ASK PETER GORDON
Friends at Seven?
I like asking people to dinner last minute — it seems more fun and relaxed when expectations aren’t raised by a long-standing invitation. I would love to hear of some dishes that you make just...
Read MoreSmelling of Roses
I tried some Indian sweets at Diwali which were strongly rose-coloured and rose- lavoured. The chef said they made their own rose flavour rather than using bought oils or essence. I have a garden...
Read MorePeter Gordon: Picnickers Paradise
I’d like to have a few goodies up my sleeve for summer picnics other than bacon and egg pie, or salad, ham and filled rolls. Do you have some favourites you could share that can be done the day of,...
Read MoreLamb for Spring
I’m confused about what is meant by spring lamb. Is all lamb available at this time of the year considered spring lamb? If not, how do I identify it in the shops? And what do you have to do to cook...
Read MorePeter Gordon: Food Pearls
I’ve seen somerecipes for sago and rice puddings that require lengthy stirring, like a risotto. I loved your sago pudding at TheSugar Club and am wondering what method you use to get it so creamy...
Read MorePeter Gordon: Meaty bits
What is the difference between a pate, a terrine and a galantine? I enjoy eating them all, but I’ve never understood the difference. Should they be served differently?Thanks, Rob Apate differs from...
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