Things I love to eat.
I’ve been making this pasta for years, but only last night did it occur to me to mix the ricotta into the sauce instead of just dolloping it on top at the end. It’s a dish transformed. It’s hot in Berlin just now, but it was worth turning my kitchen into a steam room for… Continue reading Fennel, tomato & ricotta spaghetti
I still dream of the Italian supper club I hosted with a chef friend back in the summer of 2019. Over two sold out nights, we served our dream Italian-themed dinner. My friend, in charge of the savoury dishes, made a Panzanella that had everyone in raptures. The kitchen team kept pinching a mouthful from the… Continue reading Panzanella
This recipe is inspired by the black beans at Sol Food, one of my favorite restaurants in the Bay Area. It pairs beautifully with my recipe for limeade. You can leave out the sour cream or sub it with a plant-based alternative to make it vegan. It’s not a super quick meal, but it makes tons… Continue reading Black beans, coriander, sour cream
Yesterday’s work from home lunch. I adapted this from the avocado, quinoa & broad bean salad from the Ottolenghi book Plenty. Fresh broad beans are always difficult to track down in Berlin so I subbed edamame. Adding the broccoli makes it feel more substantial, and I’ve reduced the lemon juice, garlic and cumin too. This makes… Continue reading Quinoa, broccoli, edamame, avocado, radish salad
It’s a very new thing for me to be at home thinking about lunch. As I was pottering around this morning I found myself thinking, “what do I want to eat?” instead of grabbing a quick pastry or skipping it all together. I wanted potatoes. I could eat boiled new potatoes smothered in salted butter… Continue reading Potato, cannellini bean, tomato, egg