food styling class was all about salads and things on toast. This was my toast dem plate - honey roasted figs, crispy pancetta, mint and soft goats cheese on griddled sourdough. SO impressed with the students this evening - they had free rein to do what they wanted, and there were some incredibly beautiful plates of food!
We’ve teamed up with the amazing City Harvest to cook with over 100 school children tomorrow in Bedford using surplus ingredients. This nutritious food would otherwise have gone to waste! Can’t wait to share pics with you tomorrow...#firstofmany #cookschool #cityharvest #kidscooking
I’m celebrating #worldbreadday2018
today. Sourdough is my passion. A crusty loaf, patiently made using a sourdough leaven harnessing the raising power of wild yeast is a thing of beauty and with only three ingredients, organic flour, salt and water, what’s not to like?
Do you want to learn how to make this healthy loaf? Go to my website for details or email me from my profile page,
Once you start, you’ll be hooked😉Last few places still available.
#natchlev #wildyeast #learnsomethingneweveryday
When the light is just right.
Breakfast salad anyone?! 🥗
More social media content creation for @modpizzauk
, get in touch if your interested in regular content!
Just come across this from years ago... Wall to wall pork scratchin’s !! The lady kindly reopened for us to fill the boot with the best scratchings ever. Still to be equalled. .
#porkscratchings #workinginfood #mississippi
Wishing I was tucking into these light & fluffy pancakes covered in maple syrup this morning. Ella’s finding some cute places to eat in Paris, can’t wait to go back...#pancakes #breakfast #gapyear
• S Q U A R E • E Y E S •
A little teaser of something cool on its way (🔮🌟⛄️🎄🌝)
Working with photographer @kristinperers
is an honour. She brings a happy calm to every room and a painterly beauty to every photo.
🐌 Snails in garlic butter. Some of my favourite flavours and textures. Silky, warming, wholesome, earthy, umami goodness. Sometimes you have to get over the “idea” of what something is and just god damn put it in your mouth and experience it for what it is 🤤😂 Don’t you agree?
Are you passionate about food? Are you a self-starter; hard-working, conscientious, with a positive, “can do” attitude? Want to learn new skills and challenge yourself? Want to be part of a small, fun and diverse team in an easy-going, inclusive environment ? Want to work full-time within four days or prefer to work casually? (Looking for both) Do you want to work locally within an innovative, busy, fast-paced, boutique food industry? If this sounds like you or someone you know, then you should definitely get in touch! We can teach you the skills you require but you need to provide the right attitude. Call us on 5348 4141
#workindaylesford #daylesford #hiring #workinginfood #preserving
This dish evokes such fond memories of my childhood and staying with my grandparents, it was my most requested meal for my Mormor to cook for me. A Swedish classic and best described as Sweden’s street food (along with 🌭of course)..............
Fried Baltic Herring with creamy Mash, pickled Cucumber and Lingonberries.
The lovely team at Sainsburys mag have created this dreamy new mag full of comforting recipes (my favourite kind) and they’ve generously featured five recipes from my book. They’ve chosen a few corkers including - crispy chicken and charred corn nachos, an autumn worthy rich spiced hot chocolate + my favourite ever coconut cream tres leches cake which has all the comfort of a sweet creamy trifle with added aromatic coconut rum 🥥 thanks to both @tamsinbh
for the gorgeous feature, it looks fab! Pics by @faithmason
Happy pancake Sunday 🤤 my bro @nsarkhel
& I have taken our wonderful mama @veronica_sarkhel
away to Paris for a surprise weekend. Follow stories to keep up with the Sarkhel’s 😂: Piano playing at Kings X, Street dancing and wine buying 💃🏻
Sometimes it really feels like there are not enough hours in the day - the last 3 days have been like that! #Antipasti
boards, olives, homemade #sourdough
bread, sourdough pizza, pasta, salad, slaw, grilled veggies, key lime pie, brownies, Eton mess, meringues and cheesecake for 80! All made from scratch by my fair hands, I am feeling quite a sense of accomplishment right now! Lovely working with the @blacksheepeventskent
girls -always makes the event run so smoothly! Just managed to make it back for a bath with Daisy too! #mumboss #thatsamorepizzaco #italianfood #italianbuffet #weddingfood #weddingcatering #antipasto #bakingyoubetter #baking #bake #workingmomlife #workingmummy #dessertbuffet #weddingfoodinspo #desserts #mentalhealth #mentalhealthawareness #goodmoodfood #foodporn #woodfiredpizza #sourdoughpizza #workinginfood #sharingfood #anxietyawareness
Autumn walks around Mylor 🍁
Love this shot from a series of shots I did for @uncommon_space
shooting their #events
They have a fantastic office/space sharing community in London. Check them out if you need such things!
I’ve had such a good afternoon getting all the sweet meat from these bad boys - plus a load of crabs (see stories)! There’s something in us humans, I’m sure, that makes working for our food one of life’s great pleasures!
Warm banana bread on this morning’s coffee tray thanks to @adragons_tale
(I got her to brainstorm the dessert chapter of the new book with me a few months ago, then she cooked half of them too for our shoot this week - amazing) Absolutely NONE left now, boo
Week end share 🙌. Here is a yummy 🍺 BEER bread recipe I developed for @boothscountry
it is a good one to make if you have friends over for nibbles as it requires no proving just make and bake. 🍞 🍺 @saltairebrewery
270ml Saltaire Blonde Beer
300g Plain Flour
1 1/2 tsp Baking Soda
Pinch of Sea Salt
28g Soft Brown Sugar
20g Pickled Jalapeños jarred
45g Grated Mature Cheddar Cheese
Turn a bottle of beer into a delicious loaf in just an hour!
Preheat the oven to (190 Degrees C, 375 Degrees F, Gas Mark 5), grease and line a loaf tin.
Add all the dry ingredients into a bowl or mixer and lightly mix. Set to one side.
Add the pickled jalapeños to a blender and blend for a few seconds until coarsely chopped. You can also do this by hand.
Add the jalapeños and the grated mature cheddar cheese to the dry ingredients.
Pour in the beer and stir till all ingredients are combined.
Transfer the mix to the loaf tin and tap lightly on a hard surface to level out.
Place on the middle shelf of oven and bake for 45-50 minutes. To check it is cooked in the middle place a wooden skewer in the centre, it should come out clean with no streaks of batter.
Do not over mix the batter as you will increase the gluten giving you a denser/tougher bread. Also, if the jalapeños are a too hotter option for you why not replace with pickled gherkins.