This is the third of three recipes developed in partnership with Parmigiano Reggiano I had no idea how prominently pizza would feature in my lockdown experience. I used to frequent my local pizzeria (Theo’s…
This post is part of a paid partnership with PGI Welsh Lamb ‘Yeah, the castle came with the farm’ Will Pritchard casually explains as we stand under the shadow of what’s left of Weobley,…
We went foraging for wild garlic in London last weekend, stuffing two big bags with pungent green sprays. After sifting through for buds (now pickled), we found ourselves left with an entire binbag-full. It…
I’m sure most of us will agree that the word ‘authentic’ means barely anything when it comes to food. Recipes change as they move from person to person, ingredients move around the world and…
It’s that time of year again folks: people are going bonkers for wild garlic. Us Londoners are making fools of ourselves scouring the tiniest patches of woodland, picking through sodden newspapers and train tickets, or…
Sometimes I have a conversation with people at the gym, which starts when they say something like, “why don’t you try x diet?” or “why don’t you cut carbs?” or “why don’t you…
