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Luke Honey
London
Antiques & Fine Art Dealer and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Recent Activity
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"Make the required quantity of scrambled eggs in the usual way but instead of using a small amount of milk use French Vermouth and at the last moment add a few shrimps, about 8 or 10 per person. Before serving... Continue reading
Hi Jennifer Good to hear from you. My understanding is that a granita should have a coarser, crystallised texture, while a sorbet should be smoother. One of the best sorbets I've ever tasted was at Le Petit Prince in Paris. Essentially a lemon sorbet served with ice-cold vodka poured all over it, and topped with a mint sprig. I suspect they also added a small amount of vodka to the sorbet mix. Interesting, isn't it, how vodka is now completely out of fashion- time for a revival to stay ahead of the curve.
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Six years, ten months and twenty three days old today. Continue reading
Yup. That's the good old American version. If you think about it, it's really the very same dish, in the same way that Lancashire Hot Pot is similar to Beouf Bourguigon or a Cornish Fish Soup reminds me of a Marseille Bouillabaisse.
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Here's a brilliant recipe I discovered in an old 1970's book on French Regional Cookery. Jambon au Cidre. Ham with Cider. It comes from Le Manoir d'Hastings, a hotel found in a 17th century priory in Normandy. It's an old... Continue reading
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Enjoying yourself? said a voice behind me. It was Mr Maudsley, also bent on meteorological investigation. Wriggling (I could not help wriggling when he spoke to me) I told him that I was. 'Been pretty hot today,' he remarked. 'Is... Continue reading
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Scotland in August! Heather. Haggis. Single Malts. Stalking. Tartan. Fingal's Cave. Deep Fried Mars Bar. Midges. And here's another find to add to the list: Balmoral Chicken. Strangely- for a Scotophile, I had never come across it before, only learning... Continue reading
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One more post about curry. Then I will shut up. You will remember, dear reader, that in the last post we were flirting with the charms of British Indian Restaurant Cookery. I tried a recipe or two from Undercover Curry... Continue reading
Others may well agree with you. However, I find that BIR vary enormously in quality. Many are appalling (The Mayfair Tandoori please step forward), while others are actually rather good (Kennington Tandoori, Holy Cow, the excellent Hot Stuff in Vauxhall). I would be interested to know if Hot Stuff uses a base gravy, or if they use completely different- and possibly more authentic- techniques.
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Gastronauts- a question for you this fine, sunny, July morning. Do you have a thing about takeaway curry? A secret addictive vice? Go on. Admit it. It's gloriously tacky, I know, unquestionably laddish, and possibly, no probably, horribly fattening (more... Continue reading
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Over the years I've managed to amass a large collection of cookery books without even really thinking about it. It's easy to forget once popular books languishing at the back of the shelf. I had forgotten about Raymond Blanc's Cooking... Continue reading
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I like pop-ups restaurants. They're creative. They're fun. They're slightly bonkers. So I don't think it's especially clever to be too hard on them. You're eating food cooked in a garage or shed-like environment; look- it's not exactly The Ritz... Continue reading
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It's crunchy. It's spicy. It's horribly addictive. It's laced, I suspect, with our old friend, Mr Monosodium Glutamate. It comes in those little bags from the local corner shop. It's Bombay Mix. The Queen's a fan. Apparently she draws lines... Continue reading
That's terrific news. It's in the all-time favourite list.
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Roald Dahl with Cartier cigarette. It's odd that I haven't written about Roald Dahl before. Perhaps I have been waiting for the right moment. Like so many others reared on "Charlie and the Chocolate Factory" or "James and the Giant... Continue reading
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I'm back. And itching to write about all things rook. Yup, the good old Corvus frugilegus. I've always had a thing about that very particular sound rooks make; it's very English: a croaking, cawing noise so typical of a raw... Continue reading
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We're almost there with our stand at the Battersea Decorative Antiques Fair which opens this Tuesday (29th April 2014). Please join us for cocktails and canapés on Tuesday evening. It's been a terrific amount of hard work, all slightly bonkers-... Continue reading