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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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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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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Homemade salt and other discoveries

December was a month for firsts. I saw an avocado tree for the first time, I picked my first passion fruit (and ate it), I built my first yurt, I became a dab hand at using a circular saw and it was the first time I completely avoided the Christmas prelude – this caused a

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greens at market

Seasons greens

I bloody love leafy greens. Mainly because they are never in short supply, even in winter. And secondly because they’re impossible to waste; so willing they are to adapt to whatever’s on the stove. Chard, kale and beet tops have pretty much formed the mainstay of my meals over the last few months of winter;

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Food is for sharing

The Real Junk Food Project is undoubtedly one of my favourite anti-food waste initiatives of the past couple of years. You might have heard of it. It started as a single café in Leeds, but went on to inspire another 40 odd to open across the UK. They all operate on a pay-as-you-feel basis, all from food

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