All food should be in some way healthy. That much, in this day and age, is pretty much a given. But good food should be so much more than that too: as well as being delicious it should also have a history and a context and an occasion. It should stay in your head.
Using locally sourced, seasonal ingredients and homegrown or foraged flowers, herbs & plants in my recipes is also very important to me, as I believe that doing so makes a connection between the cook, the eater and the place you’re both in at a certain moment in time – soul food of a different sort.