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: Chilli paneer

I got this recipe from my dad weeks ago but just haven't had time to post it. As was almost inevitably the case, as soon as I got into the routine of posting recipes I got too busy, missed a couple of Skype sessions and fell behind. 

One of my friends posted on Facebook about cutting down on his meat consumption and asked for recipes, and that finally gave me the kick up the arse I need to spend five minutes just getting it done. 

Ingredients (for two hungry people) 

  • 1 pack of paneer (250g), cut into 1.5 cm cubes* 
  • 2 medium onions, finely sliced
  • 1 large red or yellow pepper, finely sliced
  • 2 spring onions, chopped
  • 1 green chilli, de-seeded and finely sliced (or more, to taste)
  • 5 tablespoons on Thai sweet chili sauce
  • 5 tablespoons of tomato ketchup 
  • 1 tablespoon of chilli paste 
  • 1 tablespoon oyster sauce 
  • ½ tablespoon light soy sauce (or just as 1/4 teaspoon of salt)
  • 1 tablespoon of cumin
  • 4 tablespoons of vegetable oil
  • Bowl of iced water

Warning: this is a pretty spicy dish. If you're not keen on spicy food, cut out the chilli paste and maybe just use half a green chilli (or none).

*You can replace the paneer with the same quantity of potato, but then the dish needs to be eaten right away as it will get stodgy otherwise. If you make the paneer version, it will keep in the fridge for a couple of days. 


  1. Shallow the paneer cubes in 2 tablespoons of oil until lightly browned and then drop them into iced water (prevents it overcooking and becoming chewy).
  2. Add the rest of the oil to the pan and toast the cumin
  3. Chuck in the sliced onions and peppers and fry on a medium heat until they're softened
  4. Add onions and peppers
  5. Add all the sauces and let it cook through for 3-4 mins), stirring occasionally
  6. Drain the panner, pat dry with a paper towel and add it to the sauce. Warm through for 2 minutes.



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