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Hazelnut & blood orange ice cream – 1st February
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Blood oranges, the one that got away. The season is a welcome, yet fleeting, breath of fresh air in the dark tunnel-vision of February. With hues ranging from a glorious crimson to barely blushing pink, they’re a sweet and refreshing lifeline; here to pull us through the last few weeks until we see the…
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Oxtail borscht, bavette stroganoff & beef shin kavardak – 31st January
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Bouncing through the wilderness of Tartu country, Estonia, in the back of a battered silver pickup, it’s easy to see the benefits of Airi’s rotational grazing on the ancient grasslands. It’s a bright, sunny morning in the small community of Sepa, about 250km southeast of Helsinki and 50km west of Lake Peipus on Russia’s…
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Spirited Away: Zeniba’s cheesecake – 26th January
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Nothing that happens is ever forgotten, even if you don’t remember it. ~Zeniba You’re just a kid, but you know you shouldn’t be here. Why is there so much food? Something is wrong… we shouldn’t be eating so much, but it looks so good! For those of you who haven’t seen Hayao Miyazaki’s masterpiece…
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Rotation risotto/maybe porridge? Or stew? – 21st January
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In his book, Roots, chef and restauranteur Tommy Banks describes the joy of eating with the seasons and the importance of foraging and preserving food during the Hunger Gap, the cold months between January and May where fresh British produce is literally thin on the ground. I’m a huge fan of the ethos of celebrating…
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Tofu katsu & blood orange anmitsu – 18th January
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“We are here on Earth to help others. What on earth the others are here for I do not know.” ~WH Auden I am a big fan of east Asian cooking, especially Japanese food. The skilled miso makers who can magically summon flavours of caramel, chocolate, coffee or banana from the lowly soybean, the…