Quiet Luxury, but Make It Dinner

Slow, soulful cooking for weekends made to savour—where good food, great music, and quiet moments meet.

There’s a kind of cooking I chase on the weekends this time of year, the type that starts with sticking on a Spotify playlist (usually something with a bit of jazz- Chet Baker, maybe Charlie Parker or Stan Getz), a door open to the garden, and no pressure to rush. Not a feast for the masses, not midweek dinnertime rush, just food that’s made to be savoured. It’s those quiet little moments- sun creeping across the kitchen counter, kids occupied in the garden, and something cooking slowly to look forward to.

Conservas Platter

The Conservas Platter here is peak effortless elegance. A few tins of good tuna and sardines, a jar of trout caviar (Goatsbridge is my go-to), and all the best things to scoop and layer: jammy eggs, crunchy pickles, a lemony saffron mayo, and plenty of crisps. Serve it with toasted bread, scatter over some fresh herbs, and you’ve got the kind of DIY dinner that pairs brilliantly with a glass of white wine and Nina Simone playing in the background.

Spiced Rack of Lamb with Sticky Roast Beets, Salsa Verde & Roast Potatoes

When I do feel like firing up the oven, especially for something for the weekend, the Spiced Rack of Lamb with Sticky Roast Beets, Salsa Verde & Roast Potatoes is the kind of thing that makes me glad I did. It’s one of those hands-off, all-in-one-tray jobs that somehow still feels impressive enough to serve to guests (or just to yourself, if you’re in the mood to eat well). The roast veg gest sticky and caramelised while the lamb turns out perfectly pink, all tied together with a herby salsa verde that is best spooned over everything. It’s food that tastes like time well spent.

Butterscotch Pudding

And to wrap it up, Butterscotch Pudding- a nostalgic, deeply satisfying dessert that’s as comforting as it is luxurious, inspired by one of my favourite restaurants in Los Angeles, Gjelina. It’s the kind of thing you can make ahead and forget about, then whip out of the fridge when the moment’s right. Rich, smooth, and finished with a drizzle of caramel and a dollop of crème fraîche, it hits that sweet spot between grown-up and completely indulgent.

So if you're finding yourself with a little more breathing room this weekend, take it. Throw something on the stove, step outside while it cooks, and let dinner be about more than just feeding people. Let it be about the moment. The music. The slow, satisfying luxury of cooking just because you love it.

Photography Credit: Donal Skehan

Food Styling Credit: Charlotte O’Connell