Mecca Ibrahim's Bits & Pieces RSS

Who am I? And why might you be interested in my bits? I've written a book about the Tube called One Stop Short of Barking - Uncovering the London Underground.

I've had other bits & pieces published online.

I work for Great British Chefs as Head of Social Media.

You can find out where I've worked in the past on LinkedIn I'm also on Google+ here

Some of the photos I've taken are on Flickr

Some of the music that rocks my world is at last.fm

I have other places where I have secret links but funnily enough, they're secret.

If you want to follow my tumblr'ing join tumblr & you' ll then see "Follow" in the top right when you next visit my page. Click it & you're done.

Archive

Aug
20th
Mon
permalink

Demystifying Roast Duck

Many people are scared of cooking duck, particularly a whole roast duck.  Give them a chicken and they’re fine, stuff it, season it, pop in the the oven, baste occasionally and that’s it.  But if you mention duck, to some, you’ll see a slightly uncomfortable look and muttered comments about fat, draining, hanging, hair-dryers & all sorts of handicaps that get in the way of enjoying this wonderful bird. Time to put the myths & mystery aside and discover how easy it is to make roast Gresssingham duck.  Read on here

Blog post by Mecca Ibrahim of Great British Chefs