Hands up, guilty as charged. It’s pretty shocking how long it’s been since I last posted…And quite a lot has happened in 3 years. Awards (thank you Fortnums and Guild of Food Writers for my cookery writer of the year awards), TV shows (all the regulars plus ‘The Great Cookbook Challenge with Jamie Oliver. That was WILD!), and another Hayden baby (Elektra bean born right in the middle of the pandemic and already a little legend).

So what is it that inspired me enough to come back and post given all that epic stuff thats happened? Well, book baby three is here. Nistisima is finally out in the world and I’m buzzing! It has been a long time in the writing and making and I am beyond proud. The love so far has been wonderfully overwhelming.

So what is Nistisima, what does it mean and why did I write it?

NISTISIMA – vegan recipes, from the Mediterranean, Middle East and Eastern Europe.

The word Nistisima refers to the food eaten during periods of lent and fasting. These are predominantly vegan/ plant based foods. And this is how people of Orthodox faith eat for many days and weeks during the year. When you hear the word ‘fast’ you may assume it refers to the act of ‘not eating’. However in this sense, you can eat what you like but it mustn’t contain animal products (the exception here being shellfish. As shellfish doesn’t bleed, so religiously this is considered ok. However I chose to keep the book vegan).

Why did I write this book?

I found that when I was doing the publicity for Taverna, my previous book, I was repeatedly asked if there were lots of vegetarian or vegan recipes in there – which there are. However it got me thinking about how people think of Greek and Cypriot food as ‘meat heavy’, which, of course it isn’t. Due to the religious back bone of these countries, there are so many meals that are based on veg, lentils and pulses. And this is where the idea began – a celebration of the ‘other’ recipes, the less known about ones, the dishes you don’t find in restaurants. With many of these being eaten during times of fasting,

As I started penning down my own experiences and recipes, I want to delve further. So I reached out to priests, monks, religious friends, peers… The stories and messages I have received have been so inspiring. I started in Greece and Cyprus and looked at other countries with a big Orthodox following such as Serbia, Syria, Ukraine, Lebanon and more. The introduction goes into the ‘whys and hows’ of Orthodox fasting but it is factual, interesting and contextual. The recipes are for everyone.

Writing a vegan book as a carnivore has also been an interesting experience. It’s made me want to focus more on plant based meals, take time over them and celebrate them in the same way. There is no preaching or judgement in the book – however you come to it is good. Whether you want more of a repertoire when fasting, are vegan and looking for new recipes, or like me, and eat everything but want to up your veg intake – there is something for everyone. I hope you like it.

I have a story for you – bear with me. Before I left university many many moons ago (15 years?) I wrote to Delicious Magazine to see if I could do work experience there. I didn’t know what I wanted to do after uni, but all I knew was that I was obsessed with food, cooking and art. I was studying Fine Art and assumed I’d end up in design. However a 2 week placement on the magazine led me to meeting food stylists, photographers and being on my first ever food shoot. I had my eureka moment and life changed forever.

When I graduated I went back to the publishing house that Delicious was part of and worked there for a year before joining Jamie’s team. Fast forward 14 years and I am now freelance. And I love my work more and more each day, getting to work with and meet the most inspiring and talented people (and eat a tonne of fabulous food). But being freelance is nerve wracking. Who will take a chance on me? Will I work? Well I did, and I do and I never stop counting my lucky stars. The brilliant Karen (Delicious Magazines editor) gave me a chance to style and write for them, which then led to a monthly column.

To say I was over the moon is an understatement. I cried full on fat tears! Not only is Delicious consistently the best food publication out there, my personal history there makes it such a special place to me. I felt I had gone full circle and could not believe I had this opportunity.

Those of you who read it will have seen my column for the last 9 months, and I feel like it has gone from strength to strength. (And if you haven’t what are you waiting for? Get a subscription! They’re such good value and it feels like a present through your door every month.) Personally I love print but I am thrilled to be able to share some of these recipes with you via the Delicious website. So keep watching, as I share back features of my column and some of my favourite recipes.

I hope you like them x