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Tub 4 Grub/The Collective
I have a confession to make. I hardly ever cook. For someone who writes about food, this is a little embarrassing. The thing is, I used to love cooking. I’m a total feeder. I cooked for friends, colleagues and loved ones, and I would always go crazy, making more food than they could possibly eat. I cooked for my boyfriend all the time. In fact, I became a proper little domestic goddess, enjoying nothing more than getting out of bed at the crack of dawn to cook him an amazing breakfast. We hosted parties together and I would push myself to produce fantastic dishes to impress his friends. I baked…
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Recipe – Beef Stew With Dumplings
As I was dragging my sorry self to work on a recent dark and dreary morning, I noticed a brightly coloured van tootling it’s way around Tooting. It was from a company called Riverford Organics and was dropping off lots of boxes of loveliness to my fellow SW17 residents. As soon as I got into the office, I googled Riverford to see what they are all about, and was pleasantly surprised to see that not only do they provide boxes of organic fruit and veg, they also supply organic meat. I placed an order for a veg & meat box and, soon after, received a delivery of a range of…
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The Manor, Clapham
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Recipe – Pan Seared Pigeon Breasts with Red Wine Sauce
Following a meeting on New Year’s Eve, I decided to head into town and ended up wandering into Borough Market, which was surprisingly not packed to the rafters for a change. Despite the risk to both my post-Christmas bank balance and waistline, I couldn’t resist roaming around and picking up various goodies. One of the delectable morsels that I purchased was a wild pigeon from Furness Fish, Poultry & Game. I have always loved their stall and I defy any foodie to be able to walk past it without buying something from their amazing range of food. I had never cooked pigeon but, having seen almost every contestant on this year’s Masterchef:…
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The Manor, Clapham
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Recipe – Chard & Taleggio Risotto
Disclaimer: I generally don’t cook with exact measures, unless I’m baking. “Chard risotto??”, I hear you cry. Yes, it may sound odd but, believe me, it tastes really good. Winter is all about comfort food, and this risotto will give you a great big hug while still being (vaguely) healthy. Chard is currently in season and is a great source of iron. You can use it as a side dish with most meat and fish, but here we make it the star of the show. Risotto rice A knob of butter Vegetable stock A small bottle of white wine 1 x onion – finely chopped 3 x garlic cloves –…
