Green Onion Aglio e Olio & A Zesty Chickpea Tajine

what to cook (and sow) this spring

Allô! 👋

You were warned that this is a monthly-ish newsletter, so I suppose it's no big surprise that it's been two months already since the last one. If you follow me on Instagram, you'll know that I was away in Paris at the end of last month (that feels so snobbish to write!) so, in more ways than one, it feels good to be back.