Kale, mushroom, peanut, and garlic salad

Kale, mushroom, peanut, and garlic salad

Over the weekend I found myself at home, hungry, with a bag of kale and not much else. I wanted something delicious to eat. Usually I reach for the spinach – it is a my go-to green food – but as I said, I had kale and the desire to do something with it. After a little rummaging I ended up with mushroom, peanuts, and garlic. I could see the beginning of a warm salad forming and couldn’t wait to start cooking.

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Drinks before The Literary Hour's Supper Club

Drinks before The Literary Hour’s Supper Club

Earlier in the month I found myself travelling around the world in one evening. I didn’t leave London but made my way to Hong Kong, Dover, India, Japan, and New York. This was made possible by The Literary Hour’s latest supper club, where we all joined Phileas Fogg as he travelled Around the World in 80 Days.

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Learning to cook - Avocado and Lemon Zest Spaghetti

Learning to cook – Avocado and Lemon Zest Spaghetti

At the age of 20 I hosted my first dinner party. I invited my university friends over and channeling my mother I made too much food for the two people who would be coming. I had spent the day sweating, cursing, and wrapping my finger in a plaster after I cut it on a can. Until then I didn’t know how hard it was to cook with only nine digits.

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I work with an amazing team and I also work near Gail’s Bakery. Which is why when a colleague suggested we all have breakfast together one morning, I didn’t try to come up with an excuse. Good company and good food is all I want (but especially for breakfast). On one very cold, blustery morning everything was made a little bit sweeter by the smell of freshly bakes goods.

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Porridge has become my go to breakfast of choice. Sometimes even my go to lunch or dinner of choice. It is foolproof and as I just start exploring food and cooking and all the many ways it can – and does – go wrong, I am thankful for the things that I can’t mess up. What I have learnt is that no two people make porridge the same and that I love this recipe.

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