• 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

  Falafel

  (serves 4)

  1 soup-size can chick­peas, drained
  2 tbsp tahini (sesame paste)
  1 tsp salt
  2 tsps bak­ing pow­der
  2 tsps cumin seeds
  2 tsps ground corian­der
  1 tsp cayenne pep­per
  2 cloves gar­lic, crushed
  2 cups loosely packed rocket leaves
  juice of 1 lemon
  3 tbsps veg­etable oil for cooking

  This could not be any eas­ier. Put all ingre­di­ents except oil in a food proces­sor and whizz until fully processed, but not pureed. Pre­heat oven to 200C, 400F and place a large roast­ing pan in the oven to heat.

  Roll the chick­pea mix­ture into balls, about 16, then flat­ten them into pat­ties. Add the oil to the roast­ing tin, then roll the pat­ties about a bit to coat them. Bake for 20 min­utes, turn­ing once, till crisp and golden.

  read the rest of this recipe

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