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Food Stories – Helen Graves

Nakhchivan for Baku Magazine

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About Me

About Me

I'm Helen Graves - a freelance recipe developer, food and travel writer and editor based in South East London. I love carbs, cats, crabs and kebabs. Read more.

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Latest Posts

  • Recipe: Smoky Aubergine and Black Lentil Dhal

    February 9, 2020

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    February 5, 2020

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    December 30, 2019

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    December 20, 2019

  • Parmesan, Bacon and Brussels Sprout Croquettes Recipe

    December 11, 2019

foodstories
Goodbye for now, Cambodia. What a full on 10 days Goodbye for now, Cambodia. What a full on 10 days it’s been. I will miss your mad herbs and edible flowers, warm people and high level of crab appreciation 🦀🦀 Thank you @mark_parren_taylor @haroonwrites @eva.fache @nickredmayne @michaelturtle @muellerute and of course the legend that is Uncle John for being such wonderful company 🥰
A two breakfast kinda morning. Bai sach chrouk - s A two breakfast kinda morning. Bai sach chrouk - sticky caramelised pork with rice and a crispy egg (brilliant chilli pickled radish on the side) and a bowl of kuy teav sach kor/beef noodle soup (similar to pho) 🍜It was definitely ok to have two lunches afterwards 😬
Hello from Cambodia where I am eating sweet, sour Hello from Cambodia where I am eating sweet, sour and slippery bowls of num banh chok for breakfast. Fermented rice noods, tamarind and loads of herbs and flowers made this really special. Pro tip: don’t eat while wearing white trousers.
I can’t tell you how happy I’ve been to live o I can’t tell you how happy I’ve been to live off my stocks of frozen chicken soup this past week. Yes, I’ve basically been sick since October 🥱 Just add instant noods and garlic-parsley buttered toast 🍜
An attempt to shovel as many vitamins into my body An attempt to shovel as many vitamins into my body as possible while also using up leftover smoked short rib from the weekend. Vermicelli noodles, all the vegetables, tonnes of coriander root and stem, peanuts, chilli, a sesame/fish saucy/limey dressing and curly spring onions because curling spring onions is still one of my favourite bits of kitchen magic ✨
***EDIT*** recipe now up on my website! Link in bi ***EDIT*** recipe now up on my website! Link in bio. If you’ve not tried putting smoky ‘burnt’ aubergine flesh into a dhal I can highly recommend it. Plenty of curry leaves, warming spices, a shitload of chillies fried in butter and pickled garlic to garnish (must share a recipe for that soon). Floofy coriander flatbreads for moppage. This is probably one of my best bowls of lentils. Let me know if you’d like the recipe and I’ll put it on my website. In the meantime 😴
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