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pot pie motifs

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peachy green bean burrata plate
roast squash, brothy beans, and tender wilted radicchio
chard (and beet green) pasta

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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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big white beans and potatoes cooked in well-season

big white beans and potatoes cooked in well-seasoned flavoursome stock, fresh greens, herbs + a lemony mustard vinaigrette 🌷 perfect for a solo meal (which in itself is a great excuse to linger over a bit of slow reading at the table 📖 🗞️)

monk’s beard + capellini, with lots and lots of

monk’s beard + capellini, with lots and lots of garlic and olive oil 🧄 I used the green onion aglio e olio recipe from the april 2022 newsletter as a template, and it turned out to be such a lovely way to discover agretti ✨

From a slightly tired bunch of overwintered chard

From a slightly tired bunch of overwintered chard to a gorgeous, delicious plate of golden & green risotto — some dreams really do come true. I bought the chard with the very best intention of eating it asap (even though I don’t really like chard) and ended up letting the poor thing go a bit limp. I know that drooping floppy greens are lovely in stews and can make for some great pasta sauces, but I wasn’t really in the mood for stews or pasta, so I opened the cupboard and ended up finding myself drawn to a box of rice, an onion, and a jar of stock powder. the rest, as they say, is history. Made risotto as usual, the only difference being that I added diced chard stems along with the onion at the start, and blanched some chard leaves and garlic (then whizzed them along with salt and olive oil) to make a paste. Cooked the risotto by toasting the rice with the sizzling onion and chard, deglazing with white wine, ladling in stock and stirring vigorously for a leisurely amount of time, as one does, and whipping in a mildly shocking amount of butter once things were looking pleasantly soupy and al dente. Stirred the paste in at the very end, then garnished the plate with evoo, lemon zest, and parm. Perfection! I think I may have been eating chard wrong all along.

I just love leeks this time of year. Some of my fa

I just love leeks this time of year. Some of my favourite ways to enjoy them are charred then dressed in a warm tangy vinaigrette, caramelised into a savoury flaky tarte tatin, or simply sliced + softened before being tucked into neat little leek & mushroom hand pies.

citruses and chicories with a simple honey mustard

citruses and chicories with a simple honey mustard dressing 🍯🍊 a salad whose season is soon coming to an end — and whose transient nature makes it all the more sweet⁣⁣
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to make it, grab some citruses, a few chicories and/or young lettuces, some fresh tender herbs if you can find them, plus a few toasted nuts. once prepped, let these ingredients tangle and mingle together in a bowl, then gently toss them through a dressing made from shallots, citrus juices and/or vinegar, honey, mustard, olive oil, salt & pepper (feel free to finish the dish with some finely grated parm, if you like). even though I’ve been making iterations of this salad for a few months now, I already know I’ll soon be missing it dearly. it is unreasonably delicious. the proper recipe is up in the february newsletter: go make it now before the season is over! ⁣⁣⁣⁣⁣⁣✨

made different permutations and variations of this

made different permutations and variations of this lovely little salad as a way to use up a batch of kumquats that I quick-pickled, and I just find it so pretty 🍊✨ all it is is kumquats, pink radicchio, pink pomelo or red grapefruit & quick-pickled shallots — sometimes with mozzarella, sometimes with feta, sometimes with no cheese at all — dressed in rice vinegar, evoo, flaky sea salt + a hint of espelette pepper. so good! now, if only the pink radicchio season could last a little bit longer 🥲

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