It’s Thanksgiving Time……
I'm looking forward to a big week in the kitchen. Over the next 6 days I will celebrate Thanksgiving x 3, with a class on Tuesday, a very special Friendsgiving on Thursday and my family…
I'm looking forward to a big week in the kitchen. Over the next 6 days I will celebrate Thanksgiving x 3, with a class on Tuesday, a very special Friendsgiving on Thursday and my family…
Things have been a little chaotic here of late. While I have been wallowing in newborn bliss (sleep deprivation and diminished brain capacity aside), time has been wafting by. Weeks have flowed into months. Suddenly…
Welcome to my first blog post and what I consider to be one of my favourite lunchtime feasts.
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…
There is a new distraction in my life. As of the beginning of June, I am the proud owner of a Big Green Egg. For those of you who may not be acquainted with this…
In my humble opinion, you can never have too many ways with herbs or sauces in your armoury. It's these tricks that elevates the basic to spectacular. I make a version of this on a…
As we launch into Spring I am thrilled to let you know that my new season of classes are now available to book on the Building Feasts Shop page.
There are people in this world who make lists, plan meticulously, have a tidy desk, and write menus for the week ahead. Sadly, I am not that person. I mean, ...
It is always important to have a few tricks up your sleeve. Especially in the kitchen. And confit garlic is up there as one of my most useful secret ingredients. It elevates even the most…
Last month I was thrilled to be asked to create some recipes to celebrate the launch of Crane Cookware’s new range of copper pans. Cooking with copper brings out my gentler, more delicate side. It’s…
We were lucky enough to spend 11 days in warm, glorious Israeli sunshine this month, predominantly spending our time in Tel Aviv, with the last few days in Jerusalem. We ...
May was a little bit of an insane month, and I just realised that while I have a backlog of recipes ready to post, I have not managed to put ...
I love a slaw (as you might be able to tell by the multiple varieties on here). A good slaw provides crunch and freshness to any plate and its tang perfectly lifts up and compliments…
There is no escaping it. We are in the depths of dark British winter, and full on January blues have set in. If, like me, you are searching for the ultimate comfort food to keep…
The month long marathon of Jewish holidays is rapidly approaching and I am back in to the kitchen after weeks of traveling and barely cooking a meal. Rosh Hashana kicks ...
I make these roasted cauliflower wedges all year around, but I particularly love them with this Mint & Wild Garlic Chimichuri.