Wild greens Bedouin stew

For someone who cooks, eats, reads and writes about food everyday (and travels halfway around the world to learn about it), I am so often humbled by how much I have still to grasp. Especially so, when the answers are growing quietly wild in my back garden. This particular lesson came courtesy of forager/great cook/country

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A few dusty onions

“If you ever find yourself longing to cook a good vegetable but there is none in sight, get a deep pot and dig eight to ten plain, big, dusty onions from your pantry, or the cold, dark onion bin at your nearest store. Then caramelise them.” …how Tamar Adler starts the chapter, How to Find

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How to make… tahini

Tahini. That nutty sesame seed paste, and backbone to many a good hummus, can be made at home with minimal effort. It requires sesame seeds, a flavourless oil, and about 10 minutes of your time. And it goes something like this… Place at least 100g of sesame seeds in a dry frying pan. Any less will make it

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Beautiful brassicas

Anyone seen the latest series of Chef’s Table? As usual, it’s bowling me over, and making me want to take to the wind again, to foreign lands and new food-inspired adventures. If you haven’t and need a place to begin, watch episode one, Jeong Kwan. The South Korean Zen Buddhist nun, who in her words

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How to make… yoghurt

Yoghurt starts with yoghurt. Just a spoon of it. Then all you need are a couple pints of full-fat milk, a thermos flask and 8 hours of no work whatsover, to get you a whole big lot of it. Thick tangy lovely yoghurt. No effort, a lot less plastic and a few quid saved. My grandma would

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Bean broth, made good

Bean broth, bean juice, bean liquid. Whatever appetising name you like to call it (there aren’t any), that murky liquid from a tin of butter beans or the cooking water from a tender chickpea, is liquid gold. Liquid gold! Especially, when saved for a rainy, bare-fridge kinda day. That day was yesterday. A jar of chickpea cooking

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Fasting and feasting with Patience Gray

Forgive me for going on about eggs and potatoes, again. A very bare vegetable box, and a strong urge to eat all things comforting and simple are to blame. So eggs and potatoes it is. Fittingly, I’m re-reading a brilliant book by home-cook and writer, Patience Grey, called, Honey from a Weed: Fasting and Feasting in Tuscany, Catalan,

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Comfort in curry

Potato and egg. That bloody genius, comfort combination of soft, earthy starch and runny yolk, which together prove you don’t need money to eat like a king. Potato and egg are the basis of a Spanish tortilla, of course, which I first ate sandwiched between a white baguette in Valencia. A double carb-load that could not

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Breaking bread: food and community

It’s been a few weeks since I got back from this six-month trip and I’m still digesting it all. It was incredible really. Getting back to basics, living in nature, staying on farms and in eco-communities, learning from people who live completely different lives, cooking local food and eating eating eating. For the majority of

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