Leftovers #117

I'm starting a brand called Kettle Objects! Plus group chats, top tips for refreshening a baguette and a Cornish summer on film.

Launching

I’m starting something. A brand of sorts. It’s called Kettle Objects and it’s an idea I’ve had in my mind for about two years. A series of collaborations with my favourite designer and maker friends who are helping me build a collection of unexpected objects for my favourite room in the house (the kitchen, of course). The first set is going to be a SUPER limited run inspired by my favourite ingredient (rice, of course). It’s not what you think it is. You can buy the first set later this year and I’ll be sharing more information and inspiration over on Instagram. If it sounds like something you’d like to follow, please do!

kettle.objects

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Eating

• A perfect poké bowl that turned into a crispy rice and tuna poké salad the next day. My mum always told me to put fresh fish in the freezer if you’re going to eat it raw, just for 30 minutes before to kill the bacteria. No idea if it’s true, but I did and the coldness really amped up the flavour. Just dice up some tuna and then add a spoonful of teriyaki sauce, soy sauce, sesame oil, sriracha, chilli crunch, spring onions, sesame seeds and some lime juice and let it marinate for at least 30 minutes.