Chef's Table: Josceline Dimbleby

Josceline Dimbleby is one of Britain’s most popular and prolific food writers, whose first book, A Taste of Dreams (1976), won the Andre Simon Award for best cookery book, beginning a glittering literary career. Croissants may be off the menu but the well-travelled authoress finds compensation in the form of thick Greek sheep’s yoghurt and warm, fresh figs

You’re going out for a weekend breakfast. Where do you go?

I hardly ever do. But if I did I would try and go to one of my son Henry's Leon restaurants, as they do healthy things that I have to stick to now I've been mysteriously diagnosed with type-1 diabetes. Sadly no more croissants and apricot jam for me!

What’s great about it and what do you regularly order?

Porridge with blueberries and seeds - in fact very like what I have at home.  

What is your everyday breakfast?

First two jabs of different insulin, then a large bowl of sugar-free muesli with lots of mixed seeds and blueberries with almond milk. If I give myself a larger dose of insulin, a slice of Raluca's black sesame sourdough from October 26 Artisan Bakery on Askew Road with goat's butter and a little good honey.

Is breakfast really the most important meal of the day?

Breakfast has always been important and pleasurable to me, but now I can't miss any meal or I'll have a hypo; so eating is more important than ever in a way, except for the restrictions.

Tell us about your best breakfast abroad, or the country that does breakfast the best.

Sheep's yogurt with a thick skin on it, with local honey, looking at the sea on a Greek island, followed by a fine peach.  Appams in south India with homemade, dark-red, banana jam. And warm, fresh figs - the green ones with pink insides tasting of honey.  

 

Recent books by Josceline Dimbleby include Marvellous Meals with Mince and Orchards in the Oasis (both Quadrille) and A Profound Secret (Black Swan).