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creamy chanterelle & broccoli tagliatelle

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a rhubarb (and strawberry) macadamia nut cookie

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a crispy chickpea caesar

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beetroot sauce (for grains, salads & pasta)

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on eating with the seasons

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roast squash, brothy beans, and tender wilted radicchio

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green lentils, fast and slow

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on (real) food

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recent posts

  • creamy chanterelle & broccoli tagliatelle
  • a rhubarb (and strawberry) macadamia nut cookie
  • a crispy chickpea caesar
  • beetroot sauce (for grains, salads & pasta)
  • on eating with the seasons

latest on instagram

the difference good produce makes 💛⁣ late aut the difference good produce makes 💛⁣ late autumn only just started and I’m already excited for winter! gorgeous sunsets, cosy evenings, and favourite foods. that first taste of the season’s first citrus is always sheer bliss. happy december everyone! 🍊🫶✨🌲
garlicky hasselback potatoes, with roasted fennel, garlicky hasselback potatoes, with roasted fennel, lemon & onion (feat. the usual evoo + sea salt) 🧄🥔🍋🧅 all we need now is a fennel emoji!
big, beautiful, bountiful beans! oh, what a marvel big, beautiful, bountiful beans! oh, what a marvel and a privilege it is to be able to get so close to your food. I grew some Coco de Prague beans once and it was so humbling. spent the whole spring tending to seedlings and the whole summer tending to maturing plants, only to be rewarded in early fall with enough beans to feed a very small, very demure family of mice (swipe through to see my measly harvest, and also how the beans darken and toughen over time spent in storage). moral of the story: don’t take your big bags of beans for granted! and be ever so thankful for those who grow your food, those who prepare it, those who package it, those who get it to you, and those who look after nature and culture at every step along the way. it’s so much important work. ⁣⁣⁣ ⁣⁣⁣ one of my favourite ways to prepare freshly dried beans like the ones above is to make barbunya pilaki and, every time, I find I always return to @ozlems_turkish_table’s gorgeous recipe 💛⁣ ⁣⁣ in case you’re not familiar, it’s a Turkish dish that harmoniously combines toothsome borlotti / cranberry / barbunya beans with a subtly sweet simmered tomato sauce, typically flavoured with onion and olive oil, and to which one often adds small cubes of carrot, finely chopped garlic and little cubes of potatoes. served cold or at room temperature, and garnished with lemon and parsley, it’s no wonder this simple pilaki is such a popular way to start a meal! its soothing textures and familiar flavours somehow have a gentle way of reassuring you that the rest of your meal (and even the rest of your day) is going to turn out quite okay 😌✨
⁣there’s nothing quite like the reassuring joy ⁣there’s nothing quite like the reassuring joy of soft, warm pears bathed in sweetly spiced wine — or the sheer transformational delight that comes from patiently poaching quinces in fragrant honeyed water!! at this time of year, when in search of sweet simple comforts, the slow simmer of a sturdy autumn fruit always seems to satisfy and soothe in equal measure 😌 ⁣✨
Gently fried eggs & wilted greens for breakfast — topped with grated parm, a lick of olive oil, and some pleasantly garlicky chili crisp 🫶☀️✨ Always so grateful for soft + slow mornings like these 💛
Soft and ripe, sweet and jammy hachiya persimmon ( Soft and ripe, sweet and jammy hachiya persimmon (plus a bit of sunshine) makes for a very nice porridge topping this time of year — truly a nourishing breakfast, in every sense of the word 💫
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