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Gilly Smith

Recent Posts

  • Cooking the Books is BACK

    Cooking the Books is BACK
  • The Funk of Noma

    The Funk of Noma
  • How to Eat to Save the Planet

    How to Eat to Save the Planet
  • Should we Brits be ashamed of our food heritage?

    Should we Brits be ashamed of our food heritage?
  • To Thailand, with love

    To Thailand, with love
  • The Easter Episode: With Steven Lamb, Dan Saladino and the food lovers …

    The Easter Episode: With Steven Lamb, Dan Saladino and the food lovers who’ve found their happy place.

Chapter 1. Meeting the Meat

I grew up in a little market town in Wales, notable only at that time for a irritating little ditty called “Taking a trip to Abergavenny? recorded by Shannon in the ‘50s and Marty Wilde in the ’60’s. Ok, so it was also home to The Walnut Tree, where even back in the ‘70’s you couldn’t get a table without booking six months in advance. But the idea that Abergavenny…

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How to Sell A Book: Part 2

I’ve been working in a business for the last 15 years without a clue how it works. Like those drones in Marx’s theory of alienation, I’ve no idea what the right hand is doing while my left hand gets on with its commission. I’ve simply written my books , loads of them, without any idea of how they were going to get onto the bookshelves. In the early days, I…

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The Cupboard Was Bare; Recipes for the Tighfisted. 1. The Supermarket Refusenik

It’s not that I’m a miser of a cook. It’s not that I’m even particularly thrifty when I’m shopping – let me loose in Borough Market and watch my purse bleed. It’s just that since I’ve moved to the middle of nowhere, I’ve spent more of my time writing about peak oil and have begun to see supermarkets as the greatest evil of the modern world. So popping out to…

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The Cupboard Was Bare; Recipes for the Tighfisted. 2: My Fried Rice

This is one of my favourite something-from-nothing dishes, a sure fire winner in my college days when I seemed to be among the very few who could cook. You can add anything to a wok full of rice, steamed gently in a chicken stock, poshed up or dumbed down. Kids love it, it’s the perfect accompaniment for a simple dinner, a splendid curry or Chinese feast. And it costs next…

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The Cupboard Was Bare; Recipes for the Tighfisted. 3: The Rainy Day Cook

Lunchtime on a stormy Monday, rain and hail lashing the windows and high winds hurling wheelbarrows and watering cans across the road outside. The News is full of the devestation of our coastal towns, and I’m seriously worried about the rabbits. You think I’m going out to buy lunch – or indeed dinner? So, to the fridge. Yesterday’s lunch for 3000 has (again) cleared it out, but there’s a potato,…

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