Thank you Anthony Bourdain! I have Anthony Bourdain to thank for introducing me to açai via his excellent cookbook, Appetites. I’d seen it around – my last restaurant is now an açai bar, but I’d never been tempted. The strange thing is that until Mr Bourdain took his own life, I didn’t even know of…
Borscht ‘n’ no Tears Let me explain. There is a restaurant in London called “Borshcht ‘n’ Tears” where a very good friend of mine used to work when we were at Uni. So for me, borscht is always Borshcht ‘n’ Tears. This version, however, is vegetarian and with only one onion there are no…
Smokin’ Mushroom Stroganoff: Magic Mushrooms The original version – beef Stroganoff – comprised of just strips of beef with no onions and no mushrooms: didn’t quite fit with my eating manifesto… It’s hard to ignore the mounting evidence relating to animal protein – red and processed meats in particular: excess heme iron, increased IGF-1, and…
Grilled Feta, Blackberry & Caviar Lentil Salad: Purple Reign I love salads, so it will hardly surprise you to learn that I eat them all year round. In the warmer months, I veer towards the fresher, crisper elements in salads; while during the months when a higher tog rating is needed for duvets, I look…
Piperade, mozzarella and pesto: Ikurriña on a plate Piperade is a Basque stew of red peppers, tomatoes, and onions. It is traditionally served with eggs – a dish akin to shakshouka, or fish, or ham. I first sampled this dish in one of my favourite eateries in London – ‘The Eagle‘ in Farringdon where they…