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If our native tomato had Kris Jenner as a manager, could it maybe have a shot at global grocering stardom? Or at least snag some of the glimmer where the likes of Roma and San Marzano enjoy the spotlight?  Lately, I’ve been thinking more about the tiis our humble kamatis has endured from my long history of mocking it. Traditionally, a native tomato isn’t so much grown but allowed to exist.

There was a mistake in last week’s Substack - the correct date for my forthcoming event at Seven Fables in Dulverton is Sat, 24 Jun. Find out more and book here Hello, Where I grew up, women saw ghosts. It wasn’t particularly remarkable, just part of the culture. There were stories, of course, about strange sightings in old houses, the smell of a familiar perfume drifting into the kitchen after someone died.

To be clear, I was a fan of Flatbread Social, the wood-fired pizza/craft cocktail/shuffleboard joint that resided next to Henry Street Taproom for a few years there. My friend was an even bigger fan, and has been lamenting the fact that owners Ryan and Sonja McFadden decided to open a different restaurant in the space, instead of re-opening Flatbread. (It’s a slightly close-minded position, I know.) But after checking out the new spot, Kindred, at its soft opening last Friday, I’m here to report: It’s even better than before.

Hello, Welcome to today’s edition of Kitchen Projects. It’s so great to have you here. Today, it’s all about potatoes and bread, two of my favourite subjects. These two combine to make the fluffiest, softest little rolls. We’re going deep into the world of the humble potato.  Over on KP+, I’m sharing my level-up recipe of today’s newsletter: The double potato bun. It’s stuffed with bechamel, slowly cooked onions and covered in crispy potatoes, natch.