A new year is upon us. And like so many before it, we once more stand upon the precipice of a fresh 365 where things are ALREADY dreadful, globally-wise. I myself am no stranger to the minor inconveniences that can feel like they’re setting the tone for the year ahead against your will: wisdom teeth (that I thought had been removed! At great expense!!) dancing a merry ceilidh directly into my nerves, a will-they-won’t-they of trying to find the singular nice affordable apartment to rent in this city with my girlfriend only to have previously accepted offers retracted, like riding a rollercoaster directly into a brick wall. One only has to glance at the internet briefly to put all this into stark perspective and I was still blessed with a charming and delightful Christmas and an antic-filled, if woefully brief, summer break. While I feel neither rested nor organised, I nonetheless have spatula-d myself together for 2026 to bring you this recipe for pea, mint and feta dip. Much like the summer break, it’s quick.
Hungry and Frozen 