Economy Gastronomy is low stress
Slow cooking is the best way to eat off the grid. Here is the philosophy for successful slow stews.
It’s an icy winter’s day in west London and Allegra McEvedy’s kitchen is filled with spice-fragrant steam. As she stirs a huge pan of gumbo, a richly flavoured sausage and prawn casserole, McEvedy, who recently starred in the BBC TV series Economy Gastronomy (buy the book in the US) , becomes increasingly evangelical. “The recession was the kick up the backside that people needed to eat better and waste less,” she says.