I spend a lot of my working hours at home by myself. And while a lot of that time I end up tasting recipes I'm working on and just skipping lunch altogether, when I do cook for myself I love anything with tinned fish. And sardines are a personal favorite. In fact, if you were to check my purse at this very moment there's a 90% chance you'd find a tin of sardines. This is an interpretation of a kedgeree, as it's served tossed with crisp iceberg. But I think it's a worthy play on a classic.

Serves 1

Drizzle of oil
2 scallions, finely sliced
1/2 teaspoon curry powder
1/2 cup cooked rice
4 sprigs parsley, chopped
Salt and pepper, to taste
​Wedges of lime
1 can sardines, packed in water
1 egg, hard boiled
1/2 head iceberg lettuce, thinly sliced

1. In a small skillet heat a drizzle of oil over medium high heat until shimmering, then add scallions and curry and cook until scallions begin to soften and curry smells toasted, about 5 minutes, add 2 tablespoons of water and cooked rice and mix until evenly incorporated. Remove from heat and add parsley. Season to taste with salt, pepper and lime juice.
2. Drain sardines and toss with rice mixture. Slice hard boiled eggs and fold into rice mixture as well. Toss everything with thinly sliced iceberg and eat in front of your laptop.

We spent a weekend looking for stone sheep in the Tombstone Mountains, it's a really incredible spot. I've never seen anything quite like it. Every time you turn a corner and come around a mountain it feels like you're at the very end of the world.

Three days we were up well before sunrise to get up into the mountains, we saw tons of animals. And managed to shoot a ptarmigan for supper, which was delicious.

And a lovely person made me this birthday apple pie.

I like to eat things. Lots of things all the time. And when food is your hobby and your work it can be hard to maintain any sort of diet. But I need a diet. Because I hate exercise.

Here's something I'd like to eat.

SPAM is either contemporary and trendy or only for those who don't know any better - or are possibly destitute. Roy Choi and David Chang have admitted to enjoying SPAM. And yet in my banal North American life serving SPAM produces some controversy. Some people will try it, some wont. Considering it's on the shelf at every supermarket, gas station, or convenience store it is both incredibly mundane and contentious at once. Which makes it possibly the most interesting thing to serve at a dinner party.

Would you come to my SPAM party?

*The image above is SPAM in the hole, with a side of SPAM and potato hash. It's a recipe I wrote for Seriouseats that was never published. It was delicious.

For the past year I've done a bit of travel, developed and written recipes, and made some products I'm really proud of at Taza Chocolate. And although the past few years living in and around Boston have been wonderful for me, meeting many new friends, achieving many of my career goals, and finally adopting the dog I've been talking about for years, I'm feeling restless. The question of what to do now is on my mind more often than not.

Working with food has been my passion, and I've been lucky enough to work for and with many great people and companies. And while I still love food, and want to stay in the industry I've been in my whole career I'm not sure where to go next. 

It seems like the future of food lies more in agriculture and sourcing ingredients than it does with working with those ingredients. What we eat and where it comes from, and looking to new and alternative sources of food that have not been embraced by the average consumer.

My first food passion was offal. I love using ingredients that are unusual, but ordinary at the same time. Discovering Fergus Henderson in my undergraduate days made me feel empowered to use those ingredients with a sense of enthusiasm but also with a sense of pride. I felt proud that I could coax a delicious supper out of a trotter, but also because I was using an ingredient that many others shied away from. I wasn't scared.

After almost 5 years of writing about cooking offal and other off cuts, I may not be scared but the enthusiasm has started to wane. And that bums me out. 

What I'm looking for is something that takes the enthusiasm and passion I have for unusual, yet ordinary foods and takes it somewhere different. Ideally somewhere that can make a positive contribution to how we eat, and what we eat.