The Everyday Breakfast Which Could Change Your Life

This came to me as a breakfast suggestion from one of my good friends, Jemima. She’s over 60, though by some real trickery, looks no older than 42. So when Jemima offers up nutritional life hacks, I listen. She framed this one to me via the idea of a morning smoothie in reverse, aka all the…

Two Ways With Lotus Root, My Spirit Vegetable

Lotus root is my spirit vegetable. Its little holes look like portals into eternal happiness.  We all watched in awe at that episode of Chef’s Table when zen chef Jeong Kwan tinted the holy discs while in a deep meditative state, with natural hues of turmeric and beetroot, laying them out in little bowls for…

Rustic Rhubarb Pie in the Provincial French Style

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…

A Late February Zinger Salad to See You Into Spring

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…

Five Ways to Enjoy the Majesty and Versatility of Quince

I chose this produce because it’s so versatile: with just one fruit, you can make a paste, tarts, savoury and sweet dishes – and there are recipes below for them all. I’d never had good quince until I came to London (I’m from Australia), and distinctly remember the fragrance of my first – I was working in the…

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