Not what we have, but what we truly enjoy, constitutes our abundance.
We have been keeping the allotment at Haredean in Lewes for the last five years or so. This year (2021) has been especially difficult, not least because we have had an extended winter and one of the wettest springs on record. Summer is turning out to be even more...
This was a perfect alernative to a meat-based lasagne. The sauce was rich and creamy, and the pasta layers fondant and delicious. facebooktwitter
Pork Gyros is a familiar dish which is similar to Middle Eastern Shawarma.
Not a bad variant on Sunday roast. The Guinea fowl roasted for an hour and a bit at 180° and the squash was flavoured with cumin seeds, coriander seeds, chilly pepper, all scrunched up together in olive oil, then drizzled lemon on at the end before serving.
Vastly improved in recent years, Lou Terral has had some great menus du hour this summer. One of the best salads served was this Roquefort salad with walnuts and tomatoes. Delicious.
2 August. French onion soup, hake piperade, creme brulee, good Saint Chinian red, delicious cocktail on the house to start.
Les Philosophes is a buzzing eatery in the heart of Paris’ Marais district
Kimchi has become almost synonymous with Korean food, but there’s more to this cuisine than pickled cabbage
Borsch is probably the most famous of all Russian soups. But how do you spell it?
This Basque lamb dish is delicious with asparagus and samphire tossed in the juices from the meat.
Gastrolingua is a website about food and drink, and the language of food and drink. I run it as part of a suite of related websites which encourage responsible travel and engagement with local culture, rather than extractive tourism that uses travel as a carbon-intensive staycation.
This website is under construction, and will be launched properly later in the summer (northern hemisphere). My other websites include https://www.easywheeling.com and https://monksbowl.org