Hi everyone,

It’s that time of year again. The time when all my close ones start dropping me a Sunday morning “Can you remind me how you make your roasties?” text.

I must have written out my method ten times over already, usually while someone is standing in their kitchen, potatoes peeled, waiting for me to reply. So today, I’m finally putting it down in writing, properly, once and for all.

If there’s one element of a roast dinner that I can confidently say I’ve mastered, it’s the roast potatoes. I do also think my cauliflower cheese is rather good, but that’s one for another time (maybe next week?).

I take my roast potatoes quite seriously. They need to be properly golden, with a thick, crunchy exterior and a soft, fluffy middle. The kind that make a proper noise when you cut into them, with all those little crispy edges that everyone inevitably picks at before they’ve even made it to the table.

And while I’d love to tell you there’s some great secret to making them, there really isn’t. It’s more a case of a few small things done properly. The right potatoes, a good parboil, plenty of time to steam dry and, perhaps most importantly, not rushing them.

So, whether you’re cooking a full Sunday roast or simply making a tray of potatoes to go alongside something else, consider this my definitive guide to a really, really good roastie.

The Potatoes

Red-skinned potatoes. Always.

I’ve tried plenty of different varieties over the years, but I always find myself coming back to red-skinned potatoes. They give me exactly what I want from a roastie, a lovely fluffy middle and an exterior that crisps up beautifully.

If we want to get a little sciency about it, there are two things worth understanding when it comes to potatoes. Starch and sugar.

Many red-skinned varieties tend to be a little lower in starch than your classic floury potatoes, which helps them hold their shape during cooking. Essentially, they can withstand a longer roast without completely falling apart, giving you more time to develop that lovely golden crust. Of course, this varies between varieties, but it’s one of the reasons I find they work so well.

Then there’s the sugar. When potatoes roast, naturally occurring sugars react with amino acids in what’s known as the Maillard reaction. It’s a little different from caramelisation, although the two are often confused. Essentially, it’s one of the reactions responsible for creating that delicious golden colour and rich, savoury flavour we all love in a roast potato.

When it comes to preparing them, I also like to keep my potatoes on the larger side. Too small and you risk losing that lovely contrast between the crunchy outside and the soft, pillowy middle. If you’ve got particularly large potatoes, cut them into halves or thirds, but don’t be tempted to make them too small.

The Fat

I’ve often been known to use nothing more than a neutral oil, usually sunflower, infused with garlic and rosemary. It does the job beautifully and makes a very good roast potato.

For those slightly more indulgent Sunday lunches, though, I like to use a 50/50 mix of sunflower oil and duck or goose fat. You get all that wonderful richness from the animal fat, balanced with the more neutral flavour of the sunflower oil.

There’s a practical reason I like sunflower oil, too. Refined sunflower oil has a relatively high smoke point, meaning it can withstand the high temperatures needed for roasting without starting to smoke or break down too quickly. This makes it a brilliant choice for getting that properly crisp exterior. Duck and goose fat are also well suited to roasting, but combining the two gives you a lovely balance of flavour and versatility.

Whichever you choose, the important thing is to get the fat properly hot before the potatoes go anywhere near it. I like to put my roasting tray into the oven while it’s preheating, giving the fat plenty of time to heat up. You want to hear a good sizzle when the potatoes hit the tray.

The First Cook: Boiling

This is where a lot of the magic happens, and probably the step I’d say makes the biggest difference.

Start your potatoes in a pan of cold, generously salted water and bring them up to the boil. Once boiling, reduce to a good, steady simmer and cook until a knife just slides into them with a little resistance.

You want them tender around the edges but not so soft that they’re completely falling apart. A gentle simmer rather than a raging boil is important here, as it allows the potatoes to cook more evenly without knocking them about too much and breaking them down before you want them to.

Drain them well, then leave them in the colander for around five minutes before giving them a really good shake.

Don’t be shy here. You want the edges to break down and become lovely and fluffy, almost like they’re coated in a layer of mashed potato. Those rough, fluffy edges are exactly what will turn into all the delicious crispy bits later on.

Once shaken, leave the potatoes to cool and steam dry for as long as you can afford. Ideally, spread them out so they’re not sitting on top of one another. The drier the surface of the potato, the better the crisp you’ll get in the oven. Any excess moisture needs to evaporate before the potatoes can really start to brown, so this is a step worth being patient with.

If you’re planning a Sunday roast, this is also a brilliant step to get out of the way early. You can have your potatoes parboiled and ready to go well before you need to start roasting. Just make sure to refrigerate them if you’re preparing them more than a short while in advance.

The Second Cook: Roasting

Now for the good bit.

I like to roast my potatoes in a properly hot oven, around 200°C fan, with the roasting tray and fat already piping hot.

Carefully tip the potatoes into the tray, turning them gently to make sure every side gets a good coating of fat. Give them plenty of space too. If they’re all crammed together, they’ll steam rather than roast, which is exactly what we’re trying to avoid.

I tend to leave them alone for the first 25 to 30 minutes, letting that initial crust form before turning them. From there, give them another turn or two as they cook, making sure all those lovely rough edges get a chance to crisp up.

Depending on their size, they’ll need around 50 to 65 minutes in total, sometimes a little longer. I’m much more interested in how they look than what the clock says. They should be deeply golden, crunchy all over and feel almost hollow when you tap them.

I also like to add a few lightly crushed garlic cloves and some rosemary towards the latter part of roasting. You get all that lovely flavour through the fat without risking the garlic and herbs burning before the potatoes are done.

Finish with a generous scattering of flaky sea salt while they’re still hot.

And that’s it. Nothing particularly complicated, just a little patience and a few steps that I promise are worth the effort.

My Ultimate Roast Potatoes

Serves 4–6

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Morning everyone,

I wrote, tested and developed this recipe early last week while I was still at home in London, very much leaning into the sudden drop in temperature. I hear it’s actually warmed up again a little back home this week, but this is definitely one to keep in the bank for any future below 20 degree days.

I think when I’m back from my holiday I’m going to start a little series dedicated to the best autumn sausage recipes. I’ve got so many in the bank that I’ve never shared, and sausages are one of those ingredients, and protein options, that I always find myself wanting to cook with as soon as autumn arrives in the UK.

A few sausage recipes from my archive

• Caramelised Onion and Sausage Pasta

• Sausage, Leek & Chickpea Cassoulet-ish

• Creamy Tomato Sausage Rigatoni

This pasta is only five ingredients, so it really is all in the cooking. The sausage needs to be broken into pieces that are just the right size for a perfect mouthful alongside the rigatoni, and the sauce needs a little patience: low heat, plenty of stirring and just enough pasta water until everything becomes glossy and clings to the pasta.

It’s the kind of cooking that really sums up my style. Nothing fussy, just a handful of good ingredients cooked properly. Rigatoni mezze is also probably my favourite pasta shape for this time of year, short, chunky and very good at catching all of that sauce.

It feels a little funny to be sharing such a comforting recipe this morning, because I’m actually writing this sitting on a concrete bench, half in and half out of the window of a little bakery in Endoume, Marseille.

I’m out here for a week, spending my days eating, swimming and generally wandering about. I wanted to start the trip somewhere special, so I managed to book a very last-minute room at Les Bords de Mer, what I think was genuinely the only room they had left. They were fully booked online, but my friend very kindly phoned the hotel using his degree-level French and somehow managed to sort it. The view from the room’s balconies in this hotel was worth the stay alone.

One of my best friends recommended I stay in Endoume for the start of the trip, and I can completely see why. It has pretty much everything you could want: great bakeries and coffee shops, bars for a mid-afternoon beer, and calanques where you can lie in the sun before going for a late-afternoon swim. Almost everything I’d saved for the area was within a ten-minute walk of the hotel too, which made the whole thing incredibly easy.

Yesterday I went for a little solo lunch at Poissonnerie Kennedy. Some of my closest friends love this part of Marseille and they all said it was a must. The menu actually worked perfectly for eating alone: prawns with aioli to start, followed by a crudo and a side of really delicious panzanella. It was finished with finely mandolined onion and wafer-thin slices of garlic, fried until golden and crisp before softening slightly again in the dressing. So good.

I skipped dessert because I wanted to check out Lou Lou Monsieur Glace afterwards, and there is, unfortunately, only so much I can eat in one day.

I’ll be sharing all of my favourite Marseille spots properly in next week’s newsletter, but for now, here’s this week’s recipe.

Sausage & Cavolo Nero Rigatoni

Serves 2

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Hi everyone,

We’ve reached that slightly confusing bit of September where I can’t quite work out what season I’m supposed to be cooking for. One minute it’s grey, drizzly and I’m thinking about slow cooked ragù, the next it’s 23 degrees and sunny again. It’s mild enough that I’m not quite ready for full autumn cooking, but there’s definitely a shift happening.

This recipe feels like a good halfway point. We’re right at the end of the really good fresh cherry tomatoes, so I wanted to make the most of them while they’re still sweet and full of flavour, roasting them with plenty of garlic and olive oil until they’re a little charred and their juices have turned sweet and syrupy.

The finished dish is somewhere between a tomatoey bowl of chickpeas and a very loose take on a cassoulet. Rather than the white beans you’d usually associate with a cassoulet, I’ve used chickpeas. I really recommend buying the biggest, juiciest ones you can find. Those lovely jarred chickpeas are particularly good here, as you want them to stay plump and creamy while soaking up all of that roasted tomato.

Add good sausages, plenty of basil, spinach and Parmesan and you’ve got exactly the sort of dinner I want to be eating as summer slowly starts giving way to autumn.

The full recipe for this one is below.

A little interiors detour this week. I was invited along to the Barbican to see the new MADE x Barbican collection in person and came away wanting to rethink half the furniture in my flat.

The collection takes inspiration from the Barbican itself, as well as its original interiors, so there’s lots of beautiful geometry, warm timber, chrome and those slightly muted, very 60s and 70s colours that somehow still feel really current. It all feels very considered rather than overly retro - pieces that reference the building without feeling like they belong in a museum. It doesn’t feel cliché at all. It’s very up my street.

One of my favourites was the Plinth Round Coffee. I loved the contrast between the glossy blue top and the warmth of the oak underneath. They’re made up of two semi-circular tables, so they can sit together as one round coffee table or be split apart. Not only does this make them very practical, but also such a fun way to mix things up when you’re hosting friends for some drinks and small bites. This one is very much being added to my wishlist.

I also really loved the dining table and chairs. I’m naturally a sucker for any beautiful table that makes me want to immediately plan a dinner around it, and this one really did. The butter yellow feels playful without being too much, and paired with the woven chairs the whole set just feels really warm and inviting. It’s the kind of table I can already imagine covered in plates, glasses and far too much food with friends around it.

If you’re in London this week, pieces from the collection are currently on display at the Barbican as part of London Design Festival, so it’s worth going to see them in person.

Garlicky Roasted Tomato Chickpeas with Sausages

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This week, it’s all about French toast.

I’m writing this from a café overlooking a very rainy Peckham Rye, watching a steady stream of umbrellas heading off to work and school, which feels like a fairly definite sign that summer is on its way out.

After a summer of yoghurt bowls for breakfast, one Sunday recently I fancied something a little more indulgent. My friend was dropping by to do me the ultimate favour: folding down a pop-up tent that I’d somehow not been able to get back into its case since I took it to Latitude Festival to see David Byrne over a month ago (it’s true).

On our walk to the shops to pick up some bacon for the French toast, he noticed that the tree in the communal garden at the front of my house was completely full to the brim with ripe figs. Naturally, we picked a few to add to breakfast. Then a few more. And then enough that I eventually had to work out what else to do with them, which is how a very simple fig jam has also ended up in this week’s newsletter.

Figs are really at their peak right now, and if you have access to a fig tree, you really should make the most of them while they’re around. They don’t hang about for long, and at this point in the year they feel like one of those last properly summery ingredients before everything starts moving towards apples, squash and colder-weather cooking.

I’ve been making French toast since my teenage years (ever the sweet tooth), and over the years I’ve had plenty of practice. So, while the recipe itself is fairly simple and straightforward, below I’m sharing all my tips for what I think makes great French toast.

And, if you too find yourself with more figs than you quite know what to do with, there’s a small-batch fig jam at the end.

The bread

I’ve tried so many different kinds of bread for French toast. Classic sliced white, brioche, sourdough - you name it. I recently had some leftover milk bread from another recipe I was testing and, one Sunday morning, whilst looking through the cupboards to see what I had, French toast immediately came to mind.

So, after a few slices (and my best friend on hand for taste testing), it turns out a 2cm-thick slice of milk bread makes some of the best French toast I’ve ever tried.

Milk bread is soft, slightly sweet and incredibly light, which means it soaks up all that lovely custardy batter without becoming heavy. The thicker slice also gives you that ideal contrast between a beautifully golden exterior and a soft, almost pudding-like centre.

If you don’t have milk bread, brioche would be my next choice. Just make sure you’re using a thick slice rather than thin, pre-sliced bread.

The batter

Most recipes you’ll find use a base of eggs and milk for the French toast batter. I personally like to add a little double cream into the mix. It adds extra richness and helps the centre of the bread become really soft and custardy, without making the batter too heavy.

I also add a little golden caster sugar, vanilla and salt. The sugar helps with caramelisation as the French toast cooks, while the vanilla gives it that lovely, classic French toast flavour. And don’t skip the salt- even in a sweet recipe, it makes everything taste better and will help to balance the sweetness.

The key is to give each slice a good dip in the batter, making sure both sides are coated, but not leaving it submerged for ages. With milk bread being so soft, it doesn’t need much encouragement to soak up the batter.

The cooking

A good frying pan and plenty of butter are the secret to that perfectly golden, speckled French toast we all know and love.

I use a non-stick frying pan over a medium heat and let the butter melt until it’s foaming before adding the bread. Cooking the French toast in butter gives it a beautifully rich flavour and helps create that golden, caramelised crust.

The important thing here is not to have the pan too hot. You want the outside to turn a deep golden brown while the middle has time to warm through and become soft and custardy. If the heat is too high, you’ll end up with a dark exterior before the centre has had a chance to cook.

And don’t be tempted to move it around too much. Let it sit in the pan for a couple of minutes on each side so it has time to properly caramelise.

The toppings

This is where the bacon and figs come in.

I love the combination of something salty and savoury with the sweetness of French toast, so streaky bacon feels like a pretty essential addition to me. I cook mine until it’s well golden and cooked through, but still has a little bit of bite to it rather than being completely crisp.

And then, the figs. Their soft, jammy sweetness works so well with the rich French toast and salty bacon, while bringing a little freshness to the plate. If you’re lucky enough to have a fig tree nearby that’s currently going wild, this is your sign to pick a few.

French toast is also one of those breakfasts that’s very easy to change with the seasons. Figs are perfect right now, but as we move further into autumn I’d happily swap them for some buttery caramelised apples. And come summer, ripe strawberries are very hard to beat.

Finish the whole thing with a generous drizzle of maple syrup and a little dusting of icing sugar.

A very good Sunday breakfast, if you ask me.

French Toast, Streaky Bacon & Figs

Serves 2

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Hi everyone, another Sunday.

This week I’m sharing a recipe inspired by my time in Barcelona earlier this summer. So many of the local restaurants we ate at served some variation of a chickpea dish that was incredibly simple, yet somehow one of the most interesting and delicious things I’d eaten in a long time.

The dishes seemed to be little more than chickpeas cooked with some kind of pork fat or ham. At El Xampanyet, where I had my favourite version, I think it was the ends of cured jamón. I knew I wanted to recreate something similar when I got home, and now that the temperature outside has dropped slightly, it feels like the perfect time to make it.

I’ve used guanciale here. If you’re not familiar with it, guanciale is an Italian salt-cured meat made from pork cheek or jowl. It’s also the meat traditionally used in a classic carbonara, although here in the UK we tend to reach for pancetta at home as it’s a little more accessible. If you can’t find guanciale for this recipe, pancetta will absolutely work, but I’d recommend trying to get your hands on some if you can. You’ll find it at good butchers and increasingly in delis too.

I decided to add some greens to my chickpeas and landed on courgettes. They bring a lovely sweetness to the dish and, when cooked down, release their delicious juices. These combine with the rendered guanciale fat to create the most incredible, simple sauce.

A little tip from the kitchen

Some of the most basic principles in cooking are also some of the most important. And some of them come before you even pick up a knife or turn on the oven.

Storing your ingredients with care is one of those things. It might sound small, but looking after what you buy means your ingredients stay at their best for longer, work harder for you, and ultimately help you make better dishes.

This is something I really learnt from working in restaurants. There are so many little techniques and habits that become second nature in a professional kitchen, and a lot of them aren’t complicated at all. They’re simply about taking a little more care with your ingredients.

How you store herbs is a perfect example.

One of the simplest ways to do this is with a little damp cloth. In restaurants, we’d typically use what we called J-cloths. They’re a little more effective than kitchen roll because they hold onto moisture for longer, while still allowing the herbs to breathe. But you absolutely don’t need restaurant kitchen equipment for this. Kitchen roll works perfectly well at home.

Start by tidying your herbs, removing any dead or wilted leaves and trimming the ends where needed. Take a sheet of kitchen roll, dampen it lightly and lay your herbs on top, then wrap them loosely. If you’re working with chopped herbs, gently cover them with a sheet of damp kitchen roll instead.

Place the wrapped herbs into a clean container and store them in the fridge. The idea is to create a slightly humid environment around the herbs without making them wet or waterlogged. Check on them every few days and replace the kitchen roll once it has dried out.

It’s a tiny bit of extra effort, but one that can make a surprisingly big difference. Fresh herbs are often the final touch that brings a dish together, so keeping them fresh and vibrant means you’re far more likely to use them. And when you do, they’ll be at their best.

H x

Courgette & Guanciale Chickpeas

Serves 2

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Hi everyone, hope you’re having a lovely week.

This week I got back from my trip to San Sebastián, and after a very indulgent few days eating pintxos for breakfast, lunch and dinner (plus more than one txuleta steak), I was craving something fresh. I also wanted dinner to be easy. I’d spent the day travelling home, catching up on life admin and, rather impressively if I do say so myself, managed to unpack, put a wash on and drop my film off to be developed within a couple of hours of getting back. Maybe this is turning 30.

Needless to say, I didn’t then want to spend hours in the kitchen, but I still wanted something delicious.

The week before I went away I’d made a little side quest to my local Mexican grocer after a friend showed me the most beautiful lime squeezer she’d bought there. Naturally, I needed one too. While I was there I picked up a pack of corn tortillas to keep in the cupboard, and they immediately came to mind when I got home. Not long later I’d thrown together these smoky chicken tacos with quick pickled red onion, fresh green chillies, crisp lettuce and plenty of lime.

They won’t reinvent the wheel, but I think they’re a perfect example of the sort of food I love cooking most. No fuss, loads of flavour and exactly the kind of dinner that’s just as good on a Tuesday night as it is if you’ve got friends coming over.

While we’re here, I thought I’d give you a little San Sebastián round-up too.

I’ve wanted to spend a few days exploring the pintxos bars for years and it completely lived up to every expectation. We were there for four nights, and somehow every day settled into the nicest routine.

Slow mornings, surfing in the early afternoon (I’d never surfed before but absolutely fell in love with it), a late lunch, then moving between bars for glasses of ice-cold txakoli and a few games of cards. Shithead and Uno remain my staples, although I also discovered I’m surprisingly good at Dobble.

If anyone has recommendations for other beginner-friendly surf spots, or good places to stay in Cornwall, please let me know because I’d love to make surfing a more regular thing.

So, where we ate

There are countless incredible restaurants in San Sebastián. It’s one of those cities where you feel like every other door leads to somewhere brilliant. Although it’s famous for its Michelin-starred restaurants, we wanted this trip to stay fairly relaxed, so we mostly stuck to pintxos bars.

Our first stop had to be Bar Sport after hearing so many people recommend it, and it absolutely delivered. The atmosphere was lively without feeling chaotic, the squid stuffed with crab was one of my favourite bites of the trip, they served the best croqueta we had all weekend, and the txakoli was excellent too. We visited twice during our trip at different times of the day. Whilst it was always busy, we managed to get served and find a table spot outside quickly on both visits.

Bar Desy was another highlight.

Burgers aren’t something I’d immediately associate with San Sebastián, but they serve one of the best I’ve ever eaten. A thick, beautifully pink beef patty inside a toasted brioche bun with generous amounts of rich cream cheese. It sounds simple, but it was unbelievably good. Definitely one to add to your list if you’re a meat eater.

But without any competition at all, the best meal we had was at La Cuchara de San Telmo.

Every single dish felt exciting, packed with flavour and completely different from the last. They’re famous for their suckling pig, and it was honestly the best pork I’ve ever eaten. The octopus was brilliant too, but I also loved the slow-cooked peppers. They reminded me so much of the way I cook peppers at home, and there’s something really comforting about finding familiar flavours somewhere completely new.

One tip if you’re planning to go: queue early.

The restaurant opened at 7pm on the Sunday we visited. We’d wandered over at around 6pm just to check it was definitely opening (Google and TripAdvisor seemed to disagree), only to find a queue already forming. We joined it straight away, and thank goodness we did because by the time the doors opened there must have been another 60 or 70 people behind us.

That was something we noticed throughout San Sebastián. People queue well before opening, everything moves incredibly quickly once you’re inside, and most places are standing room only around the counter. I actually loved that energy. It feels fast-paced and buzzy without being stressful, and it was a nice contrast to sitting down for long meals. If you’re visiting, La Cuchara de San Telmo would be my number one recommendation.

Onto the surfing

One of the biggest highlights of the trip was trying surfing for the first time.

I was definitely a little apprehensive beforehand, but mostly just excited. We booked with Kresala Surf Eskola on Zurriola Beach, and I’d recommend them every time. Lessons were €39 each for a 90-minute group session with six people. On our second day we got lucky and ended up with a private lesson, which made such a difference.

I’ll be honest, surfing is every bit as hard as it looks. It’s a real full-body workout, and I definitely discovered muscles I didn’t know I had. But there’s something incredibly addictive about it. Every wave you catch makes you want to paddle back out for another one.

I genuinely can’t wait to do more of it. Even if it’s only once a year, I’d love to make it part of my holidays. If you’re heading to San Sebastián and fancy giving it a go, I’d really recommend Kresala. The instructors were all so patient and just real friendly, it’s right on the beach, and while we managed to get last-minute spaces, I’d book ahead if you can.

There’s still lots more I’d like to share about my trip, but I think this will do for the time being. In the meantime, I’ve added all of my San Sebastián highlights to my city guides here.

Onto this week’s recipe…

Charred Chicken Tacos with Lime Pickled Onion & Green Chilli

Serves 2

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Hi everyone, happy Sunday.

If you’ve been in the UK over the past month or so, you’ll know just how relentless this heatwave has been. London has felt particularly sticky, and I’ve found myself doing everything I can to avoid turning the oven on. Most evenings have been about quick salads, things on the barbecue, or finding any excuse to cook outside instead. I actually made this recipe using my pizza oven, roasting all the vegetables in there to keep the heat out of the kitchen, but don’t worry, I’ve written the recipe below for a standard household oven, so it’s just as easy to recreate at home.

This orzo has quickly become one of those recipes I’ve found myself making on repeat. It’s the kind of dish that sits happily in the fridge for a few days, ready to be spooned alongside grilled fish, packed up for lunch or taken to a barbecue. In fact, I almost think it tastes better after it’s had a day to sit, with all those punchy Mediterranean flavours mellowing into one another.

It takes its inspiration from Sicilian caponata; smoky charred peppers, sweet roasted courgettes, briny capers and just enough sherry vinegar to keep everything feeling bright and fresh. It’s by no means a traditional caponata, but more an enjoyment of those flavours, tossed through orzo with plenty of herbs and really good olive oil.

It’s exactly the sort of cooking I love at this time of year. Seasonal ingredients, very little fuss, and a recipe that’s just as happy on a picnic blanket as it is in the middle of the dinner table. I have a feeling this will be one I’ll be making long after summer comes to an end.

I’m actually writing this while on a little four-day trip to San Sebastián, somewhere I’ve wanted to visit for years. So far it’s definitely lived up to all my great expectations. We’ve spent the last few days hopping between pintxos bars, ordering far more food than we planned, drinking plenty of Txakoli (which I’m already determined to track down back in London). When not eating, I’ve been having surfing lessons each afternoon.

It’s funny because, although the food here is obviously very different to this recipe, it has reminded me how much I love cooking that doesn’t need loads of ingredients or loads of fuss. So many of the best things we’ve eaten have been incredibly simple, just really good produce cooked well. It’s definitely left me feeling inspired for the rest of summer cooking.

Thank you so much to everyone who sent over recommendations before I came. I’ve been slowly ticking them off and making notes as I go. I’ll put together all of my favourite pintxos bars, restaurants and spots into a Google Map and add to my city guides to share in next week’s newsletter.

But for now, here’s my Late Summer Caponata Orzo...

RECIPE BELOW…

Late Summer Orzo Salad

Serves 4

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Hi everyone, happy Sunday.

No matter how much time I spend trying to dream up the perfect recipe to develop, it’s almost always the ones that come from a fridge raid or a quick trip to the shops for whatever I’m craving that end up being my favourites.

This Chicken, Charred Corn & Avocado Salad is exactly one of those recipes. I couldn’t stop thinking about smoky charred corn, creamy avocado and plenty of fresh lime, so I threw them together with paprika chicken, crisp baby gem and a drizzle of sour cream. The result is a salad that’s fresh, satisfying and packed with flavour – the kind of meal you’ll find yourself making on repeat while corn is in season.

It’s smoky, fresh and ready in under 30 minutes, making it perfect for easy midweek dinners, lunches in the garden or those warm evenings when you want something light that still feels like a proper meal.

I hope you love it as much as I do.

Before I get into this week’s recipe, I wanted to remind you all, as I’ve reminded myself, just how good Mambow in Clapton is. I have absolutely no idea why I left it almost two years to go back to Mambow because, after my second visit last week, it’s somehow even better than I remembered. In fact, it was genuinely one of the best meals I’ve eaten in London this year by a long way.

It’s the kind of food that makes you stop mid-conversation after every other bite. Every sauce, dressing and curry feels so carefully balanced — spicy but never overpowering, rich without being heavy, creamy where it needs to be, lifted with acidity and sweetness in all the right places. Every plate arrives with something you want to mop up long after the food itself has disappeared.

There was one dish I knew I’d be ordering before I’d even looked at the menu: the otak-otak prawn toast. A house staple, as far as I’m concerned, and every bit as good as I remembered. The red curry and kaffir lime leaf prawns sit on a wild betel leaf with sweet coconut, creating the perfect mouthful. If it’s your first visit, don’t skip it.

The salads here are always brilliant too, so make sure you order one. We went for the papaya salad with pork belly, which brought freshness, crunch and just the right amount of heat to balance everything else on the table.

But if there’s one dish I haven’t stopped thinking about, it’s the grilled hogget rump with Mamak-style kari, curry leaf and green chilli. The hogget was beautifully tender with just enough char from the grill, but honestly, the sauce completely stole the show. Deeply savoury, fragrant and packed with layers of spice, it’s the sort of sauce you find yourself scraping every last bit from the plate. I’d happily buy it by the jar because I genuinely don’t think I’d ever get tired of eating it.

Chicken, Charred Corn & Avocado Salad

Serves 2

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One of my favourite parts of this time of year has nothing to do with big events, holidays, or plans.

It’s the smell of elderflower.

Every year, for a few short weeks, my cycle to work is accompanied by that unmistakable scent. It’s the type of floral which is sweet, but not sickly. My favourite kind. I love that I discover new elderflower trees, smelling them before they’ve even caught my eye. It’s one of those simple pleasures that never gets old.

This is the time that truly feels like the beginning of summer to me. Not the height of summer with blazing sunshine and dusty grass, but that hopeful early stretch when everything is still lush and vibrant.

As much as I love the scent on my commute, I always want to capture some of it before it disappears. Elderflower season is short-lived and, like many of the best seasonal ingredients, it’s always worth making the most of while it’s still around.

The past couple of years, I’ve taken this time for granted, rushing around and not taking a moment to stop and properly appreciate it. So this year, I made sure I headed out with a big empty bag, a pair of scissors and good intentions to gather enough flowers for cordial.

Once you’ve made your own elderflower cordial, it’s very difficult to go back to shop-bought versions. The flavour is brighter, fresher and far more fragrant. It has a natural taste that just isn’t replicated by the shop bought versions. I use it throughout the summer in sparkling water, cocktails, baking, puddings and all sorts of desserts.

One of my all-time favourite uses is in my elderflower custard doughnuts. They’re the sort of bake that makes people stop mid-conversation and ask what that flavour is. The elderflower adds something subtle and elegant that pairs beautifully with rich vanilla custard.

But before we get to cordial, let’s talk about picking.

My Top Tips for Picking Elderflower

I’ve learned most of these through trial and error over the years, and they make a noticeable difference to the final flavour.

Don’t pick elderflowers when it’s been raining

This is probably my number one rule. You want dry flowers. The pollen on the blossoms contributes a huge amount of flavour and aroma. Heavy rain washes some of that away, leaving you with flowers that simply don’t have the same intensity. If it’s been raining, wait for a dry spell and head out once everything has had a chance to dry properly.

Pick elderflowers in the morning

Particularly on warm, sunny days. The flowers are often at their best first thing in the day when they’re fully open and wonderfully fragrant. There’s something quite magical about heading out early and finding entire trees covered in creamy-white blooms buzzing with life. Morning-picked flowers always seem to give me the most aromatic cordial.

Always pick above waist height

This is partly common sense and partly self-preservation. Flowers lower down are more likely to have been splashed by mud, brushed by dogs or exposed to all sorts of things you’d rather not think about when making cordial. Picking higher up generally means cleaner flowers and less preparation when you get home.

Pick from a few different trees

Rather than stripping a single tree, I like to collect a few flower heads from several different trees. It’s better for the plants, better for wildlife and feels like (and is) a more respectful way of foraging. Different trees can also vary slightly in fragrance and flavour, so combining flowers from several sources often creates a more rounded cordial.

Avoid flowers covered in aphids

A few aphids are almost inevitable and nothing to panic about. However, some trees seem to attract huge numbers of them. If I come across flowers that are heavily populated, I simply move on and find another tree.

There are always plenty around during peak season, and it saves a lot of faffing later.

A Small Note on Foraging

One of the things I love most about elderflower is how accessible it is. You don’t need specialist equipment, expensive ingredients or expert-level knowledge. You simply need to slow down enough to notice what’s growing around you. That said, I always try to forage thoughtfully. I never take more than I need, I leave plenty behind for pollinators and for the berries that will develop later in the year, and I avoid picking from roadsides with heavy traffic. Part of the joy is knowing that you’ll return next year and find the trees thriving.

My Simple Elderflower Cordial

This is the recipe I use every time I make elderflower cordial. It’s uncomplicated, reliable and leaves me with the perfect amount of cordial to enjoy all summer long.

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Hi everyone, hope you’re all having a lovely week so far.

I’m quite picky when it comes to fruit in cake. It has to be just right, not too mushy so it collapses into the crumb, but still soft enough that it bakes down into something juicy and moist rather than sharp or dry. That balance is what I’m always chasing, and it is usually what decides whether a cake makes it into repeat rotation or not.

I’m going a little premature on the strawberries here, I will admit that. We are probably just on the edge of proper strawberry season, but I spotted these at my local grocer the other day and honestly couldn’t resist. They were glossy, fragrant, and completely impossible to leave behind, so into a cake they went.

The sponge itself is incredibly light, but the ricotta and ground almonds give it real richness and depth. It has such a lovely, soft texture, tender without ever feeling heavy. It is really the opposite of a dry cake, which is exactly what I want from something like this. It stands perfectly well on its own, but would also be beautiful with a lightly whipped chantilly cream if you want to lean it into something a little more indulgent.

I had a few different friends taste test this one for me and they all approved, which is always the real test. So hopefully you will like it too.

Before we get into the recipes, I wanted to share a new lunch spot I visited recently.

Teal by Sally Abé is a fab addition to Wilton Way, and it’s always great to see more female-led restaurants opening in London. It’s a modern British bistro serving thoughtful, comforting food, but with just enough refinement to make it feel special without feeling fussy.

The standout for me were the Devils on horseback. A prune stuffed with the silkiest chicken liver parfait, wrapped in crisp streaky bacon and served warm. It is one of those bites that immediately sets the tone for the whole meal. Rich, savoury, a little bit indulgent in the best way.

I am always happy in a small plates setting, but there was something really nice about sitting down to a proper à la carte menu here. It felt considered and relaxed, the kind of place that works just as well for a long Sunday lunch as it does for a slower midweek dinner.

To finish, we shared a strawberry panna cotta style dessert, which was genuinely excellent. Light, creamy, and just sweet enough, and I think that is probably where the idea for this week’s strawberries came from in the first place.

One of the most memorable details was their Penny Lick. A tiny glass of vanilla ice cream served for £1, with all proceeds going to Hackney Food Bank. It is inspired by the old Victorian “penny lick” ice creams, and it is such a simple but thoughtful touch that stays with you long after you leave.

Anyway, onto the cake.

RECIPE BELOW…

Strawberry & Ricotta Cake

Serves 8 slices

Ingredients

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Hey everyone, hope you’re all having a lovely weekend.

There are few things better than a warm savoury scone straight from the oven, especially one loaded with parmesan and everything bagel seasoning. These are buttery, properly cheesy, and topped with crunchy seeds, somewhere between a bakery-style scone and the best breakfast bagel you’ve ever had. I also love making these as squares rather than rounds. They feel more rustic, there’s absolutely no dough wastage, and it makes the whole process far simpler.

One of the most important rules for great scones is keeping your butter cold. Cold butter creates little pockets throughout the dough which melt in the oven and create steam, giving you that soft, layered texture and beautiful rise. If the butter gets too warm before baking, the scones can spread rather than lift, leaving you with something flatter and heavier. I like to cube the butter straight from the fridge and work fairly quickly once it’s mixed in.

Another small step that makes a huge difference here is soaking the shallots in ice water before adding them to the dough. Thinly sliced shallots can sometimes taste harsh or overpowering when raw, but a quick soak softens their intensity while keeping all their sweetness and crunch. They become fresher, milder, and far more balanced once baked into the scones. Just ten minutes in really cold water transforms them completely.

The everything bagel seasoning is also worth making from scratch rather than buying pre-made. Mixing your own means you can balance the flavours exactly how you like them, whether that’s more sesame, extra poppy seeds, or a little heavier on the dried onion. I use a combination of sesame seeds, nigella seeds, poppy seeds, dried onion, and celery salt for a savoury, deeply toasted flavour that works beautifully with parmesan. Any leftover seasoning is brilliant scattered over eggs, avocado toast, roasted vegetables, salads, homemade bread, or even mixed through cream cheese.

Instead of cutting these with a round cutter, I shape the dough into a square and cut it into 9 equal pieces in a simple 3 x 3 grid. I love the more rustic bakery look, but it’s also genuinely practical. There’s no re-rolling scraps, no wasted dough, and the scones stay lighter because the dough is handled less. Sometimes the easiest methods really are the best ones.

RECIPE BELOW…

Everything Bagel Scones

Ingredients

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Hi everyone, I hope you’re all having a lovely Sunday.

In typical style of the UK weather in early May, I don’t know whether to go to work in the morning in a puffer jacket or jorts and a t-shirt. One minute it’s freezing, the next the SPF is out in full force. This time of year always seems to confuse my stomach a little bit and what I actually want to eat. The week ahead is set to drop again slightly in temperature, so I’m opting for bowls of pasta that still feel filled with the best of the greens around at the moment, keeping things fresh and spring-like whilst still being comforting enough for a grey evening.

I had dinner this week at Tavern in Shoreditch, which honestly feels like exactly the kind of spot the area has been waiting for. I’ve walked past that building for years thinking it would make such a good space for this style of restaurant. One of my favourite things about it is that despite being so newly opened, it already feels completely settled in, like it could have been there for ten years already. Warm lighting, proper neighbourhood energy, great drinks, and the sort of atmosphere that instantly makes you want to stay for another round.

Start with the Carrot Gimlet, very cute, but it absolutely packs a punch. The Asparagus with Brown Butter Hollandaise and Cured St Ewes Yolk was cooked perfectly and honestly reminded me how excited I am to start cooking asparagus at home again over the next few weeks. We finished with the Brown Butter Cakes, which felt like the ideal ending because they were only a couple of bites each. Just enough to finish the meal without tipping into feeling too heavy.

This week’s recipe is Courgette & Pea Bucatini. It’s very simple, but in the best way. The grated courgette cooks right down into the olive oil until soft, sweet and slightly golden, creating a sauce that clings to the pasta without feeling heavy. The peas keep everything bright, the basil gets wilted through at the very end, and the whole thing finishes with parmesan, black pepper and a final drizzle of good olive oil.

Exactly the kind of dinner I want at this weird in-between stage of the year.

RECIPE BELOW…

Courgette & Pea Bucatini

Serves 2

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A few weeks ago I hosted a spring feast supper club at Camberwell Arms, which will forever be one of my favourite spots, and I have been thinking about, and remaking, one of the dishes ever since.

It was a sour cream & confit garlic dip with slow cooked leeks and chive oil. It’s rich, really fragrant, and one of those things that feels a bit special without being fussy. It was actually the first thing we served, and it set the tone perfectly. All of the dishes on the menu were designed for sharing and I popped the dip in silver coupes.

This is one of those recipes you can make as a seriously good weekend snack, or to start off a meal when you have friends over for dinner. It works for all occasions, and all you really need is a good bag of salted crisps to go with it.

Before I get into the recipe, I wanted to share a few thoughts I have been having around home and interiors.

I have started to think more and more about my first home recently. About what I want it to look like, and how I want it to feel. After ten years of renting in London, I am excited at the thought of finally being able to put my own stamp on a space in the next year or so.

One thing I have realised is that a lot of the interiors you see online lean heavily into trends of the time. Some of these I am undeniably drawn to, and there is absolutely nothing wrong with that. That said, I do want to be more conscious of what feels classic and timeless, and what might feel tied to a particular moment.

More than anything, I want my home to feel like mine. A safe, comfortable space that reflects everything I believe a home should be.

As you can imagine, I have been spending hours on Pinterest, as well as finding inspiration in real life, books, and all corners of the internet. I thought I would share a few of the things I have been drawn to lately, and I would love to know if you would like me to share more of this kind of thing.

Three things I have added to my list of wants

1. Warmly coloured furniture: One of the main things I have been thinking about is wood tone. I keep coming back to darker oak, especially for pieces like dining tables and headboards.

2. Wooden surrounded fireplaces: I am from the countryside originally, and I love the idea of bringing in that slightly more traditional, homely feel, even within a more modern London flat.

3. Tile patterns
   I like the idea of creating something a bit more original and bespoke. Mixing and matching tiles to build your own pattern feels like such a beautiful way to do that.

Onto this week’s recipe…

Creamy Confit Garlic Dip with Leeks & Chive Oil

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Here’s a little bit of Sunday reading around all of my most-used items when I’m cooking at home. These are the things I reach for day to day that I genuinely couldn’t be without in my kitchen. I’ve tried to include a really honest range, from £5 through to £450, with something across all price points.

At the moment, I’m beginning to think about moving after being in a really lovely rental in London for the past eight years. It’s been such a nice opportunity to reflect on what I do and don’t use in my current kitchen, and what I’d actually want to take with me versus the things that might be better rehoused or taken to the charity shop. It’s safe to say that over the past eight years I’ve collected quite a lot of kitchenware. The cupboards are very close to bursting at this point, so I’m very excited for a big spring clean and a proper organise.

I’d love to know what your most-used kitchen utensil or gadget is, so please do share in the comments of this post.

Share Homebody

Before I get into the list, I wanted to share a few places I’ve eaten recently that I’ve really loved. I’m starting in a corner of town I very rarely visit, but it reminded me how nice it is to go a little further afield and wander around a different part of London outside your usual neighbourhood.

A few Sundays ago I headed over to Portobello Road to visit Holy Carrot. It’s a plant-based restaurant making the absolute most of all the delicious vegetables we have to offer, with a philosophy centred on two key pillars: the transformative power of fire and fermentation.

We tried a whole range of dishes from the menu, but our favourites were the fire-grilled fermented koji flatbread with white bean purée, bhel puri, pickled raisins and curry leaf oil. There was also a smoky tofu dip on the specials which we had with the flatbread, and it was insanely good. If it’s on when you visit, it’s a must-try. From the mains, the artichoke schnitzel with pickles and curry sauce was a really clever bit of cooking and opened my mind to how inventive we can be with food without getting overly technical. But the real star of the show, which we couldn’t leave a morsel of even though we were completely full by this point, was the sweet potato “yaki-imo” with corn miso butter and sunflower seeds. Genuinely one of the most delicious, warming things I’ve eaten in a long time, and one of those dishes that would bring you back to a restaurant for that alone. The team told us it’s a staple on their menu, and I can absolutely see why. If you’re in the area, or fancy a Sunday stroll down Portobello Road followed by lunch, Holy Carrot is definitely the spot.

Popping over to the other side of town, another place I tried for the first time recently was The Electric Cafe. It’s a real institution, an old-school, untouched café that has stood the test of time for good reason. I grew up having a fry-up almost every weekend. We’d usually go to my grandma’s, where she would only buy sausages from the Irish butchers on our town market. I can still remember the taste of them to this day. Those mornings in her kitchen, with all the best smells, my dad and grandad watching sports highlights from the day before, and me tucked up in the warmth of her armchair with her word search book, are memories I look back on really fondly. That’s where my love of a full English breakfast began. On the odd occasions we didn’t go to hers, we’d pop to our local café instead.

The Electric Cafe has been going since the 1920s and has been run by the current family since the 70s. It’s such a great spot. I went with my girls recently and the five of us all ordered the set breakfast with chips. There’s something so good about homemade chips on a fry-up at a proper café. It really takes me back, and every element on the plate was perfectly done. The sausages in particular are not to be missed.

On to the list of my kitchen essentials…

Kitchen Essentials I Couldn’t Be Without

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Hi everyone,

I hope you’re having a lovely week.

I’m really excited to share that on the 2nd of April I’ll be hosting a supper club at The Camberwell Arms. It’s long been one of my all-time favourite spots in south east London, so getting to cook in their beautiful upstairs dining room feels very special. I actually first discovered the space when I went to a dinner hosted by Mike Davies, chef director and founder of The Camberwell Arms, to celebrate his wonderful book Cooking for People. If you love to host and haven’t read it yet, it’s absolutely one for you.

For one night only I’ll be putting together a big spring feast, filled with some of the dishes and ingredients I love cooking with most at this time of year.

The menu is very much a celebration of early spring. Think whipped sour cream with confit leeks, warm cheese gougères to start, followed by a four hour slow cooked spring lamb with a big sharing platter of spring orzo (yes, the green orzo if you’ve been here for a little while). And for pudding, I’m switching things up and going all in on an elderflower custard doughnut. I’ve always felt like doughnuts don’t get nearly enough recognition on restaurant menus, so I’m hoping to do my small part in changing that.

It’s going to be a really lovely night and I’d absolutely love to see some of you there.

If you’d like to join me for the evening, you can find tickets here.

Okay, onto this week’s recipe. After so many of you shared the love for my creamy leek jacket potatoes with chorizo, it felt only right to share another one of my favourite jacket potato situations. Garlicky Harissa Butterbean Jacket Potatoes. They’re just as simple, if not even simpler, than the last recipe and have slowly helped me move past my long-standing hesitation around the classic baked bean jacket potato. I’m not quite sure why I’ve never been able to get on board with those. It’s probably something I haven’t quite moved past since childhood. But these butterbeans I can fully get behind.

They’re cooked down in a rich, creamy tomato sauce with plenty of garlic and a bit of warmth from the harissa. The result is comforting, punchy and seriously moreish. We’re not quite out of the woods with the UK winter just yet, as much as I’m more than ready for spring, so this feels like the perfect recipe to bridge that gap until the lighter days finally settle in.

Recipe below…

Garlicky Harissa Butterbean Jacket Potatoes

Serves 2

Ingredients

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Hi everyone, hope you’re all having a nice start to the week.

If you don’t know already, Pancake Day is genuinely my favourite day of the year, and once again, it’s here tomorrow. There’s just something about it that feels nostalgic and comforting. It’s such a simple tradition, but it’s a great reminder of how delicious pancakes are, whether you’re a lemon and sugar purist (like me) or someone who likes to go a little rogue with toppings.

This week I thought it would be nice to give a little throwback to all of the pancake recipes I’ve shared over the years, in case any of them take your fancy for tomorrow. There’s something quite lovely about revisiting an old favourite, I swear every year I question why it’s been months since I last ate them come Pancake Day.

Outside of pancake planning, I’ve had a couple of meals recently that I can’t not mention. First up was dinner at Shankey’s in Hackney. The vibe in there is so fun and properly buzzy, the kind of place where you sit down and immediately feel like you have chosen well. It is lively and energetic, but it still feels considered enough to mark an occasion. Not stiff or overly formal, just that sweet spot between celebratory and relaxed.

We ordered a few things to share, but the larger lamb dish was the real standout. It was incredibly succulent, the kind of meat that just gives way without any effort, and the sauce was deeply flavoursome. It was really well spiced, layered and warming, but with plenty of aromatics running through it so it never felt heavy. You could taste the balance. I did slightly underestimate the spice level of the potatoes, which is entirely on me because I am not the bravest with heat, but I managed. It also unexpectedly reignited my love for Babycham. I had not had one in years and suddenly remembered how fun it is in the right setting.

Then there was a trip to Ramen Moto, which apparently had a viral moment last year but somehow completely escaped my algorithm. I love when that happens because you go in with no expectations and just enjoy it for what it is. The space is simple and focused, very much about the food, and you can tell they care about the details.

We tried both the creamy chicken ramen and the miso ramen so we could properly compare. The creamy chicken was delicious and deeply comforting, but definitely on the richer side. It felt indulgent and quite filling, so it depends what you are in the mood for. The miso was a little lighter and more balanced, and I think next time that is what I would order. The noodles were some of the best I have eaten in a long time, with that perfect bite, and the fried chicken to start is absolutely not to be missed. Crisp, juicy and exactly what you want before diving into a bowl of ramen.

On to the pancakes…

Starting with my personal favourite and an undeniable classic, the crepe with plenty of fresh lemon juice and sugar. Classic crepes served exactly like this were always the mark of celebration in my house when I was growing up. My mum and my nan are both total experts on the topic, and make the best crepes i’ve ever eaten. I might be bias, but it’s true.

Tip: Make the batter the evening before you want to use it. It allows it to rest and you’ll have pancakes which are much easier to move around and flip.

Recipe: Classic Crêpes with Lemon & Sugar

Next up, the Dutch Baby. This is a pancake that I never had growing up, but I’ve tried on a few London restaurant brunch menus and have really loved. This time of the year it’s great served with some caramel apples and a good pour of cream. The fun thing is that it’s basically a giant sweet yorkshire pudding, which is traditionally (I think) served with lemon juice, melted butter and icing sugar.. but people also go for fresh berries, maple syrup and compotes.

Top tip: Use a good quality cast iron skillet if you have one, to help get a really good cook on the pancake.

Recipe: Dutch Baby with Gingery, Brown Sugar Apples

Next up, my spin on a savoury French favourite. I’ve always loved traditional galettes, those thin, crisp-edged crêpes folded around ham, cheese and a perfectly cooked egg, so I wanted to create my own version at home. I blend spinach straight into the batter for a vibrant green base, then cook a golden-yolk egg in the centre. Ive added sweet seasonal beetroot, creamy goat’s cheese and toasted pine nuts for extra flavour and texture. It feels colourful and satisfying, perfect for a relaxed brunch, yet it’s all made in one pan which keeps it simple.

Top tip: any leftover crêpe batter can be stored in a clean jar in the fridge for up to two days. Just give it a good shake before using and it’s ready to go again.

Recipe: Spinach Galette with Goats Cheese and Beetroot

For something a little more indulgent, look no further. Thick, fluffy buttermilk pancakes stacked high, topped with sesame honey bacon that turns glossy and crisp in the pan, and finished with a fried egg with a perfectly golden yolk. It is that irresistible mix of sweet and savoury, soft and crispy, that makes every bite feel like a proper occasion breakfast rather than just another pancake.

Top tip: When making thicker pancakes, avoid over-mixing the batter. Stir gently and stop as soon as everything is just combined. A few lumps are absolutely fine and will keep your pancakes light and fluffy.

Recipe: Buttermilk Pancakes, Sesame Honey Bacon & Fried Eggs

January hasn’t felt as glum as I expected this year, but it has felt like everyone I know is in Thailand, Brazil or Australia. I’ll be honest — it’s made London’s cold, wet, windy days feel particularly hard to be positive about. I think it’s been a quiet reminder that I can book myself a little bit of winter sun if I want to. I never really have before, but it’s something I’m definitely going to look into for next year.

So, what have I been doing to make the most of January?

Park walks with café stops

I’ve been trying to spend my weekends exploring parks I wouldn’t usually go out of my way to visit. A couple of weekends ago, I headed to Clissold Park and stopped at Fink’s at Clissold House for pastries.

Being from Norfolk, I’m always searching for green space in London, so discovering somewhere as lovely as Fink’s felt like a real treat. The interior alone made me want to photograph every corner and add it straight to my ever-growing Pinterest board for my first home — striped linens, dusky blue accents, all very up my street.

I went for a pain au raisin (a personal favourite and I won’t be judged), and the sausage roll was genuinely one of the better ones I’ve had in London cafés. A really worthwhile wander, especially if you finish it with a stroll down Church Street in Stoke Newington — full of dangerously good boutiques.

Buying myself flowers

This time of year always marks the return of tulips, and I love treating myself to a bunch every other week. If you change the water regularly, they can last nearly two weeks — which feels like excellent value for something that instantly lifts a room.

I love how simple they are, yet how much difference they make. You’ll usually find mine on my coffee table (I recently bought a new one from MADE that I’m completely obsessed with), or on my chest of drawers or bedside table. My room doesn’t have loads going on, so little touches like this really change the feel of it.

Even just adding a couple of small new touches to the coffee table makes things feel fresh and adds a little bit of newness to my day.

Making flavour packed lunches for the office

I’ve also been making a chilli salmon with rice noodle salad on repeat. It’s light, fresh, and exactly what I want after a weekend of heavier comfort food. It’s the kind of lunch that feels nourishing without feeling boring — and it packs up perfectly for the next day too.

January always feels like a bit of a holding month, so I’ve been leaning into small pleasures: long walks, warm pastries, fresh flowers, and easy meals that make the week feel more manageable.

If you’ve found anything that’s made this month feel lighter, I’d love to hear it. Here’s to brighter evenings and the slow shift towards spring.

RECIPE BELOW…

Chilli Salmon with Rice Noodle Salad

Serves 2 portions

Ingredients

For the chilli salmon

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Hi everyone, I hope you’re all having a lovely weekend and start to the new year.

This year I really want to share more here on Substack and more importantly I want to be much more consistent. Over the past few months I have stepped into a new full-time role after being self-employed for around three years, which has been a big shift in how my days look and feel. Writing has always been something I genuinely enjoy, even if I do not always feel like the most confident writer, and having this space allows me to share recipes and thoughts in a way that feels slower and more intentional. That has always been what this space is about for me.

Alongside food, I’d like to explore different things a little this year. I want to share more interiors inspiration, music I am loving, and general lifestyle pieces too, the things that quietly influence how I cook, eat, and live day to day. If there is anything in particular you would like to see here, please leave a comment and let me know. I would really love to shape this space around what you enjoy reading.

So 2026.

I am definitely one of those people who gets caught up in the energy of a new year, new hobbies, new habits, new intentions. I am currently on an 24-day French Duolingo streak and my fridge is absolutely packed with vegetables, more than usual. While I try not to get too carried away, there is something I really enjoy about this time of year feeling like a reset. It is a natural pause to reflect on what has been working, what has not, and what I want to carry forward with me.

I know January can feel a bit fad-heavy for some people and I completely understand that. I am trying to strike a balance between leaning into the motivation of a fresh year and staying consistent with goals I have been quietly working towards all along.

One of my biggest goals this year is to buy my first home. I have spent countless hours on Pinterest over the past few months, saving images and slowly building a picture of what I would love it to feel like. For the past eleven years, I have been renting in London and while I am incredibly grateful for the lovely house I share with two other girls, I have had an itch for the longest time to create a space that is truly my own, especially a kitchen. Below are some of my favourite faves that have inspired me so far.

I already know it will be the first room I put my stamp on. I want it to be practical but warm, somewhere designed around cooking, hosting, and spending time rather than just passing through. Even just thinking about it makes me excited and I cannot wait to share more of that journey here as it unfolds.

Another big lifestyle change recently is that I am commuting into the office a few days a week for the first time in years. With that comes the very real need to be more organised, especially when it comes to lunch.

When I am working from home, I can be guilty of a slightly chaotic “girl lunch” approach, lots of snacking, bits and bobs, and not always something as nourishing or balanced as I would like. I am hoping to change that this year by developing a small series of recipes centred around prepping ahead, lunches that are ready to go, filling, and do not cost a fortune.

I know I wont be perfect. There will absolutely be days that result in a delicious £10 chicken coconut soup with prawn crackers from Itsu, we’re all human, but I am going to do my best.

Which brings me to today’s recipe.

The first of my meal-prep lunches is smoky honey chicken with bulgur wheat and garlicky broccoli. When I am planning lunches, I am always looking for a good balance of carbs, protein, and vegetables. I want something that is satisfying enough to keep me full all afternoon but not so heavy that it leaves me feeling sluggish.

This one ticks all the boxes. The chicken is sticky, smoky, and lightly sweet, the bulgur adds heartiness and texture, and the broccoli is garlicky in the best possible way. It is easy to prep ahead, holds up well in the fridge, and feels like a proper lunch rather than an afterthought.

I will share the full recipe below and I hope it becomes one you come back to, whether that is for office days, busy weeks, or simply when you want something nourishing without too much effort.

RECIPE BELOW…

Smoky Honey Chicken with Herby Bulgur & Garlicky Broccoli

Serves 2 portions

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Hi everyone,

I hope you’re all having a lovely week.

Last week was a big one for me as I turned 30. Earlier in the year I decided I wanted to celebrate properly, so I threw a big party with all my friends. I thought it might be nice to share a few of the things I organised to make the night feel really special.

If you live in London and haven’t been to New Covent Garden Flower Market, I really recommend going. It’s mainly for florists but anyone can go in and buy flowers. The hours are intense (12am to 10am) and everything starts winding down by around 8am, so if you’re planning a trip I’d aim for 7am at the latest to get the best stems. Whenever I’m hosting or running a supper club, this is always where I go because I like doing as many of the elements myself as possible.

Now onto the food. It only felt right to have some picky bits for everyone, because I always put out food when I’m hosting. Since it was my birthday, I decided to give myself the night off cooking for once. Instead, I teamed up with one of my favourite local spots and privately hired the space. I’ve loved Bar Levan for years, so celebrating somewhere familiar and close to home felt perfect. Their menu is made for pairing with wine, so we chose all the best finger food options: olives, gildas (always a must for me), charcuterie, pan con tomate, cheese and plenty of bread and butter.

For a fun little surprise, I arranged for croque monsieurs and French fries to come out at 10pm as a late night snack and a bit of a second wind. I’d seen some inspiration for this which I’ll share below, and I bought some cute silver trays and metal coups for all the picky bits and snacks.

Another touch I wanted to add was cocktails. Because the venue is a wine bar, I thought it would be nice to have something different as the night went on. I love a glass of wine but it’s not something I can drink all evening. It’s nice to switch to cocktails at a certain point. We went for margaritas (a classic) and mandarin daiquiris, which felt perfectly seasonal. I’ve shared a few photos from my party mood-board to give you a feel for what inspired the night, and I’ll be sharing some photos from the actual party very soon.

Now onto this week’s recipe. Staying on the party theme, I wanted to share one of my go to dinner party desserts. When I was younger I loved having friends round for homemade fried chicken and potato wedges, followed by a giant pavlova topped with whipped custard and seasonal fruit. I’ve been working on this recipe in partnership with La Española, pairing their new Centennial EVOO with caramel apples and it works so well.

The secret to good meringue or pavlova is simply giving the egg whites the time they need in the mixer. I always use a stand mixer but an electric hand whisk works well too. The most important thing is starting with a really clean bowl because even the tiniest bit of grease will stop the whites from whipping properly. Once the meringue is glossy and holds its shape, you’re there. It’s one of those desserts that looks impressive but is actually very simple once you get the hang of it, which is why it’s become such a go to for me when I’m hosting.

RECIPE BELOW…

Caramel Apple Pavlovas

Serves 6

Ingredients

For the pavlovas

• 5 egg whites

• 250g caster sugar

For the caramel apples

• 3 medium size granny smith apples

• 200g golden caster sugar

• 35g unsalted butter

• pinch of sea salt

For the custard cream

• 250g good quality custard

• 300ml double cream

Method

Make the pavlovas

1. Preheat the oven to 100°C (low and slow is key for a crisp, pale shell).

2. Line a large baking tray with parchment.

3. In a clean bowl, whisk the egg whites until they form soft peaks.

4. Gradually add the caster sugar, a tablespoon at a time, whisking continuously until the meringue is thick, glossy, and holds stiff peaks.

5. Transfer the meringue to a plastic piping bag. Cut a hole roughly 4 cm wide at the end.

6. Pipe six even smooth mounds of meringue onto the lined tray.

7. Using the back of a tablespoon, gently make a small dip in the centre of each mound, this will hold the caramel apples and cream later.

8. Bake for 1 hour 45 minutes at 100°C, then turn off the oven and allow the pavlovas to cool completely inside the oven.

Make the caramel apples

1. Peel, core, and dice the Granny Smith apples into small chunks.

2. Place the golden caster sugar into a large saucepan over medium heat. Allow it to melt and turn a deep amber colour, avoid stirring and instead swirl the pan occasionally.

3. Once caramelised, carefully stir in the butter and sea salt.

4. Add the apples and cook for 5–8 minutes, stirring occasionally, until the apples soften but still hold their shape.

5. Remove from the heat and allow to cool.

Make the custard cream

1. In a mixing bowl, combine the custard and double cream.

2. Whisk until just set and smooth but not stiff. Set to one side or cover and place in the fridge if prepping hours in advance.

Assemble

1. Place a pavlova on a serving plate.

2. Spoon or pipe a generous amount of custard cream into the central dip.

3. Top with a spoonful of caramel apples, letting some of the caramel drip over the edges, drizzle with the extra virgin olive oil and serve right away.

Hey everyone, I hope you’re having a lovely week.

It feels like ages since I last shared a pasta recipe, even though it probably hasn’t been that long. As much as I love a saucy pasta, this style of sauce in this weeks recipe, with an egg yolk-enriched sauce is one of my favourites. It really proves that not all pasta needs to be overly saucy. The sauce takes inspiration from a classic carbonara, but I’ve swapped pecorino for parmesan and added a few twists that make it anything but traditional.

I’ve really missed cooking with kale and cavolo nero over the summer months, so I’m very happy to be bringing them back into my kitchen again. These hardy leafy greens are some of my most-loved ingredients during autumn and winter, so it’s no surprise they’re making an appearance so soon.

Even though we’re well into November, it’s still surprisingly mild here in London, which I think is why I’ve not been craving anything too hearty lately. When I was little, I remember it often snowing by mid-November, usually right around my birthday. I’ll never forget one year when heavy snow cancelled a long-awaited shopping trip into Norwich for my 13th birthday. Back then, spending hours wandering around Topshop with friends was the only way to spend a Saturday.

This week, I’m turning 30. I wasn’t sure how I’d feel about reaching this milestone, but honestly, I’m excited. It has given me a chance to reflect on what truly brings me joy, both in cooking and in life. I want to focus on making more recipes that feel nourishing as well as delicious. I’ve also been dealing with a re-onset of my childhood asthma this year, which has made me think more carefully about how I’m looking after myself, both mentally and physically.

Before I sign off, I wanted to share a little about a recent PR trip I was lucky enough to experience. At the end of October, I spent two nights on the Isle of Wight, staying in the beautiful Dome Meadow at Tapnell Farm. We travelled with Red Funnel Ferries, who kindly arranged the trip, and the whole journey was so easy, just an hour from boarding to arrival. For someone who’s a bit travel-averse (I love exploring new places but can sometimes feel anxious on the journey there), it couldn’t have been more seamless.

The Dome itself was so cosy, complete with a wood-fired hot tub and a view of the sea in the distance. Every detail was thoughtfully done, from local biscuits to bath towels folded into animals waiting on the bed. We spent time exploring the island too, from the iconic Needles to the charming village of Shanklin, where we braved the autumn breeze for a game of crazy golf and a walk along the seafront.

There’s so much good food on the Isle of Wight. We had a lovely lunch at The Terrace in Yarmouth, where their two-course set menu is just £12.50, and of course, I couldn’t leave Cowes without fish and chips by the water. We also stumbled upon Harvey Browns, possibly the best farm shop I’ve ever visited. From fresh produce to a self-serve freezer stocked with everything from pain au chocolat to apple strudel, I could have spent hours there.

The Isle of Wight really does make the perfect summer or autumn staycation spot in the UK. As always, I’ve updated my travel guide for the island, which you can find here.

RECIPE BELOW…

Sausage, Mushroom & Kale Rigatoni

Serves 2

Ingredients

Read more