Soft Curd, Wild Garlic & Sorrel Tart
Familiar, soothing and spring-like all at the same time, this tart is made with wild garlic and sorrel giving a lovely lemony-garlic tang...
On Japanese-ness
What makes something feel Japanese? A few weeks ago I spent a happy hour or so talking to Ian Wheatley, the owner of Monohon, a new ramen...
Quietness
It may sound somewhat obvious, but it was not until I sat in our warehouse in Swansea this afternoon, cloistered at my old desk, signing...
Nettle Soup with Horseradish & Chives
Making nettle soup has been part of the spring ritual since 1972, when the Richard Mabey book 'Food for Free' was published, as a system...
Salt & Smoke
Leaning against the counter in my local fishmonger in Carmarthenshire, I listen to the owner tell the inside story of his years as a fish...
Pointe de Nantaux
Over Christmas we drove out to the Alps to stay with friends. There had been a heavy snowfall in November but none at all since. The snow...
