Recently, I found myself sitting at a long kitchen table in a building near Chester being served an impeccably healthy Mediterranean-type feast by top chef Neil Nugent. I tucked into peppers stuffed with quinoa and vegetables, roast cauliflower and chargrilled tenderstem broccoli, griddled prawns and salmon, veggie and lobster burgers on buns spread with avocado purée. But this was no multi-starred restaurant: I was in the product development kitchen at Iceland Foods and most of the ingredients came straight from the freezer including, amazingly, the avocados.
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I text David to tell him I’m so nervous about moving and marrying him that I wake at 4am every day, stomach churning. Even the dogs are still snoring. I’ve never been vulnerable like this with him before. I have always put on a brave face, leaving him to read about my insecurities later. But he surprises me by being incredibly supportive.