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recent posts

savoury sage scones
leek latkes with garlicky skyr
warmly spiced peanut stew
spicy, herby corn fritters
peachy green bean burrata plate

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sautéed greens & brothy beans! this combo is neve

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⁣
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I was feeling fancy.

a farewell to pink radicchio, jambon-beurre style

a farewell to pink radicchio, jambon-beurre style — feat. a quarter baguette, fresh mozz, a healthy drizzle of evoo & a generous sprinkling of flaky sea salt ✨🥹

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.

another simple potato pleasure ✨ boiled, smashed

another simple potato pleasure ✨ boiled, smashed, then baked until fluffy + crisp, and served — no surprise here — with garlicky skyr 🧄🫶

bergamot & blood orange maritozzi! ✨ made these

bergamot & blood orange maritozzi! ✨ made these last month but never got around to sharing them on here (might be time to make some more? …only this time with rhubarb + strawberries 🍓🥹)

charred asparagus on a bed of almond cream, served

charred asparagus on a bed of almond cream, served with brown butter & toasted flaked almonds. absolute heaven. I think this might be the best dish I’ve made all year (all because I had some stale bread to use up and some fresh asparagus to cook!) ⁣⁣
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for one⁣
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1. to make the almond cream, toast ~30g almonds in a dry pan while you soften ~10g of stale sourdough bread in ~35g milk and ~10g olive oil. blitz everything together in a food processor along with ~2 Tbsp lemon juice, some lemon zest, garlic powder, a smidge of Dijon mustard, salt + pepper. whizz on high until thick and nutty (taste & adjust for flavour and consistency)*⁣⁣
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2. next, melt a large pat of butter in a small pan. add a handful of flaked almonds to the pan and leave on medium-low heat until the butter is foaming and nutty, and the almonds have toasted and browned.⁣⁣
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3. as the butter browns, char 5-7 fat spears of asparagus on high heat, adding a few splashes of water to the pan at the end to finish the cooking with a bit of steam. season with salt & pepper.⁣⁣
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4. to serve, schmear some almond cream onto a plate, lay the asparagus spears over top, drizzle over the brown butter, and scatter the flaked almonds onto the plate. finish with a bit more lemon zest on top, and enjoy :)⁣⁣
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*lots of approx. symbols because the most important thing here is that you make this how YOU like it, with what you have, and what you’re in the mood for 🫶 I rarely make the same thing the same way twice!

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asparagus autumn & fall baked goods baking beans breakfast cake cardamom chickpeas citrus cozy dessert easy meals eggs fruit ginger healthy healthy eating herbs hot weather leeks lemon lentils orange pie pumpkin quick meals refreshing rhubarb salad savoury seasonal simple simple recipe soup spiced spring summer sweet toast vegetables vegetarian whole foods whole grains winter

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