Chickpea and chicory combo

with brocolli, parsley and a simple dressing.

Back from a week in N Yorkshire where I ate whatever, including favourites such as curd cheese tart and coffee.

Now that I am back home, I have naturally gravitated back to raw food. It fits like an old glove, I am happy to say. I wouldn't like to be shoe-hormed into raw all the time: I enjoy variety and experimentation as much as the next person, but it is lovely to be home and in the familiar groove again.