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: Okra curry


Another one of my absolute favourite Indian dishes. Okra might still be on the more exotic end of vegetables available in Norway - I remember when I first came 10 years ago and struggled to find enough varities of beans to make a 5-bean chilli - but there are Asian/exotic foods supermarkets springing up all over the place these days and they'll be sure to have them when they are in season (particularly December to March). 

Ingredients (as always with my recipes, for two hungry people)

  • 100g og okra, washed and cut lengthwise  
  • 3 tablespoons of vegetable oil 
  • 1 tablespoon of cumin seeds
  • 1/2 teaspoon of salt
  • 1cm cube of fresh ginger, grated
  • 1 clove of garlic, crushed
  • 1 teaspoon of lemon juice
  • 1 green chili (note: de-seeding the chili to reduce its heat isn't enough: if you want the a milder curry, you need to remove both the seeds and the pith - more capsaicin, the compound that creates the 'heat' sensation, is found in the pith than the seeds). 
  • 200g of natural yogurt
  • 1 tablespoon of chickpea (aka gram) flour
  • 100ml of water


  1. Heat the oil and fry the cumin seeds for a minute or so.
  2. Turn the heat down and add the okra.
  3. Stir in the chili, ginger, garlic, coriander powder, lemon juice and salt.
  4. Whilst the okra is gently cooking (around 5 minutes),  whisk together the yogurt, water and chickpea flour. You can add more water if you like your sauce a little thinner.
  5. Stir the yogurt mixture and cook through on a low heat for another 15 minutes, stiring frequently so that the sauce does not split. 
  6. Top with fresh coriander and serve with chapatis and/or rice.

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