Dear friend,

It’s been a mad summer…a wonderfully challenging production in Aix en Provence, followed by some necessary time off, then teaching a week long art song masterclass in South Africa, a European concert tour with the Chamber Orchestra of Europe, singing at a UNESCO heritage site, a little bit of TV presenting, and an opening gala concert in Boston. I think I might need to lay down after all that!

But as challenging and manic as all this may seem, it has truly been so fulfilling. Working with talented people, helping young artists find their own voices and stretching new creative muscles for myself; I couldn’t ask for more.

I am so thankful you have decided to sign up to this newsletter. Here you will read about what I’ve been up to, what’s coming, and also just some things that bring me joy.

Cream of Leek & Cauliflower Soup

• 2 Tbsp coconut oil or butter

• 3 leeks, chopped

• 3 thick pork rashers, cubed

• 1 tsp herbed salt

• Grind of pepper to taste

• 1 Tbsp chopped garlic (less if you use bone broth)

• 1 large head cauliflower, broken into florets

• 7-8 cups water or broth

• 1 cup fresh cream

• ¼ x 230 g block cream cheese

• 1 bunch fresh chives, chopped

• Grated Cheddar cheese and strips of salami to garnish

Heat the coconut oil in a saucepan on medium heat and sauté the chopped leeks and cubed pork rashers until the leeks are soft and slightly caramelised.

Add the salt, pepper, garlic, cauliflower florets and half of the water. Let the liquid reduce and cook the cauliflower florets until soft. Add the cream and cream cheese and allow to simmer for 5-10 minutes.

Remove from heat and purée with a stick blender or in a regular blender. Add the rest of the water and chopped chives. Return to the heat and simmer and reduce to your preferred consistency. Garnish and serve.

Thank you for reading! I look forward to sharing more of my journey with you next time.