Wild Food in the Lake District: MUNCHIES Guide to the North (Episode 4)

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In this episode of The MUNCHIES Guide to the North of England, Ben escapes the urban hum and ventures into the Lake District. Along the way, he learns how to make a Cumberland sausage and picks Damson plums destined to be infused into local gin. Horny horses interrupt a quick visit to a goose farm, but a mushroom foraging excursion affords him some peace——until he’s asked to rip the head off of a pigeon, that is.... Read More إقرأ المزيد | Share it now!

Flavours With Subtitles: What if ‘Chungking Express’ was a 3 course meal?

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The term “cinematic feast” has often been used to describe the work of Hong Kong director Wong Kar-wai. In this episode of Flavours with Subtitles, Tim Richmond makes it literal by transforming the auteur’s 1996 film, Chungking Express, into three unique dishes. Our first course is battered oysters with pineapple-lime salsa, followed by a kebab-style Cantonese spring onion pancake, inspired by the film’s love-advising kebab vendor. Last up is a rum and cardamon pineapple cake with sesame seed praline and red bean coconut ice cream. What a feast, indeed.... Read More إقرأ المزيد | Share it now!

The All-American Burger | #BeatMyBurger ep.4

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All conjured up for Chester See… A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.... Read More إقرأ المزيد | Share it now!