Posted on Leave a comment

The Persepolis Ingredient Clinic #5: Barberries

Faloodeh with barberry coulis Barberries, handily available in our on-line shop :) Barberries. They’re indigenous to the UK you know. Apparently there is a barberry tree on Rye Common, but our customers won’t tell us where it is for fear we’ll go and harvest the lot. As with so much of our culinary heritage we…

Continue reading

Posted on Leave a comment

Barbecued Barberry Mullet

A supper for 4, from this month’s newsletter. So you don’t feel left out. OK—so you don’t have to barbecue the fish. And you don’t have to use mullet. But the dish would otherwise have been called ‘cooked barberry fish’. Which doesn’t really sound very appetising. We use grey mullet: it responds beautifully as its…

Continue reading