You know it’s been nearly 16 years since I started my blog? For much of that time I shared a new recipe once a week, sometimes more often. It was my creative outlet while my kids were little and I worked from home. I shared so much of our lives online, never photos of my family, but funny little things that happened during our day, as well as my thoughts and feelings. This blog became not only a place for me to share what I was cooking, but also a space where I could try and make sense of the world through my words. I found the writing side of things therapeutic and at times downright cathartic! For years it was totally normal for blog posts to start with lengthy -at times completely unrelated- stories about life, and it often felt more like a personal journal than food writing. I loved it and I miss that.
Somewhere along the way, life got busier, time scarcer. People joked online about bloggers oversharing and come on, just give us the damn recipe! Every time I saw one of those comments I wanted to scream. If you don’t want to read it and can’t scroll past to get to the FREE recipe, then you can buggar off. Instagram came along, took eyes and comments away from blogs. Many disappeared. People started to expect you to share your recipes on the platform instead of directing them back to your blog. Then things changed again, and all of a sudden, every ‘creator’ was now expected to be a professional videographer/editor, bonus if you’re also someone who can make people laugh. I’m not gonna lie, I’ve struggled to keep up, to still feel relevant at all at times. I just want to show people how to grow and cook their own food, not perform for the algorithm.
With my kids now grown, a few years ago I went back to ‘work’, after decades of working freelance, for myself. Time got even more scarce. I shared even less online. At times, life felt more like surviving, than thriving. And I would be lying if I said I didn’t feel a disconnect from this beautiful community we’ve created here, over all these years. I know I don’t owe anyone an apology, but I’m sorry I don’t have the capacity to share online like I used to. Maybe one day things will change, but it’s also been a great lesson in only being able to do what you can do, ya know? I’ve had to accept that we just can’t do everything! Even though I do still try sometimes, lol.
Now you might understand why I was equal parts excited and nervous to share the news of my 4th book coming out recently in my newsletter and socials. I wasn’t sure how people would react, whether the support was still going to be there after I’ve been so quiet for the past few years (surviving, not thriving remember?). I also wasn’t sure if anyone would even see my posts on social media, as the algorithm doesn’t favour those who don’t post consistently or play the game. So, it was with great relief to hear from so many of you who are as excited as I am about this new book! Teaching and encouraging others to grow their own food has always been part of my ethos (some of you may remember when I first started my blog, the tagline was: Food, Life + a Little Garden!?). I really feel like this book incorporates everything you’ve all come to expect from me; approachable information and ideas, simplicity, accessibility, warmth and encouragement. Oh, and yum food! To think that this book has the potential to be the starting point for so many to start growing their own food, makes me so damn warm and fuzzy inside.
To everyone who has already pre-ordered, either signed copies direct from me, or via one of the many online bookstores offering pre-orders, thank you so much! You have no idea how much your love and support mean to me. Great news for those of you in Europe too, it’s coming out the UK at the end of February 2027! You can also pre-order HERE or HERE.
PS. I’ve decided that moving forward, I’m going to keep this site for sharing recipes only and will be sharing more chatty old-school blog style writing in my newsletter/Substack. I feel like that will work nicely. Come join me there if you miss the chatty stuff. X
Lemony Broccoli ‘Caesar’ Salad
Ingredients
- 1 large head broccoli
- Handfulflat leaf parsley roughly chopped
- the finely grated zest 1 small lemon
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic finely chopped
- 1/3 cup coarse gluten-free breadcrumbs
- grated parmesan cheese extra
Dressing
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic peeled
- 2 teaspoons Dijon mustard
- pinch golden caster sugar optional
- fine sea salt
Instructions
- Finely slice broccoli; ideally using a mandolin, but a sharp knife will do as well. Peel the stalk and finely slice this too. Transfer to a large bowl, add chopped parsley and lemon zest
- Heat a small frying pan over medium heat, add olive oil and garlic and cook for a few seconds before adding the breadcrumbs. Cook, stirring often until golden and crispy.
- Combine dressing ingredients in a small blender and blend until smooth. Season with salt and a touch of sugar, if using.
- To serve, stir 2/3 of the dressing through the broccoli, extra grated parmesan (as much as you like!) and a little of the crumbs. Taste and adjust seasoning if needed. Transfer to a serving bowl, drizzle with the rest of the dressing and scatter over more crumbs. If you have extra crumbs, serve them alongside for guests to scatter over their portion themselves.
