Читать онлайн книгу "Eating for England: The Delights and Eccentricities of the British at Table"
Eating for England: The Delights and Eccentricities of the British at Table
Nigel Slater
Like Nigel Slater’s multi-award-winning food memoir �Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions?�Eating for England’ is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on – amongst other things – dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence.Written in Nigel Slater’s trademark readable style, �Eating for England’ highlights our idiosyncratic attitude towards the fine art of dining.
Eating for England
The Delights and Eccentricities of the British at Table
Nigel Slater
Copyright (#u71f98430-ebbb-5586-a82d-18f9e893debf)
Fourth Estate
An imprint of HarperCollinsPublishers Ltd. 1 London Bridge Street London SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk)
First published in Great Britain by Fourth Estate in 2007
Copyright В© Nigel Slater 2007
Nigel Slater asserts the moral right to be identified as the author of this work
Some Photographs were unavailable for the electronic edition.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this ebook on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins ebooks
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication
Source ISBN: 9780007199471
Ebook Edition В© FEBRUARY 2012 ISBN: 9780007370047
Version: 2016-09-22
For D and P and in memory of M
Contents
Cover (#u87e728f5-e1a1-5897-bf4d-1795e06fe6e6)
Title Page (#ue70726db-3f84-5914-a5d9-f20c32e49c93)
Copyright
Preface
In a Stew
Harvest Festival
The Lunchbox
Toblerone
The Kitchen Fusspot
Black Pudding
Cake Forks and Sticky Fingers
Shopping on the Internet – Couch Potatoes
The Biscuit Tin
The Digestive
Bread and Butter Pudding
Eating Soldiers
Lunch on a Bench
Combating that Sinking Feeling
The Coffee Percolator
Faggots and Gravy
The Naked Cook
Murray Mints
The Farmers’ Market – An Allotment for Wimps
Rhubarb and Custard
Fruit and Nut
The Setting of Jam
Oxo Cubes
Feeding the Elderly
Custard
A Custard
The Economical Cook
The Voucher Queen
A Cake Walk through Britain
The Gingerbread Wars
Shopping for Meat
Toast – The Story of a Nation’s Hunger
Frogspawn and Nosebleeds
Stirring Jam into Your Rice Pudding – Or Not
The Nut Cutlet
A Child in the Restaurant – 1964
Toffees
The Midnight Feast
Jacob’s Club
Rubbernecking – The Lost Art of Celebrity-Spotting
The Wind in Your Face, a Fish in Your Bag
Summer Cooking
The Jaffa Cake
The Village Shop – The Font of All Knowledge and Fairy Soap
Tripe and Onions
Aga Toast
The Chocolate Digestive
The Rich Tea
Fudge
Ribena
Filling Your Bag
Old English Spangles
Fry’s Five Centres
Making Coffee
Breakfast
The Chocolate Bar – A Curiously British Obsession
�My Name is Carol and I am a Chocoholic’
Your Life in Your Hands
Chopsticks at Dawn
Heinz Tomato Ketchup
Kia Ora
Tipping, as Only the Brits Know How
Jelly Babies
This Little Piggy
The Tight-Arse Cook
Washing Up
Mashed Swede
Ginger Cake
Cream Sponge
Eating in the Street – �I’ll Have That with Wings’
Throwing a Coffee Morning
The Cadbury’s Flake
A Teenager at the Table
Scones and the Sultana Problem
Bourbon Biscuits
Dairylea
Custard Creams
Modern Shopping
The Ritual of the KitKat
The Slightly Grubby Wholemeal Cook
Cyril’s Stew
Dripping – The Heart and Soul
A Taste of the Future
Floral Gums
Sherbet Lemons
Fray Bentos Steak-and-Kidney Pie
Eating Outdoors
Eating Pomegranates with a Pin
Mint Cracknel
Winter Food
The Jammie Dodger
Liquorice Sticks
Liquorice Wood
The Chocolate Finger and That One with the Hole In
A Good Roasting
Boiled Brussels Sprouts
Pontefract Cakes
Bath Chaps
Fancy Toast
White Food
Golden Mint Humbugs
Lardy Cake
The Expense Account Lunch
The Suburban Day Out Lunch
Quality Street
Branston Pickle
Paying the Price
A Third-Generation Fishmonger
The Work of Pixies
Gravy
The Extravagant Cook
That Old Black Magic
Brawn and Mustard
Trifle – A Social Indicator
The Best Biscuit of All?
Chocolate Limes
Sharing the Bill – The Weasel at the Table
Sweetness and Light
Scones on Harris
PG Tips
Robertson’s Golden Shred
The Specialist Shop
The Case for Clicks not Bricks
Frying Tonight
The Taste of the New
The Grow-Your-Own Cook
Pre-Jamie Man
Post-Jamie Man
If You Can’t Stand the Heat
Scratchings
Chocolate Г‰clairs
The Sweet Shop
The Berni Inn
Lunch
Crumpets, Pikelets, Muffins and Their Purpose
The Death of the Chocolate Cake
The Corner Shop – Our Little Life-Saver
Carving
Haggis, Tatties and Neeps
Gilding the Lily
Cake and Cheese
Everton Mints
Welsh Rarebit
Junket – The Clue is in the Name
Tunnock’s Teacakes
Poaching
The Cookery Hen
The Oh-I-Never-Measure-Anything Cook
How to Dress a Scone
Bisto
Colman’s Mustard
A Day at the Market
The British Lunch Out of Doors Then
The British Lunch Outdoors Now
A Litmus Test
The Victoria Sandwich
Gibbs After-Dinner Mints
The After Eight Mint
The Glorious British Chocolate Bar
Rest in Peace
The Supermarket Fish Shame
The Greengrocer – A Local Hero
A Nation of Old Boilers
Hotel Toast
Dick and Other Delights
Dead Man’s Leg
The Glue Factor
The Gingernut
Pear Drops
Acid Drops
Aniseed Balls
Butterscotch
A Drop or Two of Sauce
Midget Gems
Winter Teas – The Crumpet Season
A Muffin Worry
How to Open an English Muffin
A Log Fire Tea – Some Suggestions
Cupcakes at the Hummingbird
High Tea
The Packed Lunch
Werther’s Originals
The Polo Mint
Camp Coffee
Robinson’s Barley Water
Out of a Net and onto the Net
Marmite
The Organic Box
The Neat and Tidy Cook
The Cool, Modern Shopper Cook
�Hands that Do Dishes’
Things Move On
The Death of the Cheese Board
Thick Toast
Best Friends
Treacle Tart
Coconut Ice
The Cream Cracker
Barley Sugars
Nut Toffee
Brown Sauce
Eating with the Wasps
A Summer Tea – A Few Polite Suggestions
Seaside Rock
A National Hero
Sarson’s Vinegar
The Pink Wafer
Keep Reading (#ubeeb461e-2c41-55ea-9188-0dd1bd58fc0c)
About the Author
From the reviews of Eating for England
Also by Nigel Slater
About the Publisher
Preface (#u71f98430-ebbb-5586-a82d-18f9e893debf)
New York, late autumn, and I have just taken the short walk from Central Park to Carnegie Hall, where I am being interviewed for a radio show. It’s a bright, invigoratingly breezy day and I’m feeling confident. I know what I am to be interviewed about, and am pretty sure of my ground and even remain unfazed when, at the last minute, I find that the interview is going out live. As I say, I know my ground. And then comes the question, the one I wasn’t prepared for, the one where I am asked to describe British food to the listeners.
Do I tell them about the meltingly tender lamb from North Ronaldsay, the famous apple hat pudding with its tender suet crust, or the northern teacake known as the fat rascal? Do I have time to enthuse about the joys of medlar jelly, damson gin and the unpasteurised cheeses made down long leafy lanes in Dorset, Devon and Dumfries? Perhaps I should wax eloquent about Wiltshire bacon, sherry trifle, Christmas pudding, or steak-and-kidney pie with its crumbly pastry and dark and savoury filling? Will there be time to get in name-checks for Scottish heather honey, toasted teacakes, gooseberry fool and Caerphilly cheese? And will they let me squeeze in the glory that is a decent haggis, Welsh rarebit or Cornish pasty?
Or do I tell them the truth? That for every Brit eating our legendary roast beef and jam roly poly there are a million more tucking into Thai green curry and pepperoni pizza. That more people probably eat chocolate brownies than apple crumble and custard, and that it is now easier to find decent sushi than really good roast beef. Should I mention too that despite our love of all that is local, fresh, organic and �real’, we also have a list of edible icons more eccentric than anyone could ever imagine?
It is well known that we have been arguing for years whether gravy should be thick or thin, if pickled onions should be part of a ploughman’s lunch, or whether or not jelly belongs in a trifle. I wonder what they would also make of the fact that different counties argue about whether the jam or the clotted cream goes onto a scone before the other, or that more of us apparently use gravy browning than wine to capture the heavenly pan juices of our Sunday roast.
British food is, of course, about roast beef and Yorkshire pudding; it is about dressed crab, and roast chicken with nutmeggy bread sauce. It is about huge flakes of locally caught fish in crisp batter, eaten from the paper with the sea breeze in your hair, oysters from Whitstable as fresh as an icy wave, Eccles cakes with soft, flaky pastry, and the best bacon sandwich in the world. But it is also about Heinz tomato ketchup, brown sauce and Cadbury’s Fruit and Nut. The biggest names on the high street are not Betty’s tea rooms but Starbucks and Subway. There are more Pizza Expresses than traditional pie and mash cafés, and more McDonald’s than fish-and-chip shops. Looking at some people’s supermarket trolleys (oh, come on, you know you have), I sometimes wonder how you could define this country’s tastes at all. The internet, by the way, gives approximately 375,000 entries for roast beef and Yorkshire pudding, but over five million for that other great British invention, the Mars bar.
The fact of the matter is that our food culture is about both the gentle, buttercup-scented cheese made in a village barn the colour of honey, and the childish delight of unwrapping a foil triangle of Dairylea. It is indeed true that we make the most crumbly and agreeable oatcakes in the world, but it is the mass-produced cream cracker that has become the culinary icon. And despite producing some of the most delectable pork products in the world, we still love tucking into a bacon sandwich from a greasy-spoon cafГ©.
We have a greater wealth of good food in this country today than ever before. When I go to the market at the weekend for my cheeses, vegetables and meat, I am spoilt for choice by the food we produce, and often come home with a shopping bag almost too heavy to lift. In that respect I think of myself as being truly attached to the locally-produced, the artisan-crafted and the handmade. So how come I also regard a plain chocolate digestive biscuit as one of the finest things this country has to offer?
The British have a curiously broad culinary identity. Only the naГЇve would now try to pin us down as a meat-and-two-veg culture. You could argue that ours is a rich and multiculturally exciting cuisine, reflecting a country of diverse tastes and open minds; but equally, it sometimes looks as if we are in a state of total culinary shambles. If we hold up a pot of tea with scones and jam as a national treasure (and I do), then why is it easier to find an Italian cappuccino and an all-American blueberry muffin on most high streets? And how is it that while the French almost called a national strike over any suggestion of using pasteurised milk in their cheeses, the Spanish all but went to war to protect their fishing, and Italy gave its Parmesan cheese internationally protected status, we British only truly went into meltdown over the repackaging of the KitKat? (And quite rightly, if you ask me.)
What the French or the Italians may get excited about is very, very different from what most of us in these islands are likely to hold dear. We hold a candle for everything from black pudding to the Custard Cream, feel more fondness for Murray Mints than for a decent veal chop, and are rather partial to leaving our most famous food for the tourists while we ourselves tuck into something from another culture.
This book is my portrait of this curious, often contrary culture, from our adoration of the kipper, the pork scratching and the Rowntree’s Fruit Gum to our inability to tip properly in restaurants. I feel that while the heroic efforts of our artisan food-makers have been well catalogued (though still far from well enough patronised), all too little attention has been paid to the food that most of us either actually eat, or at least carry a certain lingering affection for. Eating for England is simply a personal celebration of the food this nation cherishes, the rituals we observe, the curious and even eccentric thing that is the British and their food.
Nigel Slater
June 2007
In a Stew (#u71f98430-ebbb-5586-a82d-18f9e893debf)
The British make an everyday stew with cubes of beef, carrots, parsnips and onions. They pour a jug of water over it, tuck in a bay leaf and leave it in the oven to do its own thing for four hours. What emerges is grey, meltingly tender meat and gently flavoured broth, comforting and unapologetic in its frugality. It tastes of nothing but itself.
There are formal similarities between our national stew and those of Europe and its neighbours. The knee-jerk shopping list of onions and carrots; the introduction of some sort of benevolent liquid; the convenient habit of leaving the simmering ingredients unattended for an hour or more, are common to all. The southern French recipe will be made with beef rump, its obligatory onions softened in the bright, fruity oil of the region, and its seasonings of orange peel, mauve garlic, sun-scarred tomatoes and, possibly, lavender inevitably breathe sunshine into its soul. Further north, as you potter down the Rhone valley during the vendange in October, your day might be punctuated by a paper-tablecloth lunch of cubed beef that has simmered since breakfast with shallots, strips of unsmoked bacon, rosemary and mushrooms in an inky violet-red wine.
The Italians, though less likely to use alcohol, will add body to the simplest stew of boneless brisket with the introduction of a whole, cheap tongue and a gelatinous, collagen-rich cotechino sausage. The juices that surround the meat may look more like ours than do the mahogany-hued French or the paprika-stained Spanish versions, but will be silkily limpid in the mouth because of the goodness distilled from both tongue and cotechino. If a British stew is rich at all, it will be because of the early addition of flour to the meat, the thickening qualities of which give the impression of suavity but add nothing in terms of flavour.
And then, just as we Brits abandon our stew to the hungry hordes gathered at the table, the cooks of other nations will add a vital snap of freshness and vigour to lift it from its sleepy brown torpor: the French their persillade of vivid parsley, anchovy and lemon; the Moroccans a slick of tongue-tingling harissa the colour of a rusty bucket; and the Italians a pool of hot, salty salsa verde pungent with basil, mustard and mint. The Catalans, who, as history would have it, are unlikely ever to spend a penny more than necessary, will even so stir in a final topping of garlic, breadcrumbs, almonds and bitter chocolate fit for royalty.
The basics are familiar in every place; it is only the details, or lack of them, that introduce into the British version the unmistakable air of culinary poverty. Their stews are the colour of mud, blood or ochre pigment, and taste of thyme and garlic, orange and almonds, basil and lemon. Ours is the colour of washing-up water and smells of old people.
Harvest Festival (#u71f98430-ebbb-5586-a82d-18f9e893debf)
Apart from Midnight Mass on Christmas Eve, and the time the BBC came to film Songs of Praise, my family never really went to church. Yet my father and stepmother always attended harvest festival, usually with me struggling behind with a heavy box of beans, a bag of carrots, and once a wooden crate of windfall apples from the garden.
The little stone church that sat at the bottom of the hill, and where my father’s funeral would eventually take place, would have marrows of various sizes, bundles of leeks tied with string, and bunches of dahlias the colour of wine gums stacked outside the door. Inside, loaves of bread and the produce of so many local gardens – pots of asters and bunches of chrysanthemums – were propped around the altar and tucked in the deep stone window ledges. The smell, of over-ripe damsons and yellow sunflowers, of freshly picked runner beans and home-made raspberry jam, was undercut with a sharp beery smell from the newly harvested hop fields (the church was in the middle of the Hereford–Ledbury–Bromyard hop triangle). I remember feeling that there could be nothing more beautiful than an English church decorated for harvest home. I can’t help thinking we still do harvest festival well, although it’s a pity that pensioners now insist on bringing tins of Heinz beans. A marrow would be much more pleasing, though presumably a bugger for the old dears to fit in their handbags.
I have always wondered why the sight of a place of worship decorated for harvest thanksgiving is so distinctly British, or at least not especially European. I recently clicked that it is the turning colour of the trees in the churchyards, the honey, orange and deep red leaves, that make the festival so much prettier than it is in warmer climates, whose trees are mostly evergreen (save possibly Vermont, though I have never been there). It is the whole picture, of harvested vegetables, bunches of spiky orange and pink dahlias, and the turning trees that make this a picture of Britain to treasure.
It hasn’t always been so. The only reason the Church got involved was to bring a little order to the rampant frolicking and drunkenness that traditionally accompanied the end of the harvest. It may have been a time for the farmers to say thank you to their workers, but it was also a time for those who toiled in the fields to get off their faces, fight and fornicate. Then a bit of decorum was brought into the proceedings in the shape of the church thanksgiving service. There’s the bloody Victorians for you.
The Lunchbox (#u71f98430-ebbb-5586-a82d-18f9e893debf)
There is a certain grace with which Indian women glide through the rice fields, lunchboxes in hand. It is as if you are witnessing a slow procession at a religious festival, rather than wives bringing lunch to their husbands. Of course a pink or saffron sari floating in the breeze against a lavender sky will always appear more romantic than one of us popping out to British Home Stores for a cheese and pickle.
School tuck boxes aside, the art of the packed lunch has very much fallen by the wayside. The oblong tin, its lid held secure by a rubber band, is a rare sight now, though the treasures it contains are just as fascinating. By rights the home-made sandwiches should be accompanied by a slice of cake and an apple, though things have moved on a bit. If there is a modern designer version, presumably without the rubber band, it may well now be filled with stuffed focaccia and a little pot of blueberries, or maybe a slice of panettone. The utterly essential Tunnock’s Caramel Wafer has no doubt been replaced by one of Ms Gillian McKeith’s bowel-opening fibre bars. Hardly ideal, I would have thought, when you are walking through the Yorkshire Dales.
Toblerone (#u71f98430-ebbb-5586-a82d-18f9e893debf)
I have always found a bar of Toblerone almost as difficult to conquer as the mountain peaks its design so clearly represents. But beyond the familiar rattle of the bar in its triangular box, and the ragged job you inevitably make of unwrapping it from its foil, lies a quietly classic piece of confectionery quite unlike any other.
Whatever way you try to tackle it, a Toblerone is an obstacle course. It can take a few attempts to break a triangle from the nougat-speckled bar without actually hurting your knuckles, and then, when you finally do, you have a piece of pointy chocolate slightly too big for your mouth. You bite with your front teeth and find the chocolate barely gives, so you attempt to snap it with your fingers, and find that doesn’t work either. The only thing left is to pop the whole lump in your mouth and suck.
The pointed end hits the roof of your mouth, so you roll it over with your tongue, only to find that it makes a lump in your cheek It is as impossible to eat elegantly as a head of sweetcorn. The only answer is to let the nut-freckled chocolate soften slowly in the warmth of your mouth while rolling it over and over on your tongue. The nutty, creamy chocolate suddenly seems worth every bit of discomfort, and you decide to do it all over again with another piece.
We persevere because we think we like it, which of course we do, but there is more to it than that. Toblerone is a natural step between the cheap, fatty bars in purple wrapping and the posh stuff with its crispness and deep flavour further up the chocolate ladder. Any child who chooses the pyramid of mountain peaks over a slab of Dairy Milk is obviously on his or her way to becoming a chocolate connoisseur.
One often wonders just who actually buys this delightful Swiss-tasting confection, as you never, ever see anyone eating it. Toblerone also has the curious honour of being present in every hotel minibar I have ever opened. Even the one in Thailand, where the only other occupant was a Tetra Pak of tepid tamarind juice and a bottle of mosquito repellent. It is in fact the mini-bar bar, and as you sit alone in your hotel room, letting the pointy, uncomfortable lump of confectionery melt slowly on your tongue, your bar of Toblerone may well, albeit briefly, become your best friend.
The Kitchen Fusspot (#u71f98430-ebbb-5586-a82d-18f9e893debf)
They are, in the kitchen at least, late developers. Often genteel, effete, with a little too much time on their hands. Meals emerge from their kitchens with a sense of expectation, each ingredient having been painstakingly sourced, every direction in the cookery book followed to the letter, and inevitably late. The meal has something of the theatrical production about it, albeit amateur dramatics, as if it has all been so, so much trouble. Which of course it has. And don’t we know it.
The kitchen fusspot prepares dinner – a charming though slightly too creamy soup, meat with a syrupy, over-reduced sauce, a dessert as elaborate as an Ascot hat and probably just as indigestible – while his guests get more and more hungry, not to say a little pissed. The kitchen, once tidy enough to appear in the pages of World of Interiors, now resembles a bombsite of stacked roasting tins, sauté pans and sieves.
Fusspot is almost always male. He only cooks once a month, if that, and needs endless encouragement and ego massage. The production starts several days before, with working out what to cook with the aid of a pile of cookery books of the celebrity-chef variety, and a shopping list, often taken to bed. There may be a tasting of the wines to be served, many of which have come from his own cellar. The menu will be changed every day, each dish chosen for its ability to follow its predecessor perfectly, to match the wines, to show the cook at his most competent.
The directions will have been analysed in a way the poor cookery writer never dreamed of, each line dissected and filleted and then given a jolly good roasting. The kitchen fusspot – let’s call him, say, Julian – is a follower of orders, and a cookery writer’s nightmare. He cooks without any ability other than that of doing what he is told; a cook incapable of using the merest pinch of invention, imagination or intuition. One wonders – briefly – what he would be like in bed.
Perversely, the fusspot likes nothing better than recipes that �don’t quite work’. �I think it needs something, don’t you?’ is his knee-jerk response to every recipe he tries. A little more balsamic, a touch of white pepper, a little Béarnaise sauce on the side. The idea that it might be fine as it is is unthinkable.
Black Pudding (#ulink_b9d4716a-f570-545a-b6e5-a78c874a5a59)
Be it in the form of berries, loops or horseshoes, or maybe sliced from one long, charcoal-coloured dong, the black pudding remains adored and loathed in equal measure. As with tripe, gooseberries and junket, there is no middle ground. Modern squeamishness has led to those of us who turn misty-eyed about such treats being thought of as carnivorous beyond redemption, if not long-lost members of the Addams family. True, our holy grail is a sausage made from the blood of an ox, thickened with pig fat, pearl barley, oatmeal and rusk, but no one should let a little thing like blood and guts get in the way of good eating. What makes the black pudding so delectable, so deeply savoury, so toe-curlingly satisfying, is partly down to good taste, and partly to the pleasure of knowing that our respect for an animal’s life extends to the point where we refuse to let even its blood go to waste.
Of course, there is black pudding and there is black pudding. At its worst it is dry, sour and solid. At its best, moist, crumbly and herbal, with a perfect balance of sweetness and deep savour (not to mention being grilled to just the right crispness). I would list a good black pudding as one of the dishes I would want at my last supper, but then it would have to be the very best, and that is where one gets into deep, and very hot, water.
Black pudding fanciers are fiercely loyal, ever ready to challenge anyone who dares to suggest that their butcher’s pudding is tastier. The national contests to find the best are always controversial, and cause heated debate. There could even, after a celebratory drink or three, be what used to be called fisticuffs. (A drop or two more of spilled blood is neither here nor there when you consider that it can take ninety litres of blood to make a decent batch.)
Those who trawl southern shops looking for a good pud may wonder if this piece of charcuterie, or perhaps one should say porkery, is about to disappear from the planet, but northerners, particularly those living around Bury in Lancashire, know better. Despite the occasional closure of an outlet here and there, the blood pudding is showing signs of a renaissance, partly due to its being the current darling of many top chefs, who make the most of its savoury qualities as a garnish for other porky or even piscine delights. Black pudding and scallops is much, much more interesting than one might imagine, and is no more strange than bacon with scallops, better known as angels on horseback.
While the notion of a butcher’s kitchen awash with blood and rusk may appeal to the more deeply carnivorous, it should be noted that a certain number of sausages are actually made with dried blood, and this certainly seems to pacify the health inspectors. Whether such practices have an effect on the finished article remains a subject for debate. It should go without saying that most recipes remain a closely guarded secret, especially in the crucial and delicate matter of seasoning. And while thyme, marjoram and winter savory are often mentioned, the actual mix of herbs is something most pudding-makers would fight tooth and nail, and no doubt blood and fat, to keep in the family.
I suspect that those who have tried and disliked Britain’s proud answer to France’s celebrated boudin noir may not have eaten one of the first order. To do so is to experience a piece of craftsmanship that extends beyond sheer cookery. A good black pudding is nothing short of a work of art.
Cake Forks and Sticky Fingers (#ulink_4a098d5e-7f5e-59ae-a06e-dcfaeaab0441)
The Continental cake is slim, shallow, understated. It may be flavoured with almond, pistachio, bitter-orange or rose, and its sugared-almond-coloured box will be tied with a loop of the thinnest pink ribbon, from which it can dangle elegantly from a begloved Parisian hand. English cake is fat, thick and cut in short, stubby wedges; there will be sticky cherries, swirls of buttercream, and sometimes royal icing. What it lacks in elegance it makes up for in enthusiasm.
A French madeleine is a petite almond cake delicately ridged like a miniature scallop shell. An English madeleine is a dumpy castle made out of sponge, doused in raspberry jam and sprinkled with desiccated coconut. It then gets a cherry on top, and if it’s really lucky, wings of livid green angelica. It’s a case of Proust versus Billy Bunter.
British cakes have a certain wobbly charm to them, and what might be missing in terms of finesse is there in lick-your-fingers stickiness. Fruit-laden Genoa, chunky marmalade, Irish seed cake and glorious coffee and walnut are not delicacies you eat politely with a cake fork, they are something you tuck into with the enthusiasm of a labrador at a water bowl.
Shopping on the Internet – Couch Potatoes (#ulink_505d68c6-b75d-55f9-9a31-fe7548a75fb5)
You wander down the virtual aisles plucking your supper off the virtual shelves and dropping it into your virtual basket. No wonky trolleys, no kids throwing tantrums by the iced low-fat doughnuts, no sleazy music sending subliminal messages to get you to buy two instead of one (not that you even wanted one, anyway), and no one at the checkout fiddling to find the right change (Oh, for God’s sake, just hand over a twenty, will you?) Add to that the fact that there is no one to peer disapprovingly at your fun pack of assorted crisps, or to look down their ecologically superior nose at you because you have chosen Persil over Ecover, and you have the perfect shopping environment.
Once you have found in which section the kitchen foil and cling film lives, and worked out which of the seventeen sizes of bin bag is the one that actually fits your bin, and eventually mastered the checkout process, you could, in theory, save hours, giving yourself more time to spend with the family, or finally to take up pilates. Pity you can’t put petrol in the car online too.
To every up, however, there must be a down, and internet shopping has more than a few. Your inability to find the right dishwasher tablets; the accidental ordering of the wrong colour loo roll (what exactly DO you do with nine apricot-coloured bog rolls?), and the table-thumping, expletive-ridden stress that you suffer when your perfect shopping trip crashes thirty seconds from the final �Thank you for shopping with Tesco’ are usually enough to get even the most fervent net-head making for the nearest Sainsbury’s. Add to this the niggling fact that Big Brother now knows how many bars of milk chocolate you get through in a week, or that you haven’t needed to buy condoms for a month, and your twenty-first-century shopping trip begins to look a little less like retail Nirvana.
But it goes deeper than this. The occasional online shopping list won’t do that much damage to the continued existence of your local shops, but the regular delivery of all you need and more to your door will indeed have a disastrous effect on your cheery local grocer’s till. Eventually he will have to shut up shop and move to a cosy flat by the sea, leaving room for a tacky Southern Fried Chicken takeaway to open in his place.
Frankly, you deserve it, and when you come to sell up yourself, you may find your would-be buyers less than keen to move into an area whose local shopping street is littered with polystyrene cartons and tomato-sauce sachets with the corner bitten off. And where do you run to when you need that emergency loo roll?
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/nigel-slater/eating-for-england-the-delights-and-eccentricities-of-the-bri/) на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
Если текст книги отсутствует, перейдите по ссылке
Возможные причины отсутствия книги:
1. Книга снята с продаж по просьбе правообладателя
2. Книга ещё не поступила в продажу и пока недоступна для чтения