Cooking from scratch is my thing. This site is a celebration of food and cooking, and I wouldn’t have it any other way. I love it. I love the work, I love the flavours, I love seeing what is possible and most of all I love eating it and sharing it. I am also a big fan of doing the best you can when there is limited time available. Speedy suppers and brisk brunches. (My cookbook Comfort and Spice has a whole chapter on Speedy Suppers).
The Anatomy of a Speedy Supper
Often this means that I cook something simple, other times it means that I use one of my cupboard helpers. Flavour bombs that dress up an otherwise simple dish and give it the gift of time borrowed from earlier, when it was first made, often more time from when it was allowed to age and ferment. I love to use miso, chilli oil, gojuchang, fermented black beans, black garlic, and this evening wild garlic oil and a tube of harissa paste from a local middle eastern shop. Yes, I do often make harissa, I love its vibrancy when fresh, but the tube is ace too and well worth having on standby. (I use a Tunisian harissa paste, Hariisa du Cap Bon, available in a tube or tins).