Huddersfield Daily Examiner - - FRONT PAGE -

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.”

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