Greetings from delightfully warm and only just autumnal Krakow, guys! It may be because I was born in October, but I love autumn here. This year, it is unseasonably warm (thanks humans!!) and dry so I feel like I am getting another shot at summer as a bonus too. It’s 27° C (80 ° F) during the day. Evenings are warm and perfect for romantic strolls around town, which makes me wish Duncan was here with me.
On paper at least, it should stay beautiful until the end of October before the misery of short days, rain and biting cold hits. If not for the fact that I miss Duncan and Tina terribly, I could stay a bit longer to experience proper Polish autumn again. I could easily pass the time watching the leaves turn all shades of red and orange, picking chestnuts in the park and marvelling at how much this beautiful city has changed since I left over 15 years ago. Apart from a few trips to the dentist, which I always dread, I have had a really lovely time so far. I caught up with family and friends, ate lots of lovely vegan food cooked for me (my little bro has become a bit of a pizza buff recently, which I love) and took a break from cooking myself, which is exactly what I needed to get my creativity flowing again. I can already feel new ideas percolate in my head and I am looking forward to cracking them open when I get back. Meanwhile, this is a simple midweek dinner idea that I cooked up for you before I left. It’s easy to make, quite simple, yet really delicious. It’s inspired by Asian flavours, but not authentic by any means. I simply used what I had to hand. The pulled jackfruit tastes even better the day after it has been made, as the resting time gives all the flavours a chance to marry. If you don’t like or cannot find jackfruit, use mushrooms instead. King Oyster mushrooms work best at mimicking the texture of pulled pork (like in this recipe) but regular Oyster mushrooms won’t leave you disappointed either.
1 carrot, julienned small cucumber, julienned small wedge of cabbage, shredded thinly 4 radishes, cut into matchsticks 1 small spring onion, thinly sliced fresh coriander leaves, to garnish (optional) 1 tbsp tamari (for GF version) or soy sauce 2 tsp toasted sesame oil 1 tbsp rice vinegar 1 tsp maple syrup toasted sesame seeds, to garnish (optional)
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