For Real Flavour Cook in a Kotlich ; Sarah Pitt Finds Out About an Ingenious Cooking Vessel That Is a Crucial Utensil in Eastern Europe F Ood

Summary

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FOOD cooked over an open fire always tastes better, particularly on an appetite sharpened by a day in the fresh air. When Trish MacCurrach has spent a day gardening or working in her woodland, she will prepare a stew or soup in her kotlich - an ingenious vessel that she discovered on her travels in Eastern Europe.

In Serbia, where Trish and her husband Rob lived for six years, the kotlich is the crucial utensil in the cooking of "paprikash".

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For Real Flavour Cook in a Kotlich ; Sarah Pitt Finds Out About an Ingenious Cooking Vessel That Is a Crucial Utensil in Eastern Europe F Ood

This is a stew of meat and vegetables which gains its distinctive flavour from Serbian paprika added towards the end of the cooking process. The pot has no lid, so plenty of liquid is added, which evaporates as the dish cooks down.

"As long as your ...

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