Five things to help put veg at the centre of your plate

All my friends, whether they are vegetarian or not, want to eat more simple, seasonal, vegetable-led food. Every month I notice more and more people making a shift in their diet to be more conscious and considered. A...

Posted: 14.05.18 0 Comments

Sweet Tomato + Black Bean Tortilla Bowls

Excitingly, my first book, A Modern Way to Eat, has recently been published in Brazil. It's impossibly exciting to think that what began life in notebooks at my kitchen table in East London has now been translated into...

Posted: 03.05.18 0 Comments

First Warm Days

After what felt like the longest winter we've had in years, the first warm days have begun in London (with a few stop starts), and with them the some of the most anticipated ingredients of the year. The arrival of...

Posted: 01.05.18 0 Comments

Favourite Lentils with Roast Tomatoes + Horseradish

I am so happy to say that my book A Modern Way to Cook is published this week in France. Yes, the land of culinary giants, where meat is king, where fancy cooking reigns have accepted me into their culinary arms and...

Posted: 11.04.18 0 Comments

Breakfast Cake + A Brooklyn Brunch

Next week I will be crossing the pond to be a part of the amazing Cherry Bombe jubilee, a celebration of women in food which includes so many of my favourites, with Nigella at the helm this year. Together with my friend...

Posted: 04.04.18 0 Comments

Herald of Spring

Spring is finally starting here in London. The 100 denier tights and woolly jumpers have been moved to the top shelf, I’ve dared to bare my ankles and the first spring vegetables are making all the chefs and cooks I...

Posted: 21.03.18 0 Comments

Roasted radishes with sorrel, crispy lentils, and buttermilk dressing

This is a very cheerful dinner. Radishes and potatoes are roasted in a little honey and lemon to exaggerate their sweetness, offset by the crispy roast lentils. I use my favourite spring leaf here, sorrel. Its...

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Food + Feminism

When I look back on my years in the kitchen I can see things have changed. I started cooking mostly in the company of men, mostly brilliant ones with a couple of real jerks thrown in. Cooking in kitchen required me to...

Posted: 07.03.18 4 Comments

Ten Questions with Food Writers Alice Levine + Laura Jackson

Laura  Jackson  and Alice  Levine are a pretty unstoppable pair. Their cookbook Round to Ours is the as delicious as it is stylish, their supperclubs are described by The Observer as 'the hottest in town' and as...

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Wild Garlic Baked Eggs

In early spring wild garlic lines our hedgerows, paths and parks. You can smell it a mile off, so it’s pretty easy to be sure you have the right stuff. It’s a great place to start gathering your own food – there...

Posted: 05.03.18 0 Comments