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Luke Honey
London
Antiques & Fine Art Dealer, Blogger and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Interests: gin, rare breed chickens, old roses, ukuele
Recent Activity
Thank you. Really kind, and best wishes for the New Year. With hindsight, wasn't entirely convinced by the Paul Levy Brussels recipe- the shredding bit was fine, but the ginger and chilli clashed with everything else. Too 'fusion' for my taste. A better idea might be to shred the sprouts and cook them in a wok on a high heat with olive oil, bacon, chestnut and a splash of dry white wine?
Toggle Commented Dec 31, 2018 on Happy Christmas at The Greasy Spoon | Food & Culture
Best wishes for the New Year! Knackered this end...
Toggle Commented Dec 31, 2018 on Happy Christmas at The Greasy Spoon | Food & Culture
Hi Jennifer, Happy Christmas and best wishes for the New Year. As you know, I'm a fan of Southern Cooking. A baked ham is delicious, especially if soaked for a day before cooking. I have to admit- in secret- that I prefer it to the ubiquitous turkey. Is there a special Southern way of cooking it at Christmas? Best wishes, and thanks for reading, Luke
Toggle Commented Dec 31, 2018 on Happy Christmas at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Dec 24, 2018
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Dec 24, 2018
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The Skating Lovers, hand-coloured aquatint by Adam Buck, 1800 Oh Crikey, I have to admit that Christmas this year has crept up on me with unsettling haste; maybe it's something to do with Christmas falling on Tuesday? Poor Mrs Aitch... Continue reading
Posted Dec 24, 2018 at The Greasy Spoon | Food & Culture
This was a difficult one. Terrific atmosphere, bags of history, packed to the rafters. I wish the India Club well, and delighted that they have been saved from sinister redevelopment. But the food there- how shall we say, has massive room for improvement? If you like curry, please head in the direction of Hot Stuff in Wilcox Road, SW8 (incidentally where My Beautiful Laundrette was filmed). Raj, the owner, is a charmer and the food is delicious and amazing value. You will need to bring your own booze, but there's an off licence directly next door.
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Nov 2, 2018
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The Greasy Spoon- Food & Culture Blog reviews The India Club Restaurant & Bar, London Continue reading
Posted Nov 2, 2018 at The Greasy Spoon | Food & Culture
And I would add about 3/4 pint of stock, which you are going to simmer down. The thing to remember is not to get too het up about exact measurements as cookery books so often get it wrong, or make typos. And cookers tend to vary in temperature. So try it out, see if you like it, and the next time, you can adjust the measurements to your own taste. Personally, like risotto, I prefer soup to be thin- but there are others who like a rustic slush. It's also fun to take notes.
Thank you so much. It's good to be back. Vodka would be an interesting one. One of my first posts was about gin- and I seem to remember writing that 'it was out of fashion, the sort of drink enjoyed by retired Colonels and Tarot Card readers in Cheltenham.' Back then vodka was all the rage. How things have changed! Idea noted. Next post is going to be about Christina Foyle- many stories to tell. With best wishes, Luke
p.s. And the other mistake I made in the original post is the cream. Double cream is actually less likely to curdle than Single cream. I got it the wrong way round. Silly me.
That's so kind. Thank you. Three or four onions? Maybe more. It depends on how many people you want to cook for. Cider- a slug. A generous dash. When I started writing The Greasy Spoon- all those years ago-I made a conscious decision not to include strict instructions, partly in reaction to Auntie Delia- and her ilk (although with hindsight, Delia was- is- excellent); thinking that one of the joys of intelligent cooking is experiment and discovery. I think you're a fan of Lindsey Bareham's 'Just One Pot'? One of my favourite cookbooks, and probably the first book I would recommend to enthusiastic, but timid cooks.
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Oct 31, 2018
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Like vodka, soup's out of fashion. Which is a shame; as it's so easy to make. I suppose soup's in danger of consignment to the culinary dustbin of history, along with dining rooms, decanters, dinner services and aspic. These days,... Continue reading
Posted Oct 31, 2018 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 30, 2018
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Is it worth the waiting for? If we live till eighty four All we ever get is gruel! Every day we say our prayer Will they change the bill of fare? Still we get the same old gruel! Gru-el. Sounds... Continue reading
Posted Jul 30, 2018 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 27, 2018
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Not tonight Josephine... The cognac was not to Rex’s taste. It was clear and pale and it came to us in a bottle free from grime and Napoleonic cyphers. It was only a year or two older than Rex and... Continue reading
Posted Jul 27, 2018 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 8, 2018
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“PLEASE ACCEPT MY RESIGNATION. I DON’T WANT TO BELONG TO ANY CLUB THAT WILL ACCEPT PEOPLE LIKE ME AS A MEMBER”. Telegram sent to the Friar’s Club of Beverly Hills, Groucho Marx, 1959 I'm back. After a Six Month Break.... Continue reading
Posted Jul 8, 2018 at The Greasy Spoon | Food & Culture
Neither. Whisky.
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Mrs Maciver’s Good Scotch Haggis (From The Cook’s Oracle by Dr William Kitchiner (1817) Make the haggis bag perfectly clean. Parboil the draught. Boil the liver very well so as it will grate. Dry the meal before the fire. Mince... Continue reading
Posted Jan 25, 2018 at The Greasy Spoon | Food & Culture
Again, so very kind. Thank you!
That’s so kind. Thank you. Happy New Year!