What food would you say is your specialty?
My food journey has travelled a long way—from childhood staples like the Sunday roast, fish and chips, Angel Delight, and the occasional Fray Bentos steak and kidney pie, through the institutional fare of school dinners, to the fresh, plant-based meals my family and I now prepare and enjoy together.
Since the Covid lockdown, a weekly veg box has been our foundation—greens, squashes, roots, salads and mushrooms—shaping a diet inspired by gut health and seasonal eating. Our tiny “forest garden” is woven with edibles like bay leaf, rosemary, figs and blackberries, and we forage for wild garlic, crab apples, berries and oyster mushrooms.
I am forever soaking and cooking a variety of beans and chickpeas, which form the base of many meals—smoky beans with paprika and foraged mushrooms, layered greens, and salads enriched with kefir, tahini, roasted nuts and seeds. We use olive oil (and butter for flavour), prefer oat or soya milk, and enjoy cheeses like chèvre or Comté. It’s a far cry from the food I grew up with—simpler, fresher, and deeply connected to the seasons and the soil.
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