mostly david ephgrave

I’ve been called many things in my lifetime, some of them libelous, but I’ve never been called a chef. I’d have been surprised if somebody had, if I’m honest, as my culinary knowledge is pretty limited. I’m not one of those people who tries to apply the ‘I can’t cook’ excuse, as that’s a cop-out. Anyone can do it. It’s a science. Follow a recipe and you can’t really go wrong. (Cut to a massive house-fire.) Despite the fact I’m not as ambitious at food preparation as I’d like to be, I do have a speciality, and that’s leek, bean and potato soup. It may only be this in that I’ve learnt the instructions – I didn’t invent them – but in a change to my usual internet bloggery, I thought I’d impart them to you (whoever you may be). Ingedients: ·       1 tsp olive oil ·       1 large clove of garlic, finely chopped ·       2 large leeks, washed and fin...