I’m a firm believer in something I tend to call food assembly. With that I mean arranging various bits of food (mainly veg and grains) to create a meal consisting of many dishes rather than just one. The days of trying to create something fancy, or perfectly timed, are firmly over in my world. Not that I can say I was ever a great cook and that is probably why I find the art of food assembly so very, very appealing. Continue reading “Food assembly vs. cooking”
Don’t you just love seasonal produce? It is something marvellous about eating that which has just been freshly harvested and turning it into a meal. It makes you feel in tune with nature as well as the distant past, when eating seasonally was all that one could do.
Continue reading “Coconut Soup with Squash and Sweet Potato”
A fun and thought provoking product launch took me to Whole Foods in Kensington last night. The cool Swedish outfit behind the launch, Food for Progress, has managed the unmanageable by turning a bean based meat substitute into a sexy, tasty and remarkably meat-like product called Oumph. Forget bland tofu and Quorn. This is as close to meat you can get as a vegetarian. Continue reading “Oumph has launched in the UK”
Beetroot has come a long way from being seen as something pickled in a jar. This fibrous, sweet and iron rich root vegetable has been used since the Roman times where it had a reputation for being a blood purifier and cleanser of the liver and intestines. Continue reading “Let’s talk about beets, baby…”
