Journal etc.: March, Transformations
Talking about transformation has never seemed quite so pertinent. March is the month that signifies the turning of seasons. Those long dreary Winter days are almost over. The days are getting longer, daffodils are shinning happy yellow faces in parks, grass has replaced mud and the need to wear a beanie along with 7 other layers is less necessary. It's safe to say Spring is finally here.
BWL.: Elysia Catering
Who better to feature in our month of pairings than a business that seriously knows a thing or two about food pairings. We have been working with Elysia for a while now; one of our longest standing customers, in fact, from using our juice pulp crackers back in the day, to regularly sourcing our brownies made from juice pulp. Founded by Sophie Andre, a fellow food waste worrier since starting in 2017; they have saved more than 9 tonnes of British artisan food from going to waste and served more than 29,000 people around London. That is most certainly something worth celebrating.
Recipe etc.: Pizza Dough, Vehicle for Leftovers
Italy’s shining glory. Done differently in every region. Hell, every household I’m sure. But always available per prendere via [to take away]. And the PERFECT vehicle for any combination of toppings and crazy pairings your creative self can come up with. Pizza is very forgiving, like that.
Journal etc:. February, Pairings
Recipe etc.: Week of Chickpeas
I’m not really one to ‘meal plan’. Even if, interestingly, that is often touted as quite an effective way to reduce food waste in the kitchen. If I’m honest, I just never get organized. Instead, I like to invest in one ingredient, and see what I can add to it from the excess odds and ends I have lying around [perhaps you can relate…]
Journal etc.: January, Conserving
Recipe etc.: Pick-Me-Up
It's simple, and humble in its appearance. But, done right, it will blow anybody's socks off [this coming from a non-coffee drinker]. So we thought it could perhaps offer some inspiration for the forthcoming New Year's Eve celebrations. You can make it in advance, you can upcycle any stale biscuit ends, fruit - poached/canned [the Italians might disagree here, but I was once served a white chocolate and berry version and it was pretty excellent], and bottom-of-the-bottle booze. It really is the ultimate, bestover celebration dish.