Three table spoons of Gravy Granules
Three table spoons of Tomato Sauce
Three table spoons of Tomato Puree
Half a Beef Stock Cube
Ideally two table spoons of Parsley (or mixed Herbs failing that)
Boiling Water, depending on required thickness
On these pages I’d like to present you with good things: Food and everything that goes with it. In an amateur way my father continues the family trade that goes back several centuries. His grandfather was the last in the family to be a professional vintner and Papa still tends to his vines in the evenings after work in the little town of Breisach in southern Baden where I grew up. Wine and good food go together, particularly in Baden. On the border to France and occupied by the Austrians for hundreds of years, this little state of Germany marries some of the best culinary traditions of central Europe. The Mediterranean climate encourages Italian influences too. My brother and I were treated to the best of German and English cooking. Mother’s family comes East Anglian yeoman that lived off the fruits of their fields and the game of the hedgerows. Granddad used to shoot pheasant from the open dining room window! Returning to England I now live in Cambridge where I hope my cooking combines the best of two worlds.