Risotto Primavera
I’ve made a big deal this year of the fresh asparagus I’ve been enjoying from my own garden. It’s the first year I’ve been able to pick it, the bed having been planted a couple of years ago.
Recipes
Chicken wrapped in pandan leaf
Did you ever have that thing where you discovered something new - and then discovered that everybody else already knew about it?
Vegetable samosas
I love Indian food. Not only is it amongst the most flavourful, varied and exciting food you can get, it comes from a food culture that has a lot of pluses on the sustainability front.
Slow-cooked pheasant with pheasant and prune sausage and celeriac purée
The game season is pretty much at an end now, but I was able to get one last meal through the door before it closed.
Minted melon with aged goats cheese and fennel salad
I’ve had a lifelong love-hate relationship with salads. Maybe because I was brought up with the most boring salads imaginable.
Roasted guinea fowl with red orange
Although it may sort-of count as game - guinea fowl is most often described as having a flavour profile half way between pheasant and chicken
Halloumi with Red Onion Relish and a Couscous Salad
This all started because I went to Lebanon. While I was there, and sniffing around the local food scene, I came across mention of a quite common ingredient in Middle Eastern cooking, but a novelty to me, which was pomegranate molasses.
Red mullet with wild mushrooms, baby spinach, crushed potatoes and Caesar dressing
There’s a fine food store in Norwich that I’ve walked past many a time - half noticing that it was there, but always in a hurry to get somewhere else as we so often are.
Chicken with wild mushrooms, fondant potato, sweetcorn purée and spinach
A few years ago, I was involved in the village variety club and we performed a murder mystery that I’d written themed on a Masterchef-style competition.
Buttermilk pudding with apple and pomegranate crumble
The panna cotta has become one of the staple desserts over recent years. It’s a vanilla-infused cream that has been set with gelatine.
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Welcome to Delicious and Sustainable
I'm Mallen Baker. I've spent thirty years working on sustainability with a focus on business (corporate social responsibility). I'm passionate about great food, and wanted to share ideas, analysis, recipes and information about delicious food with a nod towards sustainability.
