I have been assuming for some time now that I hated kale. This stemmed mostly from a lifelong distrust of green things: I refused all green food until the age of eight. Anyway, it turns out that kale is marvellous, and it is even better with garlic and carbohydrates.
Each Peach Pear Plum, I spy..an enormous venison and plum pie, with hearts on the top, and enough for everybody. This is a lovely pie.
Here is a secret: it gets better. It always gets better, or at the very least it gets easier, and it is getting easier for me, thanks to the endless bounty and kindness of the NHS. It gets better, and I am getting better, and to celebrate I made these brownies.
This is a long post about love, and music, and books, and sandwiches, and it is absolutely one of my favourite posts I’ve ever done. I do love breakfast, and this is a very good one.
The marvellous Felix Cohen, all-round wizard, works his magic on words and booze in a double first for this blog: booze and a guest post. Featuring acid, Cuban cosmonauts, and violets.
Has there ever been a more middle class title than The Lazy Girl’s Hummus? I suspect not, but I’m too fond of it to change it: besides, I have herbs on the windowsill and am ordering a sofa from IKEA. I couldn’t deny the charges if I tried. I am both middle-class and lazy, and this hummus is good at both. (Bonus: secret recipe for absolute cheat’s hummus, and a picture of some flowers)
This is a celebratory breakfast, a Christmas breakfast. I love Christmas, and I love toast, and butter, and fairy lights, and eggs, and smoked salmon, and this is all those things. Merry Christmas, lovely people.
It’s cold outside, and the evenings are drawing dark hard on the heels of four o’clock, and inside there are blankets, and fat warm candles, and a big bit of pig, and heart attack mash.
This risotto is sort of Nigel Slater, and sort of me, and sings absolute unfathomable comfort in every grain of soft and oozy rice. I found it in a book at my grandparents’ house, near the Peak District, and I folded myself up on their sofa and thought about making it, back in London. It is wonderful.
This curry is made and named for a very talented musician I know; it is excellent, and actually quite good for you. Can, as ever, be eaten with your fingers, so long as you have a napkin to hand and a bowl for the bones.