Nibbles #45
The versatility of miso, letting food rot on purpose, and the perfect 20-minute cabbage pasta recipe for chilly evenings.
Welcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.
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Felicity takes us behind the scenes of her iconic, fantastic Guardian column. Also, the lives and the reality of people like us who write recipes for a living:
Marc has written a great essay on the versatility - and different types - of miso available in a Japanese kitchen, and beyond:
He’s also written a great piece on what we’ve gained by people leaving food to rot (on purpose!):
Sometimes, Sally’s photography simply takes my breath away:
Yes to Sinu’s mother-in-law’s Venetian leftover bread cake:
It’s been a quiet one in the kitchen this month, spending time in Norway and working on some future recipe development - my one new recipe is a keeper, though! This month for my Macknade residency I’ve made a 20-minute take on Pizzoccheri alla Valtellina - an Alpine dish of buckwheat pasta, potatoes, cabbage and cheese, all pulled together with garlic butter. It is just as good as it sounds, the ultimate cold-weather comfort dish, the buckwheat pasta swapped out for nutty British-grown spelt, and the homemade garlic butter replaced with a lovely smoked garlic version I’ve been buying and cooking with recently.
Hi Rachel, thanks for the shoutout 😊