lemon zest

I would love to claim to be a superfood guru who would wilfully substitute red wine for broccoli juice and live off sprouted mung beans for sustenance. That is not a realistic projection. That does not mean for a moment that there are not certain foods often labelled ‘super’ which I do not thoroughly enjoy…

Wagamana can do it. ITSU can do it. You can do it. No, I am not suggesting you sell up and risk all to start your very own Japanese healthy food outlet, but knock up, in next to no time at all, some delicious and nutritious meal which you can assemble, in next to no…

When I cook rice (or anything pasta, noodles etc), I always like to cook extra for another day. There is a lot of, how do I put it, controversy (too strong a word but it’ll do for now) surrounding reheating rice. All I can do is share my opinion and experience. I think a lot…

The very first time I tried Thai food was at the Chiang Mai Kitchen in Oxford, in 1994. It had opened the year before, and was somewhere I just had to try. Whilst my memory is far from photographic in terms of all the ingredients which made up the Tom Yum Poh Thek (mixed seafood…

Smoked Mackerel Rillettes with Aleppo Pepper

Fragrant Spinach Rice

Linguine alle vongole

Baked eggs with spinach, chilli, and red onion