‘Writing a book is for me an act of faith and folly’, wrote the immortal Jane Grigson in the last year of her life. I would never presume to improve upon the observations of one of my food writing heroes, but if you’ll allow me to tweak them slightly, I might add that ‘writing a book is for me an act of faith and folly, and the reason I haven’t posted on this blog in many months’. That’s right: after many years of thinking it would never happen, I am finally writing my first cookbook. The Botanical Kitchen, an in-depth survey of our passion for all parts of the plant - from rose petals to raspberries, blackcurrants to bergamot, and lavender to lime leaves - will be published by Absolute Press next spring. It combines my love of literature, food culture and history with my passion for experimenting with herbs, spices, fruit and tea, and I hope it will have a place in the heart - and the kitchen - of many a keen cook. Furthermore, last night it was my honour to win (jointly with the fantastic Dan Saladino) the Jane Grigson Trust award for a first book in food/cookery, which has given me a renewed passion for bringing all things botanical to a wider readership. So, I hope you’ll excuse the lack of activity on this blog while I work away at something I’ve been desperate to bring to fruition (pun absolutely intended) for many years now. I’ll be sharing updates occasionally on instagram, if you want to keep track of my recipe testing!
Summer fruit and almond cakes with Eton Mess tea syrup
If for you, like me, (nearly) a whole summer of warm weather and sunshine means an excuse to be in the kitchen experimenting with ice cream flavours, then no doubt you’ll end up with lots of leftover egg whites. Don’t throw them away – freeze in small plastic bags, labelled with the number of whites, then simply defrost as needed for your recipes (or keep in the fridge for up to a week). I remember once reading Nigella Lawson saying she sometimes separates eggs directly over the sink so she doesn't have the stress of figuring out what to do with all the leftover whites. Nigella, this one is for you.
Read MoreMatcha lemon tart
I think I would consider lemon tart to be the most dangerous dessert. Not dangerous in the way of Japanese fugu or anything, I’m not claiming that it will kill you if incorrectly prepared, but dangerous in that capable-of-completely-abolishing-all-willpower sort of way. There’s something about the irresistible mix of buttery pastry, silky custard, and the snap of lemon that seems to prevent you reaching that overload threshold you get with other desserts. Because it has a welcome acidity from lemons, you can just keep on going without feeling yourself slip into a sugar coma. Until you do, of course, slip into a sugar coma, one that has crept up on you like some kind of saccharine ninja and left you defenceless.
Read MorePersian sweet lemon and wild blueberry cheesecake
As food geeks, we all have a few ‘fun facts’ up our sleeve, right? Random snippets of foodie info that we use to pepper the conversations at parties or liven up a boring first date? Don’t tell me you’ve never reached for a bit of asparagus-related trivia to brighten up a dull moment, or quietened a room by pointing out that red Skittles are coloured with smushed-up insects. If you haven’t, I’m certainly never going to a party with you.
Read MoreLavender tea shortbread hearts
I never thought I'd be one of those bloggers, the kind that post gimmicky heart-shaped or red velvet creations to mark the otherwise utterly meaningless fourteenth of February. To be honest, these were made a couple of weeks ago, and they just happen to be heart-shaped, because I thought they'd make more interesting photos than simple rounds. But ignore that if you're a hopeless romantic: these would also make a lovely gift for your Valentine. Or your colleagues, as in my case. Or your friends. Or your mum. Shortbread doesn't make distinctions. Shortbread is always loving.
Read MoreSpiced pumpkin pie and maple pecan cheesecake
The season for pumpkins is over!, I hear you cry. Well, not if you're me, and you've spent the last two months steadily stockpiling massive gourds so that you now have a small collection on your balcony, enjoying a radiant sea view. In my head I refer to them as The Gourd Gang, and they're a mighty attractive bunch, some with delicate slate-blue skins, some knobbly and dark green. I'm pretty sure I've burned enough extra calories from lugging them around town in my bike panniers (at one point I was carrying three, which is basically like having a pregnant bike) to justify an extra large slice of this recipe, which remains my favourite ever sweet dish with pumpkin. (Contenders for the savoury title are a lasagne, a Thai coconut noodle soup, and Italian pumpkin ravioli with sage brown butter. In case you were wondering, which I'm sure you were).
Read MoreChristmas cake snowballs, Scandi-style
They are based on a Danish sweet treat, havregrynskugler, which essentially means ‘oat balls’. I first tried these at one of my favourite hyggelig cafes in Aarhus, a delightful little place attached to a deli and farm shop. For that reason, I assumed the oaty things they had out on the counter would be some kind of worthy, uber-healthy raw cake or similar, and finding myself in need of a snack with my cup of tea one day, I decided to try one. I was surprised by how utterly delicious it was, with the nutty, slightly sweet taste of oats that took me straight back to making flapjacks and oat biscuits as a child. I remember once trying to eat raw oats out of the jar, assuming that they were what made the flapjacks taste so good, so by that logic they should be delicious on their own. I was wrong. I am not a horse. My oats need to be doused in butter and sugar.
Read MoreSpiced pumpkin pie tea loaf with apple and blueberry
A week or so ago, I was standing in our office kitchen at breakfast time waiting for the toaster to beep. This story requires you to be familiar with the concept of a Danish toaster, so we’ll get that vital detail out of the way first. The Danes, being the edgy, thinking-outside-the-box, design-conscious folk that they are, have quite literally turned the concept of the toaster on its head. They have horizontalised the toaster. Where us plebs in England drop our flaccid sliced Hovis into a fiery, gaping maw, where it sits clamped between metallic jaws and undergoes a thrilling gamble of a transformation that could either result in charcoal or warm dough, but never the sweet Goldilocks stage in between, and which requires you to either interrupt the whole process to check on its progress or to stick your face into the mouth of the beast and risk singed nasal hair, and which is really only appropriate for bread the precise thickness of a pre-sliced loaf or, at the very most, a crumpet – heaven forbid you should try and insert your wedge of artisanal sourdough or pain au chocolat into its tantalizingly precise orifice – the Danes have realized the many potential perils of this situation. (Not least, the possibility of dropping your house keys into the slot and causing a minor explosion, as my mother once managed to do in a feat of ineptitude that still astounds and perplexes me).
Read MoreBanana bread chai and blueberry porridge with maple and pecans
There are some things that, in my mind, have zero place in tea. Just like some people have an entirely irrational aversion to raisins in muesli, or olives in salad, I absolutely refuse to entertain certain rogue ingredients in my morning (/afternoon/evening) brew. Liquorice is the main culprit here: I can detect its sickly-sweet aroma simply from the vapour of the tea before it even touches my lips. Not that I’d let it, because then there’s a disgusting syrupy aftertaste that ruins the entire point of a cup of tea, which is to be bracing and relaxing all at the same time. It’s not candy, or medicine.
Read MoreHoney roasted figs with labneh, pomegranate molasses and toasted pistachios
Apologies for the large gap between blog posts recently. I’m hoping things will settle down to greater regularity in the near future. In the meantime, though, as very meagre compensation, here is something that is not a real recipe but more of a suggestion for how to eat the season’s figs for breakfast. This bowlful looks lusciously like something you might be served at a fancy restaurant for brunch, and I did actually have one of those moments when I sat down with it for breakfast the other day and thought ‘instagram this and everyone will ridicule you’. But in the spirit of not giving a damn, here’s how: put some thick Greek yoghurt (not low fat) in a sieve lined with muslin or a clean J-cloth, and suspend it over a bowl in the fridge overnight to drain. You’ll be left with labneh, a thick cream cheese. Spoon some of this into a bowl. Quarter some figs and roast them for 15-20 minutes in the oven with a drizzle of honey. Spoon the figs and their juices onto the labneh. Sprinkle with a few lemon thyme, lemon verbena or basil leaves (or any of your favourite herbs, really), a drizzle of pomegranate molasses or date syrup (or a little more honey) and a handful of toasted pistachio nuts, walnuts or almonds. Eat with warm flatbread or pitta. It’s a touch of Middle Eastern sunshine to brighten up the darkening days of autumn.
Read MoreCrunchy veg soba noodle salad with ginger, sesame and matcha dressing
I go through phases with noodle dishes. For a long time it was pad Thai, after I learned the tricks for making it properly (cook the noodles in the sauce, not separately) at a cookery school in Chiang Mai. Then I transitioned to the even easier pad see ew, a deeply-flavoured tangle of thick rice noodles in a silky oyster and soy sauce with scrambled egg and vegetables – perfect once I discovered that ‘having a job’ and ‘spending three hours making a meal each night’ are not always compatible. My ‘diet food’ is a wholesome bowl of Vietnamese chicken pho, sipped soothingly at the end of a strenuous workout, although since I gave up meat I’ve struggled to replace the deep flavour of chicken broth. Then there is tom kha, Thai coconut broth, which always hits the spot no matter what mood you’re in, and to which I add a big handful of rice noodles, though it’s not entirely authentic. When I could afford crab (i.e. before I moved to Denmark), my noodle fix of choice was a bowl of shimmering glass noodles dressed with galangal, yuzu, soy and lime, into which I’d stir fresh crab meat, edamame beans and chunks of pomelo.
Read MoreTen things I've learned about food while living in Denmark
There are few pleasures simpler or greater than excellent bread and butter. Particularly when the butter is creamy and salted, and the bread is a freshly baked Danish bolle, or roll, available in numerous varieties: peppered with walnuts and dried fruit, sprinkled with poppy or pumpkin seeds, flecked with strands of carrot or beetroot… These always have the most luscious dense, slightly sour crumb, and are deliciously chewy and wholesome, particularly when slathered in the aforementioned butter. I should also mention that the Danes even have a special word, tandsmør, which literally means ‘tooth butter’ and describes a piece of bread so thickly spread with the good stuff that you leave toothmarks when you bite into it. This essentially describes the diet to which I have been rigorously adhering since I moved here.
Read MoreSticky chai spiced candied citrus bread
I was distinctly unimpressed by my first ever sip of true, authentic Indian chai. In fact, I’d say my reaction bordered on revulsion. As someone whose journey in tea drinking had progressed from milky teenage cups of builder’s tea, through to Earl Grey with a slice of lemon, through to all sorts of exotic, loose leaf brews from the corner of the globe drunk strictly unadulterated – heaven forbid milk or sugar should make it anywhere near the teapot – I was unprepared for the assault on my tastebuds mounted by my first real chai, sipped in the ferocious sun atop a roof terrace in Delhi.
Read MoreTea of the Month: La Fleur D'Oranger
My tea habits have become somewhat noteworthy in an office consisting, almost entirely, of die-hard coffee drinkers (many of whom have special mugs/signs on their office doors professing their ardent affection for the stuff). Multiple times a day I stand patiently by the sink waiting for the kettle to boil, carefully decanting fragrant leaves into a flower-shaped Fortnum & Mason strainer which I then place in a mug with the slogan ‘Keep Calm and Drink Tea’. During this precious ritual, one of my colleagues will bustle in, pick up the pot of filter coffee that is always kept topped up on standby, slosh it into a mug and rush out again to deal with whatever demands university life has placed on them that day. I think they think I’m a bit mad, especially because the office has a large collection of various teabag teas, which I ostentatiously shun in favour of my fancy loose leaves. When the office kettle broke, I clamoured for one of those hi-tech models that allow you to set the exact temperature for different types of tea (only a philistine would consider brewing green tea at anything above 79 celsius, after all). Needless to say, my wish was not granted. Denmark is very much a coffee country.
Read MoreOlive oil and candied bergamot syrup cake
I often find it odd that Earl Grey is an almost ubiquitous beverage, whose tell-tale floral perfume scents teacups the world over, and yet its key ingredient, the bergamot, is a rare specimen whose glowing presence amidst the jumbled crates of a farmers market stall is guaranteed to send serious food-lovers into paroxysms of excitement (and, subsequently, to lead to heightened activity on Instagram as we first show off our esoteric citrus haul and, not long after, start crowdsourcing suggestions on what on earth to do with this highly underrated and underused knobbly lemon thing). Earl Grey is available in myriad forms, from high-class zesty loose leaves for infusing in china teapots to the tannic dust likely to fill your cup in a greasy spoon café or on an aeroplane meal tray. That the actual source of these plentiful, cosmopolitan cuppas remains elusive is one of the strange realities of our modern food supply system.
Read MoreJapanese-style salmon poached in ginger tea
It’s a savoury recipe! We all know what that means. Winter, or as it shall henceforth be known, the ‘anti-food-blogging season’, is over, and with its welcome departure come lengthy summer evenings, with the sun still high enough in the sky to guarantee reasonable photo opportunities for one’s dinner. People often ask me why I chose to move to Denmark, and although my usual response is a raised eyebrow and the simple statement ‘er, they offered me money’, I think I might now answer by pointing out the excellent food photography conditions provided by the languid, almost never-ending Scandinavian twilight.
Read MoreCook for Syria
Sometimes people ask me why I love to travel. By ‘people’ I mean my mother, and by ‘sometimes’ I mean while I’m in the process of stuffing my 65 litre backpack into the freezer so all the Burmese bedbugs it contains can shuffle off this mortal coil amidst tubs of ice cream and frozen peas, or while I’m approaching my eleventh hour sleeping under a foil blanket on the floor of Stansted Airport waiting to be allowed to leave because a kind gentleman on my flight home mentioned that he’d put a bomb in the hold of the aircraft and apparently the police have to look into things like this, and it takes rather a lot of time. Time that trickles onwards in slow, sluggish gulps as you try and make the gratification from a crustless white bread sandwich endure for the entire night, and become far better acquainted with the minutiae of a Ryanair boarding gate than you ever thought possible, or desirable.
Read MoreCarrot cake tea and pistachio shortbreads
Not content with the simple pleasure offered by a biscuit and a cup of tea, I have been experimenting with a very British method of gilding the lily: baking tea into the biscuit itself. It’s hardly an unprecedented move: just think of the humble Rich Tea biscuit, beloved by millions for its milky blandness and its perfectly calibrated texture, designed for dunking into a soul-soothing cuppa in the middle of the afternoon. I’m not sure if there is actually any tea to be found in the Rich Tea, but I’ve also come across excellent versions of Earl Grey shortbread, where crumbly butteriness blends perfectly with the refreshing snap of bergamot. Shortbread is the ideal foil for assertive tea flavours; comforting, rich, dangerously moreish, it can take a heavy-handed scattering of tea leaves through the mix.
Read MoreTea of the Month: Tea Tourist
The title might be somewhat misleading, because this month’s tea of the month is not one tea, but rather a whole world of teas, ever expanding. It’s such a simple yet wonderful idea that I almost wish I’d had it first. Tea Tourist send a selection box of six loose-leaf teas every month, supplied in taster-sized portions (in a letterbox-friendly container). They source the finest and most unusual teas from suppliers around the world, introducing tea lovers to new and interesting varieties which they can then order direct from the suppliers themselves, usually with a discount for being a Tea Tourist customer. The company has been running since March 2016 and already seem to have become a huge success, with their trademark blue boxes and hot air balloon insignia all over social media.
Read MorePlum, ginger and hazelnut breakfast crumble
I have made many a crumble in my life. I would count myself as something of a crumble connoisseur. I cut my teeth on the classics – apple, rhubarb – before graduating into a wild, wonderful world of pineapple, coconut and black pepper, or pear, chocolate and raspberry, or fig, blood orange and hazelnut, even venturing occasionally into savoury variations (tomato, rosemary and cheddar; butternut squash, sage and blue cheese). There is very little that I will not try to crumble, and there is very little that isn’t improved by being smothered in a blanket of butter, sugar and flour, rubbed together into an irresistible nubbly sweetness.
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