Freekeh with Roast Beetroot and Feta
The nuttiness of freekeh marries perfectly with the sweetness of the roasted beets and salty freshness of the feta, making it a perfect side for roast chicken and fish or ideal on its own for…
The nuttiness of freekeh marries perfectly with the sweetness of the roasted beets and salty freshness of the feta, making it a perfect side for roast chicken and fish or ideal on its own for…
We are heading deep into the weeks of heavy festive entertaining and if you are anything like me, you need grazing solutions. Here’s my answer to the “what to serve with drinks” conundrum.
We would love you to join us for the last Building Feasts cooking class of the year.Cook with Building Feasts – Winter Warmers Wednesday November 1st 7.30-9.30pm Come and take ...
These days, it’s all about the small wins. As I navigate yet another lockdown and a return to all four boys in home school during the bleak mid winter, I look for those moments of…
This weekend we celebrate the Jewish holiday of Purim, which in this household mainly consists of baking and sharing (and of course consuming multiple) Hamantaschen, a triangle shaped cookie traditionally filled with either prune, apricot or poppyseed. If you…
In a few hours time I will be en route to Chicago. Alone. For a whole four days. I don’t frequently get the opportunity to travel any more without at ...
Summer 2016 will forever be known as the year of the egg. Since the delivery of my Big Green Egg at the beginning of June, I have somewhat obsessively cooked at least some aspect of…
A concoction of pure comfort, this combination of barley and chard with a hint of allspice combines two of my favourites - a grain and a braise. Deeply mellow and satisfying in every way, this dish…
Flavoured butters are a fridge essential. They are fantastic melted on steamed or roasted vegetables, smeared onto fish fillets before baking, on steak or chicken or stirred into warm rice or grains before serving. I…
These are the perfect addition to salads, stirred into grains, as a condiment to simple roast chicken, the secret little bit of sandwich jhooz or as part of a grazing board garnish.
I love rhubarb. In any form. Roasted, combined with other fruits, as compote, in cakes and as a savoury side to fish or chicken. In a nutshell, cook it and I will eat it. My…
Unlike roast chicken, for which I have no fewer than twelve favourite recipes, I genuinely thought I had salmon all sewn up. Completely satisfied with my fail safe method of cooking a whole side of…
The Modern House Journal It was quite a thrill to have our home featured in the Modern House Journal this month. Over coffee and cookies we spent the morning talking ...
Hot honey is a multi use condiment. Never without a jar lurking somewhere on the top shelf, this is a solid fridge basic.
The secret to this salad is the Umami Anchovy Vinaigrette. Yes, I can see you, through my screen, turning up your nose at the thought of anchovy dressing. But as this pairs perfectly with the…
Drumroll please………my most loved, most appreciated, most used of 2017. Most Used Cookbook – Gjelina by Travis Lett Gjelina, the book from the famous Venice Beach restaurant, found its way ...