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explaining dough for pot pie

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beetroot sauce (for grains, salads & pasta)
savoury sage scones
roast squash, brothy beans, and tender wilted radicchio

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explaining dough for pot pie

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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one of my go-to spring lunches 🌷 soft-boiled eg

one of my go-to spring lunches 🌷 soft-boiled eggs, the year’s first new potatoes, something fresh and green + a few thinly sliced radishes, all lovingly dressed in an herby & lemony shallot dressing 😌💛

a wild garlic spanish omelette 💛 topped with fr

a wild garlic spanish omelette 💛 topped with freshly-chopped tender herbs, dried chili flakes, a fine drizzle of evoo & a crushed pinch of flaky @maldonsalt

she’s got arugula, she’s got asparagus, broad

she’s got arugula, she’s got asparagus, broad beans & radishes ✨ and she is big, beautiful, and bountiful 🌸 it’s a springtime burrata salad ! 🌿 perfect for passing around a chirpy tableful of friends + celebrating all things green and springy 😌💛⁣⁣
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I’m a firm believer that no host should be relegated to a kitchen for extended periods of time while entertaining their guests, so I am very happy to report that making this dish was a mere matter of gathering ingredients, preparing a dressing, and assembling everything onto a platter (plus, a bunch of prep can be done in advance).⁣
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for the dressing, finely dice a shallot and soften its bite with the help of a bit of salt and a fresh squeeze of lemon juice (do this bit before building the salad, so the shallot has time to mellow). whisk in some olive oil and black pepper, then pour over the salad just before serving. for the garnish, fennel fronds, parsley and mint make a wonderful pairing. then, when you’re ready to share, split the burrata open, top with a bit more evoo, freshly cracked black pepper & flaky sea salt — all that’s left to do then is share and enjoy!

gently sauté some fennel & garlic in olive oil un

gently sauté some fennel & garlic in olive oil until sweet and translucent, then use those fragrant aromatics + the infused oil as a base for a big pot of slowly simmered brothy white beans. just as the beans are becoming tender, whizz up some blanched greens along with a bit of broth to make a loose sauce, then swirl that sauce into each bowl of beans to make a soothing green soup. top with delicate fennel fronds and a soft crumble of feta — then (if you like) serve with thickly sliced sourdough bread, for extra comfort and delight ✨

meltingly soft leeks on a bed of creamy white bean

meltingly soft leeks on a bed of creamy white beans 😌feels like it maybe shouldn’t work, but the textural contrast between the starchy cannellini beans and the gently fibrous leeks really does keep each and every mouthful interesting. add to that a soothing fennel broth and a tangy-but-mellow lemon shallot dressing, and you’ve got yourself a really comforting way to brighten up what might be an otherwise grey and gloomy day ⛅️💛

spring things 😌🫶🌸 grateful for early seas

spring things 😌🫶🌸 grateful for early season joys like markets and farm shops reopening, the first radishes, the last of the sprouting broccolis, magnolia blossoms and the return of worms, soothing rain + simple meals like celery bean salads, crispy chickpea caesars, good things enjoyed with good bread, and quick-pickled alliums on everything (among other simple pleasures & treasures) 🌱🥹

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