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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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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Pig head soup anyone?

Just a quick note to raise a glass and say hello and happy Christmas to you all! This is me pretending I’m still drinking cognac in Armenia, when really I’m sat on my mum’s sofa not doing much. Please indulge me for just a moment. Coming home from a six-month trip across the “wild east” has

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soup

Soup in Slovenia

This is Vida. It occurred to me that her name means life in Spanish, which is fitting because Vida is full of it. She’s the oldest member of the Slovenian family I’ve just spent a week with, and she’s now my adopted grandmother too. Vida has lived in her house on a mountain in southern Slovenia for

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