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Welcome to the newsletter archive. Here is a list of previously sent newsletters:

the august 2022 newsletter 👋
the july 2022 newsletter 👋
the june 2022 newsletter 👋
the may 2022 newsletter 👋
the april 2022 newsletter 👋
the february 2022 newsletter 👋
the january 2022 newsletter 👋
the december 2021 newsletter 👋
the november 2021 newsletter 👋 (again)
the october 2021 newsletter 👋
the september 2021 newsletter 👋
the august 2021 newsletter 👋
the june 2021 newsletter 👋
the may 2021 newsletter 👋
the april 2021 newsletter 👋
the february 2021 newsletter 👋
the january 2021 newsletter 👋
the december 2020 newsletter 👋

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recent posts

spicy, herby corn fritters
peachy green bean burrata plate
cardamom & orange rhubarb cake
beans vinaigrette (leeks vinaigrette on creamy white beans)
cardamom-spiced lemon madeleines with a blood orange glaze

latest on instagram

the last of the summer pastas! as simple as a juic

the last of the summer pastas! as simple as a juicy new onion, fresh purple garlic, jimmies and hot peppers, heirloom tomatoes, crisp romano beans, meltingly soft zucchini & sea salt tossed through lots + lots of olive oil. just add pasta + pasta water 🍝 ⁣
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…to be slightly more specific: put a large heavy pan on medium-high heat, coat it in olive oil, then slice & sauté one at a time (seasoning with a tiny pinch of sea salt between each addition): an italian long sweet pepper, a fresh white onion, two cloves of new season garlic, a couple of handfuls of multicoloured heirloom tomatoes, an italian long hot pepper, a handful of flat green beans, and a large green zucchino. stir regularly and let cook until the tomatoes have all but vanished, the onion, zucchini + pepper are meltingly soft, and the beans are bright green & temptingly tender. add a modest amount of slightly undercooked pasta (I used @pasta_rummo’s mezzi rigatoni) + a few splashes of pasta water, then stir through until the pasta is cooked al dente and clinging to the sauce nicely. season with a tiny bit of flaky sea salt and a splash more extra virgin olive oil if deemed necessary, and enjoy immediately🌶 (serves ~2)

these days I make sourdough bread with almost ever

these days I make sourdough bread with almost every flour I can find — einkorn, landhvete (no idea what that one is in english), emmer, rye, semola, barley, spelt — plus any seeds or whole grains I feel like tossing in as I go. I still weigh things to make sure the overall percentages are right, but I don’t write anything down and the ratios are never the same anyway (which is fine, because the weather is never quite the same, and neither is my starter). much like precious moments we know we’ll never relive again, there’s something quite special about making a fine loaf I know I’ll never make again. ⁣⁣⁣
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this golden doggo is going back to his owner soon and we’re missing him very much already. as cheesy as it sounds, looking after him has been an extraordinary — and similarly unrepeatable — joy 🐶🥲

roasted sweet potatoes in a fresh tangle of spicy

roasted sweet potatoes in a fresh tangle of spicy and sweet peppers, bright lemon & earthy sesame, all lovingly spiced with cinnamon + smoked paprika 💛 another one from the august newsletter that I wish I had in front of me right now (psst… new subscribers get access to all the old newsletters too) 🍠🍋🌶

I made this wonderfully crisp and creamy salad a l

I made this wonderfully crisp and creamy salad a little while ago with grapes, peanuts, and the very last of the sugar snap peas*. newsletter readers will be familiar with it already, but I just couldn’t help myself from sharing it here (and now) again — it’s grape and peanut season, baby!⁣ ⁣⁣
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*at this point in the year I’d recommend using the last of the green (and purple) beans; there are so many kinds and varieties, including Romano beans, French beans, long beans & string beans! ⁣
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feel free to head over to my stories/highlights and/or keep on reading below⁣ for a step-by-step on making 2 large portions or 3-4 small ones 🍂🍇🥜⁣
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1. start by making the dressing: thinly slice half a shallot into rings, then add it to a bowl along with one heaped tablespoon of mayonnaise, a small bundle of freshly chopped chives, and a small handful each of fresh parsley leaves and dill fronds. squeeze the juice of half a lime over top, sprinkle on half a teaspoon of garlic powder, drizzle in about two teaspoons's worth of olive oil, then season with salt and pepper. stir to combine + set aside.⁣⁣⁣
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2. prepare a fistful each of green and purple beans by cleaning them and trimming off any ends you wouldn't want to serve or eat. cut them in half lengthwise or keep them whole, it's up to you! at this point, you can choose to either keep the beans raw, or to blanch them quickly. if so, pop them into a pot of salted boiling water for about 30 seconds or so (until bright in colour and tender-crisp in texture), then plunge them into ice cold water to cool before straining them to dry.⁣⁣⁣
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3. thinly slice a small cucumber and halve a small bunch of black grapes.⁣ ⁣
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4. add the beans and half of the peanuts to the dressing and toss until everything is well coated, then top with the cucumber and grapes. at this point, you can leave the salad in the fridge for up to 30 minutes before serving.⁣⁣⁣
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5. to serve, plate up the salad onto each person's dish before topping with more of the peanuts, plus a bit more salt and pepper.⁣⁣
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all that’s left to do is enjoy :)

summer’s not over yet and these juicy tomatoes w

summer’s not over yet and these juicy tomatoes with white beans, lemon & fresh parsley (spooned onto olive oil-toasted sourdough bread) are perfect for a sun-kissed september’s day.⁣
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roughly chop a handful of tomatoes into very small pieces, then slide them and their juices off the cutting board and into a bowl. slice a lemon down its equator, and zest one half over the bowl before squeezing its juice out into the bowl too. finely mince or microplane a fat clove of garlic and add it to the lemony tomato mixture, along with a generous pinch of sea salt. give everything a stir and set the bowl aside while you toast your bread: drizzle olive oil onto a slice, then place face down into a pan on medium-high heat. press down with a spatula so as to get a crisp and golden exterior all while maintaining a tender interior. drizzle some olive oil on the untoasted side of the bread, flip, and repeat. ⁣while your bread finishes toasting, spoon some cannellini beans out of a can and into your tomatoes, then thinly slice a handful of flat-leaf parsley leaves into ribbons, swirling them through the tomatoes too. drizzle on a generous amount of extra virgin olive oil, and season with flaky sea salt and freshly cracked black pepper. transfer the tomatoes to a deep plate, grab a spoon, and pop your toast onto a dish. bring to the nearest balcony, open window, porch or stoop, and enjoy in the sun with the knowledge that it’ll soon be too cold to even dream of consuming such a dish outside, no matter how sunny it may get to be.

spicy herby corn fritters! a “pre-recipe” befo

spicy herby corn fritters! a “pre-recipe” before tomorrow’s newsletter recipes, if you will. find it now on the site! link in bio 🌽💛

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asparagus autumn & fall baking beans breakfast cake cardamom chickpeas citrus cozy dessert easy meals eggs fruit ginger green peas healthy healthy eating herbs hot weather lemon lentils orange pie pumpkin quick meals refreshing rhubarb salad savoury seasonal simple simple recipe soup spelt spiced spring summer sweet toast vegetables vegetarian whole foods whole grains winter

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