Lasagne: the dish we all love to eat, but not to make. Seductive slippery sheets of pasta, basted with rich ragu, sliding under creamy white sauce and a golden, bubbly top – sounds good. But spending four hours making a slow-cooked ragu, tenderly cooking out a béchamel and playing lasagne-sheet Tetris? This is the sort of thing that weekend cooking enthusiasts love, weeknight supper providers not so much.
Interesting article focusing on the activity of exiled German anarcho-syndicalists in Spain, both in the lead up to and during the Civil War and Revolution of 1936.
Interesting article focusing on the activity of exiled German anarcho-syndicalists in Spain, both in the lead up to and during the Civil War and Revolution of 1936.
a much bigger understanding of everything that s affecting food across the board, you know, whether it s global warming, the effects of market and price changes, the effects of brexit, you know, including. it goes down to free school meals and nutrition. but i think the biggest thing is for an education and an understanding and a skill set to be relearned for people to be able to cook. and i don t mean making cakes, and i don t mean knocking out incredible lasagnes every day of the week, because we re also very time poor. you know, we find ourselves in positions where people want things now, we want it now. so quicker understanding, the understanding of using frozen vegetables, the understanding of using tinned products, the understanding of. ..but trying to incorporate them in cooking ingredients, that s a form of education that can most definitely help. there is an active debate in this country about whether we should, through various free trade deals with, say, australia and the uni
has been released. part two they re working on at the minute, and that s a much bigger understanding of everything that s affecting food across the board, you know, whether it s global warming, the effects of market and price changes, the effects of brexit, you know, including. it goes down to free school meals and nutrition. but i think the biggest thing is for an education and an understanding, and a skill set to be relearned for people to be able to cook. and i don t mean making cakes, and i don t mean knocking out incredible lasagnes every day of the week, because we re also very time poor. you know, we find ourselves in positions where people want things now, we want it now. so quicker understanding, the understanding of using frozen vegetables, the understanding of using tinned products, the understanding of. but trying to incorporate them in cooking ingredients, that s a form of education that can most definitely help. there is an active debate in this country about whether we s