Author Archives: wjgibson2013

Week 6: Courgettes

Chop up some courgettes, you tool. First, lengthways. Then into little chunks. You don’t want massive chunks of courgette knocking around the kitchen, you Trump-loving knacker. Don’t put them in the ragu yet, though. We’re just preparing these for later.

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Week 5: Mushrooms

Karl Hyde of Underworld once sang “you let light in, you let light in, you let light iiiiiinnnnn.” What fool complains because the curtains have been opened? A right fool, that’s what. Mushrooms. I recommend the large white mushroom. Not those … Continue reading

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Week 4: Garlic

Garlic is a right cunt. It stinks like the whole of France, cuts you when you peel it and the cloves are small and fiddly. Nevertheless, a ragu without garlic is like trying to eat an egg when you don’t … Continue reading

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Week 3: Celery

Right, this week’s update. See that green stuff on the supermarket shelf. No, not the courgettes you tool. The stuff in stalks. No, not the bloody spring onions. STALKS. Green. Aye, that. Celery. Get to the till and buy it. … Continue reading

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Ragu: Week 2

Last week we ended with the cliffhanger question: How many garlic cloves should I consider using for my ragu? This week I answer the question how many garlic cloves you should consider using for your ragu. You should consider using … Continue reading

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Ragu: Week 1

Week 1: How many garlic cloves should I consider using for my ragu? Join me next week as I answer the question to how many garlic cloves one should consider using in one’s ragu.

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