Sometimes it feels as though the zucchini has sent shockwaves through the food industry.
Down at the insert the name of your favourite brand of spiralizer <<HERE>> factory it’s all smiles, champagne and caviar for lunch, and excited chatter about doubling capacity to keep up with demand, while round the corner at the dried pasta plant, the talk’s of downsizing and forced redundancies.
Indiska is a chain of Swedish shops, founded way back in 1901, selling all sorts of things made in India, including incense, furniture, tea, clothes, and a lot more besides.
In the early 1990s they decided to produce an Indian cookbook, the aptly named “Indiska Kokboken” ( literally, The Indiska Cookbook ). Despite being only sold in-house at Indiska stores, it went on to become one of the country’s most popular cookbooks.
I received my copy as a Christmas present, in 1998.
Mushrooms, it has to be said, have an image problem.
Say the word and far too many people think of them as just another ingredient, a journeyman foodstuff rather like a swan’s legs, working away like billy-o behind the scenes, so that people can ooh and ahh over other parts that consider themselves greater than the whole.
I could feel whatever lurgy had attacked my womenfolk recently trying to do dastardly things to me, too, so I decided to head it off at the pass, stop it making a beachhead, and other similar military-themed clichés.