If I don't have snacks on hand 24/7 I'm prone to irrationally snapping at strangers and crying on the bus. You could probably call it hanger, but I like to romanticise it and think of it as a healthy codependency between me and food. In an ideal world, this is what I have stashed in… Continue reading Tahini and honey oat bars
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Luscious spring onion salad sauce
This easy-ass salad dressing is one of the best ways I've found to add punch and staying-power to what might otherwise be plain and unassuming ingredients. Roasted root vegetables by themselves are one thing, but smothered in a creamy green emulsion of herbs and garlic you've got yourself a real meal. The dressing couldn't be… Continue reading Luscious spring onion salad sauce
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Rosemary lemon shortbread
I've made these little biscuits on three occasions this week, though never exactly the same each time - a touch of fennel seeds one time, maybe using whole wheat flour the next - and I'm pretty amazed that no matter how many little tweaks I make they come out fragrant and oh-so-moreish every time.
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Classic tomato relish
I've come to use it instead of tomato paste on pizzas, and a dollop will often brighten up an Asian stir-fry sauce well too. Though ultimately, to have a relish like this on hand for cheese toasties is almost entirely reason enough.
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Pear and ginger jam + why porridge is best toasted
I started to become excited about what we could grow here and how to celebrate it. If seasonality were a mission, I'd totally accept.
