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

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chard (and beet green) pasta

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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another simple potato pleasure 😌💛 it’s ear

another simple potato pleasure 😌💛 it’s early spring, which means not much is growing yet, and makes the season’s first sighting of fresh green chives all the more special 🥹✨ a great excuse to rub the sprouting nubs off the last of last year’s littlest potatoes, boil them, smash them, then roast them until fluffy + crisp — serve with thick, garlicky yogurt, dress simply (with lots & lots of chives) and enjoy 🫶😌

made an absolute mess of flavours, textures & colo

made an absolute mess of flavours, textures & colours on a plate — and it was pure delight 🍊💖 was inspired by @clareccole to pile some fennel, clementine, blood orange and radicchio onto a big dish, along with a lot of fresh herbs + a massive ball of burrata. dressed in citrus juices, olive oil, sea salt and black pepper, it ended up looking like art (and I must admit I felt somewhat like a painter with a produce palette as I assembled it)! very happy to report that it was more than just beautiful, it was also life-affirmingly delicious 😌💛

sautéed greens and brothy beans! this combo is ne

sautéed greens and brothy beans! this combo is never not comforting — and it’s as easy as soaking some beans, simmering them until tender (you can make a broth as the beans cook simply by adding enough aromatics & salt to the water — or, simply warm up some already-cooked beans in a pot along with flavoursome broth), then wilting some greens (I used cress + spinach) in a pan along with some garlic and chili flakes sizzled in olive oil. 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 parmesan if you’re feeling fancy (I was feeling fancy!)

savouring late winter by enjoying late season citr

savouring late winter by enjoying late season citruses and chicories (and stored produce) as much as pleasingly possible 💛

bergamot & blood orange maritozzi!🍊🫶 very fu

bergamot & blood orange maritozzi!🍊🫶 very fun to make, and even more fun to share 😌✨might have to make these again so I can make sure the recipe is good enough to share with you too

a bit of warmth and sunshine on a plate in the for

a bit of warmth and sunshine on a plate in the form of an orange, a clementine + a watermelon radish 🌞🍊 garnished simply with feta, mint, quick-pickled shallots, olive oil, the juice from the citruses & salt 💛 ⁣

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