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Hannah Pemberton
Not all salads need to be green.
When I cottoned on to the fact that salads don’t have to be leaf based, my healthier eating options opened up a whole load more.
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Hannah Pemberton
Peas, mint and lemon are all flavours that taste like sunshine.
And together they make a zingy, healthy and chilled soup that’s ready in no time at all. They’re ideal as a starter, or better still, an accompaniment to charred meat and fish that’s hot off the coals.
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Hannah Pemberton
A dish that needs little introduction.
Cod simmered in chorizo and saffron spiked broth with chick peas, lemon and parsley. Just typing it makes my mouth water.
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Hannah Pemberton
I was asked recently to ‘do a bit of food’ for a pitch at work.
In the space of a week it managed to go from a couple of sample dishes using the clients produce to a 5 dish lunch for 15 people. Cooked on the roof. On an industrial BBQ. In 28 degree heat. No pressure then.
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Hannah Pemberton
Simple store-cupboard suppers.
When pushed for time in the kitchen I often reach for pasta. But in an attempt to break away from the riff off a tomato sauce that I catch myself making on auto pilot, I figured I’d see what could be conjured out of some of my other favourite store cupboard and fridge staples instead.
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Hannah Pemberton
Totally tropical.
I first encountered this concoction in a Peruvian restaurant in Soho on a Sunday night (as one does). The food was good but the drinks were better, especially when the barman gave me a shot of a mysterious golden syrup to try. It took just a fraction of a second figure out what it was — sour, sweet and electric on my tastebuds, it was unmistakably pineapple. I was hooked.
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Hannah Pemberton
Tastes good, feels good, does good.
Like a lot of folk, I’m not great at being told what I can and can’t do. And this is no more in evidence than when food is concerned. Cue grumpy face.
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Hannah Pemberton
Snapping and scoffing.
I’ve had my camera a couple of years and have loved every minute of using it, and while I was pleased with how far I’d come teaching myself photography, I felt I’d reached a wall.
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Hannah Pemberton
Meet the cooler cousin of the baked potato.
Now, I’ve got nowt bad to say about the jacket spud... Crispy outer? Fluffy insides? Smothered in lashings of salty butter? Ooh go on then. But as tasty as they may be, for me they just feel more at home as a casual week night dinner rather than as part of a special meal.
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Hannah Pemberton
The greatness of grains.
Good for your tummy, protein levels and wallet, I’m becoming ever more partial to meals involving different grains and pulses. A particular snack pot in Pret being one I’ve grown fond of recently; quinoa, red rice, salmon and peas under a squeeze of lemon. It’s a healthy little bite that perks up my brain when I’m flagging in the office mid afternoon, but you really don’t get much for your money.
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Hannah Pemberton
One last hurrah.
I realise many folk will feel this is perhaps the worst time ever for me to blog these naughty delights, but... in my world, January doesn’t really, properly kick off until the first full week of work. And that means as far as I’m concerned, we’re all free to scoff with abandon until Monday. Or that’s what I’m telling myself anyway.
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Hannah Pemberton
A reciprocal arrangement.
I spied these little mugs in a charity shop last week, at £3 for the 4 of them I picked them up immediately. Mathew eyed me with that ‘we have no space for those’ look, but I didn’t let that stop me “Look how cute they are!” I said, clutching them, and before he could reply I hurried to the till.
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Hannah Pemberton
I’ve been called a magpie once or twice over the years.
I’d like to say it’s purely on account of my eclectic taste and ability to locate interesting finds. But it’s also been said because of my light-fingered mits.
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Hannah Pemberton
Not all food memories are fond.
I’ve fancied making a meatloaf for a while, but having been traumatised by a few sorry versions of it as a child I was determined to cook one that was delicious and juicy, rather than dense, dry and dull (apologies to any of my former school dinner ladies that are reading).
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Hannah Pemberton
Seasons eatings.
One of the best things about winter is the chance to chow down on melt-in-the-mouth meats cooked long and slow. I am of course talking about thestew.
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Hannah Pemberton
Poor chicken licken.
Labelled the choice of the unadventurous restaurant diner it can often be overlooked as a ‘serious’ meat, but this familiar and safe protein can be made exciting.
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Hannah Pemberton
Hangover management.
Despite my strict no drinking on a school night rule, sometimes getting squiffy is unavoidable. And fairly recently following a boozy one in London with colleagues and clients, I found myself feeling a little peaky at Euston the next day.
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Hannah Pemberton
Favourite places, new discoveries.
Earlier this year Team Food assembled in the beautiful Basque capital of San Sebastián. Those of you that read regularly will know this is one of my favourite cities, and I love nothing more than a long weekend away sampling its delights (see picture reels below as evidence).
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Hannah Pemberton
Pesto is a great kitchen staple, whether homemade or from a jar.
It adds a dash of Italian sunshine to all it touches and is an easy and fast way to inject flavour into mealtimes.
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Hannah Pemberton
The daddy of old school chicken dishes.
Coq au vin is simple, homely and hearty, great for lazy rainy days and boozy Sunday afternoons with friends. And the homemade article beats the shop bought variety by a country mile, whether sous vide or conventionally cooked.
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