I mostly count myself lucky in life. During the summer black cats have been running across my path and magpies flying round me in couples. Spending time in Italy for 8 days with family at Dads beautiful Tuscan home does crank up the luck. He runs B & B so should plug his business http://www.ilfabbrotuscany.com/
The view from his kitchen door is as you can see pretty spectacular and as a very keen cook himself he has more kitchen equipment and gadgets than one man should have. The kitchen is a dream to be in, hand built by the man himself, it was a total joy to cook and trial new dishes for my CanTina @ home supper clubs..
Holidaying here presents the perfect time to cook and try out new recipes. Amazon, a few clicks, Moro East, Sam and Sam Clark, The Modern Pantry by Anna Hansen and Supper Club, ‘Notes and recipes from the Underground Restaurant’ by Kirsten Rodgers. These books represent both my cooking style and aspirations.
The first 2 books really speak to me and my cooking style, The Moro Sams really know how to take simple ingredients and transform the humble into the grand, their use of spicing and herbs is genius. The book in based around produce from their East End allotment, and is full of deep and flavoursome dishes . Anna Hansen, her book The Modern Pantry and Clerkenwell restaurant of the same name are inspirational. She worked alongside Peter Gordon at The Sugar Club in the 1990’s and again at The Providores. I hate the term ‘fusion’ cookery, Anna really understands flavour balance and within this combines ingredients that may not always grow together but always sit well with each other. Her sumac lavoush is a bloody triumph, we have shared some twitter love with each other over this crisp flatbread. I sell this bread each week as part of a mezze lunch box at Churchill Square farmers market, where it is appreciated by all.