Rowley Leigh writes a weekly column on cookery for the FT Weekend supplement.
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Sample the FT’s top stories for a week
‘A chowder was something made in a cauldron, and originated on French fishing boats on the Atlantic seaboard’
‘For a while longer, I shall be sustaining myself with a glass of red wine and meat’
Put all the gorging behind you with this light seafood salad
Cooking a bird inside another isn’t exactly a doddle. But what it lacks in convenience it more than makes up for in magnificence
Food to titillate your festive taste buds
‘I have to confess that, despite its ubiquity, it is a dish that has passed me by. I have now rectified this error’
‘One of the merits of slow cooking is that you can pretty much forget about it’
A lightly piquant and spiced bit of autumnal comfort
‘Once you have the rice sorted, all you need is a good stock and a bit of courage’
‘The meat is luminously white, finely textured and with a rich but delicate flavour’
‘If you want to sell a dish, tagging it to the word salad does no harm whatsoever’