While piles of crisp, eddying golden leaves and a nip in the morning air are sure signs that autumn is in full swing, I tend to feel the seasons more through their food. Nothing for me is more autumnal than the sight of pumpkins, in all shapes, sizes and colours, lined up at the farmers market, or russet apples piled in abundance in the grocery stores. At this time of year, my appetite shifts towards hearty, bolstering foods in varying shades of gold, green and red; porridge becomes a staple breakfast and my love of baking shifts up a gear or two. Here in Denmark, we are blessed with fabulous bakeries on every corner, and one thing I particularly love about this little Scandinavian corner of Europe is the dark, flavoursome nature of the breads on offer, which are often punctuated by crunchy seeds and dense with nutty wholegrain flours.Read More
When I was a teenager and undergraduate, still burdened by the invisible mental scars that come from attending an all-girls school and therefore terrified of fat or calories in all their forms, my go-to lazy dinner was a plate of scrambled eggs on toast. To this toast, I would add no butter, convinced that the tiny quantity I used to barely grease the saucepan for the eggs would be sufficient decadence for one meal. My present-day self looks back on her slighter, neurotic past version with pity and scorn. An unashamed butter addict, I have long been aware that scrambled eggs on toast without butter is an utterly pointless endeavour. The butter is such an integral part of my all-time favourite comfort food that you may as well not bother if you’re going to shy away from it.
It’s the same with focaccia. Unless you’re willing to be heavy-handed with the oil and salt, you may as well make tortillas. Or an egg white omelette. Or a kale smoothie.Read More
I’ve become a bit obsessed with pumpkins since the start of autumn. Their golden flesh is so versatile that I’ve managed to incorporate it into nearly every recipe I’ve cooked over the last few months, from Thai coconut soups to pesto pasta, macaroni cheese to breakfast scones. I love their dense, almost fudge-like texture, and the way they roast into warming caramelized perfection in no time at all. Their slight sweetness pairs well with so many ingredients, particularly salty things like bacon and cheese, although it is also fabulous with sturdy winter herbs and a variety of spices, piquant smoked paprika being one of the best.Read More
Apologies for the slightly clickbaity, buzzfeedy title. You won’t BELIEVE what these herbs did next…number 5 will SHOCK you...et cetera. Ahem. As my interest in food has diversified into gardening and growing my own fruit and vegetables, I’ve discovered some wonderful edible treasures that you don’t often hear about but that are widely available in garden centres or the internet. These herbal beauties will transform your cooking. Many of them are variants of the more common herbs that we can buy in the supermarkets, but I’d encourage you to seek out these lesser-known varieties and give them a try. They can all be grown in pots, so you don’t even need a garden or a lot of space. They’re fabulous for adding new interest to old, staple dishes, or for becoming the star of a new recipe. You might be surprised at what you can grow for your cooking - even exotic Asian herbs can be cultivated in the UK with a little care.Read More