A real weakness of mine is a spicy breakfast. There’s a rapidly-depleting pot of green chillies in my fridge at the moment, which get most action round 8:00am. Sometimes they go in a spicy omelette, sometimes in spice-scrambled tofu. Neither of these follow strict recipes, but the gist is combining any odds and ends lingering about with chillies and turmeric….
It’s hard to make pan-fried pork mince look good. But I think that’s its only downside. It’s so tasty, cheap and you can pick up extra-lean packs, which make you feel pretty saintly.
Having said that, when I whooped “isn’t pork mince great?!” Thomas thought about it quite seriously, and replied “mm…well, it’s not in my top five types of meat.” But I know him well enough, and I recognised his expression of concentration, to know that he was struggling to rank ‘rib eye steak, leg of venison, fillet of beef…’ in his head….
My preconceptions of naga chilli products are different to most. Here is a photograph of me taken during an afternoon spent repackaging naga bhut jolokia chilli powder. …
A few months ago, I tried out the 5:2 diet. It never really appealed, but I figured that the best way to make an informed judgement was to give it a go, and see what all the hype was about.
As expected, the feast days were no problem.
But - also, as expected - the fast days were dreadful. I always try to eat healthily. To listen to my body, and give it what it needs, be that a piece of red meat, or a bowl of porridge so it’s an odd feeling having to ignore hunger, ignore cravings, and let your diet be entirely dictated by the magic number 500.…
Hello – I'm Rachel Walker – food writer and cook. I live in East London with my very tolerant husband, who is often alarmed to find pig trotters or brining lamb tongues floating in the fridge.
