Janie and Baked Salt

Growing up in London, every day was shaped by my parents’ love of good food and design. 

Out and about in the city with my architect dad, I learnt so much from his meticulous attention to detail. I remember the beautiful leather brogues he wore and the clever storage solutions he created for our home. His natural affinity with thoughtful, quality design, coupled with his ability to keep its purpose front of mind, influenced not only my appreciation of design today, but also my own personal cooking style.

I also have clear memories of my mum making the type of meringues that oozed with sugar, and her sweet strawberry sorbet rippled with a handful of foraged blackberries. Her simple and honest approach to cooking is a precious ingredient that I carry with me today.

As a teenager, my closest friend, Nazanin, introduced me to new food experiences as she shared her Iranian family traditions. I can still smell the scent of herbs and freshly baked bread. I am grateful to her for those memories, and for the recipe for my favourite rice dish tahchin - crispy and golden on the outside, fluffy and light on the inside! 

Cooking, eating and sharing food became my passion and eventually led me to gain a diploma in Food and Wine from Leith’s School in the mid ‘80s. It was an inspiring time to be a young chef in London. I went to work at Sonny’s in Barnes, before moving to Olympic Recording Studios, and then on to Rhubarb. Over the years, I have worked with Arnold & Henderson, The Clerkenwell Kitchen and have been a listed caterer at The Design Museum.

I then found myself at The Modern Pantry with Anna Hansen. Being in her kitchen and developing my own cooking style further was the greatest learning experience. Anna’s completely fresh approach to food, along with her passion for flavour and spices, has stayed with me, as has her friendship.

I have been able to cook for and share some really memorable occasions. I value every step that has led me to share Baked Salt with you today.

Janie x