I am Neuroscience PhD, a humanist, skeptic, feminist, avid reader, science enthusiast, woolly-liberal über-nerd, and, as of October 2015, father to the Lykketroll.

I moved from England to Norway in January 2012 and live in Lørenskog with my wife, the Lykketroll, and our two aging rescue cats, Socrates and Schrödinger. 

I am on paternity leave from the 4th of July to the 18th of November. 

The job I am on leave from is as an  Associate Professor and Head of Studies at the Oslo and Akershus University College of Applied Sciences. My background is in child neurodevelopment (my PhD looked into the relationship between fatty acids like omega-3 and cognitive development in young children) but I now work on a hodge-podge of things roughly within the field of Universal Design of ICT 50% of the time, the other 50% of my time I am Head of the 'General' Studies (Allmenn in Norwegian) Unit, which is comprised of around 24 academics within a range of fields, including mathematics, physics, Norwegian, and technology and leadership.

In between working and doing the usual dad things,  I like hiking and running in the beautiful Norwegian outdoors, cooking and playing video games. 

If I believed in souls I would say that mine was born in Norway. 

I plan to sleep when I'm dead.

Recipe: Tomato and bean curry

This is my first recipe in a while as my parents were busy a couple of weeks back and then we missed a couple of Skype sessions as I was in the UK for QEDCon and then at my in-law's cabin in the mountains for Easter.  

This recipe is a multi-purpose curry sauce which will serve the base for a many different types of beans. Once the sauce is nearly cooked through, you can chuck in one of a tin of kidney, flageolet, cannellini or borlotti beans (or a mixture of all of the above).

 Ingredients (as with all my recipes, serves two hungry people)

  • 1 large white onion
  • 1 tin of chopped tomatoes
  • 1 clove garlic
  • 1 tablespoon of mustard seeds
  • ½ salt
  • ½ tablespoon of turmeric
  • ½ tablespoon of tomato paste
  • 1 tablespoon of coriander powder
  • 1 cm cube of grated ginger
  • 1 tablespoon chili powder


  1. Gently fry the onions in a couple of tablespoons of oil
  2. Once the onions start to brown and caramalise (around 10 minutes), add the garlic, ginger, mustard seeds, chilli powder, turmeric, coriander powder and salt, stir well and fry for another couple of minutes
  3. Stir in the chopped tomatoes and simmer gently until it has reduced by a third
  4. Chuck in your bean(s) if choice, warm through for a minute or two and stir in some freshly chopped coriander
  5. Serve with rice and naan/chappatis (for which I now have, an as yet untried, recipe)

Recipe: Super simple chappatis

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