Food from the heart, with Skye McAlpine

Things We Talk About In This Episode:

• The world changed between the time Skye wrote this book and when it was published. We talk about how she faced the challenge of publishing a book about feeding the people you love, when you’re not allowed to be with them. (Spoiler alert: being apart from the people we love makes us value those times we do have together, even more)
• The creative ways we have responded to lockdown, finding unique (safe) ways to gather, and cooking with limited ingredients
• How lockdown is impacting our children, but not necessarily in the same way that it is affecting us
• The positive ways in which lockdown encourages us to pause for meals and enjoy eating together
• Ready-chopped onions!
• The difference between simply cooking to one recipe, versus pulling an entire meal together
• How truly universal food can be (“everyone eats - if we don’t, we die!”) and the myriad cultural, historical and aspirational elements we bring to our cooking that make it so very personal
• How to set up two kitchens in two different countries
• Our guilty food confessions
• And the market for someone to invent a ready-made choux pastry!

Links mentioned in this episode:

• Skye’s new book, A Table for Friends
• Skye’s first book, A Table in Venice
• Hive online (where Skye suggests you can buy her book - and others - while supporting independent sellers)
• Skye on Instagram: @skyemcalpine
• Skye’s range of tableware for Anthropologie
• Me on Instagram - @me_and_orla

 

Get full access to Entre Nous at meandorla.substack.com/subscribe