What’s cooking?

The other night I overcooked a huge quantity of beautiful French - puy -lentils. That wasn't my intention. I love these little pulses: they don't need pre-soaking, they cook in 20 minutes, they're chewy and nutty and earthy, and they're the best lentils for tossing through a salad or a tray-bake. Sadly they lose their... Continue Reading →

Golden Apple-Dapple Oats (with a shout-out to Aussie dairy farmers)

Kick-off your day with these gently spiced oats: a bowl of nutrients and energy-to-burn. Here's how: 1/2 cup rolled and/or steel cut oats, but definitely not instant oats. We're not making slush; we want texture, and the reverie of standing at the stove and stirring the pot. Finely grated fresh turmeric root, about 1 teaspoon,... Continue Reading →

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