I woke up to my complacency, maybe even entitlement when queuing outside Sainsbury’s in March 2019. Overnight, shelves were stripped of old faithful fusilli, and passive-aggressive loo roll disputes broke out. Before Christmas, freight out of the UK was blocked by European countries after the emergence of the super spreader Covid-19 strain, triggering concerns over fresh food shortages.
Read MoreEveryone seemed to be drinking the same thing, which made us very curious. It looked so refreshing, and we were beginning to feel a little left out, so we grabbed a table under the shade of a palm tree at the nearest bar.
Read MoreIt is an inconceivable privilege that in some parts of the UK we can sample Ethiopian injera one week and Georgian khachapuri the next.
Read MoreThis is where making things like Christmas pudding can help put back some of the delicious festive anticipation and joy. I grew up in a massive family where we made one every year, all the children having to stir it and throw in sixpences. But I never ate it.
Read MoreNothing brings back those nostalgic memories quite like dumplings. Specifically, Slovak pirohy. Stodgy, potato-y, fatty dumplings that hug me from the inside and make me feel like everything’s going to be okay.
Read MoreIf there was a book called The Coolest Things You Can Do To Help the Planet and You, it would say the latest thinking is to start eating more plant-based foods.
Read MoreMakes enough for two big bowls - serve with lovely crusty bread.
This recipe will warm your cockles, give your tastebuds a holiday, be a tonic for your eyes, boost your immune system and make your pee pink.
Read MoreThe average spud is about 100 calories and highly nutritious as they contain vitamins B and C, potassium, iron, protein, fibre and are 99.9% fat-free. They are reckoned to be the food of choice, should you suddenly decide you only eat one type of food.
Read MoreOne of my favourite desserts is cheesecake, which is why this month I was particularly excited to interview the lovely Cheesecake Lady NE; my favourite Instagram foodie account and all-round amazing girl-boss.
Read MoreI christened the different stages of lockdown ‘chapters’, a way of differentiating between those bewildering phases of eternal time. Nestled somewhere between the Loving Furlough Chapter and Missing The Colleagues you Hated Chapter - there was a national movement. We rushed to support independent producers.
Read MoreIf the government haven’t written into law that they must ensure all food coming into the country is produced to the same standards as our food is, then realistically, will they do it?
Read MoreI am a chef. I have difficulty saying that. I'm already picturing you thinking about me working long hours for no money in a grubby basement kitchen, unable to string a sentence together without punctuating every other word with fuck.
Read MoreIt is not fundamentally expensive to be vegan; if you think of it in its most basic form, the husbandry, slaughter, preparation, preservation and cooking of meats is far more of a task than growing fruits, vegetables and cereals on your land. So why do I say that veganism is not cheap?
Read MoreThis month I bring to you a classic French patisserie with a modern Irish twist! Madeleines are the lightest and probably most joyous bite sized cakes you could ever wish to eat - sorry to all you cupcake lovers, but I’m about to convert you.
Read MoreOne thing that also increased over August, apart from customers and the layers of hand sanitizer on my hands, was the amount of catcalling myself and fellow waitresses faced.
Read MoreTurns out that much of what we depend on to live today would not be possible if it were not for yeast. I kid you not. Without it, there would be no bread, no biofuels, no insulin and perhaps more shockingly, no beer or wine. In fact, no alcohol at all. So, what would a world without yeast be like? In a word, sober. Probably sadder, too.
Read MoreThis month my recipe for you was inspired by the allotment, and what we have grown and available at the moment! I was given some rhubarb and didn't really fancy making a crumble so I came up with something a little more exciting to share with you all! Rhubarb is still available in most shops and farm shops, my top tip is to buy stalks with as much red on them as possible.
Read MoreThe problem with wine in the UK is that for many, wine (beyond the supermarket aisle) is still seen to be the preserve of stuffy, pretentious show-offs who wrap it up in pontification, ‘bourgeois bollocks’ and expert opinion.
Read MoreI know I know, how many times have you heard ‘THIS is the easiest vegan cake’ and then are told to buy 25+ ingredients, half of which you’ve never even heard of?? Well this time, when I say it’s the easiest vegan cake, I really mean it.
Read MoreWhat do you do with wrinkly peaches? You know that thing when you look in the fruit bowl - if you are indeed grown up enough to have a fruit bowl - and there is a motley collection of baggy peaches, the odd plum donated from a neighbour’s tree, and a bright and perky orange, totally out of season - but what the heck, so are the lemons if it comes to that.
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