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 the colour of this dish. I’ve served it up on toasts but you can enjoy the beetroot as a dip or even as dolloped onto a salad. The dukkah is a great way to finish up any odds and ends of nuts and seeds and spices you’ve got lying around. I’ve given quantities below but feel free to
A plate of food that is perfect for when you’re too tired to do any proper cooking but fancy something tasty for supper. Hence I tend to freeze half of this and save some for those evenings. Despite being incredibly healthy it really hits the spot when it comes to comfort food.
This creamy risotto is perfect for chilly October evenings. To make it extra special use a good bottle of prosecco or champagne over white wine. You’ll use about half for the risotto and can reserve the other half for the chef if you wish.
My local greengrocer had a glut of British plums that were going soft. He let me fill my bag much to my glee. I love baking plums when they are on the turn. The squishiness makes them all the better. The chai cashew cream has a beautiful warmth to it from the spices that pairs perfectly with the slight tang of the fruit. I like to top mine with something crunchy.
I love chocolate mousse for pudding. A good chocolate mousse should be light and fluffy and wickedly chocolatey. This one is made with aqua-faba (also known as chickpea water).
A perfect snack to nibble on I love to serve these to my dinner party guests before sitting down for supper. If you are a patient person I do recommend peeling the chickpeas.
This recipe was originally written for Town & Country UK.
An elevated twist on the classic tomato mozzarella this is a brilliant ‘do ahead’ dinner party (or lunch party dish). Roast your tomatoes and prepare the dressing ahead of time and tear over your mozzarella just before you serve.
I’ve used this method of making ice cream for years and swear by it. Even when I was bought an ice cream maker I remained loyal. Gosh knows where that machine is now…probably gathering dust somewhere next to the heart shaped waffle maker (a rather one-hit-wonder valentines impulse buy). For the home cook this is the way to make ice cream! Technically it’s more of a semifreddo but scooped up into a cone or drizzled with chocolate it’s all the same thing really.
A brilliant way to use up any forgotten, floppy gem lettuces I serve this both hot and cold. The dressing is simple but effective and whilst the macadamia nut is subtle it adds a wonderful creaminess to the dish.
No summer party is complete without a pudding and there is little as joy inducing as an ice cream. These remind me of making similar with my siblings when we were children but I’ve given them a grown up twist with a coffee kick.
I have always been one of those that jumps when the weather turns warmer. I’ll throw off my socks and pull out my sandals and summer frocks with glee ignoring any persistently unpredictable English weather with a brisk determination for cheese and rosé in the garden.
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
A live recording of my podcast Come For Supper at Soho House. I sit down with favourite artists, actors, authors and chefs to find out how they serve supper. From their tips and triumphs to fool proof secrets and kitchen disasters. I delve into their dinner party stories whilst hearing how they built their success along the way.
Please note that unfortunately this is a Soho House members only event. Please see Events page for events with general attendance.
Returning to Soho House after a sell-out success Alexandra is back with a Halloween themed lesson on how to create the perfect dinner party.
If the thought of hosting a dinner party leaves you frozen with fear, take a deep breath and join serial host Alexandra Dudley for a masterclass. She’ll walk you through the essentials of entertaining – from canapés to post-dinner tipples, via table settings, flowers and menu ideas that avoid you spending the evening chained to the oven and allow you to be the utmost host with the most for an evening of ‘freak chic’.
A live recording of Come For Supper with the husband and wife duo at the helm of Honey & Co and Honey & Smoke. Both Ottolenghi ex head chefs they have captured the hearts of many with their sumptuous, colourful food inspired by Israel and the Middle East.
Coming together for an incredibly special evening on Wednesday the 27th November, chefs Alexandra Dudley and Nina Parker will be cooking supper in aid of the Amazon. Supporting the Rainforest Action Network (RAN), the proceeds will be going specifically to their long running project; Protect An Acre (PAA).