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  • BBC Good Food Magazine

    quiche

    Jul 30, 2020 4 minutes
    recipes LIBERTY MENDEZ and ANNA GLOVER
    photographs, food and prop styling
    EDD KIMBER

    anna I was vegetarian for about five years, and during that time, I ate a lot of pastry. Nut roasts were out due to an allergy, so pastry cases and parcels of anything cheesy were something of a Sunday lunch tradition. That’s probably where my love of cheese came from!

    I also became obsessed with anything umami-rich, such as olives, sundried tomatoes, and soy sauce, so I started putting these ingredients in everything. I introduced meat and fish back into my life when I fell in love with the idea of cooking as a career, and started developing a love for anchovies, miso and parmesan. Here, you

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