Embracing Discomfort, with Farrah Storr MBE

It’s not every day you get to share a meal with someone as awe-inspiring as Farrah. I knew this, of course, when I invited her to join me on the podcast (a long shot, I told myself, but worth trying) – what with her being head of Partnership for Europe here on Substack and her previous editor roles at Elle and Cosmopolitan. I saw her viral articles for the likes of The Times (one article that particularly caught my attention was called “10 things I wish I’d known before deciding not to have kids at 45”).

But the awareness of just how impressive Farrah is only grew deeper and deeper in the week I spent researching her and her career in preparation for the interview. An MBE title. Two TED talks (which I highly recommend you watch) under her belt. Television appearances. A legendary showdown on Good Morning Britain with Piers Morgan, defending her choice of putting a plus-sized model on the cover of Cosmo. The list goes on, and it’s safe to say I felt extremely grateful (and, let’s be honest, a little flattered) that Farrah agreed to dedicate some time out of her very busy schedule to little old me.

So much of what Farrah talks and writes about resonates with me deeply. For one, she wrote a whole book about the necessity of putting yourself through, what she calls, Brief Moments of Discomfort, and the danger of a society that’s getting progressively more mollycoddled (a perspective I found particularly refreshing in this day and age). It resonated with me because, as she says, it is in the moments where I pushed myself out of my comfort zone (like starting a Podcast) that I found the most personal and professional growth.

We chat about this, as well as her personal journey, how she gradually came to the decision to not have children, what life is like on the other side, our shared constant battle with our body image and ageing, and finally, as little bonus for my lovely paying subscribers, Farrah will be sharing her top tips for growth here on Substack.

If you find this conversation inspiring and useful (and something tells me you definitely will), I would so appreciate it if you could leave a comment and like here on Substack, a rating or review on your favourite platform, or simply share this episode with your loved ones!

On today’s menu:

For Farrah, I cooked a healthy Mediterranean feast:

• Rose Tea-Infused Dark Chocolate Truffles with Rose Petals and Maldon Flakes

• Moroccan-spiced aubergine Stew with Toasted Almonds and Parsley

• Roasted Cauliflower with Tahini Sauce, Pomegranate, and Fried Capers

• Roasted Carrots with Labneh and Carrot Top Salsa Verde

• Freekeh and Couscous Salad with Pomegranate, Almonds, Mint, and Dukkah Dressing

The choice of the tea, Avantcha’s Rose Gold Black Tea, was inspired by this particular tea’s properties: it is said to be nerve-strengthening, which felt particularly fitting given Farrah’s rhetoric around pushing yourself out into the Discomfort Zone!

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Rose Tea-Infused Dark Chocolate Truffles with Rose Petals and Maldon Flakes

Makes: 10–12 small truffles
Prep Time: 30 minutes (plus chilling time)

Ingredients

• 100g dark chocolate (70–85% cocoa), finely chopped

• 50ml heavy cream (or coconut cream for dairy-free)

• 1 tsp loose Avantcha Rose Gold tea, ground

• 1 tsp coconut oil

• 1 tsp rose water

Chocolate Coating:

• 75g dark chocolate, finely chopped

• 1 tsp coconut oil (optional, for a shinier finish)

Garnish:

• Edible dried rose petals

• Maldon sea salt flakes

Instructions

1. Heat the cream in a small saucepan until just steaming (do not boil). Remove from heat, add the rose tea leaves, and let steep for 10 minutes. Strain the cream to remove tea leaves, pressing gently to extract all the liquid.

2. Place the 100g chopped chocolate in a heatproof bowl. Reheat the infused cream gently, then pour it over the chocolate. Let sit for 1–2 minutes, then stir until smooth. Add the coconut oil and rose water, and mix well.

3. Cover the bowl and refrigerate for 1–2 hours, or until the ganache is firm enough to scoop.

4. Use a teaspoon or small scoop to portion the ganache. Roll each portion into a ball with your hands. Place the balls on a lined tray and refrigerate for 30 minutes to firm up further.

5. Melt the 75g dark chocolate with the coconut oil in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly for 2–3 minutes.

6. Using a fork or dipping tool, lower each truffle into the melted chocolate, ensuring it’s fully coated. Lift out, let excess chocolate drip off, and place on a parchment-lined tray. Immediately sprinkle with a pinch of rose petals and Maldon sea salt before the chocolate sets.

7. Let the coated truffles set at room temperature or in the fridge for about 15 minutes.

8. Keep the truffles in an airtight container in the fridge for up to 1 week.

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