I've had a request from the glw.

[Sir C]

Of course. But mint and lamb do work together - hence the prevalence of dried mint in Greek and Middle Eastern lamb dishes.

Besides, the French serve shoulder of lamb with capers and vinegar for the same reason. You wouldn't say 'lose the capers', though, would you?

I like capers. I like the little, delicate capers. I like the fat capers. I even like the caperberries. But they are, essentially, vinegar delivery vehicles.

[Burney]

I like capers. I like the little, delicate capers. I like the fat capers. I even like the caperberries. But they are, essentially, vinegar delivery vehicles.

I've taken to making my own pickled onions and cucumbers. They're pretty good - and really very easy.

[Sir C]

I've taken to making my own pickled onions and cucumbers. They're pretty good - and really very easy.

Surely that involves peeling little onions?

[Burney]

Surely that involves peeling little onions?

Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.

[Sir C]

Yes, but that is literally the most difficult bit (apart from heating the vinegar with the various pickling spices, which can make a bit of a honk). You then salt them on kitchen towel for a day to leach out the moisture and ensure crispness when pickled.

My least favourite kitchen activity is peeling onions. Of any size. Also shallots. And garlic. Let's say all the aliums. Alia?

[Burney]

My least favourite kitchen activity is peeling onions. Of any size. Also shallots. And garlic. Let's say all the aliums. Alia?

Pro-tip (at least as far as onions are concerned): Sacrifice the first layer of onion. Cut through the skin and first layer and you're no longer fúcking about with the stupid papery bit and can do it in half the time.

[Sir C]

Pro-tip (at least as far as onions are concerned): Sacrifice the first layer of onion. Cut through the skin and first layer and you're no longer fúcking about with the stupid papery bit and can do it in half the time.

That is my MO. I still hate it.