writes Okra is OK if you don't let the juice run out ie don't cut off the tops and bottoms so that there is a hole in it. You must not over-cook it. If you do that, it tastes OK and is not slimy.
Gordon Ramsay is a professional chef of very high repute with several Michelin stars. However, he is first and foremost a chef and not a domestic science teacher. That is why I like Delia and Donna Hay. They don't come out with all that fancy stuff. They are not chefs. They do not run restaurants like Claridges etc. (although I know Delia has an excellent restaurant at the Norwich football ground, because I have been there). You must remember that the thing firing up these people most is ambition.
REC: If you like beetrootSomeone at work clipped this from a magazine and pbutted it on to me, as they know I really like beets. Tried it this weekend and it was delicious! Roasted Beetroot, Fennel, and Parsnips...
Gordon's books are readable and enjoyable. However, for example, when he does pbuttion fruit cream, he tells you straight off that pbuttion fruit puree is very difficult to get hold of but that they use it in the restaurant. The way he tells you to make it is a bit messy and does not produce much puree (although it is quite strong, so not a lot is needed). -- June Hughes
