ALEXINA ANATOLE & A CRISPY CRANBERRY RICE

if you're too scared to cook tahdig, join the club and read on

the tahdig in question

And just like that it was December. Here we are, right in the thick of it all, right at the end of the year. How are you doing? I hope you are all holding up, dodging the flu and enjoying all the festivities. It’s a bumper week here on TLP, I’m sharing a delicious recipe from Bitter, the debut cookbook from MasterChef finalist Alexina Anatole, along with an interview with the author herself. I’ve wanted to make a Tahdig ever since watching Samin Nosrat’s Netflix documentary Salt, Fat, Acid, Heat (if you haven’t seen it or read the award wining book, can I suggest an early Christmas present to yourself?!) - but truth be told, I was too intimidated. Luckily for me, Alexina came round to the warehouse to make this cranberry version and I am here to tell you, it’s easy! It’s delicious! It’s achievable! I didn’t even have a non stick frying pan and we made it work. If you are considering a less traditional Christmas meal this year, then this would be the perfect addition to your table. The sharp cranberries are perfectly balanced with the creamy buttery rice and texturally you have everything from perfectly cooked fluffy rice on the interior to a golden crispy exterior - what more could you possibly want?

Then, I am extremely excited to share a special Christmas gift guide I have been working on. A curated a list of my favourite gift ideas for the food lover in your life, including lots of exclusive discount codes, just for you! So keep your eyes peeled for that towards the end of the week.

Now to dive into my conversation with Alexina. Pour yourself a cup of tea, a glass of wine or an immune boosting ginger shot, and get cosy with this delicious read.

Sending love, Rosie x