I’m taking a break to replenish my creative reserves. Until then, I leave you with this champion champignon number
In the nine years that I’ve been writing this column, I’ve had two babies, a breakdown and very little time away from writing a weekly recipe. I love this column, and creating recipes for you makes me feel like the luckiest duck alive, but I don’t believe that anyone can be endlessly creative without occasionally filling up their own cup. So, I’m taking six months out to travel, replenish and see what treasures I can find for us out there in the big wide world. Treasures such as this gentle claypot rice, which is based on the magical one at Dongnae in Bristol. Until then, so long.
