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a rhubarb (and strawberry) macadamia nut cookie
a crispy chickpea caesar

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a rhubarb (and strawberry) macadamia nut cookie

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

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frisée, radicchio and some other greens, served w

frisée, radicchio and some other greens, served with pear, parm + hazelnuts, plus a mustard-cider vinaigrette 🫶😌 there’s just something about tossing together bitter leaves, autumn fruit, and toasted nuts, dressing them up in a sharp & tangy vinaigrette, and topping it all with salty, crumbly cheese that makes the whole experience feel wonderfully elegant and unfussy all at the same time — yet another simple fall salad that manages to be quite special despite very little effort required (see the apple, radish, and fennel number I posted earlier)⁣
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p.s. volume up for satisfying salad sounds

rice porridge, like a cloud on a snowy day, with p

rice porridge, like a cloud on a snowy day, with pear and pomegranate, a dusting of cinnamon, a splash of milk & a drizzle of honey (plus a bit of toasted buckwheat over top, for extra crunch + delight) ✨🥛🍯

sweet and smoky, warmly-spiced carrots & parsnips

sweet and smoky, warmly-spiced carrots & parsnips served on a cool bed of tahini yogurt — paired with a quick mint-dill-coriander sauce. so good.

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. ⁣⁣⁣
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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 💛⁣
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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 😌✨

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