/arts/columnists/rowleyleighhttp://www.ft.com/rss/arts/columnists/rowleyleighFT.com - Rowley Leighen© Copyright The Financial Times Ltd 2009. "FT" and "Financial Times" are trademarks of the Financial Times. See http://www.ft.com/servicestools/help/terms#legal1 for the terms and conditions of reuse.client.support@ft.com (Client Support)Sat, 21 Nov 2009 00:53:08 +0000Mon, 23 Nov 2009 04:25:48 +0000Newspapers15http://news.ft.com/cms/d1f3ce1a-6bbe-11da-bb53-0000779e2340.gif/arts/columnists/rowleyleigh(PICS-1.1 "http://www.classify.org/safesurf/" L gen true for "http://www.ft.com/" r (SS~~000 1))http://traxfer.ft.com/cms/s/2/f12ee3e8-d567-11de-81ee-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/f12ee3e8-d567-11de-81ee-00144feabdc0.htmlRowley Leigh just had a vegetarian main course. An unusual occurrence for someone reluctant to move away from the idea of a chunk of protein as being the centrepiece of a mealSat, 21 Nov 2009 00:53:08 +0000http://traxfer.ft.com/cms/s/2/9eea2728-cfe0-11de-a36d-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/9eea2728-cfe0-11de-a36d-00144feabdc0.htmlRowley Leigh recreates a risotto that he enjoyed in Italy: very simply cooked, with a nice broth, flecks of pumpkin and sage and the rice still perfectly firmFri, 13 Nov 2009 23:55:10 +0000http://traxfer.ft.com/cms/s/2/24e9349c-ca62-11de-a3a3-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/24e9349c-ca62-11de-a3a3-00144feabdc0.htmlThe use of leftovers is a thing of the past. Affluence has not just made us extravagant, it has also made us neurotically hygienic, says Rowley Leigh Sat, 7 Nov 2009 01:21:40 +0000http://traxfer.ft.com/cms/s/2/4d9e7458-c4e3-11de-8d54-00144feab49a.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/4d9e7458-c4e3-11de-8d54-00144feab49a.htmlThe suckers that cover an octopus's legs are incredibly succulent and flavoursome and manage to go well with both white and red wine, says Rowley Leigh Fri, 30 Oct 2009 23:35:47 +0000http://traxfer.ft.com/cms/s/2/7bd0e53e-bf63-11de-a696-00144feab49a.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/7bd0e53e-bf63-11de-a696-00144feab49a.htmlA lot of people are a bit afraid of fish, Rowley Leigh muses. They are not so confident when it comes to a proper piece, especially when it is on the boneSat, 24 Oct 2009 01:02:21 +0100http://traxfer.ft.com/cms/s/2/b3f113d8-b9e3-11de-a747-00144feab49a.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/b3f113d8-b9e3-11de-a747-00144feab49a.htmlThe Egremont Russet's rich wine-like taste, slightly nutty, slightly creamy and very long in the finish makes it not only a beautiful dessert but very good cooked, writes Rowley Leigh Sat, 17 Oct 2009 00:53:21 +0100http://traxfer.ft.com/cms/s/2/e4522b66-b461-11de-bec8-00144feab49a.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/e4522b66-b461-11de-bec8-00144feab49a.htmlThe roe deer may be bad news for Surrey gardeners but for foodies of Woking and Thames Ditton, it is the best venison for eating by being the leanest, darkest and richest of all, writes Rowley Leigh Sat, 10 Oct 2009 00:34:16 +0100http://traxfer.ft.com/cms/s/2/8b770d42-aee2-11de-96d7-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/8b770d42-aee2-11de-96d7-00144feabdc0.htmlOn a press trip to Italy, Rowley Leigh gorges on the famous delicacy and finds the simplicity of its preparation almost bewilderingFri, 2 Oct 2009 23:14:31 +0100http://traxfer.ft.com/cms/s/2/fb16a9de-a963-11de-9b7f-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/fb16a9de-a963-11de-9b7f-00144feabdc0.htmlRowley Leigh muses at how the hitherto unpopular endive – whether cooked or prepared as salad – has become widely appreciated like Mom's apple pieSat, 26 Sep 2009 01:16:33 +0100http://traxfer.ft.com/cms/s/2/20d18000-a3e1-11de-9fed-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/20d18000-a3e1-11de-9fed-00144feabdc0.htmlRowley Leigh visits a salmon farm and says whatever one understands of the environmental issues in fish farming, it is a simple truth that a happy animal, or fish, will make for better eatingSat, 19 Sep 2009 00:28:49 +0100http://traxfer.ft.com/cms/s/2/4a4e15e0-9e61-11de-b0aa-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/4a4e15e0-9e61-11de-b0aa-00144feabdc0.htmlCooked with care, dried borlotti beans can be very good. But they are no match to the creamy texture and nutty flavour of fresh ones, writes Rowley Leigh Sat, 12 Sep 2009 02:47:32 +0100http://traxfer.ft.com/cms/s/2/f91efb90-98e2-11de-aa1b-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/f91efb90-98e2-11de-aa1b-00144feabdc0.htmlRowley Leigh says lobster – which is plentiful and cheap in Cape Cod – would be a shoo-in for a presidential dinnerSat, 5 Sep 2009 02:03:07 +0100http://traxfer.ft.com/cms/s/2/e03dc560-9361-11de-b146-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/e03dc560-9361-11de-b146-00144feabdc0.htmlIt is a tribute to its distinctiveness that one treats grouse with caution. Grouse meat has a sweetness that is lost when additional sweetness is added, writes Rowley Leigh Sat, 29 Aug 2009 02:33:35 +0100http://traxfer.ft.com/cms/s/2/0d244e3a-8de2-11de-93df-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/0d244e3a-8de2-11de-93df-00144feabdc0.htmlRowley Leigh, who did not think lobster shells could produce flavour, was proven wrong after cooking a mound of discarded shells for a paellaSat, 22 Aug 2009 02:51:38 +0100http://traxfer.ft.com/cms/s/2/f8ffc53c-8860-11de-82e4-00144feabdc0.html?o=%2Frss%2Farts%2Fcolumnists%2Frowleyleighhttp://www.ft.com/cms/s/2/f8ffc53c-8860-11de-82e4-00144feabdc0.htmlThe hors d'oeuvres in the French hotel's restaurant served as inspiration for Rowley Leigh's Le Café AnglaisSat, 15 Aug 2009 02:53:59 +0100