Pumpkin, Cavolo Nero and White Bean Soup
Chaos in our house has hit an all time high. I thought it was all under control, but in hindsight it was a trick of the mind caused by the delirium of prolonged sleep deprivation.…
Chaos in our house has hit an all time high. I thought it was all under control, but in hindsight it was a trick of the mind caused by the delirium of prolonged sleep deprivation.…
There is a constant battle in my kitchen between my predisposition to over-purchase irresistible looking produce (AKA greediness ) and my desire to waste nothing. Thankfully, my love for anything sitting in vinegar and fermented,…
The all round vinaigrette with a little tang from the onion, mild acid from the rice vinegar, hit of heat from the mustard and a great pouring consistency. It holds its own with the heavier…
A dreamy way to use up your wild garlic for the few precious weeks it is in season and a great way to preserve the flavour on anything and everything for the forthcoming weeks.
There is always a jar of these lurking in my fridge ready to accessorise just about any dish.
The minute asparagus hits the farmers market stands in April I vow to eat it every day for the duration of the season. And I have to say, despite my general inability to practice anything…
I get very excited when summer finally arrives, and my weekly pilgrimage to the farmers market instantly becomes more appealing. The options for salads and sides increase dramatically, embracing all the glorious summer flavours and…
Cocktail hour at my grandmother's was sacrosanct. At the stroke of 6pm, she would stop, pour herself an ice cold vodka straight up and enjoy the moment. This ritual occurred in any time zone, every…
The vibrantly crunchy winter slaw is simply a vehicle for my new winter tonic - kefir miso dressing.
The contrast of the caramelised orange flesh of squash wedges and the bright green glossy leaves of the sprout tops are the perfect invitation to indulge in the flavours, colours and textures of this dish. …
I’m very late to the kefir party, but since it’s become a fridge staple I seem to use it in, on and with anything from baking to smoothies to drizzling on basically everything.
I did not grow up in a house with meat. When my parents moved to London for nine months in 1973, my father had just become a vegetarian (herring and his mother's salmon were "honorary…
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…
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…
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…
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 ...