I wanted to create some simple recipes and ideas for those hungry days before or directly after Christmas, when you need an abundant table laid with picky bits for everyone to dive into. I thought it might be useful to share recipes for some fresh, crunchy, zingy winter salads (for welcome respite from all that rich, meaty fare) and some suggestions of special cheeses, cold cuts and charcuterie.

“This is ribwort plantain. It’s not plantain the vegetable, but a plant whose young leaves are edible. It’s got really powerful anti-inflammatory and antibacterial properties and is brilliant for insect bites or nettle stings,” says James Donaldson as he wraps a leaf around his finger and demonstrates how neatly the sturdy stem can be tucked […]

At the moment I’m favouring a low and slow roasting for large pieces of salmon, and it’s all the better when gently luxuriating in vividly red, chilli-spiked oil, which can be tossed through basmati rice, and cut through with quick, colourful pickles upon serving.

It wasn’t supposed to be a working holiday. I was supposed to be having a bit of much-needed time away from my phone. But then… ITALY. I can’t really go there and not take and share content, because at almost every turn is something beautiful to do, see or eat – from fried fancies on a street in Puglia to epic sandwiches in a food market on Sicily.

The taste of an oyster evokes so many things I love so much about the coast – that iodine blast, the brine of salt water, the general invigorating nature of the beach.

I was excited when our friends invited us to their wedding in Modlin, near to Warsaw – and decided to use it as an excuse to visit the Polish capital, but it was more of a happy accident to be going than anything super planned. I’ve been slammed with work lately and had little to […]

How often do you stop to consider where the napkin on your lap, the blanket at the end of your bed, or the cushion behind your back has come from, how it was made, and by who? When it comes to the food we put onto our plates, increasingly we’re asking questions about provenance and quality, but for some reason this curiosity doesn’t always extend to the other things we buy and fill our homes with. The tide though, is starting to turn…

spring really is my favourite time of year, and I’d be lying if I said this didn’t have A LOT to do with the very special ingredients that come our way during the green, verdant months before the heat of high summer.