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ABOUT ME

A twenty-something cooking in a poky kitchen in Elephant & Castle.

I recently quit my job in law to pursue journalism, which was obviously a great idea at the start of a cost-of-living crisis. But I love to eat well, and for me that means seasonally, wastelessly and creatively. 

So to challenge myself and make the pennies stretch, I'm picking one Market Star at a time from the many bounteous markets around London. I  create a handful of recipes based on that ingredient, using mostly store-cupboard or back-of-the-fridge ingredients to zhuzh them up. If the Market Star is produce, I'll make sure it's seasonal. If it's not, I'll pair it with something seasonal.


Shortlisted for the Guild of Food Writers Newcomers Award 2023.

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Cherry Curd Bakewell Tart

A crumbly sweet shortcrust shell with almond paste and a thick layer of cherry curd, topped with fresh cherries and toasted almonds......

Christmas Cherry Liqueur

This is a riff on a Portuguese ginjinha. I’ve never been to Portugal, but two honeymooners brought me back a bottle of this potent sweet...

Kebab b'il Karaz

Onto Aleppo, for an inauthentic take on Kebab b'il Karaz, or lamb kofte in a mouth-puckering cherry sauce. It’s supposed to be made with...

'Nduja Pissaladière

The spicy Calabria-Provence mash-up you know you wanted. It miiiiiight have been an error to turn the oven down so a friend and I could...

Tomato Tonnato

Only a tad more complicated than the Panzanella or the Oregano number, this is a moreish, mouth-puckering way to give those tomatoes the...

Panzanella

A classic. I can hand-on-heart say I have made this at least five times a summer since about 2014. It’s a sneaky one, though, because I...

Market Stars #7 - Rhubarb

It wouldn’t be a seasonal newsletter without rhubarb in spring. Everyone perks up visibly to see the cheerfully-coloured sticks poking...

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