So, it has been over year since I last added to my blog. It’s been a difficult year, but now, more than ever, I see the need to use technology, not only to communicate with others but also to hold myself accountable. These past few weeks have been challenging for everybody. We have been forced to adapt to a new normal. Our basic needs have come to forefront and we now live in a world where nothing can be taken for granted.
I have embraced lockdown, established different routines and hope to come out the other side a more grounded person, grateful for all I have and knowing the importance of the roles involved in providing our basic essentials – from the farmers, who grow our food to the key workers packing and producing through to the retailers and delivery drivers. This chain is now very much clearer for many.
When I started writing about food, 15 years ago, one of my first jobs was to create recipes from store cupboard ingredients. For three years I produced monthly recipes championing tinned meat, pules, vegetables, pasta, rice…in fact all those things which have, in recent weeks become scarce and more in demand than ever. It became easier, and there are infinite options and, whilst market fresh ingredients are to be preferred, we can eat extremely well from our store cupboards.
With a handful of something delicious, the most simple ‘boring’ dishes can be elevated to something we can really enjoy eating…especially in a time when the next meal, for many, has become a focus of the day.
My Top Tips for Lockdown Living
- Use spices – they wonderfully transform basic ingredients and carry you off across the world. From the vibrant spices of the East, through the piquant paprikas and saffrons of Europe, to the chilies of South America – you really can be anywhere you choose with the right spices, and, with spice, no dish is ever boring.
- Season well. Proper seasoning makes such a difference. A good sea salt, white pepper or a decent grinding of black pepper really is the key to turning an average dish into an amazing dish. Don’t be afraid of salt, we need it in our diets – just be cautious in which salt you choose.
Fresh herbs – easy to grow on the window sill, they add colour and flavour. You can use them to garnish, to flavour a salad or lift meat or fish. Finely chop and add to butter before freezing in a log shape and slicing into disks…perfect for those frozen green beans or defrosted chicken fillet.
4. Consider charcuterie. With exceptionally long best before dates, charcuterie is a wonderful ingredient to stash in the fridge and use, in moderation, to flavour dishes. Wonderful for soups and stews, as toppings for pizzas or forming the protein element of a pasta dish – a little goes a long way and there are so many options to choose from.
And finally, nourish the soul – a little mindfulness, a walk barefoot in the garden, yoga or meditation. Turn preparing a meal into a ritual because rituals are very important to humankind. Our whole life is full of them, from brushing our teeth in the morning to sitting down for dinner, walking the dog or evening settling down to sleep. We are a series of rituals and when challenging come upon us, like Coronavirus, it’s many of these rituals which we miss, however we do have the excuse to make new ones and maybe, for some, these new ones may be here to stay, regardless.
