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.
This recipe was originally written for Town & Country UK.
Asparagus season is fleeting so my advice is to eat as much of it as you can whilst the season is high. This is a simple salad that takes little time to prepare. Use good aged Parmesan if you can.
A #zerowaste way to use up any floppy looking carrots and saves them going to waste. The dip makes for a delicious and healthy snack. Pop it in a little Tupperware or jam jar and enjoy it with crackers, oat cakes or chopped veg.
Asparagus and quails eggs salad. This is wonderfully simple and a lovely one to serve as a starter or alongside a light lunch. It’s a cold salad too so feel free to make it all ahead of time and just finish it with dressing before serving.
A simple #zerowaste recipe and a very good portal for cheese or peanut butter. These make a wonderful snack. The almonds give them a wonderful crunch and the herbs beautiful flavour. .
A quick and healthful #zerowaste take on the classic apple crumble this recipe is perfect for any less than perky apples you have lying about. The more bruised the better.
There is something deeply satisfying about foraging one’s own food. For me at least it makes me feel closer to the earth, calmer and incredibly grateful for seasons. Whilst searching for wild mushrooms can be risky (and not something Id advise without proper guidance) hunting for wild garlic is simple and safe.
A true plate licking worthy side dish with crispy potatoes, crunchy roast broccoli and a creamy, smoked garlic yogurt. I love to serve this as a side or even star of the dinner table and the left overs make for wonderful bowlfuls too.
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
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
Join me for an afternoon workshop on the 7th June at 4.00- 7.00pm in the beautiful setting of Thyme England. In a mixture of demonstration and hands-on involvement, you will explore delicious canapés; both savoury and sweet as well as how to create seasonal cocktails.
Suitable for all levels of confidence, this class includes many canapés and multiple cocktails . Find tickets here.
I'll be heading to TASTE of London festival to cook with the wonderful Belazu. I'll be cooking some of my favourite seasonal vegetable dishes that are perfect for summer suppers . Find me at the Belazu stall at 1.00pm on the Saturday.
Find more info on the festival and tickets here.