The Brilliance of Belazu

Let’s be honest, unless you have a regular telly spot or a newspaper column that will, in effect, advertise your books, there’s not a lot of money in food writing. But there are occasional perks. Every so often, someone sends you stuff.

This can present one with a moral dilemma. Do you write about everything you get sent? Do you write honestly, or simply lavish praise on all of it? If the former, then a bad review can seem churlish and mean-spirited; if the latter, what does your opinion mean anymore? You’ve surrendered your judgment in favour of… well… getting sent stuff.

My solution is this: if I receive something and I love it and use it, I write about it. If it’s something I’m either not so keen on or actively loathe, I write a thank you note to the sender to say I appreciate it, gently explain why I won’t write about it, and generally try to be constructive. After all, it’s so easy to be negative, especially for a cheap laugh, and who needs it?

All of which is worth re-stating because a) I haven’t posted randomly online for quite a long time, so people might have forgotten my position on this; and b) I want to recommend some stuff that was sent to me by the very brilliant people at Belazu.

And what stuff! I love their olive oil. Their pesto sauce has proved invaluable for a quick lockdown pasta dinner. The artichoke and truffle sauce, which I ought to stir through a risotto, I’ve been eating from the pot with a spoon. And Fred’s become utterly enamoured of their Shawarma paste to the extent that I have to say, no, it doesn’t go with Thai food, though I have caught him sneaking a spoonful into the sauce of his infamous kick curries for an extra kick.

When I cater for shoots, I cook a lot of Middle Eastern food, especially if the client’s vegetarian. It means I can deliver big satisfying flavours in bulk and on brief. So harissa and tahini and their friends have long lived in my cupboards. And, while I still buy frequently from my local Middle Eastern supermarket – it’s a brilliant place to pick up recipes; I had a super chat with an Algerian lady the other week about how to cook lambs’ tongues – Belazu has become a vital supplier for ingredients across the Med.

As with everything at the moment, deliveries take longer than normal. But I cannot recommend them highly enough. And, if you need any further incentive, they’re currently throwing in free olives if you spend more than £45.

K xx

2 thoughts

  1. Lovely
    Jason M. Friedman
    Managing Director
    J.M.Friedman & Co

    -“the new resort that I am most eager to visit is Shinta Mani Wild, a luxury lodge and private wildlife sanctuary….” – Andrew Harper
    -“Bill Bensley’s Shinta Mani Wild tented camp is one of the most hotly anticipated openings in the world.” – FORBES MAGAZINE
    -Travel + Leisure (USA) #3 The Best City Hotels in Asia – Shinta Mani Angkor
    -Travel + Leisure (USA) #89 The Top 100 Hotels in The World – Shinta Mani Angkor
    -Tripadvisor Travlers Choice 2018, #11 Hotel in The World – Shinta Mani Shack


    Please consider the environment before printing this email

    This message and any attachment are confidential and may be privileged or otherwise protected from disclosure.
    If you are not the intended recipient, please notify the sender and delete this message and any attachment from your system immediately.
    Any unauthorized use or dissemination of this message in whole or in part is strictly prohibited.

  2. I was a buyer in leeds. It’s the best product I have ever tasted, but the price to people who haven’t tasted it or understand it is hard to sell. If I ever see it I buy it. I judge shops on if they sell it.😂😂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s