An Edible Voyage

April 2020 Chicory, also known as endive, is one of my favourite ingredients.  Crisp and bitter in salads; mellow, sweet and nutty when cooked.  For this risotto, I cooked the chicory for only a few minutes so that it still had some bite to stand up against the softness of the arborio rice, and to allow the earthy, nutty flavours to shine through.  Stringy, molten chunks of parmesan cheese added sweetness and moorish umaminess, and I enjoyed the satisfying crunch of chopped almonds.  This was a wholesome, hearty dish which managed to maintain a freshness at the same time. 

February 2020 I actually really enjoy eating at restaurants on my own sometimes. It's a great opportunity for a bit of me time, plus it's much easier to get a space at popular, booked out restaurants. In Munich, chefs are taking inspiration from traditional, hearty Bavarian fayre and giving it contemporary twists - lightening it up, veganising it, playing around with local ingredients. Max Pett is the place to go. Relaxed, homely, just enough off the beaten track to feel like a neighbourhood secret (but not a well kept one judging by the constant flow of hungry diners flowing in) - everything you want for a warm, cosy evening, catching up with friends, or a quick bite to eat when you can't be bothered to cook, where every bite is a mouthful of goodness.  The soy wiener schnitzel with remolade, homemade fries and  date ketchup seemed to be a popular choice, although I went for the barley risotto - warming and filling, but maintaining a freshness at the same time. The...