Rubbishy Cookery

  This is a very old recipe from my childhood and not an original but I am assuming that it is now an open access, free of copyright recipe, so this is like singing an old traditional folk song without permission. It is also a very low brow cake that literally everyone loves and if you make it for any occasion you’ll be lauded and celebrated. It’s not a classy pineapple upside down cake, which someone will surely comment on. But I made this cake for a dinner gathering last night where the main dish was fresh Atlantic lobster, and the guests had very sophisticated, urban palates, and this cake was the hit of the night. So here we go! Ingredients: It doesn’t get simpler than that, does it? Except it does if you use a store bought white cake or sponge cake instead of making the cake in a box as I did. The other ingredients are non negotiable. Directions: First, the morning of your cake, start draining the crushed canned pineapple in the fridge: You’re going to get some nice free pinea...

  This recipe could be subtitled: Or, how to use up refrigerator dregs and leftovers before going on a trip. Here we go! Ingredients: The photo above shows the ingredients I intended to use (chopped quarter green cabbage, big hunk of salted butter, one egg that turned into two eggs, and leftover Jasmine rice) when I started this meal, and it was simply going to be buttery stir fried cabbage with reheated (or waffled, see Recipe #11) rice and a fried egg. But then I got thinking about turning everything into a one pan meal and decided to go a different route, so out came these guys: That’s tamari sauce and toasted sesame oil in the photo above. Here we go! Directions: Melt big hunk of butter in the hot pan, add chopped cabbage and stir fry: Get the cabbage nicely cooked and wilted and a bit browned: Then add the cold leftover rice and incorporate: Get the rice nice and warm and browned a little, and stir in some tamari sauce and toasted sesame oil: Stir it all together then crack in...