First Bite. How we learn to eat.

Do you remember your first bite? Probably not. But the echo of that flavour stayed with you until today. Bee Wilson, in her book “First Bite. How we learn to eat” takes the reader on a journey through the human relationship with food.

149 Banana and Chocolate Chip Cookies

These humbly-looking Banana and Chocolate Chip Cookies are my new favourite way of using old, prickly bananas They're quick to make and delicious. Well, it's not a surprise - everyone knows that banana&chocolate is a match made in heaven.

148 Best Breakfast Hummus

Changing our attitude to food can go a long way, and with a good breakfast, eaten in a good company - our days can become a little sunnier.

147 Steamed Yeast Doughnuts with Cocoa Filling (Parniki)

Who doesn't like doughnuts? The problem with them, however, is that they are quite unhealthy, or heavy at least, as most deep-fried foods are. Parniki - the light-as-a-cloud steamed doughnuts that my Mum have been making since as long as I can remember - are my idea for dealing with doughnut craving.

146 Sour Cucumber Soup

How to explain a liking for this rather acquired taste? For the 4-year-old me, zupa ogórkowa was synonymous with a treat: something I know I'll enjoy, and what is also nourishing and healthy. Or so I was told.

145 Porridge with Dark Chocolate and Pears

It's healthy, it's nutritious and it is another idea to #freeyourcupboard this spring. Healthy can be delicious!

144 Wild Mushroom and Rice Cabbage Rolls

Gołąbki, as that's how cabbage rolls are called in Poland, are perfect comfort food for early spring: the green of the cabbage invokes freshness we all so crave at this time of the year, and the earthy, steaming hot filling gives comfort, much sought after on still-chilly early spring days.

143 Quick Soda Bread (Sodzioki)

Did I say I took a few of my babcia's sodzioki, neatly vacuum-packed, to Japan with me once? Yes, I like them that much. Crazy, no?

Pie. A Global History.

Did you know that ‘once upon a time, everything baked in an oven that was not bread, was pie’? 'Pie. A Global History' by Janet Clarkson recommends itself for a read.

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