Andrew Valente
Andrew Valente has been a journalist since he left school at 18 in Glasgow where he was on the Scottish edition of the old Daily Herald. He came to Mallorca to work as a freelance correspondent for the London dailies and Sundays, using that as a stepping stone to a job in Fleet Street. But he got involved in the Bulletin and stayed on…and on…and on…and now Fleet Street doesn’t exist. He still reads the London dailies and Sundays.
Not adiós, simply until the next time
I am now about to undergo another total turnaround that will take me back to my culinary roots: I am giving up food writing.
If tabbouleh isn’t green it’s not real
Remember that your tabbouleh should be as green as a St Patrick’s Day parade in New York City.
Mamma mia! Pizza casalinga is the best ever
So to experience an Italian pizza as done in the old days, head to the nearest Argentinian restaurant.
Salads for all seasons
One of the surprising things about potato salad is that no two cooks ever make identical versions.
It’s World Fish and Chips Day!
Cod was always the most popular batter-fried fish with chips in England.
The perfect grilled steak? It’s so easy if done like this
We can also do perfect steaks if we follow these guidelines.
Crumbs! You’re not just saving money, it’s also better cooking
The ‘barras’ sold at most supermarket are great when they come out of the oven, but even two or three hours later they need a touch of the toaster to revive them.
Never do frills with Sea Bass
Sea bass, more than any other fish, calls for exact cooking times and a very Japanese presentation: as minimalist as possible.
King Charles puts quiche on the table
Although the quiche is considered to be a classic French dish, it has its origins in the middle ages in the German kingdom of Lotharingen.
This marinara has no taste of the sea
So why is the best sauce ever created for pasta and pizza called 'marinara' if it doesn’t smell or taste of the sea?
It is now gammon galore on my table
If you can’t find any real Galician lacón and you don’t fancy making your own gammon, there’s a third solution — book a table at your nearest Galician restaurant...
Judy learned how to mend broken dreams
She now lives in Soller in Can Roig, the first house (and home) she has bought for herself and is very happy there.
It’s newly baked hot cross buns this year!
The making of Mallorcan savoury and sweet Easter pastries is very much a family affair and it begins a week or so before Good Friday.
Roast chicken must be kept very simple
When properly done to a delicious golden colour, this French classic served with a mound of chips and a green salad is one of the world’s great dishes.
Sausages: ancient, tasty and extremely versatile
The thickest sausages you’ll find here are the Argentinian chorizos that are always on the menu at the island’s Argentinian and Uruguayan restaurants...
Nutritionist hits out at Spanish breakfast
You’ll get your day off to a brilliant start if you breakfast on sugar-free cereals...
Posh dishes of the Seventies
Chicken Kyiv has gone out of fashion and I can’t remember the last time I saw it on a restaurant menu, but we can do it easily at home.
Never panic over a lack of fresh veggies
Lettuce, cucumbers, peppers and tomatoes aren’t, and never have been, one of the staples, those foods of everyday use such as bread and milk.
A different way of making a lasagna
The three principal elements included in most lasagne are plaques of thin pasta, a meaty sauce and a bechamel sauce.
Tall stories and I never liked them
“There came a moment when burgers were made up of so many bits and pieces they were too tall to hold, even with both hands...”
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