:sunglasses: 50 % :🤗 50 %
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By Malcolm Armsteen
And besides, criticism of the Guardian's recipes is missing the point - they are there to inspire and amuse with their out-thereness. They aren't suggestions for Thursday's dinner.

And some of them (especially the middle-eastern ones) are very nice.
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By kreuzberger
Boiler wrote: Tue Aug 31, 2021 1:07 pm It's odd; perhaps a sign of my heading towards sixty, but I am developing a taste for the simplicity of 50s and 60s cookery - the sort of stuff that appeared in recipe books that accompanied your new electric cooker...
Marguerite Patten, the Nigella of her age and your childhood, was the bees knees. My own mother was a keen follower and, once money became less tight, basically cooked fan-food. We lapped it up.

On reflection, there were a few horror shows - Sainsbury's tinned mince in a spag bol, for example - but there were some real highlights like lambs' kidneys Provençale, a corking Pavlova, and no end of variations on traditional stuffing.

Olive oil was only available from the chemist, mind.
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