Talking and cooking tour

I'm starting to travel to friends' houses, demonstrating new ways to use everyday ingredients to groups of people, in the hope of perking up our everyday eating lives. Seems like everyone is stuck in the same family cooking cycle of bolognese, pesto, sausages, fish fingers and pizza. I think of it as Lowest Common Denominator Cooking. I'm on a one woman mission to break habitual cooking. Here I am, prepping for the first demonstration, looking somewhat nervous (but loving my new Bodum ceramic knife, so sharp! Cutting will never be the same again). On the menu: pumpkin houmous, better beans on toast, puy lentil and tenderstem broccoli salad, Miso pollack (with apologies to Nobu), chicken teriyaki (great for kids), sausagemeat with chilli and fennel, and eastern trifle, all from the new book, Cooking for Real Life. Seems like everyone had as good a time as I did. Can't wait for the next one.

Fishy paella with preserved lemons

Friends for supper last night, and I had not been wildly organised. One of the things I find hardest in the country is not having easy access to good fish (I'm not too keen on buying from the supermarket). Had some good fresh Cornish mackerel in the freezer, small, dark purple sweet peppers in the greenhouse, and our own onions hanging in the garage - enough, along with smoked sweet paprika, plenty of garlic and some short grain brown rice to make a pleasing fishy paella. Perfect with Sam's Ottolenghi preserved lemons that she'd brought as a gift, and a rocket salad on the side, along with some of the few ripe tomatoes from the greenhouse.

Medlars in the Snow

Snow today. Amazing and terrifying - how long is this winter going to be? Saved all the medlars - our only tree fruit crop this year - we could find. After last year's less than popular medlar jelly, I'm wondering if you can make medlar membrillo? Need to let them blet (start rotting) first. Watch this space.

I like a salad rather than vegetables when I'm cooking for friends - saves on so much last minute faff. Sad to say, summer salad leaves are over - in our garden at least. But enjoyed a shot of intense wintery minerals from this cavolo nero, apple and almond salad, to accompany our slow roast leg of pork for lunch today. 

Deeply charmed by Mr Ottolenghi

Went to a demo and Q&A by Mr Ottolengi in a church in Bath (given that he refers to himself as a 'bad Jew' and his partner, Sami Tamimi as a 'bad Muslim' they thought the setting hilarious). Intelligent and charming, and that was just the food. Talking about their latest book Jerusalem, they find, they say, the British habit of loading Houmous with olive oil (it should just be chickpeas, garlic, tahini, water, lemon and salt) and using it as a spread pathetic. Should really be a whole meal, and a chapter is dedicated to it from the new book. Which is great, btw, packed with home-cooking and by and large more achievable in a home kitchen than the other books. They've also launched a handy online shop that sells the sorts of Middle Eastern ingredients that can be hard to find, like pomegranate molasses and dried barberries.

The possibilities of Miso paste

Currently obsessed by the possibilities of Miso paste - thinned down and mixed with a little vegetable stock (I like Marigold the best), it makes a far tastier store cupboard stock than dried chicken granules. Try this brill store cupboard risotto, better than just for emergencies.

Sunday evening eating indecision is finally banished for good, with this miso noodle soup. It's sustaining yet cleansing, and deeply nourishing. In a terrifying clash of ethnic ingredients, I like to flood it with Tobasco, Thai fish sauce, lemon juice and Tamari soy. Definitely conquers current obsession with street food from all over.