I am no stranger to adjusting my cooking to avoid certain allergens. Milk protein, chickpeas, sesame, peas and nuts can all cause problems for various members of my family, potentially turning a nice meal into a panicked whirlwind of swelling, hives, wheezing and syringes of anti-histamine. However, when I needed to cook a meal suitable for someone with sulphite intolerance, I found I was completely unprepared. It seems there are sulphites in practically everything!
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In honour of Chinese New Year, this week’s recipe is a simple stir-fry dish, suitable for week-night dinners. I’ve got it down to about 20 minutes by being fairly careless with the chopping and pretty generous with the heat.
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For some reason, when I think about what I want for my child in life, it always involves baking cookies. It’s possible that I’ve internalised the association of motherhood with cookie making, or else I just this have Pavlovian reaction to cookies whereby if cookies are present, something is going right in the world of your home. My sister was a day student at a boarding school (long story, which I’ll save for my memoir) where the girls were given fresh cookies every day at 10am. By contrast, I went to a Catholic school, so the closest we got to cookies was communion wafers and the cigarettes we smoked behind the music caravan. Not good. Continue reading
Democratic Kitchen 