Sir,
Am I alone in retaining an affection for that delicate and profuse root vegetable, the much-derided mangel-wurzel?
Baby mangel-wurzels, roughly chopped (do not do this in front of children if they are of a sensitive nature), and steeped for a few minutes in heavily diluted balsamic vinegar with two (2) cloves and a SINGLE coriander seed, will make a chutney of unparallelled blandness and dreariness, suited to the most sensitive English palate.
What has become of our traditional cuisine? I fear we are being drowned in a tsunami of American ketchups and ferocious mustard sauces.
Yrs etc.,
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