2 Apr 2011
Living in London often means a continuous supply of exciting things to see and do. For me, these can mostly involve events of a culinary nature. If you’ll forgive me for using a tired, old phrase, in the face of this “age of austerity”, enticing new restaurants are opening left, right and centre. This temptation can be harsh on the pocket, so it’s good to occasionally attempt to address the balance between dining out and in.
The philosophy of balance can also be applied to what you cook when dining in. Here are a couple of meals which can be made inexpensively with ribs, mainly because the same ribs are used in both dishes. They provide flavour to the first dish, a simple soup and eaten in the more indulgent second dish. Both recipes comfortably serve 2, and ingredients are approximated, so feel free to adjust to your liking. (more…)