• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Atul Kochhar’s Warm Salad of Ten­der­stem Broc­coli and Chickpeas

  (serves four)

  2 tbsps olive oil
  1 tsp cumin seeds
  2 cloves gar­lic, peeled and sliced very thin
  1–2 small red chill­ies, deseeded and finely chopped
  2 hand­fuls ten­der­stem broc­coli, cut into whole flo­rets with stems sliced diag­o­nally in bite-size pieces
  1 can chick­peas, drained
  1 medium red onion, thickly sliced
  1 medium red pep­per, juli­enned
  2 tbsps lime juice
  sea salt
  freshly ground black pep­per
  hand­ful fresh corian­der (cilantro)

  Heat the oil in a skil­let or wok and add the cumin seeds and gar­lic, cook­ing until the gar­lic is translu­cent but tak­ing care not to brown it. Add the chillis and broc­coli and cook until ten­der. Add the chick­peas, onion and red pep­per and saute for 30 sec­onds. Toss with the lime juice and serve on a plat­ter, topped by the corian­der leaves. Very refreshing!

  read the rest of this recipe

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