...and a side-serving of heartbreak. I'm just kidding - on the side we had 2 delicious, unpasteurized, vegetarian cheeses from The Deli Downstairs: Ardrahan and Triclemore. That's not to say that I'm not heartbroken right now, but I'm not serving that up for lunch. For...
This caramelly, brown, sweet-tangy goat's cheese won't be to everyone's taste, but I rather liked it on brown bread with butterI imagine it's good toasted too, perhaps with some honey...
Fish preparation and knife skills at the Open Kitchen is not for the faint-hearted. The mackerel was a bloodbath for a startBut I also learned various techniques of chopping vegetables and how to delicately fillet a plaice. The most important thing I took away from...
It's weird to think now that there were times in my life when I was unhappy with my body. I have been within a couple of kilograms of my perfect weight for many years now, and I eat and drink pretty much whatever I want....
Having been working in a Scandi department for 6 months now, I am finding myself under the influence. My style is getting a little bit more cool and paired down, I find myself visiting the Nordic Bakery every time I am near Regents Street, I've...
Tiny, dried fish in my congee remind me of ThailandThis congee I top with fish sauce, chillies and spring onion. I cooked the rice with a couple of chicken carcasses and a bit of sea salt, nothing else. LT, who doesn't usually feel like breakfast much,...
If you're ever looked at a vegetable and thought of those weird little creatures in Harry Potter, then you have probably seen a Mooli. It's a Japanese radish I was told in the shop, but I think I've tried it in Chinese cuisine, and I...
The clouds are lifting! And all it took in this case was a little bit of self-nurture. I think it's too easy to forget to really, fully look after yourself when living in a busy city. Also, as women we are often conditioned to believe that...
The grouse season is short this year. I'm not using code, I mean that sentence completely literally. I'm trying to explain (to myself as much as anyone) how on earth I paid £12.50 for one of those birds down there (the dark one). It's pretty bloody expensive. The...
I'm getting into this whole congee thing. Just as there are infinite varieties of porridge, it's the same with congee. This is a vegetarian one I made, by cooking white jasmine rice and butternut squash for about 3 hours in loads of water. I also...