Just back from a weekend cooking for a workshop held at Springhead in Dorset, run by the European School of T’ai Chi,  hosted by Tew Bunnag. T’ai Chi is a discipline intimately rooted in the I Ching. The workshop was an exploration of this connection in the context of the ritual of the throwing of yarrow stalks. I was joined by Jon Gibert and Lucia Fernandez in the Springhead kitchen, where we felt very connected with this exploration, in creating food to support the workshop. Thanks to Sodge, Louanne, Tew, Jon, Lucia, the team at Earth and Goldhill Farm, who provided the remarkable produce for the weekend.

A remarkable bouquet for the dining table, prepared by Irene. She used to provide the herbs for Neal’s Yard’s Natural Remedies some years ago, but now directs her talents towards the Springhead flower garden.

Friday night’s menu.

Saturday’s lunch menu.

Saturday’s dinner menu.

and finally, the Sunday lunch.

Lucia’s Almond Cookies, with Strawberry Jam filling, in the making.

Medjool dates stuffed with Almond Butter, Maple Syrup, Chilli Powder, topped with a Toasted Pecan. Christened ‘Date McMuffin.’

A taste of the results of a week spent in the Concord Institute kitchen under the guidance of Macrobiotic teacher Melanie Waxman. The course provided an exploration of foods appropriate to the season, in this case the movement into Spring. Melanie presented a beautifully balanced selection of dishes over the week, and, as always, gave a vivid illustration of the benefits of embracing Macrobiotic principles in your life. She represents an understanding of Macrobiotics which is not about rules and restrictions, but an invitation to develop a natural intuition around food, and enjoyment in preparing and sharing it with others. To enjoy the ‘great life’ which is the literal interpretation of the word Macrobiotics. The bulk of the weeks’ dishes were documented by course participant Yukiko Amatsu, and can be viewed here.

Have you ever noticed, when you look closely at your bowl, that you get to see the universe in action? Here, in the form of a deliciously simple Udon Noodle broth. Golden bubbles of Olive Oil dancing across the liquid.

A morning spent in the People’s Kitchen, tucked away in the back of The People’s Supermarket, with Kitchen Manager Suki Jobson. A fantastic initiative which involves cooking dishes using produce which has passed its due by date, but still perfectly suitable to use. Waste not, want not. Also a chance to create nourishing, hearty meals ‘on the fly,’ with what you find in the supply storeroom. Suki prepared a delicious Asparagus Risotto, Cottage pie, Cabbage Sauteed with Bacon, Lasagne (meat or veg) and I made a Spring Green & Mushroom Soup.

A feast of colour which emerged from the kitchen during Power Intent & Evolution: a residential programme run by the Concord Institute at Oxon Hoath over the weekend. It’s difficult to put into words, the journey that took place. It was a privilege to work in Jean Torne’s kitchen, a place where we don’t just prepare glorious food, but where we quite literally ‘cook our life.’ The story is told, in some form, through the food that was created. A dance with life, with ourselves. A step into the unknown, witnessing the joy and celebration available in life lived with an open heart.

I was on hand to sample one of the new range of Banh Mi’s which will be sold at Keu! on Old St, due to open next week. A taste explosion of fresh, quality ingredients: The classic ‘Keu Sandwich’ with Spiced Belly of Pork, Ham Terrine, Chicken Liver Pate, Kewpie mayonnaise and fresh herbs. Served here with a glass of Vietnamese dripped coffee.

Coffeelicious? Indeed. But it’s not all about the coffee, which happens to be stonking, thanks to the artisan Baristas on deck (including Lou, who served up this divine Flat White), but also because of the range of lovingly baked cakes, (an Apple, Bread & Cider special from Nadya) and the delicious soups on offer. (a Sundried Tomato soup whipped up by Victoria)

But the mint, tarragon, parsley seem all to start growing again. This is spring energy, strong, upward…and very green. It’s only 31 January, we are in the second half of winter, but there is a small beginning of Spring. Each season has some of the next season in it, every thing is always in motion, nothing is still, even if it is only a very small movement, like these delicate shoots in the middle of winter.

And then for some mysterious reasons, I found myself baking a few biscuits that looked like jewels….

Recipe from Melanie Waxman, for about 12-15 nourishing biscuits: 1/2 cup ground almonds, 1 cup flour, pinch salt, 1tsp baking powder: mix well. In another bowl mix 1/2 cup warmed coconut oil, 1/2 cup rice syrup, a few drops of almond extract, 1tsp grated ginger (or vanilla). Mix gently wet and dry ingredients to make a dough, no need to knead:-). Roll balls in your palm, place on baking tray, press with your finger in the centre to make a cavity which you fill with jam (I used some St Dalfour sugar free apricot jam and some marmelade). Bake at 170 degree for about 20mns, till the bottom is brown (you have to lift on to check). Cool down on a rack.

I know the weather is getting cold again and it is still time for stews and long cooking but I think somehow in this meal I paid brief respect to the potential of Spring a few months ahead of us as the dish I made seemed to have a lot of green. Cooking notes are below the picture.

1. I sautéed a small white of leek, added coarse bulghur (1 volume), salt and vegetable stock (1.5 volume), brought it to simmer, switched off the gas and left it covered whilst I prepared the rest of the meal.

2. I had some chicken defrosted (I buy whole chicken from the butcher on the Stoke Newington Farmers Market, cut it in pieces which I freeze) which I cut in strips and simmered very slowly in some more vegetable stock, skimmed and added the green of the leeks towards the end with a pinch of salt.

3. I sautéed some slices of jerusalem artichokes in sesame oil, covered and even added a small amount of water to ensure that they cooked well… which they need to, to be digestible…apparently Indians of North America cooked them for 48hrs in pits during which their flesh turns brown and jelly like and a sweet flavour develops – a sign that the hard to decompose ‘inulin’ has broken down… (Nourishing Traditions… again, Kevin and I seem to be lost in this amazing book at the moment).  I cooked my artichokes for a good 20mns, they were soft and sweet…

4. I made a side salad because I still had some lamb lettuce, simply sprinkled a pinch of salt, drizzled some walnut oil and massaged the leaves (method borrowed from Dragana Brown). Then drizzled a few drops of cider vinegar and mixed everything. This is my ‘how to dress a salad in less than 1mn’. Sometimes it’s great to spend time composing and testing a complex dressing, sometimes life is too short:-). But made time to grate some carrot because the meal was missing this colour to which I added a drop of ume vinegar (which is a quick way to add some salt and something a bit tangy) and a pinch of green nori flakes. And a small amount of raw food seems to work with animal food.

5. I added some parsley and chervil to the bulghur and mixed well, together with a small amount of butter. I placed the bulghur on the plate, placed some chicken pieces and green of leeks in the middle and drizzle some of the chicken cooking stock on the dish. Added the artichokes on the side. Bon appetit!