Home recipes with flair
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 per week from the many bounteous markets around London. Each week I will create around four 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.
Like just about everyone on Instagram, I started recreating restaurants at home for my two key worker flatmates last year, which I documented at @Pots.and.Pandemic.