Pasta love in 2015…& a great tool for the new year

Pasta. Just as rice conjures up the image of tiny bouncing grains, with pasta the name itself suggests the act of eating it. “Pa”, opening your mouth to welcome its uncompromising fullness, “s”, for the slurping and savouring of sauce, “ta”, suggesting the satisfying sensation every mouthful brings. The first record of pasta manufacturing dates…

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Bee good, put the forage before the honey

Honey. I just love it. As a child I used to eat spoonfuls of the stuff straight from the pot. It was a thick, golden set honey we would buy from the mountains, full of the scent of the millions of tiny alpine flowers which transform the Italian peaks into miniature gardens of Eden in late spring…

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Be brave, be gutsy, ferment all that leftover veg

Do you cringe every time you pay through your teeth for probiotics? And feel guilty about not using up all the veg in your fridge?  Then learning how to ferment is for you. Last week I went to a workshop run by nutritionist and fermentation expert Asa Simonsson for Made in Hackney, an awesome organisation aiming to teach communities how…

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