The Cooking Naturopath

01/05/2026

11/10/2025

Need a faster way to make labneh? My quick labneh method takes just a few hours and yields the creamiest, most versatile yoghurt cheese, perfect for rolling into olive-oil marinated balls or spreading on toast.
I’ve shared the full method, plus recipes for soy-roasted almonds and lemon vinegar, in this week’s Spice Chronicles.

For the full recipe, go to the Linktree in my bio and follow the link to Substack.

05/10/2025

This is Marcella Hazan's Frittata di Spaghetti is the recipe you will want to tuck in your aprons.
I've written about it this week on Cooking with Marcella.
For the full recipe go to the Linktree in my Bio and click on the Cooking with Marcella tab, do subscribe and you'll get these recipes sent straight to your inbox.

25/06/2025

Who else does a little dance when the first fennel bulbs appear for the season? Surely I am not the only one.

Insalata di Fi*****io col Peperone Rosso e le Olive Nere

24/05/2025

What’s in your fridge today?
After last weekend’s Sri Lankan cooking class, I had a bench full of leftovers curry, rice, sambal and more. Too good to waste, but also too good to repeat. So I did what I always do: turned them into something new.

Samosas stuffed with spiced potato and chicken curry. Nasi goreng cooked with garlic and a fermented chilli sambal. Caramelised tomato soaked onions on ricotta toast.

Read the full post in this week’s Spice Chronicles via the Linktree in my bio.

How I turned a Sri Lankan feast into sambal samosas, nasi goreng and breakfast on sourdough with a zero waste philosophy

09/04/2025

Celery, reconsidered.
Marcella Hazan’s braised and gratineed celery with Parmesan surprised me in the best way — elegant, layered, and quietly comforting. If you’ve only ever used celery in a soffritto or as a crunchy snack, this recipe may shift your view entirely.

For the full recipe go to the Linktree in my Bio and follow the link to Substack.

Exploring Marcella Hazan’s layered, comforting dish of braised celery with pancetta and Parmesan

08/04/2025

This week on Spice Chronicles I’m sharing a tropical trio built around a single pot of Balinese Bumbu broth, silken tofu, wok-steamed mussels, and a green papaya salad with a dressing made from pickled carrot brine.

The broth travels from dish to dish, deepening as it goes. Nothing wasted, everything connected. And for dessert? A grape and labneh cake made with the black grape conserve from last week’s brownies.

This is the kind of cooking I love, rooted, rhythmic, and just a little bit improvised.

For the full post, go to the Linktree in my Bio and follow the link to Substack.

Silken tofu, wok-steamed mussels, and green papaya salad, all woven from a single spiced broth

06/04/2025

Who knew raw mushrooms could be this elegant? 🍄
Marcella Hazan’s Insalata di Funghi e Formaggio began as a modest salad of mushrooms and Swiss cheese—and evolved into a luxurious plate dressed with Parmigiano, celery, and white truffle. I cooked the original Knopf version yesterday and served it with melon and prosciutto. It was an exquisite surprise.
For the full story (and the recipe, with optional extras), follow the link in bio.

Mushroom and Cheese Salad

06/04/2025

Breakfast, but not as you know it.
Leftover bumbu tofu folded into eggs, gently scrambled, sliced, and wrapped in rice paper with crisp lettuce, coriander, chilli, and pickles.

High in protein, rich in phytoestrogens, and completely gluten-free.
A delicious way to start the day, and a reminder that breakfast doesn’t have to look like toast.

For the full story, go to the Linktree in my Bio and follow the link to Substack.

Scrambled tofu rice paper rolls

03/04/2025

Two dips from one base.
A slow-cooked caramelised onion dip becomes something new, folded with sweet peas, spiced sausage, toasted hazelnuts, and finished with fig balsamic glaze.

It’s simple, nourishing, and full of umami. And if you’re thinking about lunch tomorrow, there’s a whole Leftovers & Lunch Box section with ideas for turning this dip into the kind of packed lunch that feels like a reward.

For the full recipe go to the Linktree in my Bio and follow the link to Substack.

A slow-cooked onion dip meets its vibrant match with peas, spiced pork, and hazelnuts—two unique dips from one beautifully versatile recipe.