Channeling Paradise

The news is filled with horrible, scary information causing anxiety and fear. Meanwhile we are stuck inside as spring is finally coming to life outside the windows. As we live through this very weird time, it can be tough to get clarity and comfort. When it all gets too much, I tap into memories of…

Surprising Herring is Sustainable and Delicious

On a recent Friday night, several of us gathered at the Billingsgate Seafood School here in London for a workshop on herring. The school is a wonderful resource for people in the seafood trade and chefs in training as well as home cooks and consumers. Headed by C.J. Jackson, the school offers a bounty of…

Autumn Leaves

The trees are turning, leaves are crunching underfoot and the breeze has a little nip on its tail – autumn is here in all it’s glory. Along with the season come the fruits of October, among them apples, cabbage and potatoes. Why not pair some of those crisp, tart Bramleys with ham, cheddar and a…

Barley Risotto and Mushrooms form a perfect marriage

Strolling through Borough Market recently, the unmistakable aroma of mushrooms sizzling over heat wafted tantalizingly through the air. Turnips, the gorgeous vegetable stall, has been showcasing it’s amazing variety of mushrooms by cooking them in a risotto-like dish using spelt instead of rice. The massive paella-style pan attracts a crowd of hungry diners as the…

Cheese for Dinner

It’s the season for Vacherin du Haut-Doubs, a gooey, buttery round of cheese from the Jura region of France. It’s made in the winter months when the cows come down from the high mountain pastures and don’t produce as much milk. During the spring and summer the milk is used to make Comte cheese but…