And for the entrée ...

Another day spent preparing for the launch of our Surplus Food Project cafe (see here and here for the background) later this year.

No, these fellows will not be on the menu. They were brought along today as visual aids, for anyone not familiar with rats, by our excellent trainer, a former Environmental Health Officer, who delivered a full day's course on Food Safety for prospective volunteers who will be organising, cooking and serving the food. At the end we all sat an 'exam' and should receive certificates if we pass. Because we will be using stuff that has been overstocked or unsold by retail outlets we expect to be keenly monitored by Environmental Health therefore the highest standards of food hygiene will have to be observed if our catering is to pass muster.

These stuffed rats used for demonstration purposes look very faded. I believe one is actually a black rat, supposedly the villainous carrier of bubonic plague - although recent archaeological research suggests this was not the case.

Still, if we do run short of 'surplus food' we could always adapt this recipe from South West India in the 12th century.

Roast black rat from the kitchens of King Somesvara III, Chalukyan king, 1126 to 1138.

The rats, which are strong black, born in the fields and river banks are called maiga; these are fried in hot oil holding with the tail till the hair is removed; after washing with hot water, the stomach is cut and the inner parts are cooked with amla and salt; or the rat is kept on iron rods and fired on red hot coal, till outer skin is burnt or shrinks. When the rat is cooked well, salt, jeera and sothi are sprinkled and relished.