It’s been years since I last wrote anything substantial on here, but I decided on a whim that 2021 would be the year I revived this neglected corner of the food internet. I wish I could claim that such a decision was the result of an inspirational bolt from the blue, or a wholesome desire to do more things that I enjoy as a result of the miserable devastation wreaked by 2020…but the honest truth is that I had to pay 155 dollars to Squarespace for the privilege of reinstating my expired domain, and I’ll be damned if I let that money go to waste. I will chain myself to this desk and churn out post after post until I feel some arbitrary sense of having gotten ‘good value for money’. Welcome to 2021 on Nutmegs, seven: powered by stubbornness, excessive thriftiness and a vague, directionless sense of spite. It’ll still be an improvement on 2020.

I'm thrilled to say that I'm now a writer for Great British Chefs, a fantastic food and recipe resource featuring inspirational chefs and bloggers from all over Britain, coupled with mouthwatering photographs of beautiful dishes that you can recreate at home. I'll be contributing recipes inspired by my garden and my travels on a regular basis, featuring some unusual and exciting ingredients. One of my first recipes is this gorgeous soba noodle salad, featuring dark, nutty buckwheat noodles tossed in a tangy, vibrant dressing of citrussy yuzu juice, shredded galangal, lime juice and soy sauce, topped with garlic seared prawns, pomegranate seeds, cucumber, avocado and grapefruit mint, a fantastic herb from my garden with the unmistakeable zesty flavour of grapefruit. It works beautifully in this zingy, tongue-tingling salad full of contrasting flavours and textures. It's one of my favourite ever recipes, healthy and beautiful and incredibly satisfying to eat. Head over to Great British Chefs for the recipe, and don't forget to have a look at some of my other recent contributions, including blue cheese crusted pork chops with roasted apple and pineapple sage!