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chard (and beet green) pasta
sage farinata with rosemary and garlic
savoury sage scones

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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

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produce worth waiting all year for 🥹🫶 ⁣we’ve reached the middle of a busy, beautiful, bountiful month — a time that marks the start of the year’s most abundant season — and experiencing it always makes me feel especially grateful for farmers, market gardeners, and food workers everywhere 😌💛 currently doing my best to savour the moment, but also very excited for what’s to come!!
🍒🍅🥕🌽🥒🫐🍇🍆🩷

let’s just say it’s a very good time of year f

let’s just say it’s a very good time of year for cherry + redcurrant pavlovas (especially when served with clouds of vanilla-speckled whipped cream and tartly sweet blackcurrant juices spooned over top) 🍒✨ in other words: soft fruit & stone fruit season is here, and it is pure delight 🥹🫶

from a wholesome haul (including some gloriously f

from a wholesome haul (including some gloriously frilly fennel) to a seriously satisfying bowl of butter beans 😌💛 cooked low and slow in the oven, with lots of garlic and olive oil, @rachelaliceroddy-style 🫶✨ got to love the simplicity of early summer cooking!!

preparing a fresh green fava pea soup is a rather

preparing a fresh green fava pea soup is a rather lovely way to savour a slow summer sunday 🫛 I love how fresh fava beans turn the water you blanch them in pink 💖 the spent pods also make a great ingredient for stock!

when life gives you wild strawberries, sometimes y

when life gives you wild strawberries, sometimes you nestle them softly into a small batch of wild strawberry rhubarb white chocolate macadamia nut cookies 🍪✨💞

the pure joy of new potatoes in season 🥹💛 pr

the pure joy of new potatoes in season 🥹💛 precious beauties to behold, and always such a treat to savour and eat (thin delicate skins + tender waxy flesh = a hard combo to beat)! to prepare this batch, I simply boiled a few whole potatoes in well-salted water, then halved and pan-fried them in butter and olive oil until golden & crisp. served with my go-to creamy parm dressing, lots of fresh herbs, some pea tendrils, a few allium blossoms — plus an abundance of anticipation and delight!! ✨

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