We're in the height of the British raspberry season now and ripe, juicy raspberries are in abundance; what joy! To celebrate the start of the season this year the lovely people at www.seasonalberries.co.uk sent me a huge basketful of the sweetest, plumpest raspberries; they were absolutely gorgeous. Even after sharing them with my colleagues in the office I found myself with mounds of them to take home, and when I pondered on Twitter what to do with them the resounding answer was 'make jam!'. Read post.
I feel I should warn you, out of respect for my more sensitive or vegetarian readers, that this post is about cooking a live lobster and it is rather frank in places. I won’t be offended if you choose to skip it.I’m a real seafood lover, I love shellfish in particular and lobster is probably my favourite. I say probably because these days I’m having a wonderful love affair with oysters, of which I can’t get enough. But this post is about lobster, not oysters and so I won’t go down that road this evening.Loving lobster as I do, and being such a passionate home cook, it’s only natural that I would want to cook it. It’s something I’ve thought about on and off over the years but what’s stopped me from doing so, up until now, is the fact that lobsters have to be cooked live or immediately after killing because, like all crustaceans, they deteriorate rapidly. Read post
