I’ve written a piece about making your own Christmas gifts and whether or not it’s always the cheapest option for the Guardian. You can read it here.
I’ve been featured in this month’s Red magazine (page 116 to be exact) along with the lovely Esther from Recipe Rifle (check out her frankly brilliant blog here) in an article on the things we’ve inherited from our dear old mums. There’s also an interview with everybody’s favourite chef Allegra McEvedy and Margot Henderson has some cracking laid back recipes. Plus an interview with Sam Riley. Oh, and there’s also a piece on where to go if you fancy a holiday in Vietnam that involves both pampering and a cookery course. Erm, hell to the yes. All excellent reasons to nip down to the newsagents quick sharp.
I’ve written about Christmas drinks for BBC Good Food. You can have a read here.
I’ve written a little piece about Autumnal food for BBC Good Food. You can read it here
I’ve written about money-saving meals for BBC Good Food. You can read it here
Just in case you missed it, I’ve written a piece about the best Asian supermarkets in London for the Guardian. You can read it here.
I’ve written a post about vegetable boxes for BBC Good Food. You can read all about it here.
I’ve written a piece for BBC Good Food about the return of the retro cake. You can read it here
I’ve started writing about food trends for BBC Good Food. Each month I’ll bring you the low down on what’s currently busting through the Scoville meter and what’s not in the world of food. You can read my first piece here.
So, I’ve written another piece for the wonderful Fire and Knives food quarterly. It’s on the subject of Halal and Kosher slaughter, and sadly the following conclusion didn’t quite make it to print:
I’ve started helping out at Farm:Shop in Dalston. It’s an exciting and unique project where we’re seeing how much produce we can grow in a disused shop front. And by this, I do mean quite literally, every inch of it. We have aquaponic tanks of fish which feed into lettuce and chard, jars of kefir bacteria (for ginger beer), chickens on the roof and a polytunnel in the back yard, in which we’re planning to plant a cinema screen in amongst the greenery. We’re also thinking of getting a couple of pigs and there will definitely be a great deal of barbecuing if it ever decides to woman-up and stop being winter. I’ll be supplying various gastro-goodies and helping out over the coming months in the café, which officially launches later on this month. I’ve also written a piece for Fork Magazine about what we’re doing, so look out for it in issue 17.
I’ve written a review of Paramount restaurant for Eat Me Magazine you can read it here
Hello. I’m delighted to have been featured in an Evening Standard article about the behaviour of flavour and eccentric food combinations written by the brilliant Liz Hoggard. You can read all about it here.
Sampling a crazy feast at The Secret Garden Party I was given a lesson in how key the whole orchestra of smell, sight, sound, texture and hormones really are when it comes to flavour.
Seated around a dining table in the middle of a field with the beautiful and the bedraggled we devoured a gigantic jelly brain, section by section whilst engaging young neuroscientist, Zarinah Agnew explained the differing functions of each – an unforgettable experience.
We were then instructed to clamp our nostrils in a blind tasting of Skittles, and found our tastebuds rendered completely numb. We painted our tongues with blue dye and poked them out at one another in order to count the number of undyed tastebuds – an abundance was indicative of a “supertaster” (one with a heightened palate and increased sensitivity to flavour).We sniffed fruitlessly at lurid green test tubes of raspberry and electric blue ones of apple in an attempt to identify what on earth these might be. When served dishes of tender scarlet spheres of agar agar, without its familiar healthy crunch, it was impossible to pick out the intense taste of celery. Our heads were further messed with when we were poured and asked to describe glasses of red wine. The ever-predictable “berries”, “leather” and “tobacco” were suggested, and we were later astonished to learn that we had in fact been sipping a crisp dry white, that had been dyed. An absolutely genius way of being forced to confront our visual preconceptions and the dominance of the brain over the tongue.
The latest issue of Fire and Knives is out, and it’s easily the best one yet – positively choc full of meaty sparkling prose from the likes of Henrietta Lovell, Tom Parker Bowles, Catherine Phipps and Craig Butcher. In addition to the super cool design there’s also a rather natty photo shoot from @unwholey
I’ve contributed a piece about the lost world of Anglo-Indian cuisine. Here’s a little taster….
I’m super chuffed to report that I’m in this month’s Waitrose Kitchen. They’ve run a rather splendid piece about food and nostalgia, which includes the story behind my not-so-secret family recipe for tandoori chicken. It’s also on the waitrose website here and the recipe’s here. My gran would be so proud…
I’ve written a little something about the Joe Allen burger in this week’s Le Cool
You can read all about it here:
Hello. I’ve written a rather mean thing about cupcakes (and how you won’t find any in The Wapping Project) in this week’s Le Cool. The editor of Le Cool used to be the bass player in Suede. If that’s not a reason to subscribe I don’t know what is.
I’ve written a piece about the “Coriander Club”, a Bengali women’s allotment group for Fire & Knives. This dashing food quarterly is the brilliant new offering from Tim Hayward. I’m furtively eyeing up my copy as I type this, and I have to say it’s a truly gorgeous publication. Printed on thick, quality paper with eye-catching visuals, the whole thing is superbly put together and I’m incredibly excited to be featured in it. In fact, if it were somehow possible to batter, deep fry it and wolf it down, I probably would.