Review: Cooking With Heroes

The Royal British Legion is marking 100 years (1921-2021) with a new cookbook featuring recipes by personnel with contributions from, celebrity cooks and chefs.

The first thing to say about Cooking With Heroes is that it’s a very ambitious book at 470 pages. A tome both in terms of content and weight, it requires both hands to hold it up to read. The recipes appear by regions from Armagh to Zimbabwe, Essex to The Gambia, and Hampshire to New Zealand. There are favourites (Hello, Welsh rarebit!) and posh fish ‘n’ chips and other recipes, for instance, potato and apple bread, contributed by Chief Petty Officer John Potts, Royal Navy (Retired). Add to the mix personal stories, snippets of history and stunning photography and the wide appeal of this book will solve many Christmas gift shopping dilemmas. Or add it to your own Letter to Santa.

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This week… adjusting

This week my mind has been decidedly on food. I grew up eating fruit and vegetables my dad grew in the garden, supplemented by produce shared by the community. One person in the neighbourhood might have an abundance of Victoria plums and another a plentiful supply of rhubarb, and as children we were encouraged to fill our baskets. We gathered nuts and berries from hedgerows, collected windfall apples (while watching out for dozy wasps, drunk on fermented apple juice) and went scrumping for cherries (keeping an eye out for the irate farmer). I cannot recall where that last scavenge took place but in the spirit of making amends, I apologise. What can I say, I was only around seven or eight and the luscious, ruby red, low-hanging cherries were too much of a temptation.

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