Just Cook It

You are hereby cordially invited to the shiny new alexrushmer.com site. The time has come to bid farewell to this fair blog and smash a bottle of cava over the bough of my brand new site. It would be great if you would care to join me there and update...

It is amazing where slightly drunken conversations can lead. In this case the answer is Dorset. To Mat Follas’s Wild Garlic restaurant, to be more specific.
A request from the man himself to cover for a holidaying sous chef could not be passed over so I’ll be cooking there for two weeks from July 5th – a prospect that fills me with excitement given the amazing range of produce available. Knowing...

If there is a food more maligned than the doner kebab then it remains unknown to my palate.
Long the butt of jokes and the final resort of a hungry lush as he or she stumbles back home from the pub via a neon takeaway, the poor kebab as we know it in England is far removed from its original form....

We waited weeks for the truly good growing conditions to arrive. A late frost gave us cause for concern and we thought for a few days that we’d lost the entire crop of potatoes - not to mention numerous salads.
Thankfully the sad looking leaves survived and thrived into lush green offerings. The rows of potatoes now stand tall and proud, a thick carpet of the distinctive green leaves cover half the garden like a layer of cloud....