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Recipe: meadowsweet and cherry ice cream

I’ve just found a new ingredient that is currently rivaling my affections for elderflower – Meadowsweet (also known as mead wort)! Also a native wildflower and herb, it’s a part of the Rosaceae (rose) family and grows in damp meadows. Which means it’s everywhere in the marshes at the moment.

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Video: Wolfgang Puck shows me how to make buttermilk pancakes

A couple of weeks ago, I had the pleasure of meeting superstar chef Wolfgang Puck, who was over in the UK visiting his steak restaurant CUT at the 45 Park Lane Hotel. Puck was born in Austria, but after spending time in Michelin-starred restaurants all over France, moved over to the States as a young…

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Chef for a week – A Lot On Her Plate Carousel takeover

Writing my first cookbook, A Lot On Her Plate was one of the most challenging, creative and rewarding projects I’ve ever embarked on. As anyone who writes for a living knows, putting fingers to keyboard and bashing out a body of work that you can feel proud of involves a hell of a lot of…

Me and the women who made this book happen: to my right, Kajal Mistry and Helen Cathcart, to my left Kate Pollard and Emma Marijewycz
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A Lot On Her Plate book launch at Blixen

I’m sorry that I’ve only just got around to blogging about the launch of A Lot On Her Plate. Suffice to say it’s been a ridiculously hectic month since the book launched on the 23rd April, and I was in the kitchen at Carousel (blog to follow) all week straight afterwards, which was an incredible,…

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Video Recipe: Oxtail French Dip sandwich

I’m so excited to share this next new video recipe on our new A Lot On Her Plate Channel. As some of you will remember, I got so obsessed with French Dip when I went to LA that I came back to London and started a short-lived French Dip stall on Brixton Market.

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Recipe for Eggs Florentine on crumpets with ‘new’ hollandaise

  You will need: 2 free range organic eggs 1 tbsp white wine vinegar 2 crumpets 1 tbsp unsalted butter 200g spinach leaves, washed FOR THE NEW HOLLANDAISE: 4 tbsp full fat natural yoghurt 1 tbsp tahini Pinch of sea salt 2 tsps lemon juice 1 tbsp extra virgin olive oil TO GARNISH: The green…

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Chicory, walnut and gorgonzola lasagne recipe, plus more food styling for Guardian Cook

It’s been a really busy start to the year, writing and food styling while also trying to think of ways to promote A Lot On Her Plate the cookbook, which is coming out in April, now just around the corner! Watch this space for information on up and coming supper clubs and events to coincide with the launch, I am VERY excited. Don’t forget you can pre-order your copy here on amazon already. Also, I’m doing a spring supper above Jamie Oliver’s Fifteen in London.