It really is easy to crumb flathead from scratch, the cookbook author says – especially with some judicious use of Kewpie mayonnaise. But, at a pinch, frozen fishfingers will doGet our weekend culture and lifestyle emailNot long ago I was at a bean conference (it was called BeanCon) in Mexico, where I picked up some tips for cooking better beans (that I’ll share in due course) plus some other useful bits and bobs over my travels: a traditional Talavera platter, some granite dominoes, a... Read this story
