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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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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...


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...

Pickled Rhubarb

A perky accompaniment to smoked mackerel, cheese, or tossed with rocket as a side salad. Make a jar of this and then pickle yourself with...

Wild Garlic Babka

Remember the babka phase of the pandemic, where every restaurant seemed to be doing home babka kits and food blogs were full of...

Christmas parsnips

Mulled wine is being sold on the South Bank, lights are dazzling the Strand, and Michael Buble has been wheeled out of the cupboard to...

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