food to glow

feel good food that's good for you

As a matter of habit and, I suspect, genetics, I get up rather early in the morning. Sometimes 3 am or 4 am, in which case I am often able to go back to sleep, grasping my deluxe eye mask (ask if you want more details – it’s amazing) down firmly over my eyes just as …

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We’re a nation of snackers. With 97% of us in the UK admitting to snacking between meals the snack break has become a daily ritual in homes and workplaces across the UK. I favour nuts (almonds!), green smoothies, green tea, home-dried fruit (on a mango kick right now), fresh apples and, um, the occasional ramekin …

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I love broccoli in all its forms: the year-round green, fat-headed bunches (the only time fat-headed is not an insult!) – perfect for chopping and throwing in soups and pasta, as well as the more delicately-shaped purple sprouting broccoli that is so welcome come early spring. My own purple sprouting broccoli is a miracle survivor in my garden; …

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At any given weekend, from now until sometime in September, those puffs of smoke and enticing aromas emanating from nearby gardens are as likely to be barbecuing vegetables as they are sizzling meats. Certainly around these parts, despite the stubbornly cool temps and challenging winds, I have heard beery shouts and rose’-induced giggles marking the British barbecuing …

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I am surrounded by suitcases, scattered clothes, and the sense that I am forgetting something vital. It can only be one thing, of course: the hell that is packing. I hate it with a passion veering on angina. Seriously. Summer clothes that I have had for years suddenly become invisible; dainty peep-toes and sandals vanish; nothing …

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The first, slender shocking-pink stalks of January’s forced rhubarb have come and gone. And at quite a ticket. Did you take home a paltry bundle at exorbitant price like I did? If so, did you roast it to enjoy with slices of blood orange, or poach it gently under foil? Did you pair it with apples under …

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The day has got away from me. I am still cooking for a class this evening (it is 4.18 pm) but I really, really wanted to give something to you today. For the first time ever I am pretty much re-posting one of my top posts; one that many of you will not have seen. …

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Yesterday I asked you to indulge me in a little meditation exercise of sorts. We wandered around imaginary gardens and restaurants, noting colour, texture, taste and aroma. We sniffed, we tasted, we digested, we were omniscient. With my subtle-as-a-sledgehammer sketches I was hoping to lead us to think about what we get out of our food. …

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Do you favour a light, open-textured, easily-cut chocolate cake? One that is three tiers of ganache-filled indulgence? Well, you may as well just come back next week as this cake is none of these. If however the chocolate cake of your dreams is slightly ugly, cracked on top and is really rather unruly then, well, …

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