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http://chrisneillsdirtykitchen.wordpress.com/
I'm a stand-up comedian and sometimes chaotic cook. You can hear me on BBC Radio programmes quite often on shows like Just A Minute, Broadcasting House and MacAulay & Co where I jabber sixteen to the dozen and often try to get the subject onto food. When I'm not working as a comic, I'm equally happy transforming a pig’s head into a giant wobbling brawn, gutting cuttlefish, or not being able watch my soufflés (sometimes) triumphantly rise as the bulb in the oven has gone.
In 2008 I combined my enthusiasms by presenting a show at the Edinburgh Festival Fringe called Chris Neill's Got A Bun In The Oven where I told jokes about food and cooking (with some knob gags on the side) all the while preparing a variety of venison offal dishes for the audience to chow down on.
Of all cuisines, those of the Middle East are probably my favourite. My knowledge of them is about as fulsome as that of most other Englishmen – with additional smugness provided by the existence of an unopened sachet of sumac in the cupboard (read full article)
The culinary talisman of 2009’s gastro-flick Julie and Julia is the heroic blogger’s making of a boeuf bourguignon. From what I recall of the film, the first time she attempts this stew she drops it on the floor, and the second time sh (read full article)
In Julian Barnes’ lovely anthology of essays The Pedant In The Kitchen which pertains to cookery, eating and the business of concerning oneself with food, the writer dedicates a chapter to considering how many cookery books a cook needs clutter (read full article)
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