wholefood kitchen

As ‘phoned in’ by Sandra Moleirinho, founder of Babajaan, and ambassador of summer living. Simple and delicious.

A Parisian Cafe lunch classic: Confit du Canard with Pommes Frites and Side Salad. Absolutely delightful.

A simple meal using Parisian market produce: Fresh Goats Cheese on a bed of Lettuce with vinaigrette dressing, Couscous with Yoghurt, Garlic and Mint dressing, Roasted Beetroot with Balsamic Vinegar, Raw Beetroot and Carrot Salad with Pine Nuts and Cranberries.

A combined effort compiled by Nat & myself, showing the joys of cooking in partnership! A well-rounded lunch plate featuring Short Grain Rice, Panfried Salmon with Mirin, Grilled Aubergine with homemade pesto, Zucchini with Tahini Dressing and Carrots Sauteed in Butter with Fresh Mint.

David Rosberg’s finished article from the Sunday Demonstration, a Fruit Pie made with local produce: Blackberries from Hampstead Heath, Plums from Haggerston Park, and Discovery apples from Kent.

Panfried Salmon, Poached Eggs, Sauerkraut & Caramelised Red Onion Chutney. A taste explosion!

A snapshot of ingredients assembled by David Rosberg in preparation for his Sugar-free dessert demonstration, part of the Parks for Life Theatre Kitchen event held on Sunday. Note the ‘Here’s one we made earlier’ fruit pie sitting in the background, di rigeur for any respectable cooking demonstration.

Francoise Auvray and myself on stage and in action at Sunday’s Parks for Life event in Springfield Park, Clapton put together by Hackney Council in partnership with Growing Communities. Francoise composed two delicious recipes, variations using common ingredients to make a Summer Vegetable Barley Soup, and a Warm Barley Salad. Along the way there was plenty of room for discussion with MC Andi Oliver about principles of Macrobiotic Cooking – the dreaded ‘M’ word – which we ended up replacing with ‘Big Life,’ the original meaning of the word. Much more palatable. I later teamed up with David Rosberg who put together some delicious sugar-free desserts, making some important observations about the use of refined sugar, and creating a stampede of children when samples were handed out at the end of the demonstration. We were joined on the Theatre Kitchen stage by representatives from Jamie Oliver’s Fifteen restaurant, the Fifteen Foundation, and supported throughout the day by Sarah and her wonderful team from the Shoreditch Spa. An inspiring day, providing contact with a collection of people and organisations committed to bringing healthy food and knowledge of cooking into the wider community. Also, a load of wonderful cooking tips from enthusiasts and professional chefs. Watch this space for more Wholefood Kitchen forays!

A snapshot of a week spent with family and friends in the French countryside, making use of a well-stocked kitchen and the abundance of food available in the local markets of Perigord. A vivid illustration of the true delight it is to share the preparation, cooking and eating of food with loved ones. There will more of these images to follow, with more detailed descriptions of what we prepared.

The family kitchen.

Fresh figs and Apples from the Orchard combine in a stewed fruit for breakfast.

A light lunch of Blanched Broccoli and Cauliflower Salad with Fresh Chives, Pasta Salad, Tomatoes with Mozzarella and Pesto and a selection of dried meats.

A delightful combination of BBQ’d Rascasse served with two risottos (heavy on the parmesan) and served with a raw fennel Salad, steamed and sauteed samphire, a cucumber pickle and delicious garlic Aoili.

A puff pastry Nectarine Pie.

A BBQ of homemade Beef burgers and Chippolata served with a Thai Mango Salad, Potato Salad and a Lambs Lettuce Salad.

Potato & Eggplant Gratin, Salami, Prosciutto and a Cucumber, Carrot, Sorrell & Sesame Seed Salad, served with slices of crusty Baguette.

Lunch Platter of Bruschetta with Dried Meats, Tuna & Anchovy Spread, Tomatoes and Olives.

Roasted Loin of Pork on Puy Lentils, Braised Turnip with Rosemary and Baked Squash.

Le pique-nique: Lentil & Goats Cheese Salad, Goats Cheese, Anchovy & Tuna Spread,  Cherry Tomatoes, Olives and crusty Baguette.

Yours truly is 40! And to celebrate, Nat baked me a divine Banana cake, made with Banana, (of course) grated Zucchini, Pecans, Brazil nuts, Honey, Rice flour, Eggs, Vanilla, Baking powder, Mixed spice & Cinnamon. Sugar-free cake-makery at its very best.