The Silk Road and the English Kitchen

A guest post by Chef, Miles Collins: When Laura kindly offered me her pulpit to eulogise the wonders of the Silk Road I knew at once what I should write about-England. I am English and as an Englishman I owe those ancient traders and travellers of the Silk Road a huge debt of gratitude. For as much as Laura’s writings of soups and stews from … Read more

Silk Road Roma

“We always knew the Gypsies were coming when we heard the light tinkling of silver bells coming up the lane. The sound of the bells was delicate and light and fell in rhythm with the trot of the horses pulling the covered wagon. We didn’t know where they came from, there were no Gypsy encampments nearby, but they came to the house two or three … Read more

Tales Told by an Old Vessel

This interesting object recently found its way into our home.  It’s a jade vessel dating from China’s Yuan Dynasty.  It appeared on the breakfast table one morning at the end of January.  To be honest, at first I wasn’t so sure about it, but the more I consider it, the more I’m taking a shine to it. We’ve got to clean it up a bit, … Read more

Autumn on the Silk Road Means . . . Pickles!

Cucumbers, capers, ginger, garlic, peppers, beans, asparagus, onions: Any vegetable out there – and quite a few fruits as well make excellent pickles. All along the Silk Road, harvest time and the weeks and months that follow are a time when, in many traditional cultures, foods are salted or pickles or otherwise preserved to provide a bountiful table in the cold winter months that follow. … Read more