A glorious vision of health and beauty with citrus spiced salmon…

Dearest darling reader,

How are you? How’s your day going? Ready for your 3 day weekend? Well of course you are…God bless the Bank Holiday in all it’s brief-respite-from-work-even-though-it’s-guaranteed-to-rain loveliness. We’re British and we’re used to doing things in a state of perpetual change when it comes to the weather because if we didn’t go out every day with sunglasses, an umbrella & a set of snowshoes in our bags, frankly, we’d never leave the house.

The sun appears to have departed these shores to be replaced in residency by a polar wind – pop up only I hope – so this post comes to you from the hands of a lady wearing several more layers than you’d hope for in May, who can currently be found in that slightly overwhelmed, definitely overfed state that arises post-birthday. Or more accurately, post-week-long-and-eating-out-every-day-birthday celebrations.

I love it, I love any excuse to go and eat out and normally J and I don’t have to look very far to find one.

It’s someone’s birthday? Great!

You had an excellent ,meeting at work? Ace!

Oh look, it’s Tuesday? Woo-hoo!

The plus side of all this feasting is that you get to travel the world on your plate without the need for excess baggage fees or learning to sleep upright – I’ve been to India at Dishoom, Italy via Polpo, Britain thanks to the Soho Hotel, Peru through Lima and Japan by way of Shackfuyu this week alone – but the downside is the mysterious & unfathomable shrinking of one’s waistband followed by a general feeling of utter lethargy and the craving for something fresh, healthy & reinvigorating.

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This is where today’s delightfully cheeky little dish comes in – something that you can eat with sheer gusto knowing that it’s every bit as good for you as it tastes. Luscious, fat-on-your-fork flakes of salmon are smothered with a marinade that combines a citrus kick with the faintest hint of floral and served alongside a juicy pineapple salsa, coconut oil roasted sweet potato half moons, sweet & nutty red rice and creamy hunks of avocado, it’s the perfect dish for getting back on the culinary straight and narrow…

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Becoming a Seattle local for 1 night over 13 courses…

One of the nice things about going to a new city is exploring and finding places that become your little secrets, places that you go home and tell everyone about because you found them and you love them and you want to share them with others.

One of the nice things about going to a new city is meeting up with people you know who can save you from making some terrible dining choices and gently steer you towards food that is beautiful, memorable and worth sharing with them.

In the last Seattle post I talked about how J and I had done the former and about how we are now both advocates of Russian pies and cheesecake-on-a-stick; in this one, a single restaurant with an amazing chef’s choice menu takes centre focus alongside the wonderful people we shared this evening with…

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Sampling a summer of flavour one diced, shredded or sliced grill dish at a time…

Percy Pigs.

Melt-in-the-middle chocolate puddings.

Handcooked crisps.

Fish and chip pies.

Everyone has a favourite food from M&S. You might not love their clothes, you might not like their ranges, you might never have set foot into the general shopping areas but I’d be amazed if you couldn’t find anything in the Foodhall that made your eyes widen and your tummy rumble.

Earlier this year, M&S introduced its new Summer of Flavour range to their devoted customer base, to the demanding foodies both on and offline and to the general public across the streets of the UK. Taking inspiration for this collection from food markets, bars, stalls and restaurants across the globe, it promised to bring inventive, creative, fabulous flavours to life on your plate, your BBQ or even, as we are British, your grill.

So how was it? Does it live up to that? Could you choose any of the range, throw it on the grill and impress both yourself and your friends?

Grab your napkins and let’s find out… Read More