A rare meat-free blog post coincides with what I call Project 13. Starting today, I will have 13 days to get my bikini body in shape for THAILAND! Can she do it?! Probably not, but I did march purposefully around the supermarket today, stuffing my basket with vegetables and resisting the crisp aisle. A diet high in vegetables and lean protein and low in refined carbohydrates and sugars should at least keep the bloat at bay. Continue reading →
I do love it when a recipe sort of makes itself up as you go along, and you end up with something much more creative than you originally planned. I wanted to use the beef fillet from my Farmison meat box to make a carpaccio salad. I was originally going to use an Italian leaf salad as a base, but ended up spontaneously turning it into tempura and making quite interesting carpaccio rolls. Continue reading →
I rarely have a pious moment, so indulge me and let me say a massive “I TOLD YOU SO”.
For the last 18 months I have been banging my drum about conscientious meat consumption. I’m hardly the first person to have talked about it, nor am I the most influential. So see me as an average member of the Joe Public who made a pledge and stuck to it – and it’s time you did too. Continue reading →
It’s Chinese New Year tomorrow, and I’m looking forward to spending time with my family, feasting on traditional foods that symbolise good luck, health and prosperity for the coming year. I thought I’d cook something Chinese this weekend, so I opted for the ‘Chairman Mao’ or ‘red braised’ pork belly recipe well known in the Hunan province. The pork belly is meant to turn out a deep red in colour – the reason for my choosing this recipe, as red is considered lucky in Chinese culture. I used the wonderful rare breed pork belly from my Farmison meat box. Continue reading →