Results tagged “salmon” from Birmingham Mail - Restaurant Spy

Any keen and competent cook will tell you that they love working with expensive ingredients, but get an even bigger thrill from turning cheap ingredients into something good.

A fillet steak, for instance, merely needs to be slapped in a hot pan and given the briefest of cooks to emerge tender and tasty. A slice of foie gras likewise.

But there's a greater sense of achievement in transforming something that's overlooked into a nourishing, flavoursome dish.

And that's why I'm chuffed about tonight's dinner.