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.
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