This post is published in partnership with Wild Alaska Seafood UK. Jump straight to the recipe for Wild Alaska Pollock Tartare with Avocado.

Summer is a time for quick simple food but we don’t need to compromise on flavour to get that. Food that is easy to digest and speedy to prepare and that is also a little different. I often reach for tartare at home and in restaurants, be they made with meat or with fish. At home I more often make them with fish. Today, with wild Alaskan pollock (in partnership with Wild Alaska Seafood UK). 

Pollock is from the cod family but it is less well known. It is a great choice for those who like milder white fish like cod, but want to try something different. Pollock pairs well with many other ingredients as it is so gentle itself. It loves spice (I thought about doing a curry pollock tartare with some gorgeous in season mango, homemade curry oil and curry leaves, I will definitely make this another day). You would have to work hard to find something that it doesn’t go with making it a very versatile ingredient. 

Jump to What to Eat and Drink in Zillertal

But you have surely been everywhere by now? Say so many people about my travels. Far from it, I explain, and I still have such enthusiasm to move and explore. Some countries I have been to several times (Italy, Spain, France, Australia, Canada and Borneo are my most visited), and there are many that I have yet to set foot in at all. Many in Europe, many everywhere. Until last week, Austria was one.

Friends love it. For skiing, for wine (and I already know that I love their wine). I love winter, I love to pop into winter for a while, deep sharp blinding white winter, and to bounce back out again. But I am not much of a winter sports person, I am more about walking around and kicking in the snow, enjoying the winter food and hanging out. I love the cold air and how fresh I feel in it. With the cold you can wear the right clothes, if it is too hot all you can do is suffer (especially if you are pale – transparent like me!). A book on a snowy terrace as opposed to whooshing down a piste in boots too tight whilst attached to skis. I love to wander and find out of the way restaurants on top of mountains and hang out for a while.

This post is published in partnership with Destination Canada

It is a year since I visited Canada to explore Quebec City and nearby. It wasn’t my first time, I have been to Quebec City before, and Montreal (also in Quebec) quite a few times. What draws me there is the people, place and food and drink culture. There are so many lovely places to explore and there is always a conversation to be had with a local. It is always fun and often unexpected. Quebec is nothing if not quirky and individual and that is why I love it.

The architecture is beautiful, a walk around Quebec City feels part fairytale, especially as you ascend the ancient funicular to the old town below. Steep pitched zinc roofs top chateau like houses, painted red, blue or proud in silver, sometimes copper turned green with age and the rain. It is just the right size, big enough to have lots of options and small enough to walk around. Quebec City has music, art and a vibrant Bohemian culture.

This passion and individuality is reflected in their food and drink culture. There are few chains and so much variety. A thriving new contemporary food culture sits comfortably alongside the long established francophone one. There is indigenous food too at Wendake which is an essential stop on your visit.

Jump straight to the Miso and Sesame Tuna Tartare recipe.

There are two things key in this recipe for me, no, three. My love for deep flavours and all things fermented; the arrival of summer, the sun and a desire for fast, fresh and light things to eat and my long running obsession with edible flowers (coupled with my growing them in my little kitchen garden). 

That is a lot for just one plate, maybe, but a plate like this makes me so happy. I went to the fishmongers this morning and gathered a few things, sashimi grade tuna being one, and the thing that I went for in the first place. You see the idea of this recipe has been floating around my head for at least a week, and when I woke up this morning I knew I had to make it. 

There is such pleasure in cooking over fire in the sun. A feeling of freedom outside, especially if you have a small kitchen, as I do. That feeling of space is wonderful, the great outdoors even in a tiny London garden. The sun is back – cue much rejoicing – and so I am back at the coal face and loving every minute. My BBQ is parked just outside the back door and right next to one of my raised vegetable beds and it all feels very cheerful and bright. 

I like to cook with what I have and not necessarily follow a recipe, even one of my own. I have made lots of new dishes recently. Bavette tacos with gojuchang and wild garlic (homemade) mayo last night, which were great and so simple, they definitely deserve a space on here. But before then, these lemongrass and chilli pork kebabs. 

Brunch is never just brunch, even when it is just for myself, which it mostly is. In the morning I wake up gently as I cook, I really enjoy it, and it is one huge perk of working from home. This crab omelette (with favourite things bacon and tomato) is one in a series of lovely things that I make daily and always share on social media. Not all warrant a recipe and to be shared here but this one does. You need to make it. 

I say brunch not breakfast as brunch is such a forgiving thing. It can be anything and it can be all day. I also don’t like to eat when I first get up, unless I have to leave the house. I start gently with a coffee and start work. A couple of hours later I turn my attention to the garden, the fridge and the stove. A wander outside to gather herbs, greens and whatever else is of interest starts the process. To these I add whatever might be in the fridge. I often have an idea of what I might like but this might change swiftly once I start.

A 10 Minute Crab, Bacon and Tomato Omelette

Eat Like a Girl turns 11 today! ELEVEN. Eleven years since I finally sat down at my desk in my small flat with the long hallway and desk, and tiny kitchen with a hatch and bright yellow worktop (it was a dream of a 70s design, complete with carpeted loo and avocado toilet seat).

I had wanted to write for years but had only written about science up to that point. Most of you will know that my background is in Physiology and then Technology. I was so comfortable writing about hormones, body clocks (especially them, I still find them fascinating) and the bodies adaptations to extreme environments. But to write about other things in an area where I was still learning? I was afraid but I really wanted to.

That desire was so strong and it had been growing over the years. It grew to a point where I could no longer ignore it or pretend that it was not what I wanted to do. It is still a fierce force, and I know that I haven’t been blogging too much on here that much lately, so that might be hard to see. The blog has moved from the centre of what I do to a part of it. I plan to write here more though and I have lots of recipes and travel stories to share.

This post is sponsored by Chang Beer to showcase the Chang Sensory Tails. All opinions are mine etc. 

In my recent years of intense food travels, Thailand was on of my favourite and most surprising countries to travel to. Bangkok remains one of my favourite world cities. Hot and intense, yes, but also chilled and laid back. The food is sublime, and I love it. The culture, the sense of joy, the dancing, the puppet shows (there are surprisingly many) and the colour everywhere.

I wandered as I love to do and I would duck into shrines when the streets got too hot. I could smell the walls of durian for sale at 1000 yards. We travelled lots by boat, I had no idea there were so many canals. I promised myself that it would not be long until my return. I am still working on that promise, but I will get there. Until then we have many excellent Thai restaurants in London. Contemporary and old school, Thai food has always been popular but it is now thriving in London.

Jump straight to the Overnight Spiced Roast Shoulder of Lamb recipe.

I love good food and I love to cook, often labouring over something until it is just how I want it. Some dishes take 10 minutes, others hours. It depends on the day and my mood, how much time I have and what I fancy. It is a luxury I know, and I am often cooking just for myself. Something that I really enjoy doing and also isn’t it the ultimate in self care? I love to cook for friends too though and don’t do it anywhere near often enough.

I am a social animal and as much as I love to cook I don’t like being trapped in the kitchen when friends come round. At least not until I have one of those massive kitchens that I so desire and then we can all spend the whole night in there. For now, I have my tiny London kitchen, and if people come over to eat, I make a meal that avoids that. I like to make something that more or less cooks itself but that delivers on flavour and impresses. I always serve it family style on a big platter surrounded by vibrant sides. Porchetta, leg of lamb, pork shoulder, pork belly, that kind of thing.

This article is written in partnership with Travelbag who I travelled to Australia with, from the bottom (Kangaroo Island) to the top (Darwin) by plane, train and automobile. This view of Australia is very much through my lens, supported by the Travelbag range of tours and products. First post in this series: Travelling Australia from South to North: Adelaide Dispatches

Kangaroo Island has a magical quality to it, even just the name. It sounds straight out of a story book, like somewhere you would want to go without hearing anything further, and maybe immediately. It took several years to get there but I finally did. And it is gorgeous. 

Kangaroo Island feels very remote but it is very close to the mainland, just a few hours from Adelaide, including a short ferry ride (or even shorter plane journey). On landing at the small airport I was greeted by my pre booked transfer driver, and found myself joining the end of a wildlife tour as they made their way back to my hotel. This is how it works there. The population is small and there is no taxi service. And what a fun start to my few days there. They shared lots of tips and stories and I bounced off the bus eager to begin. 

Kangaroo Island has always been all about the wildlife, and it still is, but recently also about the wine, the gin and restaurants. It is remote in character, the population is only 4,500 people (and there are only 4 police), making it perfect for long road trips on expansive roads lined with tall trees. There are eight national parks and many beaches bustling with pelicans and native sea lions. 

Jump straight to the Chicken Noodle Soup with Pancetta, Pumpkin and Pak Choi recipe.

How many times have I talked or written about or extolled the virtues of chicken soup? Too many and yet not often enough. It is the very best thing. Soothing, rich but not heavy, and receptive to so many things. Chicken noodle soup loves to be just itself, but is also loves spice, a little curry, and most vegetables deal very well with being here. It is fond of carbs, as we all are. I adore a noodle but some pumpkin is beautiful in here too. Soft and slippery but still firm, and full of the gorgeous flavour of the chicken broth that it has cooked in.

This post is published in partnership with a2 Milk™ [https://a2milk.co.uk/a2tonishing/], who sponsored this post. All editorial is my own and the research accompanying is independent research supplied by a2 Milk. Plus, a detailed photo aided recipe on making that gorgeous Indian fresh cheese, paneer.

There is very good news for those of you who suffer dairy intolerance. There is a new cows’ milk on the market that might be more easily digested by those with digestive issues after drinking cows’ milk. 

Let’s talk about food intolerance

Food intolerance is a complex issue that is very misunderstood. Food intolerance is common, and while it is separate to the very serious issue of food allergy, it can be demanding and exhausting. Food intolerance can lead to poor digestive health and nutrition, with adverse debilitating reactions like diarrhoea, bloating and skin problems. It is important to identify these dietary issues should you have them and make your digestive health and your life better in the process.

1 in 5 people in the UK believe that they are lactose intolerant or have issues digesting dairy. I am a biologist by training (a physiologist) and as part of my degree I also studied nutrition and toxicology, so my first instinct when it comes to illness, food and diet is to research and learn. I like to understand and see what I can do to adapt, change or accept. What I discovered is that there are several ways you can react to milk and this determines whether you can or should eat and drink dairy products.

I love travel. You know that. There are some places that have got under my skin and that I love to return to. Places that inspire because of the place, the people, the light and often if not always, the food. There is a long list of places that I want to go to.

Sydney is one of my favourite cities to visit. I returned in November, my first visit in (their) Spring. I had few plans, not even where I would stay. I was coming out of an intense period of travel for work – which I love – but I knew that a schedule was the last thing that I would need.

Sydney is Sweetest in Spring

It was a gorgeous time to be there. The streets lined with bright purple jacaranda trees, heaving with blossom and intensely fragrant. There was so much jasmine lining the streets and bright pink rhododendron clinging to the ornate metal balconies on the front of Sydney houses. The sky was bright and the temperature was my ideal, between 20 and 24 deg C. I walked every day, soaking it all in.  I love getting out by the water, and sipping coffee or wine by the beaches. Most of all I love the food. Sydney has some terrific cafés and restaurants. 

This article is written in partnership with Travelbag who I travelled to Australia with, from the bottom (Kangaroo Island) to the top (Darwin) by plane, train and automobile. This view of Australia is very much through my lens, supported by the Travelbag range of tours and products.

My first trip to Australia was 11 years ago on holiday with friends. Predictably, to Sydney, and I loved every minute. I was curious but as a professional contrarian I had avoided the year in Australia which most Irish people tend to do at some point. I never even planned to go to Australia, it seemed too close to home even though it is so far away. A friend moved there and another friend was keen to go so I decided I would try it. Australia proved to be surprising and exciting, and I have now been back 4 times. Each time I have experienced something completely different. 

Australia is a place that I have developed a deep affection for. The lifestyle is gorgeous, people are very friendly, and there is a very laid back air there and a general joie de vivre. It is a fun place to visit. The food and drink scene is vibrant, Australians know and love their food and have high expectations of every eatery who usually deliver. 

Australia is enormous and there is so much to explore, on this trip I went to two new areas as I travelled from the southern tip to the north: South Australia and the Northern Territory stopping in the red centre on the way from Kangaroo Island to Darwin via Adelaide. It was an excellent trip and I am excited to share my stories and experiences from there.  

Adelaide – Capital of South Australia

This post is produced in partnership with the Parmigiano-Reggiano cheese Consorzio. I needed little persuasion. Parmesan is one of my absolute favourite ingredients and I have visited many Parmesan dairies over several trips to Emilia Romagna. 

Jump straight to the recipe for Roast Pumpkin with Parmesan Cream

Emilia Romagna is a favourite place to visit. I go most years, to Bologna, to Modena, to Parma. I still have places to visit like Ferrara, and I will continue to return. I adore the food, and the people.

Emilia Romagna is known as the belly of Italy and for good reason. The people of Emilia Romagna have a joie de vivre when it comes to life, and especially when it comes to eating. It is home to tagliatelle al ragu, passatelli, tortellini al brodo and lots of other hearty foods. Some of my favourite wines are made here too, the underrated lambrusco, a sparkling red wine served chilled, and perfect for the foods of the region. It is also home to the Italian food products that we are most familiar with. Salumi comes from here (there is even a salumi museum) and Emilia Romagna is the home of Parma ham, balsamic vinegar of Modena and parmigiano reggiano (aka Parmesan).

Jump straight to the recipe for Cranberry Ham Hock with Maple Syrup and Rosemary

Christmas ham is a tradition and there are many ways of doing it. I love tucking in on Christmas Eve, most regularly at my sisters. They do a superb traditional ham with cloves and honey and mustard. It is divine.

It is an excellent idea to do a big ham if you have a group of people mulling around grazing over Christmas, and isn’t that what Christmas is all about? But what if there are not so many of you, or you just want something a little different? What about a small ham of your own or a tray of individual hams for a group for supper? Ham hock is the one, it is so good and so underrated. Terrific value too, I buy mine for roughly £3 from the farmer at my local farmer’s market. 

Ham Hock

You can get ham hock smoked or unsmoked, I prefer unsmoked for this recipe. Ham hock makes a wonderful soup allowed to bubble gently with carrots, celery and onions, a bay leaf and a bouquet garni or whatever suitable herbs you have like rosemary. A couple of hours should do it. Make sure you soak it first or your broth will be very salty. When almost finished dunk in frozen peas and you will have a sublime pea and ham soup. Shred the meat from the bone, it should just fall off, and serve with the broth, some veg and the peas, brighten it with some mint). 

Jump straight to the Handmade Pappardelle with Sausage Meatballs, Kale & Carrot recipe.

Oh my! I do love homemade pasta. And I love a slippery handmade noodle, be it la mian from China, or Italian pappardelle. It almost always tastes better homemade and as with anything you make yourself you can adjust it to your taste, be that thickness or adding additional things to the dough. Normally I like my papardelle thin and silky, but today I wanted it toothsome, and so I rolled it a little thicker than normal.

Making handmade pappardelle

Handmade pasta is a frugal thing and pappardelle is just a noodle thickness crafted from an egg pasta dough. Just pasta flour (which most supermarkets carry now, all Italian delis, and it is certainly easily available online), eggs and salt, that is it. The rest is time and a little effort, but really it doesn’t take that much time at all, and the effort is very satisfying. If you don’t have a pasta machine, panic not, in Northern Italy it is more common to roll it by hand using a rolling pin on a wooden board. I have done this and it is so satisfying. Equally, it is more common to make the dough by hand, making a nest of flour and putting the eggs in the middle, slowly introducing them to each other before kneading until soft and elastic. At home for speed and to free myself up to do other things, I usually use my mixer with dough hook, and I roll the pasta with a pasta machine, as I have no space for a pasta board (and how I would love one, like I have seen in Italian homes used weekly).

Jump straight to the hot and sour soup recipe.

This soup won’t solve all of your problems, but it will come pretty close. On a day that requires it, this soup will warm you up from your toes to your fingertips. Especially on a gorgeous snow day like this. The rich gorgeous stock, the sparkle of white pepper, the marinaded pork, smoked tofu, sweet pops of tomato and shiitakes. Those slivers of egg. It will fight the cold, be it physical or mental. People, you need this hot and sour soup in your repertoire.

Every soup is only as good as its stock and the stock I made for this is special. If you don’t have time to make it, substitute it with the best chicken stock you can find. The flavour and the goodness is in the broth. I like to make it with a combination of chicken wings and pork ribs, but honestly, whatever you have to hand or like. Broth from a ham hock will do a mighty job here too (and isn’t it ham hock season?! Deep joy). 

This is the second in a two post series in a happy collaboration with Vitamix to celebrate the launch of the Vitamix Ascent Series blenders. This unique blender series combines power and precision, future-forward technology and an all new design to ensure fast, consistent results that are bursting with flavour. I have really enjoyed experimenting with this very impressive piece of kitchen kit and I can heartily recommend it. It has won coveted space on my tiny kitchen counter and I now use it regularly. (The first recipe in the series is my Gorgeous Dairy Free Beer Cheese Dip).

I am committed to the cause. Several causes, I am a little obsessive, but let’s focus for now on Christmas.

Now, I am not one of those Christmas types who throws out the pumpkins and wheels in the tree and all other festivities on November 1st. Nor am I a Michael Bublé cd toting menace (you know who you are). But I do love the build up in December, and all the things that winter brings at this time. Seeing people I rarely see, having fun, and indulging.

Christmas is all about luxury and intensity, seeing friends, taking stock, and eating and drinking more than is necessary. Everything that passes your lips should have a hint of luxury, or a lot of it. Christmas is all about food and drink and food at Christmas should be festive and a little different. Turkey is fine, but Christmas is all about the midday and all day snacks, the cheeky glasses of wine, and we can do those better.

This is the first in a two post series in a happy collaboration with Vitamix to celebrate the launch of the Vitamix Ascent Series blenders. This unique blender series combines power and precision, future-forward technology and an all new design to ensure fast, consistent results that are bursting with flavour. I have really enjoyed experimenting with this very impressive piece of kitchen kit and I can heartily recommend it. It has won coveted space on my tiny kitchen counter and I now use it regularly.dip

I am dairy free these days. It is temporary for now while we isolate the troublemakers via an exclusion diet. I have known that I was lactose intolerant for a while, at least that is what I thought I was, but my doctor says that we need to do a thorough exclusion and make sure. Because things aren’t right.

When people hear that I am on an exclusion diet, a mild panic flits across their face and they inevitably say: but cheese! I don’t know how you can live without cheese. I couldn’t. The reality is if cheese is suspected of making you ill, you cut it out. (Even if you LOVE it, as I do). I do have pangs, and moments of weakness especially after a glass of wine. But for now, cheese is completely off my plate, and I need to seek alternatives.