Where's Good to Eat?

Tamasin Day Lewis (one of Britain's finest food writers and an English television chef)


Tamasin-Day-Lewis.jpg“This year I will be returning from a trek in Nepal 2 days before St. Patrick's Day, so plan on celebrating surviving and living on lentils and rice for 3 weeks with as much full Irishry as I can muster. I have been known to make a tricolour terrine in the past, with spinach, carrot and scallops, but I think red meat in Mayo-man supersize will be the order of the day.

A breakfast of black and white pud from Clonakilty, rashers, fried duck egg and tomatoes will keep me going until the evening, when Irish neighbours down in Somerset will be treated to a proper Irish stew made with scrag and barley and praties and carrots. The purists wouldn't allow for the barley, but I love its slippery huskiness and it marries brilliantly with the floury potatoes that thicken the stew.”

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