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.
Quince, almonds and a buttery crisp pastry. Three rather wonderful things make up this galette. A generous spread of almond frangipane gives it a good squidgy layer. The pastry is a spelt rough puff and has no shortage of butter. The tart itself is generous
I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.
I made these recently for one of my ‘How to Host a Dinner Party’ events at Soho House and they were a huge success. Seeing as it was close to halloween I went for a ‘freak chic’ twist
I love to make a tart. They are always a brilliant addition to a barbecue spread or picnic and very useful for a quick alfresco (or aldesko) lunch. This tart is bursting with flavour and is wonderfully fresh whilst being incredibly satisfying.
When we were children we had a gooseberry bush in the garden. My mother would make countless crumbles, jams, chutney and fools with the tart slightly fuzzy berries and whenever she wasn’t looking we’d eat them straight off the bush. I can never resist buying a punnet when I see them.
When baked the strawberries become soft and juicy and their sweet juice runs into the sponge bringing a new texture to the cake. You have light and spongey, sweet and creamy and fruity-juicy.
A wonderfully moist cake with zappy gooseberries that pop in your mouth and a zesty undertone of citrus. Very good with coffee or a good cup of tea.
A wonderfully light take on the usually dense banana bread, this cake has a delightful bounce to it. Entirely dairy, gluten and grain free it caters for almost all. Feel free to add chopped or chips of chocolate chips to the mix for some extra indulgence. I have included hazelnuts in this recipe but chopped almonds or cashews would also go very well.
There is little not to love. This is a beautiful dish and apart from the pickled rhubarb (requiring more patience than skill) it is incredibly simple. Good ricotta is essential in my eyes so try and get down to your local cheese monger or any good deli.
This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
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
An intimate workshop where I will share my tips and tricks for how to create the perfect evening. We will be learning how to create three delicious seasonal courses, as well as canapés, table settings, flower arranging and little extras that really make the difference.
You'll be able to enjoy breakfast, lunch and tea and coffee throughout the day and we'll finish the day with a fresh cocktail. Everyone will leave with a wonderful goodie bag and a recipe pack.