Polenta is just fantastic stuff. I had some leftover from a batch I made recently (boil chicken stock, stir in polenta and dried chilli flakes, season with lemon juice and zest), so when I saw it staring at me from the fridge the other morning a hash was inevitable. For anyone not familiar with polenta, it really is wonderful stuff and incredible versatile. Once cooked and firm, you can treat in the same way as you can potato really. I cut up the polenta into chunks and fried

I wrote a piece for MailOnline (I know, God strike me down) recently where I had to use Jamie Oliver's new book, Everyday Super Foods to accompany his new TV series and I had to cook three meals a day for a week. You can see how I got on here if you like, but I really wanted to share one of my favourite recipes that I tried... He calls is Asian Stir-Fried Veg Crispy Sesame Noodle Omelette, which is rather a mouthful, but does a good job of describing it. I've never thought of

You know how I've been banging on about Farmdrop a lot? They're an online marketplace that lets you buy delicious, fresh food direct from local farmers and producers. Like when I got this incredible chicken... So good. Well anyway, the nice people there have got in touch and kindly offered all my readers a free £20 towards their first shop. Just spend £20.01 to enjoy the offer using the code: REVOLUTIONJO. It’s only valid for the next 14 days… so get shopping! There's all sor

At last, I managed to get myself over to Granger & Co! Since the Kings Cross site opened this summer I've tried at least three times for breakfast, lunches and dinner but since there is the ever-annoying no reservation policy, I've been unsuccessful - even midweek - and headed to trusty Vinoteca instead. You can't even put your name down and go for a drink elsewhere, ugh. Last week my luck was in for a Friday treat breakfast: the PR I was meeting (not for Granger) managed to

I wrote a piece for The Debrief recently, on Wanky Grains (read it here if you like) and since then I've become quite the fan of farro. Farro is a wheat, but it has a nice nutty flavour and more bite to it than something like pearl barley, which is looks a bit like. Also, it has an equal protein content to quinoa but has less fat: win, win. (It's still a carb though). You can find it in the wholefoods bit of most big supermarkets, near the quinoa and all that. I like to cook

Obviously the main reason you'd want to make this dish is because it's just so pretty, but it's also pretty yummy too. Oh, and ridiculously easy. These are lovely fresh organic beetroot from my Riverford box, so they were deliciously sweet and perfect for this. Also great just roasted in the place of potato for a more nutritious side dish. You will need: (makes loads) 2 fresh beetroot 1 onion 1 large clove garlic 30-50g grated parmesan 1 litre chicken or veg stock Shot of vod

Chains aren't usually for me, but Brasserie Blanc is one I can get on board with. There are around six or so in London I think - each quite different - and then some more dotted around the country. I went to the Charlotte Street one for a work lunch last week and found that it had had a bit of a revamp - I've been there quite a bit before as its near my hairdresser and is the ideal spot for a restorative rose and a snack whilst swishing the new hairdo around. This is their ne

My mum recently gave me some apples from a tree in her garden. You can see the tree here, behind my sister and my niece in the summer just as it was starting to fruit... It's quite a special tree for us, as my Grandad bought it for my Nanny as a Valentine's present a few years ago - the apples are called Red Valentine thanks to the heart shaped fruit. Sadly she never saw any of the apples come into fruition as she died that Autumn, with my Grandad following late last year. On

I'm a big fan of Jamie Oliver, so when I saw his Squash Daal and Fried Egg lunch dish on his new Superfoods programme the other night, I made it immediately. Daal is one of my favourite things ever, and I had already made a batch of my favourite coconut daal (recipe here, as featured on Telegraph Food) that was keeping in the fridge. Daal is low fat, low calorie (ish) and very high protein, plus it keeps you really really full - I have it at least once a week. Jamie had used

You'll have to excuse the shoddy photography and styling for this one - I am literally writing this dead on my feet - but I have to share this latest courgetti triumph. I'm always striving for the perfect sauce for courgetti; I'm sure anyone who's tried it will know of the battle against the 'sog' factor. Everyone always goes on about how well a normal bolognese ragu works with it, but personally I find it to be just a liquidy mess. Pesto sauces work well, and so does an avoc