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.