ʽʽHi, I’m Benjamin Nunn – critic, gourmand and author of Ben Viveur. I like to eat and drink. And cook. And write.

You might have read me in an in-flight magazine, or a beer publication, but here on my own blog I'm liberated from the editorial shackles of others so anything goes.

I deal with real food and drink in the real world, aiming to create recipes that taste awesome, but which can be created by mere mortals without the need for tons of specialist equipment and a doctorate in food science. Likewise, I tend to review relaxed establishments that you might visit on a whim without having to sell your first-born, rather than hugely expensive restaurants and style bars in the middle of nowhere with a velvet rope barrier, a stringent dress code and a six-month waiting list!

There's plenty of robust opinion, commentary on the world of food and drink, and lots of swearing, so look away now if you're easily offended.

Otherwise, tuck your bib in, fill your glass and turbo-charge your tastebuds. We're going for a ride... Ben Appetit!
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Tuesday, April 5, 2011

Moussakettes

‘Tis strange how some recipes find themselves being invented.

Take our national dish, Chicken Tikka Masala for example – apparently devised on the spot after a customer asked where the sauce was for his (dry) Tandoori chicken.

Consider also the enormous impact the Earl of Sandwich has had, just by asking for some meat in between slices of bread when he didn’t have time to eat a full lunch.

And let’s not forget Sugar Puffs, which appeared completely by accident in 1802 when a colony of mad bees swarmed into a field and started trying to impregnate grains of wheat.

Actually one of those isn’t true. But this story is. Read on, Macduff: