Land & Sea: Secrets to simple, sustainable, sensational food
A celebration of real food and wholesome ingredients, Land and Sea brings sustainable eating to the table in true flavour and style. With advice on using the whole ingredient (no matter what it is); how you can make the most of leftovers; and how to be creative with herbs and spices, Land & Sea is the perfect companion to both the novice cook and the seasoned cook.
I love baked eggs for a brunch dish. Traditionally the eggs are baked in a tomatoey base, sometimes with chickpeas or yogurt. Whilst I love the classic I’ve recently been experimenting with my own take on the classic Turkish dish.
This recipe was originally written for Town & Country UK.
I always feel lucky when I find a bunch of forgotten bananas, spotty skinned and ripe and ready for banana bread. There are few smells as inviting as the smell of a banana loaf rising in the oven and as cakes go its certainly one of the more virtuous ones using no added sugar.
January is cold and grey but her table is not. Like a phoenix from the ashes citrus brings colour back to the kitchen in the form of Meyer lemons, naval oranges, chirpy satsumas and my favourite – blood oranges. The blissful paring of bitter leaves and blood orange is no secret and this salad
A combination of citrus and chocolate I like to think of this as a grown up dinner party appropriate version of the Terrys Chocolate orange. Although double layered it is in fact incredibly simple to prepare
There is something romantic about the combination of chocolate and orange, even more so when using the ruby flecked blood orange variety (although this works just as well with classic oranges). Sesame brittle gives it that magical touch and a little whipped cream never goes amiss.
Scallops need little fuss in my opinion. I like to pan fry them in butter and serve them with something zesty. In this case I use a lemon, caper, parsley butter. Capers and butter are a match made in heaven and lemon and fish have been coupled for centuries.
One of my favourite sides. It goes excellently alongside fish, meat or a tray of roasted vegetables and it is incredibly easy. Feel free to sub hazelnuts for other nuts if you wish. Toasted flaked or chopped almonds go very well too.
I love the colour of this dish. It’s a perfect one to get your veg in whilst keeping the plate exciting. I love to make this when entertaining and usually roast the veg ahead of time
This recipe was originally written for Town & Country UK.
I love the flavours of Thai seasoning; fragrant, light and just the right amount of zing. This is a one tray Thai inspired dish perfect for a delicious meal for two at home.
A delicious canapé, quick to prepare and happy to sit for a while whilst you touch up your lipstick.
I met Stine a few months ago. I’d ordered one of her plates online and noticed that the studio wasn’t far so opted to pick it up rather than have it sent. I remember thinking I’d probably be about twenty minutes. I ended up staying for almost two hours. We drank cinnamon tea from handle-less mugs which I hugged with my February frosted hands and chatted about craftsmanship, about how it feels to actually make something with your hands, about love, about hurt, about the hustle and bustle of the city and in true London spirit - about the weather.
Burnham Deepdale and Brancaster Staithe are not large villages. In fact you can walk the length of both in about the time it takes to enjoy an ice cream. There is a small café selling bacon butties and proper cups of tea, a shop selling postcards, tea towels, mugs and stickers all printed with lobsters. There is a convenience store for milk and newspapers, a campsite, two pubs and occasionally an ice cream van.
Living sustainably is something I work towards all the time. There’s always room for improvement and I’m constantly picking up new habits and routines; however, I do believe that the best way to live a sustainable life is to do it gradually and in a way that you find easy to maintain. As important as making the move towards sustainable living is, it’s even more important that the changes are sustainable for you. Otherwise, you’re likely to lose interest.
As I write this I am sipping on a cup of Earl Grey and snacking on a handful of honey chili roasted almonds. It has become a daily habit. I tried a similar thing at Phippen Orchard in California earlier this year and have been hooked ever since. I am transported back to the stunning vision of the rows of pastel cream and pink petaled trees - the Californian Almond orchards in full bloom are quite a sight.
I meet Adam Dant in his studio behind an unassuming grey door just off Arnold Circus in Shoreditch, East London. On the right as you walk in there is a piano. It is littered with papers, prints and scribbled notes as well as a crystal champagne flute, a human skull and a packet of hobnobs.
I have called Switzerland my second home since I was eleven when my parents built a place high up in the alps in Zermatt. Switzerland was familiar from before then too and I think I must have been just four years old when I was secured into miniature skis with velcro straps.
The train to Axminster leaves London Waterloo at 7.10 giving me ample time to stock up on Marks and Spencer toffee and pick up a cup of tea. Also in my bag are carrot sticks, a tin of almonds, leftover apple tart, half a Lindt bunny, two camping bottles filled with water and some herbal tea bags. If the train gets stranded out of reach from food and water I’ll be fine.
Nikitas Kairis is the owner of the Kairis bakery. At four thirty each morning he makes a short, strong Greek coffee before walking the short distance to his bread ovens...
UP AND COMING EVENTS
How to build a personal brand?’ I’ll be sharing my career journey so far, Instagram and styling tips as well as the habits I’ve learnt to stop social media stressing you out. Join me 6.30-7.30pm Weds 27th March Wholefoods High Street Kensington.