Ddanno

Line them up between a pair of chopsticks, little bit of pressure to hold them in place and gently pop the skewer through them

I'll buy you. Frippery aside, I agree. Dessertspoons are rubbish for soup, you need that mini-bowl shape to get a good slurp.

What a thoroughly lovely chap

It's a mild shame the goat is minced, the first thing I'd suggest is curry goat if it was diced. If you've got a grill I would be slamming kofte onto it. Here's a recipe for lamb which will do just fine with goat: https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/03/how-to-make-perfect-kofte (You'll have to scroll a bit, but it isn't the usual spiel about someone's granny converting to Buddhism and feeding her 17 children on three potatoes a day, it's a worthwhile read) I like them with gently pickled cucumber and red onion salad, chilli sauce, plus flatbread and yoghurt spiced with smoked paprika as suggested in the article. Edit: Goat can be leaner than lamb, so try a bit out first and see if you need to add a bit more fat into the mix before you mix up the rest

Not really, they're all just fruit, sugar and a bit of water. The difference is in how you freeze and then treat the ice. Granita is a lovely thing, worth trying even if it's not quite what you're looking for here https://www.bbcgoodfood.com/recipes/strawberry-mint-granita

I'd just go with a granita https://en.wikipedia.org/wiki/Granita?wprov=sfla1

I don't like how late harvest loses the grassy and peppery notes personally. I also feel I'm being scammed a bit because the price barely changes despite it being of lower quality. I'll caveat all that by saying I only use EVOO for dressings and a finishing touch on things like fish and escabeche so I may need to open my mind a bit.

I can't help imagining various cuts of meat in an orchestra when reading the thread title 🤭

Using sausages for quick meals by just discarding the skins and breaking it up is one of my favourite cheats,they're already seasoned well, especially varieties like lincolnshire/cumberland/Toulouse, which gives you a shortcut on getting more flavour into the sauce.

Prissy is well-named. The bun bun pictures almost killed me with cuteness

Can see it on the horizon if you look South West

If you're going after August* and want top seafood, get a fruits de mer platter at Wright Bros. or J Sheeky *No shellfish unless there's an 'R' in the month!

Four Seasons, in Chinatown, is excellent for Cantonese roasted meats For Indian food you can't go wrong with Dishoom, there are a few of them around. You can try your luck on Brick Lane but that road is almost unrecognisable to me now, the two curry houses I really loved both closed because of Covid and it's gentrifying more every day. If you want a steak then Hawksmoor all the way, accept no substitutes, and as weinoo says, a trip to St John is almost a must. If the sound of a curious (but very enjoyable) mix of a pub with great dim sum appeals then the Duck and Rice in Soho is excellent. Can highly recommend it for a late lunch before it gets a bit rowdy in the evening

Good lord that tomato salad is the freshest looking dish I've ever seen. Beautiful.

Gawsh that's a surname you don't want to attempt after a few slurps in polite company. I always thought galette was dessert, interested to check out the savoury recipes.

Chaotic dumplings just make them sound more appealing to me

They're called marrow in these parts. Here's a few ideas on what to do with one https://www.bbcgoodfood.com/recipes/collection/marrow-recipes I wish this had been around when I was a kid, as it was always served up as unseasoned mush

Cheese drawers don't need help, only a lack of self-restraint (usually around 2am)

Thank you It isn’t a thing over here as far as I'm aware. Bit of a shame, as it sounds like a grand idea, but maybe it will take off in the future.

Sorry - what does CSA mean?

Aw hell yes, I've been sorely missing that "colostrum yellow tinge" in my ice-cream.

Make a little patty of each to get a feel for how it cooks up and tastes, then follow your instincts. I'd probably make kofte with the goat, myself, but I have a general hunger for that lately

Marmite doesn't get enough love as a seasoning. I put it in anything involving a gravy or red meat (e.g. ragu). Top marks from me 😀

Literally: something that exists

Great article, thanks for sharing. ❤️