Tomatoes are something that I associate with mediterranean climates, and so I still can’t believe that we can get such juicy, delicious tomatoes from the Isle of Wight.

British green beans are in season - one of my favourite salad ingredients! They taste best when quickly blanched in salted water and then dropped in an ice bath to stop the cooking process to ensure they still have a bit of a crunch.

The ancho-chiles in this adobo sauce give a deliciously rich and smokey flavour to the cauliflower, which is well balanced with the freshness of the tangy tomatillo salsa and sharp pink pickled onions.

An upside-down blood orange cake for the 7th live collaboration with Still Here Still Life, using seasonal“Tarocco” oranges from Italy.

This bright pink homemade pasta is a colourful recipe to brighten these dark January days. I wanted to use seasonal produce and fell in love with the zingy colour of British beetroots, and the combination of their beautiful earthy flavour with fresh dill, lemon juice and feta on top.

The comparison of North and South Indian cooking, doesn’t really cover the full diversity of the country’s cuisine, leaving out important flavours of the East and West, but as a starting point, it’s exciting to me that the style of cooking depends on the landscape. This aubergine, paneer, and cashew curry is an Indian inspired dish, cooked live for Still Here, Still Life.

Parsley flatbreads with a beetroot and za’atar dip and a red pepper hummus with crispy sumac chickpeas, inspired by the flavours of Lebanon.

‘Lagkage‘ directly translates to ‘Layer Cake’, simply because it is made with layers of sponge cake. In Denmark, it is traditionally a celebratory cake for birthdays and other events, and so is often decorated with Danish flags as a sign of celebration rather than patriotism.

This dough for homemade corn tortillas is my favourite smell in the world…

Throughout lockdown, afternoon tea with cake has quickly become a weekday ritual in our little flat. It means I’ve had to learn to bake more and so have been on the lookout for recipes. One morning I visited the open fruit and vegetable stalls in Borough Market and strolled home waving a beautiful bunch of bright pink forced rhubarb.

After returning from a trip to Japan, all that I craved was a place where I could eat bouncy udon noodles in a clean, clear broth where the delicious ingredients could speak for themselves. Koya is that place - and living round the corner means that I usually visit very frequently…

Following our experience of ‘Cacio e Pepe’ in Rome, I have been trying to replicate the meal for a while, and I think the recipe below is just close enough without being able to bring the whole restaurant atmosphere here…

These soft tortilla tacos are fun (albeit messy) to eat, and the beans are a delicious protein alternative to the slow-cooked meat (also delicious) that you usually find in tacos…

For a first attempt at Hot Cross Buns, we were pretty pleased with the outcome…

At Jolene, we were quick to grab a rhubarb Danish pastry and a pain-au-raisin to start, with a cappuccino and filter coffee served in lovely handmade ceramic cups.