As some of you will remember, I got so obsessed with French Dip when I went to LA that I came back to London and started a short-lived French Dip stall on Brixton Market. Smoked trout, griddled asparagus and Jersey royal salad with charred lemon and wild garlic. Watch this space for information on up and comi.

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Saturday, February 22, 2014. Where would I have been without this ingredient during Veganuary? Down in the dumps for sure. I used it in practically everything, from dressings, marinades, dipping sauces and just as a drizzle. We were entering blood orange season when I started being vegan so it was perfect timing to combine two great tasting things. 1 blood orange, skin removed and sliced across into rounds.

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