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on eating with the seasons
on (real) food
roast squash, brothy beans, and tender wilted radicchio

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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

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made some wild garlic toasties! got my hands on so

made some wild garlic toasties! got my hands on some ail des ours (🐻🧄) that was already looking a little bit tired, so instead of freezing most of them as I would have right after a foraging session, I decided to preserve these spring delicacies by making a sort of pistou — very easy and quite delicious, all I did was blitz the wild garlic leaves with olive oil, cashews, sunflower seeds + salt. popped into a jar and “sealed” with a layer of olive oil to prevent oxidation, I’ll be mostly using it with pasta, on roasted veggies, in soups, with eggs, and in sandwiches like this one. to replicate, simply slather two slices of good bread in your wild garlic spread, add a layer of fresh mozzarella (squeeze out as much moisture as you can first!), plus some semi-sundried tomatoes if you like, and lots of arugula (it will wilt and shrink). slick the outsides of the sandwich with olive oil or mayonnaise & toast in a pan, making sure to press down and compress the sandwiches as they cook. so simple, so good. and pairs superbly well with a quick pantry tomato soup!! 🥫🙂‍↕️

good radishes 🧈💖 savoured straight from the market

good radishes 🧈💖 savoured straight from the market whole — with good bread, butter & salt — one day, then gleefully enjoyed sliced thinly over creamy white beans + sprouting broccoli (with lots of lemon and olive oil) the next 😌🌸 a crisp new radish in spring truly is a beautiful thing!

white asparagus with lemon, butter & pasta 😌💛 magi

white asparagus with lemon, butter & pasta 😌💛 magic! here’s a rough guide for how to make this wonderful dish — start by peeling the asparagus. trim off their tough woody ends, then slice the stalks into nubs. next, reserve the juice and zest of a lemon. gently melt some butter in a wide pan, add in a big splash of water, some salt + the asparagus, and cook at a low simmer until fork tender. in the meantime, cook the pasta in salted water until very al dente. add some lemon juice and a splash of pasta water to the asparagus, then swirl in some more butter, half the lemon zest, and lots of black pepper. toss the pasta through until the sauce is creamy and the pasta al dente. taste and adjust as desired. serve immediately and top with the rest of the zest, some more pepper, and lots and lots of parmesan, if you like 🍋✨

sautéed greens & brothy beans! this combo is never

sautéed greens & brothy beans! this combo is never not comforting. plus, it’s as easy as soaking some beans, then simmering them in broth until tender (you can make the broth as the beans cook simply by adding enough aromatics and salt to the water — if using cooked beans, see my previous brothy bean post!). all that’s left to do now is wilt some greens (I used cress and spinach) in a pan along with some garlic and chili sizzled in evoo. serve hot with freshly torn parsley, a bit more evoo, flaky sea salt + freshly cracked black pepper — as well as a slice of pan-toasted sourdough bread, a poached egg and/or some freshly grated parm if you’re feeling fancy⁣
⁣
I was feeling fancy.

spring is for savoury sage scones!! made with ched

spring is for savoury sage scones!! made with cheddar and chives and everything that jives with that oh-so-classic combination 😌 these ones are fantastically golden and crisp on the outside, superbly soft & tender, and beautifully flaky + layered on the inside (thank you butter), as well as a truly marvellous excuse for gathering friends and family around the kitchen. served piping hot straight from the oven, sliced in half, and slathered with soon-to-be-melting butter (perhaps even topped with a cheeky mound of freshly grated parmesan), they are perfection. getting the recipe right for these took quite a few tests, tweaks, and tastes, but I think I finally nailed it — now just need get my notes organized and simplified so that they’re as light and neat and easy to digest as these wonderful little springtime delights 💛

from a slightly tired bunch of chard to a gorgeous

from a slightly tired bunch of chard to a gorgeous, delicious plate of golden & green risotto — some dreams really do come true 🥹🥬 I bought the chard with the very best intention of eating it asap (even though I don’t really like chard) and ended up letting the poor thing go a bit limp. I know that drooping floppy greens are lovely in stews and can make for some great pasta sauces, but I wasn’t really in the mood for stews or pasta, so I opened the cupboard and ended up finding myself drawn to a box of rice, an onion, and a jar of stock powder. the rest, as they say, is history. made risotto as usual, the only difference being that I added diced chard stems along with the onion at the start, and blanched some chard leaves and garlic (then whizzed them along with salt and olive oil) to make a paste. cooked the risotto by toasting the rice with the sizzling onion and chard, deglazing with white wine, ladling in stock and stirring vigorously for a leisurely amount of time, as one does, and whipping in a mildly shocking amount of butter once things were looking pleasantly soupy and al dente. stirred the paste in at the very end, then garnished the plate with evoo, lemon zest, and parm. perfection! I think I may have been eating chard wrong all along.

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