Lucy @yin_living and I are taking a group to this blissful location for 10th-15th October. We still have a couple of spots left and would love for as many people as possible to enjoy the days we have planned. Your time will be filled with Yin Yoga and meditation led by Luce, walks and wanderings in the surrounding countryside (a taster of which has been on my story this weekend), plenty of time to kick back, with food cooked by me as I guide you through some restorative nutrition throughout the retreat. If this looks like a place you might like to be, do message me and I can fill you in on everything we have planned for our guests ✨
World’s most beautiful bean. Borlotti - grown locally here in Provence, laced with garlic and sage and cooked gently in olive oil. I was going to squeeze out the cloves and spread everything on sourdough but I wasn’t hungry enough so left the lot to infuse for the day and then stirred through hot potatoes. It was perfect. Also most delicious source of fibre I know of (and it’s all about fibre rn)
Best laksa in town @phat_phuc_noodle_bar if someone knows laksa secrets please share them with me cos I can’t recreate
Messy juicy spicy and sweet summer salad - grilled frigitelli peppers and spring onions, freshly picked toms, avo and garlic tossed with coriander, basil and chilli. Inspired by Samin Nosrat on ‘how to fail’ if she were a dish....and eaten with rare rib of beef
My crop keeps on coming! Crowded in with garlic and oregano and roasted v slowly to bring out all that caramel flavour and sweetness. Perfect on toast, in salads, with fish, for brunch - do a big batch it keeps in the fridge for a week. Roast at 140 degrees for 1-2 hours, drizzled with olive oil, salt, pep and herbs herbs herbs
Greening up with charred baby gem, an anchovy + parmesan dressing and some golden sourdough crunch
Boxted is BOUNTIFUL. Garden plums with walnut honey, tahini and orange yoghurt.