Carrots are one of those vegetables I’ve never felt particularly excited about. They’re essential as a sweet foundation in mirepoix, in stock, in… carrot cake but I just feel generally quite bored by them.…
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Burnt leeks are having a moment. We’re now barbecuing this ‘boring’ and familiar vegetable in the style of the Catalonian calçot. Leek and potato soup? Forget it, pal. While the outside is completely charred the…
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Hello! Yes, I know, it’s been ages. I’ve had a change of job and I’m back in the kitchen developing recipes full-time, doing the odd bit of food writing on the side and of…
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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…
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Hey you guuyyyys. I have absolutely *loads* of stuff to post here but first I want to shout a little bit about Pit’s shiny new website. We’ve basically rejigged things so that you can…
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So this is it – our tricky second album. Thank you so much to everyone who bought the first issue of Pit, we’ve been overwhelmed by the support and enthusiasm for our debut. We…
