A tin of beans I’m convinced that the more years one spends in and around the world of food, the longer one craves the food pleasures that are simple; the food experiences that are more easy and laid-back. One finds comfort in nostalgia, not novelty. Over a decade ago, I designed and art-directed
What a perfect addition to the Matt Inwood canon! Delighted to see a Friday Fragment. A perfectly sized snackette, wonderful words to roll around the mouth! Happy weekend.
"that first recipe was a crab pasta dish within which he detailed meticulously how to extract the chlorophyll from blanched parsley to mix into a dough." 😲
Love the bean toast pic and the single bean speared on the fork, and I am having baked beans for brunch, there's that. Great Fragment, Matt! Found via Barry's rec.
I'm always in awe of chefs and cooks who can accurately capture a recipe in such a way that the eaters are not only inspired to make it but given the confidence to do so. Not to mention those authors who captivate and enchant us with their insights into their small corner of the world.
I'm with you, Phil and Atul in the deep satisfaction to be found in the most simple of meals when they are what you yearn in that moment. Crunchy nut cornflakes in cold skinned milk, cheese toast with or without a layer of thinly sliced salami or chorizo underneath the cheese, yes a cheese sandwich on white bread generally buttered, and a slice of hot- salt buttered toast with one of an array of toppings from leftover keema to homemade fig jam!
I love how you capture the art of both complex and simple dishes so beautifully here. It's refreshing to know a renowned chef would crave something simple after creating wonderfully complex dishes. I am now at peace about my weekly repertoire of beans on toast (sometimes jacket potato is they're lucky) for the kids.
What a perfect addition to the Matt Inwood canon! Delighted to see a Friday Fragment. A perfectly sized snackette, wonderful words to roll around the mouth! Happy weekend.
"that first recipe was a crab pasta dish within which he detailed meticulously how to extract the chlorophyll from blanched parsley to mix into a dough." 😲
Love the bean toast pic and the single bean speared on the fork, and I am having baked beans for brunch, there's that. Great Fragment, Matt! Found via Barry's rec.
But beans on fried bread.......
So true.
You have made me hungry. I haven't eaten since having a very large, and delicious, breakfast at Rhossili this morning!
I'm always in awe of chefs and cooks who can accurately capture a recipe in such a way that the eaters are not only inspired to make it but given the confidence to do so. Not to mention those authors who captivate and enchant us with their insights into their small corner of the world.
I'm with you, Phil and Atul in the deep satisfaction to be found in the most simple of meals when they are what you yearn in that moment. Crunchy nut cornflakes in cold skinned milk, cheese toast with or without a layer of thinly sliced salami or chorizo underneath the cheese, yes a cheese sandwich on white bread generally buttered, and a slice of hot- salt buttered toast with one of an array of toppings from leftover keema to homemade fig jam!
I love how you capture the art of both complex and simple dishes so beautifully here. It's refreshing to know a renowned chef would crave something simple after creating wonderfully complex dishes. I am now at peace about my weekly repertoire of beans on toast (sometimes jacket potato is they're lucky) for the kids.
Whenever I eat beans on toast I always remark to my husband “you always forget just how good beans on toast is, until you eat it again, eh!”