Archers is not exactly renowned for culinary postings – in fact I’d go further, much further, and say that apart from the odd recommendation of an exceptional eating place, food, in any of its many manifestations has never graced these pages. There is a sound survival instinct in play here because I really do not like anything to do with the preparation of food and the fewer links between me and food the better!
Those of you who are into these things are strongly encouraged to go and visit my e-friends Özlem, Joy and Claudia who have wonderful cooking blogs – why, even the guys at Turkey’s For Life find the time to have a ‘culinary corner’!
Left to my own devices for a few days I generally wander off to the lokanta with a load of plastic pots and fill up on a week’s supply of rice and beans!
Anyway, I’ve decided to break the habit of a blogtime and do a recipe for Iris Stew – eyes down for today’s effort (marks out of ten would be appreciated;
a reasonable day
a bit of countryside
Iris unguicularis (only available in season)
various fresh seasonal herbs
a picnic (optional)
Elliman’s Universal Embrocation (not to be taken internally)
mix well in any order or direction and indulge regularly – Elliman’s is best used as a dessert course accompanied by a single malt.
Here are a few shots of today’s culinary delight à la ‘Celebrity Chef‘.
a few red peppers
some sticks of celery
plenty of Iris unguicularis (in season, which is now)
and I do mean plenty
a handful of mustard
a dash of pine nuts
. . and there you have it – a fine Iris Stew that serves any number. Oh, I nearly forgot, the Elliman’s Universal Embrocation to go with the single malt. Enjoy, or Afiyet olsen as we say here in Turkey!
Alan Fenn, Okçular Köyü
the road to the Islay malt