wholefood kitchen

Panfried Gurnard fillet, Red Rice with Currants and Toasted Almonds, Pureed Squash, Steamed Rainbow Chard with Toasted Sesame Seeds.

Stuffed Baby Peppers prepared by flatmate Rakhi, filled with Barley and Rice; Pomegranate Seeds; toasted Sunflower Seeds; other unidentified condiments and a piece of Feta Cheese to top it off. Baked in a hot oven for 10-15 minutes. Delicious.

Ridiculously simple. Stupidly delicious. One-pot Nabe Soup, created with a batch of Vegetable Stock, which is heated in a pan on a medium heat, and filled with chunkily cut Root Veg (Carrots, Onion, Squash), Smoked Tofu pieces, whole dried Shiitake Mushrooms, Kombu, simmered gently for a spell while some Udon Noodles are cooked separately. Kale goes in a bit later, then after 20-30mins, Noodles are drained, placed in a bowl. Rich Miso is stirred into the broth. Shoyu can be added too, but this one was tasty enough. Then, Broth is spooned on top of noodles, and topped with chopped scallions and Black Sesame Seeds.

Day two of the weekend Meaning of Money programme at Concord Institute, and the Sunday lunch prepared by Francoise Auvray and her kitchen team. Beetroot Soup; Millet with Cauliflower, Tempeh Stew, Roasted Root Veg, Blanched Kale with Apple; followed by a simple dessert of Blueberry muffins (made with fresh blueberries) served with a slice of Persimmon. As beautiful, simple and delicious as it looks.

A bowl of goodness from the Happy Kitchen Canteen, a delicately spicy Cauliflower & Coconut Soup, with a couple of slices of Sourdough from the neighbours, E5 Bakehouse.

Ingredients for a hearty Borlotti Bean Stew: Pressure Cooked Borlotti Beans (20 mins) with Kombu to reduce gasiness, Onions, Leeks, Celery, Garlic, Carrots, leftover Aubergine, Tomatoes, Tomato Paste, fresh Thyme and Rosemary, two Norfolk pork sausages.

Et Voila. The finished stew, served with Blanched Cavelo Nero, and some Goats Cheese and Chutney on Toasted Spelt Sourdough. Delicious. And plenty leftover for a few weekday lunches or dinners.

Jean Torné is returning to London to give another of his masterclasses in wholefood cooking. The week-long Seasonal Kitchen class (weekends and evenings) is scheduled at Concord Institute from Jan 22-28, 2012. Previously Manager and Head Chef of the Concord culinary school, Jean now leaves his Switzerland base just once a year to pass on his ongoing explorations in the realm of food and wholefood cooking in these classes. It’s quite an opportunity, for anyone serious about engaging with their relationship with food, cooking, and their wellbeing. But it’s not all serious, either. The context behind this particular programme is to question the models we inherit around wholefood cooking, and return to a spirit of curiosity, surprise and invitation around food. His intention is that each participant really gets the inescapable connection between cooking, joy (or love) and wellbeing. It will be very practical, insightful. It will incorporate training in cooking techniques, which will be of interest to cooks of all levels of ability. But it will also be a celebration. An acknowledgment of cooking as an expression of love. For nature, food, abundance, nourishment of yourself, and cooking and sharing food with others. Places are limited, so if you would like to register please contact me directly, or give Concord Institute a call on 020 7607 1140. For more details, please visit the Concord website.

Puy Lentils cooked with a clove-studded Onion, then used as a base for a simple stew with Onions, Carrots, Smoked Organic Bacon, Garlic and a splash of Shoyu. Topped with Celeriac chips, tossed in chopped Parsley and Sea Salt.

A Waitangi Day meal with kiwi friends at the home of the NZ High Commissioner, prepared and shared by many around the table. A Bouillabaise I prepared, followed by BBQ’d Leg of Lamb, Sausages, and a selection of Salads, a dessert of Chocolate Cake, Pear & Ginger Cake with Vanilla Ice Cream & Raspberries.

The joy of leftovers! When left with a few bits from other meals, inspiration can sometimes strike. A batch of Roasted Beetroot & Carrots came to mind as I was cycling home, and from there a fresh dish emerged. Picking up some Rocket, Smoked Organic Bacon, Pine Nuts, Red Peppers and a few other bits, I set to work on an Ottolenghi inspired warm salad. Finished off with some (leftover) Basil Pesto, a few (leftover) Dates stuffed with Walnuts and freshly made Yoghurt, Mint, Garlic and Orange Juice dressing.