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    on eating with the seasons

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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

samphire & apricots, burrata + basil (along with a samphire & apricots, burrata + basil (along with a few other summery ingredients) all leisurely prepared and assembled with lots of love, care & attention 😌✨🍑
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 🧄🫶
keeping things simple and (mostly) unfussy with mi keeping things simple and (mostly) unfussy with minty peas on toast — with fresh mozzarella + stracciatella, a hearty drizzle of evoo, a crunchy pinch of flaky sea salt & an abundance of microplaned lemon zest 🍃🍋
sweet macerated strawberries + fig leaf-infused cu sweet macerated strawberries + fig leaf-infused custard together make for the loveliest of treats on an early summer’s day 🍨✨🍧 airy, coconutty, half-frozen perfection in the form of a double-layered semifreddo (served with extra cream & strawberries for extra delight!)
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!) ⁣⁣ ⁣⁣ for one⁣ ⁣⁣ 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)*⁣⁣ ⁣⁣ 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.⁣⁣ ⁣⁣ 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.⁣⁣ ⁣⁣ 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 :)⁣⁣ ⁣⁣ *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!
a very good season indeed ☀️🙂‍↕️🍓feat. a naturally a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!! a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!! a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!! a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!! a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!!
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