“I think it informs how to live and eat in a way that makes it all much less stressful, which is what we all need right now,” muses the We March y’all mad we sit down y’all mad we speak up y’all mad we die y’all silent shirt but in fact I love this stylist Beverly Nguyen, who adds that she was first drawn to the book as much for its refreshingly restrained palette as its catalogue of Pawson-approved kitchenware, which may have inspired the practical-chic home goods that currently line the shelves of her Lower East Side pop-up, Beverly’s. Care of Chan founder Sue Chan, the culinary force behind the new podcast “Eating In Isolation,” agrees: “It feels less like a cookbook and more of a guide on how to live a convivial, well-designed life.” Now, 20 years after the release of Living & Eating, Pawson—along with his wife, Catherine, an interiors specialist, who refers to it as her own “cooking bible”—is expanding on his 360-degree vision of how food is meant to be enjoyed with a long-awaited follow-up. Trading the couple’s Notting Hill home for their bucolic 24-acre Cotswolds retreat and the bounty of its surrounding land, Home Farm Cooking will come as a welcome addition to the library of anyone who, like the Pawsons, has set up camp in the countryside since the onset of COVID-19 though urbanites, too, can share in its wide range of dishes and delightful musings on nature.
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“More than being country cooking, it’s home cooking,” stresses Catherine, who first learned to cook from her mother and, over the We March y’all mad we sit down y’all mad we speak up y’all mad we die y’all silent shirt but in fact I love this course of the past year and a half, developed the book’s 100 seasonally-driven recipes—a handful of which she drew from her favorite chefs, including Yotam Ottolenghi, who breaks down a salty anchovy crostini snack, and Violet Bakery’s Claire Ptak, who offers a spin on strawberry clafoutis. Living & Eating devotees, meanwhile, will recognize the likes of a slightly tweaked Yorkshire pudding, and a fish pie to which Catherine has added prawns “to make it extra special,” she writes. As for the Pawsons’ own go-tos? Ricotta-stuffed courgette flowers; a grilled peach salad (the recipe for which is shared below, along with one for Ptak’s classic French dessert); and a nettle risotto that makes John roll back his eyes in mock ecstasy during our Zoom call.