I don't watch TV.
I just can't be bothered to flip through 900 channels to try to find one that might be of interest to me.
But I do have a secret obsession with any cooking show that features Jamie Oliver.
There is something about the rustic appeal, preparing a meal over an open fire, or outdoor in the garden, plucking fresh herbs as needed, with glimpses of golden-hour light and the local fauna and flora.
Even his set design features items that I've seen at my grand-parents' hunting camp (who, by the way, would laugh if I told them that their chipping-enamel white colander from the 1940's is featured on a popular UK cooking show).
I am not alone and the culinary world as a whole seems to try to recreate a sort of rustic homeliness that our clean, sterile meals of the early 2000s sorely lacked.
Nowadays, you would do well to serve a posh pot pie to Sunday dinner guests, especially if it is paired with a crusty, rustic bread.
Even pickles seem to have made a resurgence on the backs of the probiotic movement.
I, for one, embrace the rustic. It is a chance to bring back and polish some of our ancestral recipes.
From ragout to baked beans, and ratatouille to french onion soup, there are plenty of opportunities to make the old new again.
In some cases, a mere adaptation does well. Instead of pie crust, one can use puff pastry or philo for the pot pie.
Fresh home-cooked pumpkin instead of the canned stuff, and local honey instead of the sugar. Coconut oil in pie crust. I can attest that all of these are fine substitutes for pumpkin pie.
And however tempted you may be to do so, it is never wise to brag to your elders that you've improved upon a family recipe.
Keep your gloating, and new recipes, for your friends and colleagues.