HeyJaredTable Read
Cooking off-script: a squiggly path into unfussy recipes & the joy of figuring it out. Shaped by seasons, guided by instinct, inspired by memories. Delivered to your inbox every other Sunday.
- Indexed issues, last 90 days
- 9
- Latest publication
- Sep 27, 2026
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- Jul 5, 2026
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Porridge with figs, tahini & honey (opens the original)
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It started with a baby blue sports bra, black dance tights and tap shoes. A fragile-looking tripod in place, I positioned myself on a little wooden square board in my parents’ kitchen. “Tits and teeth!” I remember our dance teachers telling us. I barely had the former, so a big cheshire cat grin it was and the feet got tapping. There was no music to hide behind, so every tap felt very exposing. Any beat missed, I’d press stop and do another take. Take seven, eight, nine. Keep! Smiling! Stop. Sta
Fasolakia - slow-simmered green bean & tomato stew with feta (opens the original)
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Green beans always remind me of my Nan Susie. Step through her front door on a Sunday and you’d be instantly hit with a mix of gravy, talc and a slightly old-house smell. Every house has “a smell”, doesn’t it? One you instantly notice but can never quite describe. Well, this was hers. There would always be a pot of green beans on the kitchen counter piled high in this muted orange bowl, trimmed and prepped to perfection, ready to be plunged into heavily salted boiling water. She liked to keep th
Chickpea Caponata (opens the original)
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I’m still thinking about The Chickpeas.It’s been over a year since I ate them in Barcelona, tucked away in a little tapas bar that is beautifully untouched by time. El Xampanyet is the name, and Chickpea Samfaina is The Dish; finely chopped tomatoes, aubergine, peppers and onions, cooked down slowly in rucks of olive oil until the veg collapses into something thick, sof
Three days in Amsterdam (opens the original)
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Silky tomato, crispy courgette & chickpea spaghetti (opens the original)
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I step through the front door, sticky, parched and peckish. I sling the bag down, fling off the flip flops and open the fridge. Not for anything specific, but because it feels…nice. I look inside and see this tupperware of leftover pasta sauce. Bright, burnt orange in colour. It looked so cold, so inviting. I was almost envious of this…this…sauce! So I just took a spoonful then and there. Refreshing, slightly sweet, so smooth and silky in the way it trickled down my throat. A little oh?! moment
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