food to glow

feel good food that's good for you

It’s all about the dressing…A salad. In February. Am I mad? An explanation: Being this tantalisingly close in the year to warmth, spring colour and fresh tastes I am really craving bright food. Okay, I’m always craving food – bright food – but lately it borders on stark-eyed obsession. The seemingly endless months of low, blue-tinged light …

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This time of year – despite the falling temperatures and falling leaves – is a favourite time for me as a homecook, and glutton. And figs are one reason why. Beautiful, black bursa figs – with their soft, edible dusky-leather jackets, and their tiny crunchy seeds – are my favourite fruit of autumn. I know …

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Growing up in Florida there wasn’t much opportunity for blackberry picking – too warm you see. Even in cooler Tennessee, where I was born and where my grandparents lived, I never managed to head up to the tree-covered hills just over the road – hills no doubt smothered with wild berries and mushrooms during the …

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Growers of rhubarb – of the assertive and open-air type rather than tender and under wraps – will have already witnessed the wonder that is its growing habit. From a tight-fisted angry bunch, bursting through cold soil, near-tropical leaves unfurl and cover anything under its considerable umbrella. This bulky plant – a vegetable actually – …

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We are betwixt and between seasons up here in Scotland. It is allegedly spring – verging on summer – but no one told May. This month has been cool, windy, and really rather disappointing. May is traditionally the time when we get flashes of summer, which is nice for most of us, but for students …

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I’d like you to humour me for a few paragraphs. I want you to slip on some imaginary shoes – I am assuming you are already dressed – and walk into town. If you are lucky you will notice trees in leaf, with maybe some flower buds ready to burst or are in full, radiant bloom. …

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This time of year – despite the falling temperatures and falling leaves – is a favourite time for me as a cook, and glutton. And figs are one reason why. Beautiful, black Turkish figs – with their soft, edible dusky-leather jackets, and their tiny crunchy seeds – are my favourite fruit of autumn. I know this sounds …

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On-my-soapbox alert! Corn is contentious. Not the sweetcorn that we eat – and the only corn crop grown in the UK – but the corn that has infiltrated our lives in some very non-food and non-nutritious ways. In the US, where it is by far the most-grown and most renumerative crop, field corn is used in manners various and sundry: …

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Can I entice you with a recipe that apparently induces fainting? Sounds rather alarming, doesn’t it? The famous Turkish mezze dish, Imam Bayildi, translates as “the Imam fainted.”  From pleasure or shock, we know not. But really, who doesn’t want a bit of that?

The conservatory and spare room are piled with Rachel’s boxes and bags: split-new cooking utensils, tea towels, pristine winter boots, Italian coffee maker, erm, Sriracha sauce. By next weekend these bags – that are really quite annoying me – will be emptied into a new home, a new chapter of life. And I will be a …

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