Projects & musings
Peripatetically updated
Jazz Age Cocktail recipes? Yes please!
Cecelia Tichi’s book Jazz Age Cocktails is my favourite type of book: One that interprets social history through recipes.
Foodish History: Rum-laced Tea
My recipe for Spiked Chai Marsala is based on research for my recent book. I lost count of the number of references I found to “rum-laced tea” being drunk by airmen during the post-op debrief at Bomber Command.
Current Project: Macadamia Makers
I dare you not to get cravings after watching this profile of an amazing Australian artisan!
Staring down my disgust: The Aesthetics of Eating Insects
You can see the actual face I made when I ate a whole cricket for the first time, listen to me grapple with the health and sustainability arguments around eating insects and get a little lesson from food history.
Current Project: Easy Healthy Tasty
A food writer and a dietitian live-streamed their cooking during lockdown...then something strange started happening
Foodish History: A Tale of Two Carrot Cakes
In wartime England, the Ministry of Food promoted carrot as a sweetener in cakes and biscuits to replace heavily-rationed sugar. But their recipe for carrot cake is very different to the cream-cheese-coated cake we cook today.
Current Project: Macadamia Makers
I’m so proud to have worked on this video series with the Australian Macadamia Society featuring some truly amazing creators.
Foodish History: A Bomber Command Breakfast
This recipe is a modern interpretation of an operational supper at Bomber Command. It’s the kind of thing that today we order for brunch in a cafe after a night out, when we want grease to soak up the excesses of the previous night. But at Bomber Command, stomachs were being lined for a different reason.
Partnership: How Community Supported Agriculture grows good food
Read my article from Wellbeing magazine issue 189 on the benefits of Community Supported Agriculture for both farmers and eaters.
Are you ready to eat insects?
They are a superfood protein that are sustainably farmed using the food waste from commercial kitchens. But there’s a catch.
Memory lane: Sourdough baking at River Cottage HQ
I feel like we can all do with a little escapism. I know I need an opportunity to get out the house - even if it is only to take a trip down memory lane. Since every second person seems to be baking sourdough bread while in isolation at home, I thought I’d start by writing up my day spent baking bread at River Cottage HQ in Devon, England.
Three ways to collaborate on a cookbook with a professional writer
You know that making a cookbook is the direction your content marketing needs to go, but you also know you don’t have the resources in your team to pull it together - especially when it comes to writing the words. Here are the ways a professional writer can help.