September abundance when the days are warm, but the nights are cold, the last courgettes have all come at once, and the fennel, fattening up nicely now, are threatening to bolt to seed. Here’s a crunchy lunch, fresh and crisp to match the bite in the air. Ingredients 5 small courgettes2 fennel bulbsSmall bunch of … Continue reading Courgette and Fennel Salad
'Chioggia' is by no means the tastiest, or the most succulent of the beetroot varieties, but my goodness it's certainly the prettiest; and what better way to showcase it than in this colourful, crunchy salad celebrating all the beauty of the summer garden- perfect for a meat-free Sunday lunch. Ingredients Serves 6 300 g Red … Continue reading Roasted Roots and Red Rice
There's no getting around it- most tomatoes from English supermarkets are renowned for being devoid of taste. Packed in plastic, flown for miles, sprayed with all sorts of things, and ripened long after they are picked, does not for a sunshine-filled, mouthwatering, zingy, sweet tomato make. Whilst it can be a mission to track … Continue reading Tomato and Herb Salad
It's that time of year again. You turn your back for a second and the courgettes are the size of your arm. When the courgettes start growing thick and fast, and the glut is very much upon us, it's the season of- Must. Think. Up. More. Ways. To. Eat. Them. All. Up. Here is … Continue reading Courgette Ribbons
It's August and the beans have begun to give...
For many of us, spring has sprung early in a hazy, temperate, slightly concerning February. But now it’s March, and the saturation dial is eking up the chart from pale primroses to sunshine yellow daffs. The winter stores beginning to dwindle, but the yellow carrots, dug in November, are still crunchy. This is the second … Continue reading Carrot and Saffron Soup
When the first winds of Autumn come blowing through, unpicking summer's leaves and bringing them gently to the ground- it's time to go and collect windfall.
|Work those mussels|
Part the kelp curtains to find a free lunch, tightly sewn to the rocks, plucked and pulled, washed and trimmed, ready to cook on the beach in uncomplicated decadence.
|Aiol-i want to do is eat wild food|
There, betwixt trees and bank, is the tapestry of little white stars, an astronomical, gastronomical and olfactory navigation; this is the search for wild garlic.
|Oh kale yeah|
In the bleak mid winter when there is far less growing, I give the hefty title of garden king to the wonder-food kale