How to make… tahini

Tahini. That nutty sesame seed paste, and backbone to many a good hummus, can be made at home with minimal effort. It requires sesame seeds, a flavourless oil, and about 10 minutes of your time. And it goes something like this… Place at least 100g of sesame seeds in a dry frying pan. Any less will make it

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Beautiful brassicas

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

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How to make… yoghurt

Yoghurt starts with yoghurt. Just a spoon of it. Then all you need are a couple pints of full-fat milk, a thermos flask and 8 hours of no work whatsover, to get you a whole big lot of it. Thick tangy lovely yoghurt. No effort, a lot less plastic and a few quid saved. My grandma would

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Svaneti, Georgia

Mornings in Svaneti, high up in the Georgian mountains, follow a slow rhythm. It’s a purposeful rhythm, but unhurried, methodical, each person with their job to do. Chabu chops wood, old Nora stokes the fire, Zaza brings in the eggs and a bucket of potatoes, the cows are milked, coffee made, the ducks and piglets

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Uses of a yoghurt pot

Whenever we’d make the annual trip to Cambrai – a very average town in Northern France – my grandmère would have a yoghurt cake in the oven. Not because we were coming, it’s just something she did every week, the remains of which would be stored on a china platter in a locked cabinet. Her

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