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Calabria is one of the oldest inhabited regions of Italy, and indeed many suppose it to be the first part of Italy that was inhabited by humans. It was originally known as Oenotria (modern day - Enotria) as it was first inhabited by a tribe of Oenotrians or 'vine-growers', and it therefore has some of the oldest wine producing history in Europe. Luckily for us chefs - it also has one of the greatest cured meat customs in Italy, Calabrians are responsible for Sobressada, Coppa, 'Nduja and Calabrese Salami - the precursor to modern day Pepperoni.
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 Back in August, A was kind enough to share his experiences during his time in New York while on holiday. Now I’ve had my own little break in Iran, a first for me, allowing me a chance to meet another side of my wife’s family. From Tehran to Shiraz, I’ve felt it apt (without any pressure or arm-twisting from A) to share my food-experiences from a country working hard to bring in a new wave of curious tourism….
 It's been a while since I last wrote a Books for Cooks article, which is odd considering I own and read so many damn books. Like previously, I am going to focus on one niche of cookbook - and an invaluable one at that - Charcuterie! And if you are like me and just got up out of your seat and did a little dance for joy, this article is for you.
 Now that A has had his say on getting to spend an evening with the team behind Mac & Wild, and in keeping in the “wild” spirit; I was lucky enough to score a seat at the dinner and had a chance to meet the team while seeing what they, as competition (!), had to offer up at their popup...
 Last Friday it was with great pleasure that I was able to help two old friends cook their first pop-up venture in Clerkenwell in partnership with Mac & Wild, a Scottish game restaurant soon to open on Great Titchfield St...
 Even though the sun may not have been blaring, we managed to cobble together something pretty smoked, barbecued and fresh over the weekend. Here is a little guide on how we serve up a delicious and fun BBQ in a London Park...
 To confire is a French verb meaning to 'prepare', but in more recent times we know only of the products of this process: Duck and Goose Confit, Confit Fruits and Vegetables. To confit tough meat products doesn't require much skill, just a bit of know how, and we're going to take a look at the tastiest and most popular - Duck Confit....
 I know it may not seem as though Summer will ever arrive this year, but I can promise you that, as every year, it will. And what goes more hand-in-hand with Summer than BBQ food? In the UK, chefs and home cooks, and even those that just love to eat food, have seem a real emergence of new wave BBQ food...
 You've got to get the ingredients from somewhere but where/when/how are we supposed to do this without spending a bomb on ingredients from your local supermarket?!
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