Inspiration from Yotam Ottolenghi

I find that when life throws you a curved ball its sometimes nice to take the opportunity to grasp an entirely new activity. This year I have learnt to knit though - as I only tend to knit when I'm watching films/tv and I barely do that - my first 'project' is taking forever. I am now keen to being something new again.

Now as I am sure you are entirely aware (as I am often raving about it) I currently work in a bookshop. One of the wonderful things about this is as well as fuelling my almost unhealthy love for fiction (with the occasional dip into psychology and philosophy non-fiction titles) a bookshop is the most suitable setting for discovering a new 'hobby'. Over Christmas we had a huge amount of customers buying cookery books. Nigel Slater's Kitchen Diaries II was a winner, as well as the more commercialised Jamie Oliver's 15 Minute Meals and we also sell a range of books on Indian and Italian food. There is a growing trend, however, among those who love to cook to reach out of the realms of timeless classics and explore new food cultures. 'Scandilious' by Signe Johansen has delighted cooks influenced by the current Scandinavian fascination, Phaidon's new book on Lebanese food has also generated a lot of interest, and finally the Ottolenghi series of cookery books which delve into middle eastern and more specifically Israeli food has also got a lot of attention.

And here we have my soon to be new hobby! Once I have secured ingredients and a copy of their latest book mind you... I am going to learn to cook with pulces, butternut quash, aubergines, harissa and avocados. I will experiment with new flavours and textures.. my poor flatmate has not a clue what is coming her way. For those of you who are curious, you may already know of Ottolenghi through their restaurants and delis in London or their programme on Channel 4. They have subsequently produced three cookery books; 'Ottolengi', 'Plenty' and 'Jerusalem' and frequently posts recipes on their blog or through the Guardian.

Warm Roast Chicken and Bread Salad with Pink Grapefruit and Sumac

Baked Meatballs with Burnt Aubergine plus Lentil, Bulgur and Aubergine Pilaf

Forget this 'new year, new you' business.. we're in March now anyway. Whether you're currently in your happy place or feeling a little disheartened I urge you to take up something entirely random and new. Its refreshing, exciting and there are no excuses for 'moping'. I shall report back on my successes/failures and we shall celebrate or chuckle together.

With love,

xoxo