Newsletter No.16
I met Alexandra Dudley on a recent trip to The Newt, where we joined their very first Live Well retreat. We were tasked with making ferments, and I was lucky enough to be partnered with the only cook in the room. After plenty of chatter, I knew she’d be perfect for our Well Quick Questions. As it’s a foodie-themed newsletter, you’ll also find the recipe for the CULTJAR ferment we (she) made so you can try it at home.
Well Quick Questions
Food writer Alexandra Dudley knows a thing or two about eating well. Here, she shares her favourite recipe from her new book and gives us a glimpse into the rest of her wellbeing routine as she answers our Well Quick Questions.
Well Read - a book you’ve enjoyed recently
I loved All That Glitters by Orlando Whitfield. It’s about a fraudulent art dealer and written from the perspective of his best friend. It’s based on a true story and is brilliant!
Well Nourished - a recipe or restaurant for a great plate of food
I love cooking, but I find I have less time now that I have a little one, so I love recipes that you can cook once and eat twice. My favourite at the moment is a recipe from my new cookbook, Cooking Made Simple, for spatchcock chicken on herby rice. The chicken and rice cook altogether in one pan with chicken stock and lots of aromatics. The goodness and flavour from the chicken sink into the rice as it cooks and lots of herbs and fresh lemon are tossed through right at the end. It is incredibly delicious but very nourishing too - just what I feel like after a busy day. I usually enjoy leftovers the next day for lunch, perked up with a few fresh crunchy leaves.
Well Worn - an item of clothing or jewellery you wear again and again
I have some gold hoops from a designer called Kitty Joyas. Her pieces are beautiful and understated. I feel naked without them.
Well Beautiful - a hair, makeup, or skincare product that makes you feel good
I started adding collagen to my morning coffee, and it has made a huge difference to my energy levels. I tend to exercise early and find it quite difficult to eat beforehand. Coffee on an empty stomach is a disaster for my hormones, and I’ve found adding the collagen hit to my coffee completely eradicated the caffeine jitters and energy roller coaster. I use the Aroma-Zone Marine Collagen.
Well Being - a ritual that has kept its place in your routine
Exercise. It is my one non-negotiable for feeling balanced and keeps my head clear.
Well Fit - a workout that works for you
I do a real mix, but the one where I see the most difference is reformer Pilates. I have been going to Heartcore for nearly ten years now.
Well Heard - a podcast worth tuning in to
I still love Desert Island Disks. In another life I would have wanted to be a singer, so I love listening to what pieces of music and songs connect with others.
Well Travelled - where you go to feel well
Spetses. I return to this Greek island every year, and each time it manages to soothe and inspire me in equal measure.
Well Said - best advice you’ve ever received
The worst decision is indecision.
As I mentioned, it was at The Newt’s first Live Well retreat that I met Alexandra. The theme of our two days at the Somerset estate was nourishment - a food-led approach to wellbeing. As well as exploring the extensive gardens, farmland and cider orchards (and sampling as much of the produce as we possibly could), we also took part in a Fermenting & Preserving workshop led by Peter Prescott, founder of local brand CULTJAR. Fermentation not only enhances flavour by adding complexity but also extends the life of nutrient-rich seasonal produce, bringing with it a host of health benefits too. Fermented vegetables, such as the red cabbage and beetroot found in Peter’s recipe below, contain probiotics, which we know are great for gut health.
Red Cabbage, Beetroot & Garam Masala
Yields: Approx. 500g
Time: 1-2 weeks fermenting
Ingredients
510g Red Cabbage (thinly sliced)
410g Beetroot (peeled and grated or shredded)
20g Salt (roughly 2% of total vegetable weight)
1-2 Green Chilies (finely chopped)
2-3 Garlic Cloves (minced)
1-2 tsp Sugar (optional, aids fermentation)
Spice Blend (Garam Masala): 1 tsp Cumin Seeds, 1/2 tsp Cardamom, 1/2 tsp Cloves, 1/2 tsp Nutmeg, 1 tsp Cinnamon.
Instructions
Thinly slice the red cabbage and grate the beetroot. Combine in a large bowl with the salt.
Firmly massage the vegetables for 5–10 minutes until they become soft and release a significant amount of liquid (brine).
Mix in the garlic, chilies, sugar, and spices.
Pack the mixture into a clean, sterilised fermentation jar. Press down firmly until the brine rises above the vegetables.
Keep the vegetables submerged under the brine. Seal with an airlock lid or cover with a cloth. Leave in a cool, dark place for 5-10 days.
Check daily to ensure the mixture stays submerged and burp the jar if not using an airlock.
Once the desired tanginess is achieved, seal and move to the refrigerator.
We hope you have enjoyed our newsletter. Cam & Kate x