For readers of Hideous Kinky, Dadland and Bad Blood; the astonishing, beguiling story of Sarah Aspinall’s harum scarum childhood, and a love letter to a woman who defied convention to live a life less ordinary.
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The 30th April would have been publication day for Kirstin Innes fantastic new novel Scabby Queen before the pandemic caused the release date to be delayed. To mark the occasion, Kirstin shared some of the inspiration behind the novel on Twitter, answered readers’ questions, and gave us a sneak peak with a couple of readings from the book.
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Animals and their natural tendencies, a common feature of sixteenth-century allegory, pepper both novels, both in actual presence and rich metaphor.
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In celebration of Nigel Slater’s Greenfeast: autumn, winter publishing this October, we asked some 4th Estate authors to write a few words about veg-minded living.
Laura Whateley, author of Money:
“When I decided, aged 25, to move in with my boyfriend, it was not the loss of single-girl freedom that most concerned me, nor how we would navigate our different views on “tidiness” – he’s an Essex boy with a father who was an architect, immaculate work surfaces are in his blood.
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In celebration of Nigel Slater’s Greenfeast: autumn, winter publishing this October, we asked some 4th Estate authors to write a few words about veg-minded living.
Allan Jenkins, author of Plot 29 and Morning:
“Winter came close to my kitchen last week. I had been lazing in late summer, eating endless varieties of salad and baked ratatouille, made mostly with shallots and various squash from our organic allotment at the top of Hampstead. I was surrounded by sunflowers, chest-high marigolds and fragrant flowering coriander. Plot 29 was in its pomp.
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At my house supper is almost always quick, but it has to be flavour- and nutrition-packed and this hits all the right notes.
A handful of Turkish food stalls are present at every German market. Indeed, Turkish flavours and in particular their spices have become embedded in the national cuisine ever since the first guest workers came over in the 1960s.
‘I’m a devotee of Anna’s double greens and filo pie, from A Modern Way to Eat. It’s a delicious, satisfying lunch to enjoy with friends, and looks amazing as soon as it’s out of the oven – it’s also surprisingly simple to put together, so you don’t have to spend hours prepping in the kitchen.’
Sarah, Assistant Editor
