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It felt like we were in full time summer last week – the whole of London was elevated, sun-kissed, rooftops were buzzing, smiles all around!
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I’m finally back in London after almost two fabulous months in India (as well as a week in Dubai where I was speaking at the Emirates Literature Festival).
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My weekly green staples have to be broccoli, courgette and avocado, so mixing it up and making your greens a little tasty is important (otherwise it can be a little dull and boring to be having boiled broccoli everyday!) [...]
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I haven’t done much with mushrooms in my cookbook Saffron Soul, but they do work really well with curry sauces and spices.
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Brussels sprouts can be soft or crunchy, well cooked or chopped finely as an addition to your salad, grilled or boiled.
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