nutty beetroot, nashi pear and carrot salad

nutty beetroot, nashi pear and carrot salad

Salads don't have to be boring. I feel a spot of singing coming on; "all things bright and beautiful"! This rather sums up both how gorgeous and vibrant this salad looks and rather sums up how it tastes too.

roasted vegetable frittata

roasted vegetable frittata

There is an advert on the telly at the moment for a well-known food brand. It irritates me for a number of reasons, not least because it is twee and patronising. (That the company in question have hash tagged it with #cosy, probably says it all.)

dragons' eggs (or chinese tea eggs)

chinese tea eggs

My family was divided as to what the strange, mottled boiled eggs that were sold at various corner grocers shops and hawker stalls in Kuala Lumpur were called. My mother and little brother were convinced that they these were tiny dinosaur eggs. My father and I were equally satisfied that they were dragons' eggs.

malaysian chicken satay

malaysian chicken satay

Campbell Road in downtown Kuala Lumpur in the 1970s was where the best hawker food was. It was where my father and I indulged in our passion for noodles and satay. At 10 cents a stick, you would order batches of five or six sticks at a time or 10 or 12 if feeling a bit hungrier, which would satisfy us until the next week when we could fill our boots again.

what's in season: may

springtime nasturtiums

May has got off to a bit of a grey start - the sky over London is a murky shade of gunmetal. Although when I step out into my garden, or walk along the lane to the main road, there are spots of colour everywhere, from bluebells and nasturtiums that have seeded unexpectedly and survived the wet, mild winter.

eggs fried with breadcrumbs and herbs

eggs fried with breadcrumbs and herbs

The first time I had these eggs I experienced something of a hallelujah moment; I couldn't make up my mind whether to get down on my knees to pray or just sing and dance around the kitchen. (I settled for singing and dancing, as I wasn't sure that, at my age, once down, I would easily make it back up again to devour the second egg I’d cooked.)

egg sambal (malaysian spicy eggs)

egg sambal

I don't have a bucket list. If I did, it would be more likely to be a big, fat cauldron - a list of fabulous things that I must eat or cook before I die. Recently I cooked something that I can now cross off my cauldron list, one that I would suggest everyone should try at least once. If you have never experienced deep-fried hard-boiled eggs, you really haven't lived.

what's in season: april

plum blossom from an elderly tree in my backgarden

Always Marry An April Girl
Praise the spells and bless the charms,
I found April in my arms.
April golden, April cloudy,
Gracious, cruel, tender, rowdy;
April soft in flowered languor,
April cold with sudden anger,
Ever changing, ever true --
I love April, I love you. 
Ogden Nash, 1902-1971

T.S. Elliot called April the "cruellest  month", which probably resonates with all cooks in Britain since it is rather lean in terms of seasonal British produce. This is not helped by the strange weather we have experienced over the past few years. God only knows what we have in store over the next few months in terms of unseasonable conditions, since at the moment London and southern parts of England have just experienced a dust cloud of sand blown in from the Sahara!

wild leek, lemongrass and chilli paste

wild leek, lemongrass and chilli paste

The old adage that my mother used to drum in to me was "Rachel, don't play with your food!" In those far off days I probably heeded her eventually, little angel that I pretended to be. But these days I try to play with my food whenever possible. With the foraged food from my garden, I can experiment and take a few risks with this season's rampant wild leeks.

a little time travel: kamut kisir

kamut kisir

The myths behind the whole grain, Khorasan Wheat (Kamut), are the food equivalent of an Indiana Jones-type boys own story; rediscovered in the tomb of an Egyptian pharaoh, the ancient grains were sent to the US and replanted by a farmer in Montana. The truth is sadly more prosaic. But what is indisputable is that khorasan wheat had fallen out of use over centuries, very largely because yields are relatively low and farmers started to develop higher yielding grains.

in memory of my father: seafood laksa lemak (malaysian spicy coconut noodle soup)

seafood laksa lemak (malaysian spicy coconut noodle soup)

If you are regular reader of this blog, you will know that I often talk about my father, Henry, a larger-than-life character who taught me so much about how to eat and enjoy food, although not about how to cook. (Frankly Henry's cooking skills generally served as a warning to others).

what's in season: march

a riot of clematis in my garden