Anyone seen the latest series of Chef’s Table? As usual, it’s bowling me over, and making me want to take to the wind again, to foreign lands and new food-inspired adventures. If you haven’t and need a place to begin, watch episode one, Jeong Kwan. The South Korean Zen Buddhist nun, who in her words
The first time I had ajvar (pronounced ayvar) it was dolloped on a plastic plate with a hunk of cold pork and white bread. I was in a Slovenian village at the local men’s club – essentially a community centre with a bar in it – where every Friday the village men came to play boules, drink Lasko
I bloody love leafy greens. Mainly because they are never in short supply, even in winter. And secondly because they’re impossible to waste; so willing they are to adapt to whatever’s on the stove. Chard, kale and beet tops have pretty much formed the mainstay of my meals over the last few months of winter;
In a recent bid to save cash, but mainly to eat something nice for lunch, I’ve taken to bringing food into work. I’ve become quite militant about it actually. Before this genius (pretty obvious) solution materialised, I’d mostly find myself in the nearest Pret or supermarket, buying more packaging than food and finding that neither were