Culinary Anthropologist


  1. Wild garlic pesto

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    Delicious mixed with pasta, stirred into a plain risotto at the end of cooking, topping a bowl of summer minestrone soup, or layered inside a lasagne with ricotta.  It keeps for a week in the fridge in a jar covered with a layer of olive oil.  Or freeze it in little plastic tubs.  I always […]

  2. Rhubarb gimlet

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    This cocktail recipe was inspired by the one they serve at 69 Colebrook Row, a superb little cocktail bar in London. The trick is to get a good balance of flavours.  It should taste distinctly rhubarby, with a good grown-up gin kick, and just a hint of lime.

  3. Cider-braised pork with pickled leeks and horseradish

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    Pork shoulder is suited to slow cooking and will be melt-in-the-mouth tender given time.  The cider braising liquid, lightly pickled leeks and punchy horseradish make this a surprisingly clean and bright dish.  Serve with potatoes or pearled rye or spelt.   Recipe adapted from Mia Kristensen of CPH Good Food.

  4. Elderflower cordial

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    Such a classic English drink – it has to stay in imperial measures!  Make this in May or June when elderflowers are at their peak. Pick on a sunny day in the morning and be fussy – you only want pleasant-smelling and perfect sprays, without a whiff of decay. Recipes vary when it comes to […]

  5. Early summer minestrone with pesto

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    This recipe is adapted from one in The River Café cookbook.  It is a fresh green soup, perfect for late spring or early summer.  I actually prefer it luke warm to hot, or even chilled.

  6. Rhubarb and yoghurt cake


    This cake is so easy – you can throw it together in ten minutes.  It always goes down really well when we make it in cooking classes.  Rhubarb, orange and yoghurt make a delicious combination.  But you could omit the orange flower water, or substitute rose water, or just use vanilla.  Enjoy the cake warm […]

  7. Elderflower fritters

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    If you can’t quite get round to the four-day process that is elderflower cordial or champagne, let alone deal with all those buckets and bottles, then this quick elderflower recipe might be for you.  Elderflowers can be consumed whole, as they are, after a brief encounter with some batter and some hot oil.

  8. Elderflower Delight

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    This recipe is adapted from John Wright, the River Cottage forager.  It seems like it must be difficult and prone to problems, and half-way through you won’t believe it’ll ever work, but have faith – the final product will come good and taste remarkably elderflowery.

  9. Herb jam

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    This is a Moroccan recipe, which I first learnt while working as an intern at Alice Waters’ restaurant, Chez Panisse, in California.  ‘Herb jam’ is Paula Wolfert’s name for this delicious, savoury salad-cum-relish.  The recipe here is based on one of hers. The key to success is patience.  You must wash vast quantities of greens and […]

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