Despite loving it, my soup repertoire seems to be a little lacking. There was a time when I made my miso squash or roast cauliflower soup once a week without fail, which meant I always had a batch to turn … Continue reading
As a food blogger (yes, I do use that term loosely seeing as it’s been a wee while since I last wrote – more on that later) I know I’m supposed to say that I only frequent little-local-artisan-hole-in-the-wall-hidden-gems but you … Continue reading
I don’t know why but there’s always been something about the Gwyneth Paltrow/Goop empire that I’ve found a touch off-putting. Maybe it’s the intimidatingly flawless blonde babe staring up at me when I flick through her book or perhaps it’s all … Continue reading
I seem to have unwittingly taken a little summer blogging sabbatical. Between hen weekends, weddings, holidays and the surprisingly scorching London summer that turned our flat into a furnace, there were plenty of good reasons to stay out of the … Continue reading
I’m pretty predictable when it comes to week-night cooking. The criteria being that it’s healthy, quick and easy to prepare. So some straightforward protein, grains and a side of veg do me just fine most nights. But as soon as summer … Continue reading
Aubergine is one of those funny vegetables where the way in which it’s cooked can have such a polarising effect on its success as a dish. Undercook aubergine and it will be squeaky, chewy and generally unpleasant, but when it’s … Continue reading
It’s day 3 of 8 of Passover and I have been hit by a massive wave of matzah-fatigue; egg matzah, chocolate matzah, matzah brei, you name it – I’ve eaten it. So, if like me, you are hankering to chow-down … Continue reading
As a child of the Wagamama generation, there was a time when vegetable katsu curry was my everything. I would frequent my local restaurant like nobody’s business and scoff when the waiter would dutifully ask if this was my first … Continue reading
I don’t know if it’s possible for a fruit or vegetable to be a part of the zeitgeist but if so then I think it’s safe to say that Avocado is having a bit of a moment. An ingredient once reserved … Continue reading
I’ve become utterly obsessed with blanching vegetables. It used to be that my go to method for cooking was roasting anything and everything – but then, something revelatory happened. My friend Gemma brought over an Ottolenghi dish she had made … Continue reading
SALT OF THE HEARTH 