1. coarse food for livestock, composed of entire plants, including leaves, stalks, and grain, of such forages as corn and sorghum.
2. people considered as readily available and of little value: cannon fodder.
3. raw material.
If you’re looking for a blog about any of the above, unfortunately you’ve come to the wrong place. Hopefully less coarse, certainly not considered of little value, and frequently cooked, this is about food.
I’m a food pervert. It’s not that I do creepy things with food or spend my evenings peering into restaurants from across the street. It’s quite simply that I love great food. Cooking, eating, thinking about it, I’m pretty easy as long as there is food involved.
I developed my love of all things culinary from my parents. Growing up in a house where my mother cooked meals from scratch every day, and my dad took over at the weekend to show off I was exposed to delicious food from an early age. My parents were forever feeding me vegetables picked just minutes before on the allotment backing onto our house, making chutneys, or inspecting the menus of restaurants they knew they were never going to eat in. Fortunately for me their love of eating proper food rubbed off on me and I now find myself (and pardon the cliché) a young twenty-something working in London, forever thinking of food.