I did an interview with Oh Comely a few weeks ago, which you can read over on their blog, here. I've talked about my love for magazines before but Oh Comely probably comes closer to home because it was the first place to print some of my short stories- funnily enough the first one was about a snack exchange, I must actually be food-obsessed. If you haven't bought a magazine in a while or have a long train journey ahead of you, I'd give Oh Comely a try. The photography is the kind of thing you'll come back to for months and months- something will trigger you to search out that Issue 14 shoot- and the writing is perfect for long journeys, made up of quiet moments, weird, residing humour and long un-told truths.
When I first started writing for Oh Comely, about two years ago, Guac was barely more than a Tumblr and something only my Mum read (hi Mum!). So it was extra nice to talk about how Guac has begun to take over more and more of my time, and not just my days off (what are those?).
Of course I couldn't do an interview without a recipe, so here's what I put together for Oh Comely- the kind of breakfast I'd eat with Issue 20, trying to avoid getting grease marks or coffee rings on the pages.
Bubble and squeak with sprout tops, wild garlic and puy lentils
4 medium potatoes, peeled and chopped into quarters
1 white onion, chopped
Salt and pepper
1 clove garlic, thinly sliced
Handful of sprout tops, cabbage or leeks, sliced into thin strips or discs if using leeks
Handful of cooked puy lentils
1 tsp chilli flakes
Small handful of chopped wild garlic (also known as ramsoms)
Boil the potatoes until soft for mashing. This will take around 15 minutes so while they cook, gently heat enough olive oil to cover the base of a frying pan and add the onion. Fry for three minutes so the onion softens, and add salt and pepper to season.
Add garlic and cook on as low a heat as possible, so the onion sweetens and nothing burns. After a few more minutes, add the sprout tops, lentils and chilli flakes and stir.
Once the potatoes are cooked, drain and roughly mash in the saucepan. Using a large spoon, carefully press into the frying pan straight on top of the sprout tops and lentils, until the frying pan is almost full to the top. Use the back of the spoon to press the potato down as this needs to be firm before flipping it!
Fry everything for five minutes on a low flame, until the edges of the potato look like they are crisping up or beginning to smoke. Turn off heat. Put a large plate over the frying pan, and in one swift movement flip the frying pan over and gently tip the bubble and squeak onto the plate.
Working quickly, set the frying pan back on the hob and add a little more olive oil to the base of the pan. Slide the bubble and squeak back into the pan and pack it into place, and turn on the heat once more for another five minutes so the bottom cooks too.
Once ready, turn off the heat and sprinkle on the wild garlic. Serve in wedges straight from the pan with coffee, toast or beans.