At the beginning of March, Taido was lecturing in London, so we decided to go over early and have a little getaway together. We do this a few times a year whenever one of us needs to be in London for something. Taido calls it “a London Jolly.”

It’s cheapest to take a London Jolly from Bristol by bus, but it’s so much more pleasant on the train. We went on the train this time to Paddington Station.

We started our time in London at The Globe Theatre to see The Tempest. The plays are at the indoor theatre in the winter, which I had never been to, but y’all…it is INCREDIBLE. It’s called The Sam Wanamaker Playhouse and it is entirely lit with real candles. How is this even possible? At intermission (called the interval here in the UK), they lowered the candelabras and changed the candles out to fresh ones. The actors even held candles as they acted.

The entire production was the most fun theatre experience I can remember. Half the actors were hidden in the audience. Someone would pop up next to you and interrupt the play and soon it would become apparent that they were part of the show. At one point, Prospero stopped mid-sentence to tell a woman in the audience to stop filming the play. He was very cross and went back and forth with her for an uncomfortable minute before she put her phone away. Then about 30 minutes later, the lady, for whom we were still suffering second-hand embarrassment, got up and joined the play as one of the actors. So clever.

It was wildly fun and I would return in a heartbeat to see whatever is showing at this theatre.

After the show, we went to the Mithraeum, an ancient Greek temple that was discovered after bombing during World War Two. It’s in the basement of the Bloomberg building. Someone on one of my tours told me that you can visit it for free, so it’s been on my London list for a minute.

Then we made our way back to East London in the neighborhood we always stay in. We stay right around the corner from Brick Lane, where the best bagels in the world are on offer 24/7 and curry restaurants line the road. Also it’s an easy bike ride from Columbia Road Flower Market if I happen to be there on a Sunday morning.

This time we walked to Dishoom in Shoreditch for dinner. Dishoom is a Bombay-inspired London staple that has now made it’s way to many other UK cities and even is opening in New York City(!), but we still don’t have one in Bristol. I resisted going there for a while, because of the hype (there’s always a long wait outside), but Taido convinced me that it lives up to its reputation and he was not wrong.

We loved everything we ordered: Gunpowder Potatoes, Black Dal, Chapati, and Broccoli Chili (Chilli) Salad.

The next morning, while Taido was lecturing, I did the Regent’s Canal walk that goes all the way from the Thames River at Limestone to Little Venice. I have walked part of it before, but never this entire 10-mile stretch in one go. I stopped in Camden for lunch, spent a little time reading in the sun on a bench and then met Taido for dinner at Bondi Green, a restaurant I love that is super close to Paddington Station. Even as much as I love Bondi Green, I was wishing for the same dinner from Dishoom after walking all day.

Around 7pm, we hopped back on the train and headed home to Bristol.

A successful London Jolly for sure.

In the days following our time in London, I was still dreaming about our meal at Dishoom so I started experimenting with copycat recipes. I was excited to find that the Broccoli Salad is actually available on Dishoom’s website (as well as several other recipes).

When we were in London, I picked all of the hot pepper out of my salad (I know…I am such a lightweight when it comes to spice), so I have adjusted my recipe to not include the peppers. And I added sunflower seeds and pomegranate seeds.

I have made this salad every week since we got back from London nearly two months ago, and I’m still not tired of it. I love to eat the leftovers for lunch the next day.

Here’s my version of the recipe. Feel free to add a red chili (chilli) pepper back in if you like!

Pomegranate, Pistachio and Broccoli Salad

Salad Ingredients:

2 medium heads of broccoli
150 grams (3/4 cup) roasted pistachio nuts
50 coriander leaves
8 mint leaves
50 grams (1/4 cup) roasted pumpkin seeds
50 grams (1/4 cup) roasted sunflower seeds
50 grams (1/4 cup or 8-10) pitted dates, chopped small
1 pomegranate, seeded

Dressing Ingredients:

50 milliliters (1/4 cup) lime juice (the juice of about 2 limes)
8 thin slices of ginger
1 teaspoon salt
40 grams (3 tablespoons) sugar or honey
25 milliliters (1/4 cup) rice vinegar
150 milliliters (3/4 cup) mild olive oil or vegetable oil
10 mint leaves

Instructions:

Cut the broccoli into very small pieces. Make the dressing by mixing all the ingredients with an immersion blender (or in a blender). Pour over the broccoli.

Note: I like to do this step early in the day so that the broccoli has time to marinate in the dressing, which softens the broccoli a little so it’s a little less raw, but still crunchy. You could also blanche the broccoli for one minute and then drop it in an ice bath, but letting the dressing marinate has worked well for me.

In the meantime, I chop my dates, seed the pomegranate, toast the nuts and seeds, and tear the mint and coriander leaves.

I like to leave all these ingredients in separate little bowls during prep, and then I toss it all together just before serving.

Makes about 6-8 servings.

Enjoy!

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Last week Taido read me a news article that stated that it’s rained in the UK every day in 2026. 

It was actually a relief to hear that out loud, because I have been wondering what was wrong with me and now I can blame the weather.

Then the sun came out on Saturday and there was a spontaneous city-wide celebration of the first time we’ve seen a fully blue sky in 2026. 

Everyone was outside. Parks were full, the city sidewalks were heaving as we all collectively emerged from our hibernation.

Of course, the rain was back on Sunday morning. But still, we know the sun is out there somewhere behind all those clouds and it will return again.

But right now, it’s a rare day that I don’t return from a walk drenched all the way to my toes.

My boots are permanently covered in a thick layer of thick, dark muck (that is the technical term) and the mud on the bottom ten inches of my trousers is there to stay.

Lately at home, I’ve been going through photos from sunnier days, trying to write about some of the places I’ve been in the last four years. Often I abandon the work because it just makes me want to climb aboard the next airplane bound for a beach cafe where I can feel the sun on my face.

So it’s no wonder I’ve been craving hearty warm casseroles for dinner at night.

I used to love shepherd’s pie and steak pies when we lived Scotland. But those were my pre-vegetarian days, so I tried this week to make a pie that feels similarly heavy, but is vegetarian. I was looking for some plant-based comfort food. And it was a success. 

This recipe, which I’ve only slightly altered, is going into the regular winter rotation. It comes from Sarah Bentley’s vegan cookbook, We Cook Plants.

It’s made with lentils and mushrooms, then topped with mashed potatoes and it’s the perfect one-dish meal for a wet day.

Vegan Shepherd’s Pie

Ingredients:

1.4 kilograms (around 4 pounds) gold potatoes, halved, or quartered if large
250g cabbage (half of a small head), chopped
3 tablespoons olive oil
1 large onion, diced
2 carrots, finely chopped
1 celery stick, finely sliced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
250g sliced mushrooms (about a half pound)
2 tablespoons tomato paste
1 teaspoon nutritional yeast, plus 1 tablespoon
1.2 liters low-salt vegetable stock (5cups)
320g dried brown or green lentils (1.5 – 2 cups)
2 teaspoons dried herbs de Provence
2 dried bay leaves
250 milliliters unsweetened oat milk (about 1 cup)
2 tablespoons sunflower seeds
5 walnuts
2 tablespoons hulled hemp seeds

Directions:

Put the potatoes in a large pan of water with a pinch of salt; bring to the boil. Simmer for 25 mins or until soft. Add the cabbage for the final 2-3 mins, then drain.

Meanwhile, heat 1 tablespoon oil in a pan over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the balsamic vinegar and cook for 5 minutes more, stirring regularly.

Stir in the mushrooms and cook for another 5 mins, then add the tomato purée. Heat the stock separately. Stir the 1 teaspoon nutritional yeast into the stock, then add to the vegetable mixture along with the lentils, herbs, bay leaves and a grind of black pepper. Cover and cook for 20 mins.

Drain the potatoes and cabbage, then return to the pan with the oat milk and remaining 2 tablespoons of oil. Mash well, then season to taste. Preheat the oven to 220°C/200°C fan/gas 7/400°F

Check the lentils. If they look a bit dry, add 100-200 ml water and cook for 8 more mins. If a little thin, stir in 2 tablespoons of the mashed potatoes. Transfer to a baking dish; top with the mashed potatoes.

For the topping, chop the sunflower seeds and walnuts, add the remaining 1 tbsp nutritional yeast and a pinch of black pepper in a bowl and mix in the hemp seed. Sprinkle over the top.

Bake for 20 minutes or until golden. Let sit 10 minutes. Serve and enjoy.

Think of me if you make this recipe. I’ll probably be out walking in the rain and searching for snowdrops. 

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Here are all the reasons I have made this curry three times in the last two weeks:

1. The temperatures have finally dropped.
2. I bought 40 pounds of sweet potatoes from a farmer.
3. It’s a fulfilling vegetarian meal option!
4. All the colors make it so pretty.
5. Curry leftovers for lunch are my favorite.
6. Everyone in my family loves it except for one person.
7. If we keep eating it surely we will convert that one person to our collective Chino love for curry. Right? Ok maybe not.

Here’s the recipe so you can enjoy it too! XOXO

Cauliflower, Chickpea, Sweet Potato and Kale Curry

Ingredients:

1 tablespoon vegetable oil
1 onion, sliced
2 tablespoons curry powder
2 tablespoons curry paste
4 cloves of garlic, chopped
2 tablespoons freshly minced ginger
1/4 teaspoon cayenne pepper
2 sweet potatoes, chopped into 1 inch pieces
1 head of cauliflower, broken into florets
2 cans crushed tomatoes
2 cups vegetable stock
1 can chickpeas (including liquid)
1 bunch kale, leaves torn from the stems
salt + pepper
Optional toppings: cilantro, chutney, lime pickle

Directions:

Heat the oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, 5-10 minutes. Add the curry powder, curry paste and cayenne, stirring often, for 1 more minute. Add the garlic and ginger. Stir and cook for 2 more minutes.

Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes and vegetable stock. Bring to a boil. Lower the heat on the stove to a simmer. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and kale. Cook just until the greens have become soft.

Serve hot with rice and toppings. Enjoy!

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It’s a win in our house because everyone will eat it. I’ve finally figured out how to make tofu so that all the kids like it. Sometimes I marinate it in a little fish sauce and  garlic, but mainly I cook it so that it is seared on both sides, just like a piece of meat. The skillet has to be hot and I have to do it ahead of time before I cook the rest of the ingredients, but it’s worth it.

Give it a whirl. It’s super yummy!

Vegetarian Pad Thai with Tofu and Vegetables

Ingredients:

14 ounces rice noodles

1 tablespoon tamarind paste

3/4 cup hot water

3 tablespoons fish sauce

3 tablespoons sugar

1 tablespoon rice vinegar

3/4 teaspoon cayenne

1 tablespoon lime juice

2 tablespoons vegetable oil

1 package extra firm tofu, drained and cut into slices that are about a quarter inch thick

1 onion, chopped

3 cloves garlic, peeled and minced

1 pound broccoli florets

2 eggs

8 ounces snow peas

Toppings: bean sprouts, scallions, chopped roasted peanuts, lime wedges, cilantro

Directions:

Pour hot but not boiling water over the rice noodles. Leave covered for 10 minutes before draining.

Make the sauce by combining the tamarind, hot water, fish sauce, sugar, rice vinegar, lime juice and cayenne. Set aside. (Sidenote: some tamarind paste has to be drained, in which case you pour the hot water over it and then drain it a few minutes later so the tough parts of the rind are removed. But the tamarind paste I bought was already smooth.)

In a large hot skillet, heat 1 tablespoon oil and cook the tofu slices for 3-4 minutes on each side. Remove from skillet. Then cook the broccoli for about five minutes and remove from skillet.

Heat the second tablespoon of oil and cook the onion and garlic for about three minutes. Then make a well in the center and pour the eggs. Scramble before mixing in with the onions.

Add the presoaked rice noodles to the skillet and pour the sauce over them. Stir fry for about five minutes or until the mixture is hot. Add the broccoli and tofu back in. If everything begins to stick or the noodles are not done, add a little water and cook for longer.

Serve immediately into bowls and top each with desired garnishes.

Enjoy!

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Curried Red Lentils (Daal) and Rice

When I first moved to a new house in Aberdeen, my friend Claire made these curried red lentils out of what I happened to have in my pantry after we had unpacked it.

I watched in amazement as she produced this gorgeous dish for dinner from what I had around.

It remains one of my favorite dinners to make as the dry ingredients are easy to have always on hand. Also, you can use tomato paste if you don’t have tomatoes or lemons if you don’t have ginger. Making substitutions based on what I happen to have is part of the beauty of this meal. And it always reminds me of my friend Claire and her willingness to help me turn a rather quirky old house into a home.

After we eat this meal, we package up the leftovers into lunches for the following days as the flavors seem even more rich the next day.

Curried Red Lentils (Daal) and Rice

Ingredients:

2 cups red lentils

2-4 tablespoons butter (or Ghee if you have it)

1 onion, chopped

3 cloves garlic, peeled and minced

2 inch piece of ginger, peeled and grated

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon salt

1/4 teaspoon cayenne

1 can diced tomatoes

5-6 cups fresh spinach leaves, chopped

2 cups jasmine rice

Optional garnishes: fresh cilantro, lime pickle, mango chutney and plain yogurt

Directions:

Cook the 2 cups of rice in three cups of water. (I use a rice cooker for this.)

Bring the 2 cups of lentils to boil in 4 cups of water. Reduce heat and let simmer until lentils have absorbed water (10-20 minutes).

While lentils are cooking, melt butter (or Ghee) in a large skillet. Sauté onion for 5 minutes. Add garlic and ginger. Cook two more minutes. Add all the spices and cook a minute or so to allow the mixture to turn into a thick paste.

Add the tomatoes and a little water if mixture is too dry. Once the tomatoes are hot, add the spinach and the lentils. Stir until mixture is hot. Only allow the spinach to barely wilt.

Serve immediately with rice and your choice of toppings.

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I am such a sucker for the one dish meal that a quiche or pie can be.

Also I love anything, and I mean anything, that involves pie crust or pastry dough of any kind.

So this asparagus potato ricotta pie called my name as soon as I saw it in my Tesco magazine.

On its first appearance on our dinner table, this pie was gobbled up by every member of my family except the youngest.

The filling starts as eggs, ricotta, kale and green onions (called spring onions in the UK).

But then you add parboiled, sliced potatoes to the mixture, which makes the whole pie less egg/quiche and more potato/cheese, which is a happy evolution of the traditional quiche for my family.

I used a pre-bought crust and mixed shredded cheddar cheese into it with a food processor before rolling it out, so even the crust has a savory, cheesy feel.

You put the stalks of the asparagus in the pie, but save the tips for the topping. So pretty, right??

We eat vegetarian about five out of seven days of the week, so when I find a meatless dinner that most everyone enjoys, I get super excited!

Asparagus, Potato and Ricotta Pie

(heavily adapted from Tesco’s April 2016 Food Magazine)

Ingredients:

1 1/2 pounds new potatoes

3 eggs

4 tablespoons heavy cream

1 cup ricotta (250 grams)

1 tablespoon dijon mustard

1 bunch asparagus (about a 1/2 pound or 250 grams)

1 bunch green onions

6 ounces frozen kale (or spinach)

1/2 cup shredded sharp cheddar cheese

3 tablespoons ground almonds

Pie Crust Ingredients

1 1/4 cups flour

1/2 teaspoon salt

1 stick butter (1/2 cup, 4 ounces), chopped into cubes and chilled

1/2 cup shredded sharp cheddar cheese

1/3 cup ice water

Directions

Make Pie Crust:

Mix flour and salt.  Cut in the butter with a pastry blender.  Toss in cheese. Drizzle water while stirring and form into a large disk.  Roll out and press into a 9-inch pie plate. Chill while prepping filling.

Make filling:

Boil the potatoes in water until just tender. (15 minutes) Drain and leave to cool.

Defrost and drain kale.

In a large boil, whisk together eggs, cream, mustard and ricotta. Season with salt and pepper.

Cut the rough 1-2 inches off the asparagus and discard. Cut the asparagus tips off and set aside. Chop the remaining stocks into 1/2 inch pieces and toss them into the ricotta egg mixture. Dice the green onions and add them as well, reserving about a tablespoon for the top. Fold in defrosted kale (or spinach). Slice the cooled potatoes and fold in as well.

Spread the ground almonds on the base of the pie crust. Pour the filling into the pie crust and press until packed flat. Scatter the 1/2 cup cheese on top. Place the asparagus tips on top and the reserved green onions.

Bake in a 400 degrees F oven (180 C or gas mark 4) for 45 minutes, until the filling is set and the pastry is golden.

Allow to sit for ten minutes before slicing and serving.

Enjoy!

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Recently Ben asked me to make his favorite hot spinach dip for his birthday dinner. It’s a recipe I give out a lot because it’s pretty much a bowl full of comfort food.

We usually eat it with chips or pita chips, but lately, we’ve been spreading it on toast as well. Any way you eat it, it is a happy cheesy mess of yum.

Santa Fe Spinach Dip

Ingredients:

2-3 onions, chopped

1 red pepper, chopped

1 jalepeno pepper, chopped

5 cloves garlic, minced

1/2 can of chopped tomatoes, drained

500 grams chopped or 16-18 ounces, frozen spinach

8 ounces or 280 grams cream cheese at room temperature

4-6 tablespoons buttermilk

3 cups of grated cheese (I used 130 grams Parmesan and 220 grams Edam cheese, but also you could use Monterey Jack)

A few shakes of salt, pepper, cayenne pepper and paprika.

Directions:

Sauté onions in a bit of oil for five to ten minutes. Add peppers and garlic. Cook a few more minutes. Add tomatoes and spinach.

Let mixture cool for a minute. Mix cream cheese and buttermilk in a bowl. Stir in vegetables and seasonings. Mix in the cheese, reserving a 1/2 cup to sprinkle on top.

Spread in a baking dish and sprinkle on the remaining cheese.

Bake for about 25 minutes at 350 degrees F or 180 degrees C or gas mark 4.

Serve with tortilla chips or pita wedges or even on toast.

Here’s a photo of it in the baking dish…not super pretty, but you can see how it’s meant to look after you bake it.

I also make it often in a cast iron skillet. The above photo is pre-cooked, but below you can see the cooked dip on this table full of happy birthday food!

Ben is pretty great at choosing a party menu, so we should probably let him do it more often than just on his birthday!

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Remember that amazing Spicy Roasted Eggplant Soup I had while I was walking St Cuthbert’s Way?

Well, after two attempts, here’s my best guess on how to make it.

The best bit about this recipe is that the eggplant is pureed which means my kids slurped this soup down without blinking.

Shhhh! Don’t tell.

Spicy Roasted Eggplant (or Aubergine) Soup

4 eggplants

3 red peppers

6 cloves garlic

3 onions

2 red (hot) chili peppers

1 quart vegetable broth

1 14 oz can chopped tomatoes

olive oil

1 teaspoon dried thyme

1 teaspoon oregano

2 tablespoons chopped, fresh basil (plus extra leaves for serving)

cayenne pepper to taste

salt and pepper to taste

Slice eggplants longways.

On two well-oiled baking sheets, place eggplants face down. Put all other veggies on the baking sheets whole. (Leave onions and garlic cloves in their skins)

Bake at 425 degrees F for 45 minutes, or until eggplant is soft and peppers are charred. Turn onions and peppers once or twice while baking.

Let veggies cool. Peel red peppers. Pop onions and garlic cloves out of their skins and scrape eggplant out of skins with a spoon. Put all the roasted vegetables in a large pot and add vegetable broth and tomatoes and herbs. Use an emulsifying hand held blender to puree soup as you bring it to a simmer.

Note: Because all chili peppers are not created equal, taste your soup to see if it has enough heat. Add a little cayenne if it does not seem spicy enough. We like it with a good little bit of kick!

Serve immediately with fresh basil, a drizzle of olive oil and brown bread.

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Looking for something healthy + inexpensive to take as an appetizer to a party this weekend?

I’ve got you covered. Butternut Squash Hummus.

We have been cooking all year out of Jamie Oliver’s Save with Jamie, as a way to both save money on groceries and use recipes for which we can find the ingredients at our local markets.

Back in the US, I am used to buying pita chips by the bag full at Sam’s, but they are not as common here, so we’ve been making our own. You can pick up a package of pita (or pitta) bread here for less than a pound (or quid) and it is always really fresh. We eat it with curries, tzatziki and hummus.

Butternut Squash Hummus

or Houmous, adapted from Save with Jamie by Jamie Oliver

Ingredients:

1 butternut squash

3 cloves of garlic, peeled

1 red chili

1/2 a bunch of cilantro (coriander, 15 grams)

1 can chickpeas, including liquid (1 tin, 400 grams)

juice of 1 lemon

2 tablespoons olive oil

Directions:

Slice squash in half, de-seed and roast face down on a baking sheet in a 350 degree F oven (180 degrees C, gas 4) for 90 minutes.

Allow squash to cool before scooping the flesh out.

In a food processor, mix the squash with the rest of the ingredients. Pulse until you reach desired consistency. Serve in a bowl and sprinkle with paprika, cayenne and maybe a little drizzle of olive oil.

Serve with Pita Chips.

Easy Homemade Pita Chips: Cut pita bread into strips, brush with olive oil. Sprinkle with salt, pepper and crushed chili pepper. Bake on a sheet pan in a 350 degree F oven (180 degrees C, gas 4) until crisp. 10-15 minutes.

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I kind of pride myself on being able to make a peasant soup out of the groceries that are left at the end of the week. Just a few days ago I turned some cans of beans into dinner, and no one went hungry.

This French Peasant Soup recipe is perhaps my favorite version of turning the vegetables in the fridge into dinner. I make it often in autumn and winter, but it is almost never the same.

If I have garbonzo beans, a green vegetable and tomatoes, I call it Italian Peasant Soup and serve it with a spoonful of pasta, but this version with leeks and French lentils feels like what I would make if we lived in Provence. Not that we ever have, but if you add Herbes de Provence to something, it becomes French, oui?

Mainly what I’m saying is that you don’t have to trouble yourself about having the exact vegetables for this recipe, or even the exact kind of legume, although I am partial to French lentils and the way they don’t turn to mush like brown ones.

You can make a version of this soup out of whatever is in your cupboard. You can use cans of cannelloni beans or frozen squash if you want.  Substitute spinach for kale or onions in place of leeks. Just pour in the broth and call it dinner.

Add homemade bread, and all of a sudden your peasant dinner is fit for a vegetarian king.

French Peasant Soup

Ingredients

2 tablespoons olive oil
4 large leeks, sliced thinly
3 garlic cloves, peeled and chopped
8 ounces sliced mushrooms (225 grams)
1 tablespoon fresh thyme leaves
1 tablespoon herbes de provence
1 cup french lentils (250 grams)
3 medium zucchini/courgettes
8 cups chopped Kale (200 grams)
1 1/2 quarts vegetable stock (around 1500 ml)
1 1/2 cups pasta, cooked and drained (optional)

salt and pepper to taste

Directions

In your heavy bottomed pot, Dutch oven or Le Crueset, pour in the olive oil and bring to medium heat.

Add the leeks and garlic. Cook for about five minutes. Add mushrooms, thyme and herbes de provence.

Cook about 10 more minutes until vegetables are soft.

Add stock and bring to a simmer. Pour in lentils and cook for about 30 minutes or until lentils are done.

Add zucchini/courgettes and Kale leaves. Cook about ten more minutes. Salt and pepper to taste.

Serve warm with hearty bread or over pasta (kid-friendly option).

Enjoy!

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