“As the Italian say, cook with love and passion. Which I translate as: enjoy it, give it time and patience, and be tender. “ Niamh Shields
I totally agree. Sometimes, cooking feels like meditation, all the stars aligned. I remember the first time I felt like this. Or perhaps the first time I consciously noticed feeling like this. It was over a big pot of ragu for lasagne. Everything felt just right: calm, complete, whole, balanced. I was happy and connected. And the dish turned out just delicious.
It’s similar with flavours, but the feeling is stronger and shorter. Like a dart of pleasure, a stronger connection, but one that lasts a shorter time. Some combinations just hit the right note. Like a culinary, gustatory G-spot. They’re simply perfect. Such as the flavours in Claudia Roden’s chicken tagine with lemon and olives, which were a springboard for this dish. I thought how well its flavours of lemon, saffron and herbs would go with fish. And then I made it and they did go together so well.