Asparagus with Zesty Breadcrumbs
I have so much to say about my love of asparagus (and sourdough and butter), but on my 9000th attempt to write an intro to this recipe, I seem to be falling short in the…
I have so much to say about my love of asparagus (and sourdough and butter), but on my 9000th attempt to write an intro to this recipe, I seem to be falling short in the…
This week I am not sharing nostalgic moments, stories of family adventures or lists of incomplete tasks, just good simple food, with flavours that sing. I am often asked what I serve on the side. …
Goodbye soft pungent dull green brussel sprouts, hello crisp bright green charred edged delicacies with an umami twist.
People, please bear with me. I know that pasta and anchovies are controversial ingredients to be posting at the beginning of my blogging career, but trust me on this one. It's my ultimate bowl of…
I am not ashamed to be a fully paid up member of the avocado toast club. It features as one of my meals multiple times a week for either breakfast, lunch or dinner on top…
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.
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…
These unctuous, lightly braised leeks were born out of the weekly challenge of “how to use up those woeful items sitting in the bottom of the fridge”. Leeks always seem like such a good idea…
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…
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…
One day I might just write a book called 101 Ways With Greens. These days when we are all at home cooking a little more than we ever possibly imagined, you can never have too…
This week’s musings are slightly longer than usual. Feel free to use this info as a little “choose your own adventure”. If you are interested in hearing about my LA foodie tour, that’s where I’m going…
When the going gets tough, the tough roast chicken.
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…