Some books deserve to be remaindered

February 2010

Flicking through a table groaning with sale books at Gleebooks recently, I came upon one called What to Eat Now by English TV chef Valentine Warner (never seen him, never heard of him, don’t want to). As someone who has to cook for four people most days, degree of difficulty previously whinged about (one daughter is currently a vego), I took a peek inside. The very first recipe turned up: Pheasant Curry. Now, if you found a brace of pheasants, then you went to the trouble of hanging them, why on earth would you kill the flavour with curry? The antithesis of caring for your produce.

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