greens Cookbook. I’m not vegetarian but this book and her restaurant moved vegetarian cooking on from being only about lentil crumbles. I still use several recipes from it The food of love: what would […]

About Us

Bread & Oysters is an online magazine featuring news, views and mus(ings) from the world of food, past, present and future. It is run by freelance food journalists Christopher Hirst, Carolyn Hart and Emma Hagestadt, find out more about them below...

 

19 November 2019

Recipes from the Pasta Grannies

Recipes

  Giusy’s ’Ndunderi with Tomato Sauce For 4–6 people Our criteria for selecting our grannies is that they have to be real-life grannies, or over 60 – preferably over 70. We made an exception for Giusy, though, as she learned how to make ’ndunderi from her nonna and has become an expert. Even though she […]


6 November 2019

Treat of the Week: Fresh Cinnamon

Journal

It’s astonishing how different fresh cinnamon tastes compared to the woody supermarket spice-pot variety. And how difficult, historically, it has been to find. But since the arrival of Cinnamon Hill, that’s no longer a problem. This small, family-run company produces individually wrapped fresh, intensely fragrant sticks of  Sri Lankan and Vietnamese cinnamon sourced directly from local […]


31 October 2019

Who put the vril in Bovril?

Journal

Christopher Hirst explores the unexpected literary association of a British culinary stalwart ‘What is the Vril?’ I asked. Therewith Zee began to enter into an explanation of which I understood very little, for there is no word in any language I know which is an exact synonym for… the all-permeating fluid which they denominate Vril. […]

 
 

About Bread & Oysters

The Food Writer's Cooperative is an online magazine featuring news, views and mus(ings) from the world of food, past, present and future. It is run by freelance food journalists Christopher Hirst, Carolyn Hart & Emma Hagestadt, find out more about them below...