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Lunch
cooked in a remoska
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Lady
Grenfell-Baines says, "You can do cakes, scones, crumbles,
you can layer potatoes, onions, bits of bacon and any other vegetables.
Get them cooking, then put a couple of lamb chops over the top,
go and have a gin and tonic or hoover your room, or whatever, come
back and there it is, cooked!"
"Everybody's
grandmother used this back in the old Czech Republic where it came
from. It was invented in the early fifties and in those days because
people had tiny kitchens, space was short and this was an ideal
piece of equipment to use."
"On
the whole, recipes for Czech food aren't that different. We possibly
use cabbage more, pork more than lamb. They certainly don't have
the variety of puddings that we have here. During the week they
wouldn't even have a pudding or a dessert, that's probably kept
for a Sunday."
 Listen
to Lady-Grenfell Baines on Cookin' Good Food
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