Elly's interview

Interview by Laurence

We interviewed Elly!

Visit the blog: Nutmegs, Seven.

See profile page and recipes

Discover Elly's favourite recipe: Caramelised clafoutis with flambéed cherries

" ...food is about fun. It really shouldn't be taken too seriously, and is never worth crying or agonising over! "

Hello Elly, so tell us...

When did you begin your blog and what inspired you to start it?

I started my blog in my final year of my undergraduate degree at Oxford (2010), in part because a lot of my friends were suggesting I do so. I remember clearly, though, what finally convinced me: I had gone to the shops to buy some milk, and ended up spotting wood pigeon on offer in the market, and razor clams in the fishmongers. Having never cooked with, or seen, these ingredients before, in a frenzy of spontaneous excitement I ended up coming home with six pigeon, a bundle of clams, no milk, and a feeling of great anticipation about the prospect of experimenting with my treasure. It is this feeling - the thrill of cooking something new, or experimenting with new ingredients - that fuels my passion for food, and it is this feeling that I try to capture in words every time I write a blog post. That is what my blog is for: it's a space to express and share that joy.

If you could go back in time, what is the one piece of advice you would give your younger self as they started out on your blog?

Choose a different name! Nobody understands 'Nutmegs, seven': it's taken from a quotation from Shakespeare's 'Winter's Tale', because of my background as a literature student, but this has to be explained to everyone, along with the fact that 'Nutmegs' is plural, there's a comma in the middle, and 'seven' is written as a word not a number... Sigh - I wish I'd picked something easier to understand. Another piece of advice: learn to take vaguely decent photos before you inflict them upon the world...some of my old ones make me cringe.

What is your favorite dish of all time?

It would have to be a pudding, and it would probably have to be a good crumble. With a big scoop of cold vanilla ice cream, I don't think anything can beat this absolute British classic. Either gooseberry, in the summer, or pear and chocolate in the winter.

Your photos are great, in your opinion what makes a dish beautiful?

It has to look as if you could dive straight in. I'm really not a big fan of over-styled, over-exposed food photography that's full of props and ribbons, multiple bowls and fancy napkins. I don't like food to look as if someone's spent hours touching it or arranging it. For me, food photography is about finding a balance between it looking pretty, and still being warm and edible by the time you've finished photographing it. And in answer to 'what makes a dish beautiful'? Two words: pomegranate seeds.

Do you have a secret weapon in the kitchen?

Yes - my mini chopper. It's like a food processor only much smaller. It is absolutely amazing for making things like curry pastes or marinades - basically anything that needs to be blitzed finely, but probably doesn't need a giant blender to do the job. Also good for chopping nuts in seconds, or making salad dressings. Less washing up, and much more efficient. I love that thing. You can tell, because it's covered in turmeric stains.

In terms of ingredients, lime juice is another weapon. I squeeze it over everything - it brightens up flavours and makes food come alive. I also love smoked sea salt, which I scatter over most food before serving. And one more - I have a selection of unusually-flavoured olive oils, like bergamot, mandarin and rosemary, which are fabulous for giving food an interesting kick (the bergamot is very good with fish, for example, and the rosemary with roast veg).

What is your earliest memory involving food?

I have a very vivid memory of my mum making me crumpets with melted cheese on top, and cutting them into tiny bite-sized wedges. Have you ever tried to slice a crumpet into lots of pieces?! She had serious skill. I also remember the lunchboxes she would pack for me when I was at primary school - usually it was a cottage cheese sandwich (a note: these don't travel well), but sometimes it would feature cream crackers spread with butter, and that always seemed like a real treat. Don't judge her for feeding me food that was completely nutritionally void - I refused to eat anything else, being the absolute pickiest of eaters until I was about seventeen.

Are there any chefs that you admire in particular?

Raymond Blanc, for the sheer joy he finds in food, and the way he expresses it on his TV shows. He is proof that you can be an incredible chef without being an unpleasant or angry person, or horrifically arrogant. Although not a chef, I love the simplicity of Nigel Slater's food; he is probably one of the only cooks on television who makes food I always want to eat. Also, Yotam Ottolenghi has completely revolutionised the food world, in my opinion - his flavour combinations and introduction of unusual ingredients to the masses deserve a medal.

If you could be a contestant or guest on any cooking show what show would you choose?

Masterchef, but only so I could hang out with Gregg Wallace - I wouldn't want to compete in the actual show, as I'd be one of those pitiful people who breaks down in tears because their panna cotta hasn't set, or who slices their thumb off with a mandolin (I know, because I've done this in the comfort of my own kitchen).

Which Gourmandize recipe would you recommend?

I like the look of the caramel clafoutis with flambeed cherries - clafoutis has just the right balance of comforting stodginess and light fruity fluffiness, so it's a favourite of mine. I prefer it with apricots to cherries though...

Any last words or message for our readers?

I think it's really important to remember that food is about fun. It really shouldn't be taken too seriously, and is never worth crying or agonising over. That way madness lies. Always have a large glass of wine to hand while preparing a meal, always invite people you love over to eat it with you, and - seriously - always use the finger guard when using a mandolin.

Thank you Elly for answering our questions and see you soon!
Published by Laurence - 06/08/2013

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