This morning when I popped my head into the local La Fromagerie in Highbury Barn, the French lady on duty was kind enough to gift me two kilos of forced rhubarb since it was close to losing its mojo, its commercial value all but nil. Great news for me and this particular tarte: rustic in…
Escarole a l’Italienne or escarole braised in the Italian fashion: A vegetable eating experience for the real ones who know about overcooked greens. I once had the pleasure of trying this contorni over a forced date with the Airbnb host I had just checked in with in Salerno, Italy, a few years back. He, as…
So I’ve been ruminating on a riff on a crab cocktail for a while now and on the way to grab coffee this morning had a revelation by a magnolia tree. Magnolia flowers are totally edible and have a delectably subtle ginger taste. Here they are quick-pickled in a sweet coconut vinegar brine which quietens…
Here is a seasonal version of a shredded Thai salad using raw crown prince pumpkin, golden beets and persimmon. While you can keep it vegan if you wish, this salad is taken to the top-tier by the addition of dried shrimps that plump up in the dressing and give a moreish texture and oceanic back…