Food, fashion and feeling

From UK
Of course, food is something we taste… Something we see and something we smell.
What isn’t so obvious to many people is that we can also feel food.
As a budding entrepreneur in the fashion industry, I have discovered that people wear certain clothes to feel a certain way.

Sometimes that means to feel comfortable, sometimes it means to feel sexy, or even important. The same applies to what we eat. It may be subconscious, but we often eat to feel a certain way.

We even label our food by the way they make us feel. Like “Comfort foods” such as chocolate, a nice hearty meat pie, or fish and chips from the local pub. Comfort food is most commonly associated with people who need comforting.
Personally, I wear clothes to make me feel confident, and to fit into particular cultures. I do the same when I cook, I often say to myself “Oh, I don’t feel like (…)” I eat how I feel. So, I figured if we can have comfort food, and confident clothing, we can attach feeling to any dish. So, what’s your happy food?

J. P Brown's:Castano Menswear2
Joe is the founder of Castano Menswear
Here’s mine:
Herb Crusted Roast Rack of Lamb with Butterbean Puree
Fashion, food and feeling 1

  • 2 x Eight-bone Rack of Lamb (French-trimmed)
  • Handful of Parsley
  • Handful of Rosemary
  • Handful of Thyme (Leaves only)
  • Zest of 1 Lemon
  • Handful Grated Parmesan
  • Good quality olive oil
  • Dijon Mustard

Heat the oven to 200 (180 Fan).
Seal the lamb on all sides in a pan with a little olive oil. Season and brush generously with Dijon mustard. Put all remaining ingredients in a food processor for the herb crust. Coat the lamb with the mixture and roast for 20mins (Pink, as shown)
For the butterbean puree, put 1x 400g can of Butterbeans, 1 chopped garlic clove, 6 anchovy fillets, 1 large roughly chopped rosemary sprig and the juice of ½ a lemon in a food processor, add a jolly good glug of *good quality* olive oil and blend until it forms a smooth paste.
Serve with your choice of roasted potatoes, mash, chips or whatever else you want. In the picture, I’ve served it with pan-wilted spinach and coarse grain mustard mash.

What’s your happy food? Let us know!

More ideas to Do It Yourself:
Shrimp pasta with unbeatable trick
Hungry for home? Go for sardine pizza

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