Recent Posts

A green soup

A green soup

We are approaching the ‘hungry gap’, a time of the year when winter crops are running low and there isn’t much to be harvested. In the UK it usually falls around the months of April and May. This is, however, a good time for the…

Preparing salad leaves

Preparing salad leaves

If you grow you own salad or buy it at a farmer’s market, it will likely be grown organically and it will have some insects, or worse – small slugs, hiding in between the leaves, not to mention the dirt. The best way to prepare…

Jerusalem artichoke mash

Jerusalem artichoke mash

Jerusalem artichokes are quite creamy when cooked, so they lend themselves to a mash or a puree really well. Ingredients (serves 2) 500g Jerusalem artichokes (or 250g Jerusalem artichokes and 250g potatoes) olive oil/butter a pinch of salt cream   Method Peel artichokes and cut…

Jerusalem artichoke

Jerusalem artichoke

Jerusalem artichoke, also called a sunchoke or a sunroot in different parts of the world, is a perennial plant that is related to sunflower. In fact, it produces tall yellow flowers that look a lot like sunflowers. The edible part of a Jerusalem artichoke plant…

Creamy Jerusalem artichoke soup

Creamy Jerusalem artichoke soup

Jerusalem artichokes are a gift from heaven for making blended soups. They are creamy and sweet and make the most beautiful soup that will sustain you through a grim winter’s day. Ingredients (serves 2) 300-400g Jerusalem artichokes 1 onion 1-2 tbsp oil or butter 300ml-400…

A bowl of something comforting. Rice pudding

A bowl of something comforting. Rice pudding

As times get darker, physically and metaphorically, I’m looking for food that is simple and reassuring. Wouldn’t it be great to have food that embraces your tired soul with warmth and comfort? Rice pudding, in my opinion, is just such a food and deserves to…

Buckwheat porridge

Buckwheat porridge

Buckwheat porridge is one of those things that I love having for breakfast. It’s so simple to make, and is so delicious with a bit of butter or oil, that I could gladly eat it for lunch or dinner. I prefer the pre-toasted type, the…

Just Granola

Just Granola

In the past few weeks I’ve been trying out different granola recipes in search of that perfect one. I’ve been looking for one where tasty meets healthy meets sustainable meets a touch of the unexpected. I believe that the recipe I’m about to share has…

Festival food done right

Festival food done right

  Festival food just got a whoooole lot better. If you need proof, visit the Festival of Voice in Cardiff between 7-17 June. The Oasis Trailer Project will be making their debut there sharing food and culture from around the world and raising money for…

Good old cold borscht

Good old cold borscht

Food to me is so much more than just the sum of the ingredients that were put together and cooked into a meal. It’s a real, down-to-earth representation of one’s culture, landscape, climate, etc. Soured milk is one such ingredient that stands out in my…

Borth

Borth

A couple of years ago some friends and I booked a YHA in Borth for the Easter holidays. It was breezy and wet and had an off-season feel, which somehow seemed like an apt time to look around and get to know the town. The…

St Briavels and the Border

St Briavels and the Border

It’s that time of year, when one day the night suddenly jumps out and spooks you at 6pm, then stumbling in shock you’re accosted for candy by ghouls and goblins. After a Nos Calan Gaeaf (Halloween) spent binging on leftover treats and episodes of Stranger Things…

Putting the soul back in the kitchen

Putting the soul back in the kitchen

It’s only a couple of weeks since meeting Eira and I now find myself in the kitchen of another of Cardiff’s food visionaries.  Geraldine’s vision is to “put the soul back in the kitchen”.  She wants to save kitchens from becoming a place to warm up…

Inner City Eira

Inner City Eira

I could listen to Eira talk for hours. I would be constantly nodding in agreement to all that she says. And in relief too, knowing that there are people walking this earth who totally get what food is about.  It’s about making it at home…

A basic sauerkraut recipe

A basic sauerkraut recipe

It’s a cold, dim autumn evening in the mid 90’s and at home in our kitchen my mum and dad are forcing a shredded cabbage into a small bucket, until every ounce of juice has been squeezed out.  They then cover it with a small…