A good friend of mine loves food puns. She doesn't even like normal puns that much. Just food puns. And I realised, while I was making this dish, that it happens to contain two ingredients that frequently feature in her puns. Puns that I've heard numerous times. I'll hear her familiar voice in my ear whenever I'm slicing a mushroom “ain't mushroom for more of them is there” followed by “I'm know I'm hilarious, you don't have to tell me, I'm just such a fun guy”. I'll receive a text later about how the elderly Italian chef 'pastaway'. *Groan*. [...]
A few years ago, while learning how to cook at university, I realised that to make many curries you follow more or less the same sequence of steps. Once memorised, that sequence became super helpful to me. I was able to quickly and efficiently produce a healthy, filling curry without a recipe or too much thought. So in today's post I'm going to show you this sequence in the form of a flowchart [...]
Originally I made this nut butter for a friend's birthday without a recipe write-up in mind. I normally have a pipeline of recipes queued up for testing, photographing and posting - however, your response to it on instagram, lovely readers, warranted not only a write-up but also a free pass to skip the queue! [...]
One of the first dishes I made when I cut out meat from my diet was this braised mushroom ragu by Jules from The Stone Soup. Her sciencey approach appealed to me, and I was drawn in by the idea of a really slow-cooked meal that emulated cooking meat.
Today's recipe is my version of the above dish. Although I adored Jules' recipe - rich, concentrated, intense - I did feel there was room for improvement: both flavour-wise and for practicality [...]
As you may have seen from my instagram, I'm in the middle of testing a few recipes, like this mushroom ragu (!), so for today's post I'm going to share my top 4 kitchen tips. Some may sound a little silly and straightforward, but sometimes I can get in a sort of routine or rut when I cook and these tips I've heard or read have proved to be great time-savers.
Let's start with breakfast [...]
I find myself eating miso soup on two occasions. One is when I'm feeling under the weather with a winter virus; when I was younger I'd eat chicken noodle soup, but now I find myself craving this. It's like a warm bath for your insides and feels like you're being thoroughly good to yourself. The second, more common, instance is if I'm after a light dinner, like when I know there's something delicious for dessert, or I've been too indulgent of late [...]
This recipe is a revelation. It actually tastes like real, traditional tzatziki. I have come across a lot of vegan substitutes in my time that do indeed taste nice, but importantly don't taste similar to what they are replicating (prime example: almost every vegan cheese). This tzatziki is different. It contains absolutely no dairy products, but the combination of soaked cashews and lemon juice [...]
Now then. I know this is a fad. If you follow any foodie accounts on Instagram, they will be filled with images of smoothie bowls. Yes, I've jumped on this smoothie bandwagon. Come to think of it a wagon with a band selling smoothies sounds pretty cool: a smandwagon. Maybe in my next life. But anyway, I do admit to actually liking them quite a lot [...]
You may have seen that I went to a small town in Spain recently to get sunburnt on the beach while drinking lots of beer. I thought being a vegan in Spain would be difficult given the preponderance of Spanish cheeses and cured meats. (Please excuse me using the word preponderance. It is my new favourite word). But I really didn't struggle. Lots of tapas dishes are serendipitously (second new favourite word) vegan: [...]
