Salt, Fat, Acid, Chip

I'm shortlisted for a Guild of Food Writers Award and share one of the pieces I entered in the competition. Plus a recipe for potato scallops: pure battered deep-fried tatty joy.

Greetings food lovers, and thanks so much for joining me here. This week’s newsletter is for paid subscribers - the last one was free for all. (PLUS there’s an audio version if you’d prefer to hear me read it - it’s my first one, so please forgive the stuttering!) I still don’t feel comfortable charging for my writing, but the truth is, paid subscribers make it possible for me to research, write and recipe-test the Pen and Spoon newsletter each week. I’m planning some exclusive new deals for paid subscribers: an extra newsletter during the week, audios of my newsletters so you can listen to me read them instead of reading them yourself. And there will also be some exclusive offers coming up. I’d be hugely grateful, if you have the means, to support me with a paid subscription if you don’t do so already - it’s just £4.50 per month and less if you take out an annual subscription. Many thanks.

The article below appeared in the incredible Pit Magazine last year - it’s one of three articles for which I’ve been shortlisted for the Guild of Food Writers Food Writer Award (winner announced on September 6). Pit Magazine is a fantastic food publication - intelligent, fascinating, gorgeously designed and edited by the talented Helen Graves. Don’t take my word for it - Pit has been shortlisted for a Guild of Food Writers Award too, for best Food Magazine.