Falafels: An Incoherent Truth


falafalThere are, on this planet, only a couple of truths that are universally acknowledged. One of these is that drunk people make a mess. To progress this idea could be to argue that drunk people will make a spectacular mess, merrily, and often in record time. It’s inescapable, and therefore should be embraced whole-heartedly. The fact that drunk people enjoy making a mess is, in fact, the sole reason behind the existence of many of our most celebrated dishes. Do you really think the Mexicans would have invented nachos if they hadn’t invented tequila first? What other purpose does a kebab actually have? Do you think chips and cheese would even exist without drunk people?

And so I bring you falafel wraps. These are the perfect drunken food. DIY wrap-making can be messy at the best of times, even when your sobriety is not actually in question. So you have the added bonus of watching your friends trying to navigate a cheesy, leaking wrap into their silly drunk faces. It’s pretty much the equivalent of giving them a hair-trigger Super Soaker full of hot sauce. Amazing.

RECIPE: (serves 3-4)


  • 1 x 400g tin of mixed beans
  • 1 x 400g tin of chickpeas
  • 1 lemon
  • 1tbsp harrissa
  • 1tsp allspice
  • 1tbsp plain flour
  • 1 bunch fresh coriander
  • olive oil


  • 2 bell peppers, roughly chopped
  • 4 spring onions, as above
  • 8 small tortillas
  • 2tbsp mango chutney
  • 250g cottage cheese
  • cherry tomatoes
  • 1 red chilli
  • 1/2 clove garlic
  • 1 lime
  • sweetcorn

Drain the chickpeas and the mixed beans in a colander. Make sure all the gunk from the tin has come off, or your falafels will end up smooshy. Nobody wants a smooshy falafel. Put them in the food processor, grate in the lemon zest and season with salt and pepper. Add the harrissa, allspice, flour and coriander and blitz everything together. It doesn’t matter if it it doesn’t have a perfectly smooth consistency, the falafel are actually nicer with a bit of texture, and besides, your drunk, so what do you care?


Scrape out the mixture and (with slightly wet hands) shape it into 8 to 10 balls. Squish them flat, heat a tbsp of oil in a frying pan and cook the falafel on both sides turning them when they are nice and crispy.

Fry up the bell peppers with the spring onions. It’s alright if the peppers go a little black, they’ll be sweeter that way, so you can let your drunken mind wander… just not too far. Put them in a bowl.

Put the tomatoes, chilli, garlic and some more coriander in the processor with the lime juice. Whiz it up till it’s smooth and salsa-y, season and put it in a serving dish. Mix the cottage cheese with the mango chutney or sweet chilli sauce – both is good trust me, I know it sounds bizarre – and put it into another bowl. Other nice bowls of stuff could be sweetcorn, some chopped cherry tomatoes and grated cheese. I know this already sounds washing up heavy, it’s worth it, I just hope you have polite friends.


Put the tortillas in a microwave for about 45 seconds, or warm them in the oven. Pop them on a plate and let battle commence.


I will warn you: Do not serve this to your in-laws unless they are either forgiving, like-minded or suitably plied with alcohol. You are going to end up looking like a toddler with problematic motor skills.



Not, unfortunately, a close acquaintance of the Muffin Man


I must confess that I am not a massive muffin maker. This is mostly because something inherent in their easily portable, bite-sized goodness suggests an obligation to “share”. I also find that my personal food-based guilt is exponentially linked to numbers and not to size. For example eating one entire cake is basically just a minor slip-up whereas eating twelve whole muffins could arguably be considered gross misconduct.

However, when you are attending a party where lots of little (and big) fingers are likely to be in attendance, muffins can come in pretty handy. Or fingery. And these muffins are super moist and silky because of the mashed bananas so that, unlike most muffins which dry out after less than half a day, these will stay good for about 3 days after baking. Not that they are at all likely to stick around that long. This recipe is also great because it genuinely takes less than half an hour from start to finish. This means that if, to your embarrassment, you recently discovered that man-flu can be catching, they really don’t take all that much effort to rustle up.


  • 3 very ripe, or over-ripe bananas, peeled
  • 125ml vegetable oil, or melted butter
  • 2 large eggs
  • 100g soft brown sugar
  • 225g plain flour
  • 3tbsp cocoa powder
  • 1tsp bicarbinate of soda
  • 50g milk or dark chocolate (optional)

I used 5 very small, lunchbox bananas for this, which worked perfectly because they are so sweet. I don’t think the smaller variety exist outside of Australia though, so if you’re in the UK stick to the normal sized ones, making sure that they are very ripe. I also must stress that because this recipe relies quite a lot on cocoa powder, especially if you aren’t using chocolate as well, that it has to be really, really good quality. Brits, you can’t go wrong with Green & Blacks.

Preheat your oven to 200’C and line a muffin tin with muffin cases. This mixture can either make 12 regular sized breakfast muffins or about 18-20 mini ones.

Mash the bananas in a large bowl with a fork and, while mashing, pour in the oil or melted butter followed by the eggs and sugar. Mix the flour, cocoa and bicarb together and then add this slowly to the mixture, beating all the time.

Break up the chocolate into chips. You can do this by putting it in a zip-lock bag, squeezing the air out, closing it and then beating the crap out of it with a rolling pin. This doubles as a fairly viable anger-management aid, so feel free to really go for it.

Add the broken chocolate to the mixture, give it a good stir and then spoon it into the muffin cases and pop them in the oven for 15-20 minutes. You should notice that the mixture is silky smooth and totally lickable. Reserve anything left in the bowl for scraping out whilst the muffins are in the oven. Consider it foreplay for the muffin-y goodness to come.


They should come out nice and plump and rounded. And in less than 30 minutes time? Not bad work for a Sunday morning where by all rights you should be in bed with panadol and lemsip and a soothing, comforting episode of The Walking Dead, I’m sure you’ll agree.


Among the reviews I think it should be noted that I overheard a small child telling her friend that they were “very chocolate-y”. So there. Michelin-stardom, here I come.


The Trials and Tribulations of Man-Flu

curried sp soup

So the boyfriend woke up this morning sniffly and complaining and brutally aware of his own tenuous mortality. I really should have seen it coming this last week. All the symptoms were there: scrumpled tissues apparently self-generating in random places about his person, walking around the house in dressing-gown and slippers looking confused and hard-done by and generally acting like an old man who’s forgotten where he’s put his trousers. I should have known. Man Flu has descended.

Once again there is only one answer: Soup. On a day like today a knife and a fork is evidently out of the question. In fact, even the most basic forms of cutlery and crockery are ill-advisable in the face of chronic man flu. I intend to give this to him in a mug alone and then leave him in bed gently groaning to himself.

This recipe is a tribute to the many lunch-dates me and my friend used to have in Scotland in a little coffee place that did the best soup and sandwich combos in the world. It seems rather fitting on a day like today where the temperature would be better suited to Aberdeen than Australia. But not to worry – this soup is as thick and comfortable as a woolly jumper and a cuddle.

RECIPE: (serves 2)

  • 1 large onion, chopped
  • 1 clove of garlic, chopped
  • 1 large sweet potato (about 400g), roughly diced
  • 1 red chilli, chopped
  • 1tbsp curry powder
  • 1tsp turmeric
  • 1tsp ground coriander
  • squirt of lemon juice
  • olive oil
  • 500ml hot vegetable stock
  • fresh coriander (optional)

Heat the oil in a saucepan and add the onions, garlic and chilli and sweat on a medium heat for about 5 minutes. Add the spices and mix until it smells totally luscious and the onions are nice and soft.

Add the sweet potato and stir until it is coated in all of that yumminess and then add the vegetable stock. Bring to the boil and leave it to bubble away for about 10 minutes, or until the sweet potato has gone all smooshy. Add a squirt of lemon juice and take off the heat.

Pour it carefully into a food processor and mush it all up, put it back in the saucepan and add pepper to taste. This makes a fabulously thick soup. If you like your soup a little thinner and more catwalk-model-y OR if your boyfriend is so ill that even vigorous swallowing is beyond him then you can add a teensy bit more water (and provide him with a straw).


Garnish with some fresh coriander for that restaurant-y, impress your friends-y look. I promise you it is so yummy and creamy and satisfying that it can cure almost any ailment. Obviously apart from man flu, which is widely accepted to be terminal.


When in doubt, blame your friends.

parmesan shortbread

So… I have a slightly embarrassing confession to make today. What I actually wanted to do my next post on was home-made pizza dough. There’s nothing better than home-made pizza. Unless, of course, you have a terrible hangover, are hiding in your duvet fort and crying about your evidently misspent youth. Then, obviously, the convenience of a delivery is preferable. But ONLY then.

Think about it, what’s not to love about DIY pizza? You get to pick your own toppings (however ridiculous, and I am talking Teenage Mutant Ninja Turtles here…) arrange them however you want, make a giant mess and generally indulge your inner child for the day. This was my plan. I had a couple of friends coming over for the evening and thought this might be a good opportunity. If only I had known how misguided I was…

It was all going well until the pizzas came out of the oven. My back must have been turned for about five minutes and then… the unimaginable happened, a complete and utter betrayal.

They ATE them.

No, seriously, they ate them INSTANTLY. There are no photographs, no evidence that these pizzas ever even existed in the first place other than a few crumbs, some lingering food babies and the distant memory of perfection.

At some point, I will have to do Dough 2 (The Rise of Dough) just to prove I am not going all Emperor’s New Clothes on you but for now I have decided to give you parmesan shortbread instead. Mostly because, on a gorgeous, sunny day like this, there is nothing better than wine and when there is wine there is nothing better than cheesy, melt-in-the-mouth yumminess to go with it.


  • 150g plain flour
  • 75g parmesan, grated
  • 100g soft, unsalted butter
  • 1 large egg yolk
  • fresh thyme (optional)

Word to the wise here – please do not use pre-grated parmesan. Why? It tastes of sawdust.

Mix all the ingredients together, either by hand or in a food processor, until they start to come together in a clumpy mass (technical term). Tip this on to a slightly floured work surface and knead it for about 30 seconds or until the dough is smoother and less crumbly.

Half the mixture and roll each half into a long, sausage-like cylinder. Wrap tightly in cling-film and pop in the fridge for about 45 minutes to an hour.

Meanwhile, preheat the oven to 180’C/160’C (fan assisted). The brief sojourn in the fridge should make the dough much easier to cut into little coin-shapes about 1/2 inch thick. Ladies might like to take this opportunity to relieve their innermost penis-envy. Freud eat your heart out.

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I like to press tiny thyme leaves onto them, more for prettiness than anything else, and then pop them in the oven on a baking sheet lined with baking paper for about 15-20 minutes. Let them cool for a few minutes before eating them, if you can wait that long.

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There you have it! Tiny little morsels of yumminess and sophistication. The perfect wine-soaker-uppers. You could almost pretend you are a proper grown-up after making these. Almost.


I am the (angry) Soup Dragon

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So it just so happens that Good Friday was promptly followed by Bad Saturday.

For those of you who don’t already know, I currently share my life with these guys:


Llamas. They are the most fantastic, individual, crazy creatures you’ll ever meet. Unfortunately, like most sentient beings, this doesn’t stop them from sometimes being utter dickheads. Today, they managed to break into the next door paddock and are now merrily chewing through the tree-leaves like there is no tomorrow and looking infuriatingly happy with themselves. The boyfriend is at work but managed to give me the oh-so-helpful advice of “Just Do Your Best”. What is that even supposed to mean?! It doesn’t help that llamas are pretty smart. You can’t just run at them, waving your arms and yelling – they just look at you as if to say “you look like a right prick, mate” and carry on.

So here it is, after many failed attempts of llama-baiting, llama-pleading and llama-blackmailing, my solution: Soup. There can only be one answer to a day like today and this is it. It’s easy, fast and tastes amazing, even if you are seasoning it with salty tears of disappointment and frustration.

RECIPE: (serves 2)

  • 2tbsps olive oil
  • 1 clove of garlic, chopped
  • 1 large onion, chopped
  • 1 medium potato, diced
  • 1 fresh chilli, finely chopped
  • 300g sweetcorn, frozen
  • 500ml hot vegetable stock
  • 270ml light coconut milk
  • 1tsp cumin
  • 1tsp ground coriander
  • 1tsp garam masala
  • Juice 1/2 lemon

Heat the oil in a saucepan on a medium heat and add the onion, garlic, potato and chilli, stirring constantly for about 5 mins or until the onion has softened. Add the spices and carry on stirring for another minute until it is really fragrant.

Add the vegetable stock and bring to the boil until the potatoes are soft. Then add the sweetcorn and allow to simmer gently for about 5 minutes.

Take it off the heat and allow it to cool for a couple of minutes before putting it in a food processor and whizzing until smooth. Pour it back into the saucepan and add the coconut milk and lemon juice – it’s best to do this while the soup is off the heat because coconut milk is prone to splitting. Your soup will still taste good but it will look like sick which many people find vaguely off-putting for some reason.

Put it back on a gentle heat and add a couple of handfuls of frozen sweetcorn for texture and some salt and pepper to taste.

This soup has the added benefit of being both gluten and lactose free and, as I just made it up, at least today hasn’t been a total dead loss.

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There you have it. Pure comfort in a bowl. Now if you’ll excuse me I have some llamas to rescue.

P.S. If you are gluten intolerant, please check that your veg stock and your spices are GF friendly 🙂


Breakfast has Risen!

hot x buns

I must confess that I am a Hot-Cross-Bun-Baking virgin. I have always lacked both the patience (and the virtue) to give credit to anything that will take 3 whole attempts to rise. Anyway, I was amazed to discover that Hot Cross Buns are actually pretty damn easy and oh-so-utterly scrumptious at the same time, especially toasted and dripping (virtuously ofcourse) in butter.

I was also shocked and appalled to realise how few of you actually like Hot Cross Buns! I reckon this is for the most part because shop bought ones both look and taste as though you have taken a slice of Hovis in your hand, squished it into a ball and added some raisins. About as appetising as chewing on someone’s abandoned sofa that’s been left out in the rain to gather mildew. Don’t. Even. Bother.

This recipe is a mash-up of both Paul Hollywood’s and Nigella’s. I had the pretty bright idea that, as their mixed DNA would undoubtedly make epic babies, um… surely their Hot Cross Bun recipes would do the same…?


  • 300ml milk
  • 6 cardamom pods
  • 6 cloves
  • 50g butter
  • 500g strong bread flour
  • 1tsp salt
  • 75g caster sugar
  • 1tbsp vegetable oil (or other flavourless)
  • 7g sachet fast-action yeast
  • 1 egg, beaten
  • 75g raisins
  • 50g dried cranberries
  • zest 1 orange
  • 1 apple, peeled, cored and chopped finely
  • 1tsp cinnamon
  • 75g plain flour (for the cross)
  • 2tbsp apricot jam (for the glaze)

Bring the milk gently to the boil with the cardamom pods and the cloves. The smell of this ALONE should be enough to leave your whole house feeling religious. Add the butter and leave it to cool to hand temperature. In a bowl, mix the flour, salt, sugar and yeast and make a well in the center. Pour into this the melted butter and milk and recreate all those happy school science memories involving volcanoes. Add the egg and mix together well with a wooden spoon. Then you’re going to need to get your hands dirty and squish it all together until you have a soft, sticky dough.

Tip it onto a floured worktop and give it a good knead for about five minutes, always keeping in mind the helpful phrase about the devil and idle hands. After that put it in an lightly oiled bowl and cover (but don’t wrap) with oiled clingfilm. Leave to rise for 1 hour. Time to get prayin’ while your dough gets a risin’.



I wish I had taken a ‘before’ shot because this is definitely the bigger, meaner older brother to what I initially put in the bowl. I swear this guy is a mutant in comparison.

While it’s still in the bowl tip in the cranberries, raisins, apples, zest and cinammon and squidge it all about so the fruit is evenly distributed. Put the cling film over again and leave it to rise for another hour.

Separate the dough into about 15 pieces and roll them each into a ball. Pop them on a baking tray (or 2) lined with baking paper with enough room between them for them to grow and leave them (I know, I know) covered with clingfilm or a clean tea towel for another hour. Remember, patience is a virtue!

Now comes the fun bit! Heat the oven to 200’C. Mix the plain flour with water about a tbsp at a time until you get a thick batter. Pour it into a little zip-lock bag (or piping bag if you have one) cut a little snip out of one corner and use this to squeeze crosses onto your little beauties.



Put them in the oven for about 15-20 mins until they are golden-brown and irresistible looking.

Heat the apricot jam in a saucepan until it’s lovely and melt-y and then brush it all over your buns and leave them to cool.


Look at them! They’re practically glowing! It’s like what you keep telling your pregnant friends except in this case it’s actually true! Tell me that these aren’t completely delicious. Guaranteed to make a convert of even the most hardened Hot Cross Bun hater.

Happy Easter everybody! Cook like… Bunnies?


Woman, get back in the kitchen!

lemon polenta cake So there is a definite soft spot in my heart for Nigella Lawson. She manages to be sexy, mumsy and quaintly English and eccentric all in one go. She can be a little irritating. Her food descriptions are ridiculous. She loves anything that is “moist” (she describes this recipe as having a “wholly desirable dampness” I SHIT YOU NOT.) And during her cooking shows I permanently worry that she is at any moment about to dip her rather extensive bosom in to whatever hot tray of deliciousness she happens to be carrying at the time but still I think she’s kind of endearing. Like your friend’s fit but slightly crazy mum. And also there is definitely something to be said for a sexy woman holding forth in her kitchen. But maybe that’s just me?

Managed to get slightly off topic but anyway this recipe is fantastic, so easy, so yummy, so lemony… and it has the added benefit of being gluten free. This definitely helps if your boyfriend’s mild gluten intolerance doesn’t seem to bother him but easily has the capacity to clear a room if he ignores it for too long.


  • 200g unsalted butter
  • 200g caster sugar
  • 200g ground almonds
  • 100g polenta
  • 1 1/2 tsps baking powder (gluten free if required)
  • 3 large eggs
  • zest of 3 lemons
  • juice of 2 lemons
  • 125g icing sugar

Preheat your oven to 180’C. Grease a baking tin (23cm) with butter and line it with baking paper.

Beat the butter and caster sugar together till it’s pale and kind of stiffly fluffy. In a separate bowl mix the almonds, polenta and baking powder and add a little to the butter and sugar followed by an egg. Keep alternating the dry ingredients and the egg until you have a stiff cake mix. Add the lemon zest and then scrape it all into the tin and pop it in the oven for 30-40mins.

Bob is literally your uncle.

You can tell it is done when it is a deep, golden-brown and a skewer comes out clean-ish.

Meanwhile make the lemon syrup by boiling up the lemon juice and the icing sugar until all the sugar has dissolved. Prick the cake all over while it is still hot and in it’s tin and then pour the syrup all over. Don’t worry if it seems like your drowning the thing, the syrup will absorb into the cake and it will just end up as wonderful sticky goodness… or desirable dampness as the case may be. TRUST ME about leaving it in the tin or you’ll have sticky lemon syrup all over your kitchen. Even Nigella has a limit to the desirable dampness of her work surfaces. Leave it in the tin to cool and then, Hey Presto: Cake!


Because it’s flourless it won’t rise a huge amount, so don’t worry it’s meant to be a little bit on the flat side. But truly it tastes fantastic, really light and zesty but also buttery and satisfying. The  perfect addition to an afternoon tea where you and your friends and family can sit and discuss your varying opinions on the topic of “moist” to your hearts content.

100_0494Or not because that would be weird…

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I think the term you are searching for is “Rustic”…

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When you know how to make Soda Bread you literally have no excuse to not have the smell of fresh bread permanently sexing up your kitchen. It’s the easiest, quickest, messiest thing to make and therefore appeals to my entire skill set – terminal laziness, short attention span, and permanent sticky-fingerdom. No excuses. Get baking. This recipe is courtesy of Paul Hollywood, the blue-eyed Adonis of the baking world.


  • 250g Plain White Flour
  • 250g Wholemeal Flour
  • 1tsp Bicarbinate of Soda
  • 1tsp Salt
  • 1tsp Soft Brown Sugar (optional)
  • 420ml Buttermilk

Preheat the oven to 200’C.

Mix together both flours, the bicarbinate, salt and sugar.

Add the buttermilk and mix to form a sticky dough. Bite the bullet here, there is literally no way to do this other than getting your hands in and squidging it about. It is the stickiest thing in the universe. Put some flour on the worktop BEFORE you get stuck in because you won’t be able to touch anything afterwards. You’ll be a dough-y King Midas. More mess, less bling.

On a floured worktop roll and fold the dough together, but don’t knead it! If you want buns separate the dough into 4, otherwise just roll it into 1 big ball.

Score each ball with a big, deep cross and dust with flour.

Put it on a baking tray lined with tin foil and bake for 30 mins.burger 005

They aren’t the prettiest things in the world, and they definitely wont be winning Miss Bread Australia 2014 anytime soon. I think the polite term is “Rustic” or “Definitely Homemade” But they taste SO good and are epic torn into soup or with heaps of cheese and pickle. You’re welcome.


Nuclear Carrot Warfare


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So this recipe is officially dedicated to this guy:



Beware! This, the first in the epic quest to find the ultimate veggie burger, is absolute carrot-mania. Not for the carrot-phobic nor even for the carrot-mildly-apprehensive among you. These burgers are for the carrot fanatics. The carrot die-hards. The Uncle Montys. And yet, surprisingly, straight people can still eat them.


  • 2tbsp Olive Oil
  • 4 Spring Onions, Chopped
  • 2 Cloves Garlic, Chopped
  • 1 tsp Grated Fresh Ginger
  • 8 Medium Carrots, Grated
  • 1tsp Turmeric
  • 1tsp Coriander Ground
  • Handful Fresh Coriander
  • 1/2tsp Crushed Chillies
  • 2 Egg Whites
  • 2tsps Peanut Butter
  • Juice 1/2 Lime
  • 1/4 Cup Breadcrumbs

Ok, beware, this recipe is a little messy. Box-grating 8 carrots is, for me, the vegetarian equivalent to nuclear warfare. I guess it didn’t help that when I put some bread in the food processor to make the breadcrumbs I forgot to put the top back on… but that is just a guaranteed me-ism. When I am in the kitchen, I WILL make a mess. On the plus side, in my book, anything with peanut butter in it instantly has the potential for greatness…

Heat 1tbsp of oil in a frying pan and fry the spring onions, garlic and ginger over a low heat for 2 mins. Add the carrots and the spices and season, turn up the heat and stir for 5 mins. Transfer to a bowl and let it cool for a few minutes. This step is essential, unless you want scrambled egg whites spunking up your otherwise delicious burger.

Whisk the egg whites with the peanut butter (if this step involves some minor finger licking, don’t be ashamed – embrace it!) and lime and fold into the carrot mixture, add the breadcrumbs. Shape into 5-6 burgers and pop in the fridge overnight.

The next day preheat the oven to 180’C. Heat the remaining oil in a pan and fry the burgers until they are browned on each side.

Transfer to a baking dish and cook in the oven for 10-15mins.

As I mentioned before, this shit is ORANGE. Carrot-lovers unite. The original recipe said that this should make 4 burgers: this is a lie. Either the chef was tripping and wanted a burger that would make him feel like a little, tiny pixie or he just had a real hunger that day. The burgers were humongous. If I was making it again, I would probably go for six, because the smaller they are the better they cook and hold together. But still, they were yummy! They had a really nice heat to them from the spice and they were super moist but still crispy on the outside. I served them on Soda Bread Buns (recipe to follow), with mango chutney, cheese and some salad-y bits.

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It’s a total beast!

VERDICT: This is definitely not the world’s perfect veggie burger. It’s really yummy, but in all honesty… it just feels too healthy! You don’t get that satisfying, disgusting, slightly guilty feeling that a true self-respecting burger should provide. The texture is a little too crumbly, and all in all it’s just SO carrot-y… It’s just too stereotypically vegetarian for me, a healthy, orange mush. Sorry Monty.

VERDICT (OF THE CARNIVOROUS BOYFRIEND): Mmmm (I think he finds anything that requires dislocation of the jaw to eat enjoyable) bloody good on the whole but could be firmer, needs a bit more seasoning. We can do better!


Vegetarian Burgers / Pescatarian Angst

It’s not always easy being neither one thing nor the other.

As a pescatarian I have found, over the years, that I have made a rather unpopular choice. Hardcore vegetarians hate the idea, and generally want to make me admit to years of vengeful fishy massacre. Meat eaters will ask ridiculous questions about protein, and worry about the obvious mental ill-health of somebody who would willingly choose not to eat meat. But why? They ask, uncertain, concerned, standing at a distance, rightly worried that bad food choices might be catching, like some kind of air-born and overly healthy AIDs.

For me it just makes sense. I’m just a vegetarian who has the occasional fishy lapse.

This would all be well and good if it weren’t for the fact that sotto voce vegetarian food is sometimes the pits. The worst. It can completely and utterly bomb. I can’t remember how many work Christmas meals I have sat through where the set menu includes, as an afterthought, some sad and lonely vegetable invariably stuffed with some kind of rice… something…

It doesn’t exactly help the average meat-eaters idea of the vegetarian diet which I’m sure they believe consists entirely of lentils and salad, broken dreams and lost hopes. And at some of these set-meal functions it can sometimes feel like that is in fact the case.

And so I decided to make this blog for a couple of reasons. It is partly to prove that I don’t live on flowers, homeopathic remedies and sunshine, and am not in fact a deranged hippy living in a yurt. But it is also to show that vegetarian food can be awesome and yummy… even if it has the occasional fish thrown in for good measure.

Oh, and of course, to find the ultimate, the absolute, the answer to Life, The Universe and Everything…

The perfect veggie burger.