Richard's interview
Interview by Laurence
I started in March last year, 2012 and was inspired by other web sites and blogs - I have always kept recipes that appeal - cut outs, web down loads etc and thought it would be fun to share my own. It also inspires you to cook more and make that extra little bit of effort too.
To get published and form a second career as a cook and cookery writer.
Wow thats a difficult one! It changes from day to day, but today it is Roast Lamb with all the trimmings.
Are they! I don't actualy take much time over them - yes if I am going to publish the recipe on the blog I take a little more time and care when plating the food and take a few pics from different angles, and I always try to use natural light when I can.
A little time considering how it will look before and during cooking helps as does freshness and colour.
An endless desire to learn new things esp flavour combinations. I am not a gadget man at all.
I grew up in a house with an open coal fire and we used to toast bread with a toasting fork on the red hot coals - as well as chestnuts in the autumn - amazing flavours and bread would toast in a matter of a few seconds.
Many and few! There are so many you are exposed to these days with the endless and relentless tv programes.
I prefer cooks to chefs - people like Elizabeth David and Nigel Slater who's Tender books are excellent as they tell you how to grow and pair flavour as well as give recipes.
If I was to pick a chef it would have to be Mark Hix - his columns more often than not inspire me to cook and he's big on seasonal too.
Yes less so this year as a move was planned, but it only takes a few weeks for some crops - lettuce, radish etc etc.
I have still managed a tomato crop, chard, soft fruits and some beans amongst other things, but at greatly reduced amount to previous years.
Wow so many to choose from!
A seasonal one from Food for Free by Richard Mabey
Don't be afraid to try things and get things wrong.
We interviewed Richard!
Visit the blog: Notes from Ladysmock Cottage.
Hello Richard, so tell us...
When did you begin your blog and what inspired you to start it?
I started in March last year, 2012 and was inspired by other web sites and blogs - I have always kept recipes that appeal - cut outs, web down loads etc and thought it would be fun to share my own. It also inspires you to cook more and make that extra little bit of effort too.
In your wildest dreams, where would your blog take you as it develops?
To get published and form a second career as a cook and cookery writer.
What is your favourite dish of all time?
Wow thats a difficult one! It changes from day to day, but today it is Roast Lamb with all the trimmings.
Your photos are great, in your opinion what makes a dish beautiful?
Are they! I don't actualy take much time over them - yes if I am going to publish the recipe on the blog I take a little more time and care when plating the food and take a few pics from different angles, and I always try to use natural light when I can.
A little time considering how it will look before and during cooking helps as does freshness and colour.
Do you have a secret weapon in the kitchen?
An endless desire to learn new things esp flavour combinations. I am not a gadget man at all.
What is your earliest memory involving food?
I grew up in a house with an open coal fire and we used to toast bread with a toasting fork on the red hot coals - as well as chestnuts in the autumn - amazing flavours and bread would toast in a matter of a few seconds.
Are there any chefs that you admire in particular?
Many and few! There are so many you are exposed to these days with the endless and relentless tv programes.
I prefer cooks to chefs - people like Elizabeth David and Nigel Slater who's Tender books are excellent as they tell you how to grow and pair flavour as well as give recipes.
If I was to pick a chef it would have to be Mark Hix - his columns more often than not inspire me to cook and he's big on seasonal too.
Do you grow your own vegetables for your cooking?
Yes less so this year as a move was planned, but it only takes a few weeks for some crops - lettuce, radish etc etc.
I have still managed a tomato crop, chard, soft fruits and some beans amongst other things, but at greatly reduced amount to previous years.
Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)
Wow so many to choose from!
A seasonal one from Food for Free by Richard Mabey
Any last words or message for our readers?
Don't be afraid to try things and get things wrong.
Thank you Richard for answering our questions and see you soon!
Published by Laurence - 09/09/2013
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