RECIPE: MUSSELS WITH FENNEL, LEMON AND SAMPHIRE DIP

To raise awareness of the importance of sustainably sourced seafood, the The Marine Stewardship Council (MSC) has just launched an Ocean Cookbook for 2022.

It includes collaborations with chefs and fishers from 12 countries, and highlights that by looking out for the blue MSC ecolabel when we buy seafood, we can help to create truly sustainable seas. 

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SEASONAL FEBRUARY: WHAT TO EAT THIS MONTH

If you’ve made it one of your 2022 resolutions to try and eat more seasonal, local produce – this is the blog series for you.

This month, my home cooking is all about stews, soups and British comfort classics; whilst on restaurant menus, I’ve been looking out for super-sustainable mussels, and hearty venison pies and steaks.

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Veganuary vs Regenuary: In support of neither – and both

It feels like hardly anyone kicks off the new year by giving up the booze these days; instead, countless social media posts and column inches are dedicated to the clash of two climate-focussed food campaigns, Regenuary versus Veganuary.

As the month draws to a close, I wanted to write a few words on a debate which seems to be splitting its audiences right down the middle.

But in the rush to ‘pick a side’ – are we risking missing the point?

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Recipe: Leftover Brussel Sprout Omelette with Sour Cream & Chive Dip

This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.

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