Hot Meals Now on Instagram
- Sicilian ladies making most of late afternoon sun in studio E2. I bought these candle bearing lovelies… instagram.com/p/lP3qtERKzS/ 6 hours ago
- Man made pond. #todayinhackneywick #disappearingview instagram.com/p/lPpfmYRKwK/ 8 hours ago
- Under the flyover. #todayswalk #graffiti #undertheflyover instagram.com/p/lPXfZSRK5l/ 11 hours ago
Eat The Seasons
- Great resource of what's in season. Sign up for a free weekly email update. www.eattheseasons.co.uk
Brilliant co-operative run by local residents in Hackney Wick, bringing in organic seasonal produce from a farm in Essex.
Category Archives: November
Yesterday this recipe of mine was printed in the new ‘Cook’ magazine in The Guardian. It’s bloody good…. Beetroot Caviar ……..a re-post Easy peasy. A brilliant and gorgeous, magenta puree.
For Magali. I know I promised. At last here’s the recipe…. Beetroot, Coconut, Orange and Pomegranate Soup
Today I was tweeted by Sarah Taylor (@happerley50) asking hopefully, if the picture of rolled pastry I had posted on Instagram, was going to be filled with quinces? (me thinks she may have a pile to use up…) It wasn’t, but she … Continue reading
More than a mere soup. This is a main meal. It’s rich, it’s filling, it’s gorgeous. Oh yes and it’s easy…. Lou asked if tofu would work in this for a vegetarian option? Sure does, add it in place of … Continue reading
I had it again and this time I stirred in 75 ml whipping cream into each portion, added some freshly boiled eggs to the top with the crushed cashews. A rich, sweet and filling and a brilliant vegetarian dish that … Continue reading
Delish. Now that’s a colour that sings to me on a winters day. With chicken…………………………………….and without chicken………… More beetroot in the veg box, so scrubbed them all and bunged them in the oven. Easy. Then made this simple curry.
I started off with the idea of making a Remoulade. (a simple salad made with raw celeriac, cut into fine matchsticks and mixed with a Dijon flavoured mayo.) But diverted from the original and just used a grainy mustard, added … Continue reading