Food for Thought

Crown Prince 👑winter squash, one of several growing on the allotment this year. I’m working on a risotto recipe that makes the most of its sweet, nutty flavour. I foresee a few kitchen trials ahead. #KitchenGarden

The wind is roaring through the woods & watching the tree tops sway is making me dizzy. A short walk today.

We started with the dolmades at Kapari in Naoussa, Paros - vine leaves stuffed with rice and local herbs. One of those starters you’re still talking about after the meal. Worth going back for those alone. #DineOut

A hefty Greek heritage tomato from our allotment kitchen garden - deeply ribbed, wonderfully juicy and barely contained by two hands. Excellent roasted, though it’s hard to beat eaten raw with cucumber and a balsamic & dijon dressing. 🍅 #GardenSky

Dear John, Further to my previous correspondence, promised details of a culinary paradise. Whilst you & I have dined on Chinese in Beijing itself, never have I eaten such exquisite non-traditional deliberately-retro fare, let alone in a “beer & leisure centre” with pull-apart chopsticks. Palate 1/2

Good morning

Harvest to plate. 🧺 This morning’s haul filled the trug with potatoes, chard, tomatoes, peppers, chillies, cucumbers, raspberries and basil. Not bad for a few hours of digging, picking and trying not to eat the raspberries on the way home. #GreenHeart 💚

Let’s hope so, and that it chokes on itself, shuffles off this mortal coil…

Autumn raspberries are already starting to offer the odd gift. Versailles, Autumn Chef and Fall Gold are first in - large, juicy berries in the late afternoon light. Soon the canes will be flush. Serious Brix levels already. #KitchenGarden

My favorite simple, fuss-free cheesecake is poured into a sheet pan (for better proportions and more servings) and then heaped with every summer berry you can get your hands on -- or basically all of them; they're gloriously in season right now. smittenkitchen.com/2017/08/chee...

Luscious saffron and cardamom spiced peach frozen yogurt is my dessert of the summer. Variations include mango and vegan. My latest recipe column @jewishsf.bsky.social jweekly.com/2026/07/23/s...

Water companies can’t reliably supply enough water for people, food production and wildlife, yet we’re told AI datacentres should take priority for millions of litres of cooling water. Get the water infrastructure right first. Servers can wait. #UKWater

Freshly baked sourdough focaccia, filled with vegetables from the allotment kitchen garden. Roasted sweet peppers, aubergine and courgettes, homemade pesto and Mozzarella di Bufala. About right for a hot summer’s day. #sourdough 🌶️🌞🥵🥪⛱️

For fellow bird nerds: two freshly hatched Egyptian goslings, spotted at the back of the boating pond on Hampstead Heath 🪿

Something for #InternationalChocolateDay: A #17thcentury ballad extolling the virtues of #chocolate. From Chocolate, or an Indian Drinke, 1652. Richard de Winter: tenor Robin Jeffrey: #baroque #guitar Alison Kinder: treble viol www.youtube.com/watch?v=a5KJ... #earlymusic #earlymodern #otd

My friend Diana made ravioli by hand, stuffed with homemade ricotta and chard from the allotment. It doesn’t get much better than that. Silky pasta, green filling. Absolutely lush. #PlotToPlate º∙👩🏻‍🍳 ₊˚🍜 ˚ෆ

@andyburnham.bsky.social If you can navigate the flurry of ministers desperately trying to keep their jobs, and not take any shit from them, you can make some real change. Use Labour’s majority to push through the changes the country voted for. #AndyBurnham

First blueberries ready this morning 🫐. Duke variety. Not the finest blueberry I grow, but they arrive before the others and this morning's crop is heading straight for my yoghurt. #kitchengarden

In case you missed it… an excellent and authentic recipe for clafoutis aux cerises…and some fun stuff.

A Brooklyn food co-op voting to boycott Israeli products isn’t really about tahini or persimmons. It’s communities deciding what they’re willing to put on their shelves based on the politics and human cost behind them. Food has always been political, whether people admit it or not. #IsraelPalestine

The “America First” crowd suddenly found excuses to avoid voting on Trump’s Iran war. Cowardly behaviour from Republicans who pulled the vote because they didn’t want the embarrassment of admitting Congress no longer trusts Trump with another Middle East disaster. #iranwar #trump

Did you know this? Foley artists, named after sound pioneer Jack Foley, turn to everyday kitchen ingredients to recreate the sounds of cooking scenes with striking realism. #foodhistory, #cinema, #soundeffects, #Foodculturebites foodculturebites.com/food-became-...

@foodforthought.bsky.social ahem, ahem, award winning I may add. bsky.app/profile/paul...

Getting excited for summer tropicals! Okra, roselle and Seminole pumpkin Zone 10a #vegetablegardening

Goedemorgen!

The effects of occupation on the environment #ukrainewar #environment

White spring.

If you reach the top of Mount Nemrut, in Turkey, you will something out of a fantasy story. Giant seated statues of gods and protector animals, now headless, surrounding a mound. This is believed to be the tomb of Antiochus I, 1st century King of the Commagene Kingdom, still unexplored.

We’re building a heavy-duty polytunnel from scratch on the allotment kitchen garden. The aim is simple: year-round organic produce and fewer reasons to rely on supermarkets. Cutting out the middleman starts in the soil. #KitchenGarden

Inspired by #WeekPforPurple Artichoke in flower doing its purple job, attracting a bee. #AlphabetChallenge

These incredible Buff Tip Moths blend in so well with branches that you might mistake them for sticks. Nature's masters of disguise are truly fascinating!

New asparagus bed, properly prepared with fresh seaweed, well-rotted manure and homemade compost. Gijnlim, Guelph Millennium and Pacific Purple going in. Good ground matters more than anything with asparagus. #KitchenGarden 🌞🌱👩‍🌾

Bye-bye Viktor Orbán and a decade and half of endemic corruption. Will Peter Magyar and a majority Tisza parliament reset Hungary, - time will tell. #hungary

Rhubarb pushing its way out of the forcer on the allotment. Grown in the dark, it comes out tender, almost silk-like, with a softer acidity. Going into a crumble later - very little sugar needed. #KitchenGarden 🎋

A weekend of gardening and writing. Narcissus Jetfire, cheering me on.

The pounce ! Thanks to Dave Humphries for this morning's #FoxOfTheDay

Given these three-cornered leeks by our friend Diana from her allotment, just in time for the spring equinox. Softer than wild garlic, with a clean, green bite. I’ll make a pesto later; the sort that tastes of damp soil warming and longer days ahead. #SpringEquinox 🌼🌗🍃🐝⟡˚ ݁⋆˖₊.𓂃

Lots of WOW here!!

One leek, two textures. Whites go jammy in a cream sauce, greens get blanched and tangled right into the spaghetti. Weeknight pasta that punches above its ingredient list. #Foodsky #Cooking #Cooksky #Recipes #Foodie #HomeCooking

Glen Ample raspberries from the garden, flash-frozen last summer, went into a coulis for tiramisu last night. Folded through the mascarpone with the coffee-soaked sponge. 🍓🧺 #kitchengarden

My cat sleeps all day and then keeps me awake all night so this gave me a good laugh. Credit - @dagnylill on Instagram