quiche

anna I was vegetarian for about five years, and during that time, I ate a lot of pastry. Nut roasts were out due to an allergy, so pastry cases and parcels of anything cheesy were something of a Sunday lunch tradition. That’s probably where my love of cheese came from!

I also became obsessed with anything umami-rich, such as olives, sundried tomatoes, and soy sauce, so I started putting these ingredients in everything. I introduced meat and fish back into my life when I fell in love with the idea of cooking as a career, and started developing a love for anchovies, miso and parmesan. Here, you