Gizzi Erskine’s new cookbook is all about investing time in the kitchen and using the best ingredients. and find out more in the world, we all need to start cutting back on (industrially farmed) meats.
“If we understand how food is grown,” she adds, “we might think differently about how we utilise it as an ingredient.”
Despite a stint as a professional body-piercer, Gizzi cannot remember a time she didn’t cook (“There’s pictures of me as a baby with bowls in front of me, stirring things”), and spent a lot of her time in Asia as a child, due to her mother’s work in Bangkok, Thailand.
“I got to eat as much Asian food as I could. That’s probably where I learnt to cook,” she remembers.
Gizzi trained at Leiths Cookery School (it’s often noted that she came top of her class) before landing a BBC Good Food internship, and going on to host cookery programmes like Cook Yourself Thin on Channel 4.
She’s also worked in professional kitchens, such as St John Bread & Wine.
Having launched two new businesses this year – her Mare Street Market restaurant/deli and Pure Filth, her veggie burger joint – and written Slow, her plan now is to not “spread myself too thin”.
“I want to get it all right: I want to be good at business, I want to get better as a cookery writer, I want to keep enjoying myself and doing what I love,” she says seriously. “I want to be really good at my job.”