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peachy green bean burrata plate

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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keeping things simple and (mostly) unfussy with mi

keeping things simple and (mostly) unfussy with minty peas on toast — with fresh mozzarella + stracciatella, a hearty drizzle of evoo, a crunchy pinch of flaky sea salt & an abundance of microplaned lemon zest 🍃🍋

sweet macerated strawberries + fig leaf-infused cu

sweet macerated strawberries + fig leaf-infused custard together make for the loveliest of treats on an early summer’s day 🍨✨🍧 airy, coconutty, half-frozen perfection in the form of a double-layered semifreddo (served with extra cream & strawberries for extra delight!)

charred asparagus on a bed of almond cream, served

charred asparagus on a bed of almond cream, served with brown butter & toasted flaked almonds. absolute heaven. I think this might be the best dish I’ve made all year (all because I had some stale bread to use up and some fresh asparagus to cook!) ⁣⁣
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for one⁣
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1. to make the almond cream, toast ~30g almonds in a dry pan while you soften ~10g of stale sourdough bread in ~35g milk and ~10g olive oil. blitz everything together in a food processor along with ~2 Tbsp lemon juice, some lemon zest, garlic powder, a smidge of Dijon mustard, salt + pepper. whizz on high until thick and nutty (taste & adjust for flavour and consistency)*⁣⁣
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2. next, melt a large pat of butter in a small pan. add a handful of flaked almonds to the pan and leave on medium-low heat until the butter is foaming and nutty, and the almonds have toasted and browned.⁣⁣
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3. as the butter browns, char 5-7 fat spears of asparagus on high heat, adding a few splashes of water to the pan at the end to finish the cooking with a bit of steam. season with salt & pepper.⁣⁣
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4. to serve, schmear some almond cream onto a plate, lay the asparagus spears over top, drizzle over the brown butter, and scatter the flaked almonds onto the plate. finish with a bit more lemon zest on top, and enjoy :)⁣⁣
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*lots of approx. symbols because the most important thing here is that you make this how YOU like it, with what you have, and what you’re in the mood for — I rarely make the same thing the same way twice!

a very good season indeed ☀️🙂‍↕️🍓feat. a naturally

a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!!

a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!!

a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!!

a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!!

a very good season indeed ☀️🙂‍↕️🍓feat. a naturally-fermented elderflower & strawberry soda, sweet macerated strawberries + hand-whipped vanilla crème fleurette, local punnets of strawberries fresh from the market & a beautiful jewel-like strawberry fresh from the garden 🥹♥️ summer’s here!!

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 🍪✨💞

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

she’s got arugula, she’s got asparagus, broad beans, and radishes ✨ 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 — then all that’s left to do is share and enjoy! 💛

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