Well for some reason Iāve really upped my cooking game recently, and I think its a combination of a few things - my partner has been diagnosed with coeliacs, and weāve recently signed up to this āvege co-operativeā where you pay $12 and get a big old bag of whatever fruit and veges the co-op could buy that week.
So both of these changes has meant that I am cooking with restricted ingredients or surprise ingredients. Like this week we got a big old wombok and a bunch of carrots, so I made a coleslaw 
It should have coriander in it but my plant went to seed, also it should have peanuts but I didnāt have any so I subbed with cashes:
1 lemon, zested, juiced
1 cup coriander leaves
1/2 small wombok, finely shredded
1 carrot, peeled, cut into long matchsticks
Ā¼ onion thinly sliced
Handfull of cashews, toasted, coarsely chopped
2 tablespoons sweet chilli sauce
Splash of rice wine vinegar
Splash of soy sauce
Method: Jam it all together in a bowl.
My partner being coeliacs has meant that we now have a gluten free household. Its just to risky to bake bread - something Iāve done for years and gotten really really good at. We gave our sourdough starter which was nearly 6 years old and all our equipment to a friend. It does mean that I have been trying to make gluten free bread, and also my workmate who is from South India taught me to make dosa and idli, so thatās good.
Iād love to master adobo chicken. Iāve tried a couple of times, but its hard when I donāt know what its supposed to taste like.
Iām moving out of my parents house in about a month and Iām SO EXCITED TO GET BACK INTO MAKING FOOD.
My dad monopolizes the kitchen where itās hard for me to even get in there to make lunch. I havenāt really cooked since I moved back in 4 years ago, with a couple of exceptions where my parents were out of town.
FIRST STOP: LEARN TO MAKE FALAFEL.