Everyone has one dish that flicks a pleasure switch in their brain. Something that brings comfort and satisfaction, even after the hardest of days. For me, it’s not so much one specific dish, more a combination – chicken and rice. But they can’t just be plonked on a plate together. Oh no no…

…They have to be cooked slowly and lovingly together so that the chicken is gently cajoled into sharing its golden fat and savoury juices with the rice, generously wrapping each grain. Every mouthful carrying the deep, familiar pleasure of chicken. Two humble ingredients, made altogether more delicious by the time they spend together.

That’s my Nigel Slater moment for you. I’m sorry, I can’t help it, these two together make me feel poetic.

I have two ways I usually make it. One is a brilliant early Molly Baz recipe with ginger, star anise & peanut butter sauce (though spoon of chilli oil does the job too) and the other is my Shawarma Chicken with Rice & Chopped Salad in my Smart Suppers Recipe Pack (a downloadable mini cookbook featuring 10 of my favourite dinner recipes. Grab your copy here). I make this one regularly as the ingredients are always in the fridge and I’m very into the chopped pickle salad and garlic yoghurt that get piled on top of the finished dish. Easy, but pretty spectacular.

All three recipes follow a similar formats and ingredients: brown chicken; add onion, rice; stock; return chicken to pan; make a sauce or salad while the dish is cooking. The other two are cooked on the hob, but today I’ve decided to use the oven in the name of chuck-it-in-there-and-forget-about-it.

So, back to today’s recipe. It came to me on one of those days when I was chasing my tail to get everything done. I was scrabbling to finish my work, check in with my parents, do the mountains of washing, straighten the house, pick up the twins… I was too overwhelmed to feel creative. You get it. But since we have very few takeaways in Deal, I had to make a proper dinner that night. I grumpily flung open my fridge, spotted half a jar of Gymkhana’s Tandoori Marinade and the chicken thighs sitting next to it… and the rest is history.

I threw together the ricey-base bit in the few minutes I had before picking my kids up from nursery, and finished it off once they were finally asleep a few hours later.

It really is one of the simplest, yet most delicious recipes I’ve shared in this newsletter. The kind of dinner where minimal effort gets you maximum deliciousness - part of the reason I think chicken + rice are the epitome of the smart supper. For the days when life is challenging you, and you really need the reward of a beautiful dinner. I hope you try it.

The Recipe

One-Pan Chicken Biryani & Rice with Green Chutney

40-45 minutes
In advance: Brown & marinate the chicken, fry the onions and spices, make the raita
Serves 4

Gentle spices, tender chicken, deeply flavoured rice with a zingy, fresh herby sauce of mint, coriander, garlic, lemon and yoghurt to cut through it. A substantial dinner with minimal washing up - this has officially joined my dinner rotation.

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I feel ambivalent about chorizo. It gets so much attention - recipes, menus, supermarkets (most notably in their ready-made sections) - that it’s become overexposed. That food trend that just won’t leave. And I can see why. For cooks and supermarket product developers, it’s an easy hit of flavour: rich, fatty sausage and deep, smoky paprika, bringing the party to every underwhelming gathering of dull ingredients.

It’s also become a very reliable way of making a dish sound a little more adventurous. Chuck in some chorizo and suddenly dinner feels Spanish-ish, slightly fancy, like you’ve made an effort and maybe should use your linen napkins. It’s the sort of ingredient that allows us to feel like we’re pushing a few culinary boundaries when, truthfully, we are very much within our comfort zone.

It’s kinda lazy, which is why I rarely cook with it or order it (unless I’m in Spain or a good Spanish restaurant, of course - that’s a completely different matter). I like to find other ways to bring richness, depth and spice to a dish. I tend not to reach for it, out of stubbornness, I admit.

Which makes this recipe a bit of an exception.

I knew I wanted to do a smoked haddock recipe, but instead of giving it the usual creamy/bacon treatment, I thought I’d find an ingredient that could go toe-to-toe with it. What I (admittedly) like about cooking with chorizo is that its oil becomes the cooking fat, so all that paprika-and-fat deliciousness goes into your dish. Here it does a delicious job of enriching the tomato sauce, making it a more luscious bedfellow for the haddock. It was the only sausage for the job.

So yes, today, I’m going against a few of my cooking principles, but I think now’s the moment.

The Recipe

Smoked Haddock, Chorizo, Tomato & Green Olive Stew

25 minutes
In advance: Make the chorizo, onion & tomato base
Serves 4

A seriously smoky dish that’s easy to throw together, but really delivers on what we need from dinner: substantial, wholesome and packed with flavour.

It’s also extremely versatile in terms of what you eat it with. A salad and some bread is perfect, but the following night I ate it on a jacket potato, and rice is definitely next.

Don’t hesitate to swap the smoked haddock for fresh white fish - the chorizo, tomato and chickpea sauce is capable of making everything delicious. See ELEVATIONS, below, for more ideas.

150g cooking chorizo, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped or grated
1 tsp smoked paprika
1 tsp fennel seeds
½ tsp chilli flakes, (optional)
1 x 400g tin baby tomatoes or chopped tomatoes
1 x 570ml jar chickpeas or butter beans, I use Bold Beans, undrained
75–100g green or black olives, pitted
1 tbsp sherry vinegar or red wine vinegar
2 tsp Worcestershire sauce (optional)
4 skinless smoked haddock fillets, approximately 150g each
A small handful each of fresh parsley and mint, chopped
Zest of 1 lemon, wedges to serve
Extra virgin olive oil, to serve
Bread, to serve
Green salad, to serve

Preheat the oven to 200C, or 180C fan. Place the sliced chorizo in an ovenproof pan (no oil) (or a frying pan, transferring to a tray before it goes in the oven) over a medium heat. Cook for 3–4 minutes, stirring occasionally, until the chorizo is just beginning to colour and is gently releasing its red oil - you’re not looking for crispiness here.

Add the chopped onion and cook for another 4–5 minutes until softened, then stir in the garlic, cook for 1 minute or so until fragrant, then add the smoked paprika and fennel seeds and chilli flakes if using. Cook for 10 seconds or so just to warm through.

Add the baby tomatoes, chickpeas and their liquid (or if using tinned, use 170ml water) and olives. Season generously with black pepper (keeping in mind that the chorizo + smoked haddock will all add saltiness). Bring to a simmer, then cover with a lid and place in the oven for 10–12 minutes, until the tomato mixture is bubbling and beginning to thicken.

Remove the pan from the oven, drizzle in the sherry vinegar and a little Worcestershire sauce if using, and nestle the smoked haddock fillets into the tomato sauce, spooning a little over. Add a little splash of water if it feels dry to you, then cover again and return to the oven for 8–10 minutes, depending on the thickness of the fish. The haddock is ready when it is opaque and flakes easily.

Roughly break up the haddock pieces, zest over the lemon and scatter generously with the chopped parsley and mint. Add a squeeze of lemon juice and a drizzle of good olive oil to give it a lift.

Serve straight from the pan with plenty of sourdough to soak up the smoky, tomato-rich sauce.

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I have a confession to make.

I don't eat dinner with my children. OK, I mean I don't eat my dinner with them. (I do, in fact, make a plate of food and lightly eat so they think I'm eating my dinner with them.) They're only three, so don't question how I survive on one fish finger and four bits of pasta.

The reason I call this a confession is that I feel pressure to set a good eating example. The advice says that if children see their parents enjoy food, they will too. Once our children become competent chewers, we’re supposed to move our dinner time three hours earlier, find the time to shop, think about and cook a full family meal that suits all tastes and appetites. And not worry if they don’t eat much, because just seeing us eat well is what matters.

I just don’t want to yet.

My twins are joyful, boisterous…and the most stressful meal companions I can imagine. We try to all eat as a family at weekends, but it’s an experience fraught with spillages, stains, rejections and negotiations.

If I’m cooking, my food is inevitably rejected, and the love, thought and time I’ve put into it are scraped off the floor along with a fair amount of the food. My ego can only take so much.

I know it’s all very formative, but another truth is that I want to eat one meal a day in peace. I want to chew my food properly. I want chilli on my food. I want fish on the bone (it’d be rude not to, now I’ve moved to the coast).

All this to say, there are some things I'm not handing over just because I have children. I’m happy to cook (and eat) two dinners if it means I get to properly enjoy my favourite moment of the day.

This is one of those recipes best served without children. I try to make this newsletter work for all ages but, you know, sometimes that isn’t possible. This dish centres on the heat of Turkish chilli and paprika. There are green flecks of herbs everywhere, chopped nuts on top, and beans with no sticky tomato sauce in sight. All in all, not remotely toddler friendly. And all the better for it.

The Recipe

Turkish Spiced Lamb, Garlic Yoghurt & Butter Beans

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September has always been one of my favourite months for ingredients - never more so than when I worked at Natoora, the wonderful fruit and veg wholesaler. (I was their recipe developer, you can still buy many of my products on Ocado.)

For a few glorious weeks, late-summer and early-autumn produce would overlap and we would see tomatoes, aubergines, a few peaches and figs meeting pumpkins, pears, wild mushrooms and grapes.

It was there that I learnt that grapes are not just red, black or green, and that there is no such thing as ‘grape’ flavour.

There are thousands of wonderful varieties, many of them grown in Italy and France, that we rarely encounter in UK supermarkets. Their flavours vary hugely: floral, citrusy, jammy and almost confected. I can still remember the first time I ate a French Muscat grape - its musky perfume was so distinctive.

Your local greengrocer or deli might have some interesting varieties. Or, like us, your neighbour might be growing some. I always check the packet at the supermarket to see where my grapes have come from. I found some very floral Italian black grapes at Sainsbury’s this week.

For this recipe, though, you don’t need a grand European variety - we’re roasting them and adding plenty of other flavours anyway. A good, sweet, juicy bunch of supermarket grapes will do the job beautifully.

We’re used to snacking on grapes or eating them with cheese, but they’re a great ingredient to cook with too. Cooked until they just burst, their tangy, sweet juice creates a sauce that’s perfect for cutting through something rich - pork, in this case.

In fact, I recently wrote a feature for the Observer about the dishes I make that are so saucy you need a scarpetta (Italian for 'little shoe') of bread to mop them up with - this dish definitely belongs in that camp.

If you’d like more inspiration for cooking with grapes, on page 48 of my book Let’s Do Lunch you’ll find a Little Gem Salad with Grilled Grapes, Blue Cheese & Walnuts. And this Grape & Fennel Seed Olive Oil Cake is beautiful and easy – just how we like our cakes.

So, grab some grapes and have a go at this recipe. Most importantly: don’t overcook the sausages, and remember to let them rest for a bit, just like any other meat.

The Recipe

Sausages with Roasted Grapes, Sage & Fennel

30 minutes
In advance: Take the grapes off the stem, make the mash
Serves 4

The grapes slump and burst into a sweet-sharp sauce that mingles with the sausage fat and porchetta-inspired herbs in a way that feels surprisingly sophisticated for a weekday sausage dinner.

Cooking times are for thick butcher’s sausages. If yours are on the thin side, reduce the cooking time - we don’t believe in dry sausages over here!

I’ve included a recipe for my all-time favourite mash, but jacket potatoes or white beans would be great too. Even just bread and butter, if you like to simplify things.

8 good-quality butcher’s sausages
4 large or 6 medium shallots, cut into halves or quarters
6 garlic cloves, whole and unpeeled
500g red or black grapes, scraped from their stems with a fork
2 tbsp olive oil
1 tbsp honey
A few rosemary sprigs
A handful of sage leaves, roughly torn
1½ tsp fennel seeds
For the mash
1kg floury potatoes, peeled and cut into equal-sized chunks (Maris Piper or King Edward work well)
100ml extra-virgin olive oil
75g Parmesan, grated

Preheat the oven to 240C/220C fan.

Tip everything for the sausages into a large roasting tray, prick the sausages and toss well. Season generously and roast for 15 minutes.

Meanwhile, make the mash. Place the potatoes in a large pan, cover with cold water and add a big pinch of salt. Bring to the boil and cook until soft, about 15 minutes, then drain, reserving a cup of the cooking water.

Return the potatoes to the pan and mash vigorously to your desired texture. Stir in the olive oil and Parmesan, then add enough cooking water to make a creamy mash — you’ll probably need at least half a cup. Season to taste and keep warm.

After 15 minutes, remove the roasting tray from the oven and turn over the sausages. Gently squish about a quarter of the grapes to encourage them to release their juices. If the tray is looking a little dry, pour in a splash of water. You want a nice juicy layer of liquid in the bottom to make your sauce.

Return to the oven until the sausages are golden and firm to the touch and the grapes have burst, about another 5–10 minutes. If the sausages aren’t quite there after 5 minutes, give them another 5.

Remove from the oven and leave to rest for 5 minutes.

Serve with the mash and a green salad, spooning over plenty of that sweet, tangy, sausagey grape sauce. And then a little more sauce for good measure.

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I’ve long admired Simon’s cooking - possibly because it aligns so closely with my own. He has exceptional judgement and taste, and an almost god-given talent for…

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I’m currently taking some time out to settle into my new home, having packed up my stuff, boyfriend and two toddlers and decamped to the beautiful shores of Kent, leaving London behind. While I get myself adjusted and work my way through the boxes and boxes of stuff I probably should have thrown out years ago, I’m sending out this glorious summer vegeta…

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I have a complicated relationship with chicken breast. I passionately adore chicken in all its forms, but the breast has always felt like the least exciting member of the family. A bit…dull.

In fact, my boyfriend and I were drawn to each other partly because we have opposite chicken preferences. He’s a breast man; I’m all about the dark meat. I highly re…

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The UK's warm weather doesn't seem to be going anywhere, so I'm leaning into cooking as little as possible. The oven hasn’t been turned on in weeks (my air fryer has really come into its own) and dinner’s mostly been substantial salads, light pastas, tomato-focused affairs.

I'm not one of those people whose appetite wanes in warm weather - I still want m…

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Fish has become a rare treat in our house. Not because we don’t love it, but because finding fish worth buying has become surprisingly difficult. Even in London. Supermarket fish always feels a little miserable and soggy, doesn’t it?

Fishmongers have sadly become a rare sight on the high street. Along with the butcher and greengrocer (I think we can all …

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Of all the sauces that come in jars, basil pesto is the one least like its original mother version. The jar does its job of covering your pasta in a sauce, but it will never reach the thrilling heights of something made at home. It needs good ingredients and a loving hand to reach its full potential, two things a jar can't give you.

Basil's greatest asse…

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If you live in the UK, your head is probably still spinning from this latest bout of bonkers weather. So, much like my last newsletter, I’m offering up a recipe that can be anything you want it to be. Perfect for those warm evenings, but equally satisfying on a colder, wetter night when you just need a bit of comfort.

What I love most about this dish is …

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From hail and gale-force winds one week to a sizzling heatwave the next, it’s hard to know what season we’re actually in. Are we really supposed to be eating tomato salads already?

This is exactly when today’s recipe comes into its own. It assumes the sun is out… but keeps a jumper nearby just in case (even typing the j-word in this weather is making me…

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There is nothing more glorious than the iconic Greek trio of spinach, dill and feta - a combination beloved by anyone who has been ever been on holiday to Greece, where it is sold in almost all bakeries in warm, golden, delicious slabs.

It works so well it’s even been lifted out of its pastry casing and dropped into pasta dishes - an idea I don’t hate.…

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How do we all feel about meatballs? Let’s get straight into it. People get oddly opinionated about size, softness, sauce vs no sauce, and - most importantly - what the “right” texture is. For something with such an uninspiring name, they create an unreasonable amount of debate.

All that aside, I’m wading in today as they’re something I make regularly for dinner - they’re a great one-pan, nutritious, sustaining and comforting meal - exactly what this newsletter stands for. I like to make the different components when I have pockets of time in the day, but failing that, the whole dish rarely takes longer than 30 minutes start to finish.

Although the recipe I make varies slightly depending on what I have in the fridge, this is my signature version. If I’d continued basing my feelings on other people’s versions (I’m looking at you, Mum), I wouldn’t be here dedicating an entire newsletter to them. It took years of developing meatball recipes for other people to find my style and realise that a truly good meatball is a beautiful thing: light, tender, almost delicate. A few tricks I’ve learnt along the way: plenty of soaked breadcrumbs to lighten the meat; Parmesan for seasoning; pork over beef (though I occasionally mix the two); and ricotta for creaminess and bounce.

I’m going to narrow this conversation down and say I’m just discussing meatballs in tomato sauce - the Italians call them polpette in sugo. They’re often served simply with mashed or roasted potatoes, maybe some vegetables and a salad, and always bread to fare la scarpetta - mopping up the delicious tomato sauce. The Americans, of course, added spaghetti, but I can’t say I hate it. It’s an iconic combination.

You have many choices to make when it comes to meatballs: meat type and ratios, bread, cheese, seasonings and herbs. And are they small and round like ping pong balls, or big like tennis balls? But for me, the issue that fires up the most debate is cooking style.

To fry or not to fry, that is the question. Frying gives you a golden crust and more of that caramelised meat flavour in the sauce. But you also get oil-splatter kitchen chaos (almost certainly on you too), 10–15 minutes of meatball babysitting, and - most importantly - a beautiful outside, but with a dense, firm, frankly disappointing middle.

(Another option is to bake the meatballs on a tray in the oven, which avoids the first few issues - but that sad middle remains.)

So here’s my position: I’m a poacher. You get a softer, looser texture; the fat stays inside so they’re juicier; and flavour is exchanged both ways with the tomato sauce. But I also like my meatballs big, and once you’ve incorporated ricotta, poaching presents structural challenges - they’re impossible to turn. So here’s my half-and-half technique: submerge the meatballs in the tomato sauce, give them a brief simmer, then finish in the oven. Poached bottom, golden top, and a sauce that has properly got to know its neighbours. One pan, no frying - your kitchen and your new T-shirt will be grateful.

I’ve also added a few things to stir up controversy: borlotti beans to the sauce (but you can use most other types) because they add texture, nutrition and creaminess to the dish. And a punchy green olive and herb sauce to cut through the meat, much like last week’s recipe. I’m really into briny green olives at the moment - can you tell?

Grab your mash, your crusty bread and your spoon and make yourself one of the greatest dinners 30 minutes can buy you.

The Recipe

Big Pork & Ricotta Meatballs with Parsley & Caper Dressing

Total Time: 30-35 minutes
In advance: Make the tomato sauce, make the meatballs, make the dressing
Serves 4

• 75g fresh breadcrumbs, soaked in 100ml water or milk for 10 minutes

• 400g pork mince

• 150g ricotta

• 1 egg, beaten

• 1–2 tbsp fresh sage, finely chopped

• 1 tsp fennel seeds, ground

• 40g grated Parmesan

For the tomato sauce

• 2 tbsp olive oil

• 2 garlic cloves, finely sliced

• 3 tbsp tomato paste

• 600g passata or 1 1/2 x 400g tin chopped tomatoes

• 2 x 400g tin borlotti beans, rinsed and drained

• 1 bay leaf

For the parsley & caper dressing

• 75g pitted green olives

• 1 tbsp capers in brine

• 1 small garlic clove, finely grated

• 3 handfuls flat-leaf parsley

• A pinch of dried chill (optional)

• 5 tbsp extra virgin olive oil

• Zest and juice of ½ lemon

Preheat the oven to 200C/180C fan. Make the meatballs first. Add the mince, soaked breadcrumbs, ricotta, egg, sage, fennel and Parmesan. Season and mix gently with your hands until just combined, but don’t overdo it as they’ll can get heavy. Divide the mix into 8 and shape into meatballs, around the size of a large tangerine (gently wet your hands to prevent sticking). Place them in the fridge while you prepare the sauce.

Heat a wide oven-proof frying pan over medium-low heat with the olive oil. Add the garlic and cook for a minute or so until fragrant, being careful not to colour it. Stir in the tomato paste and cook for 1–2 minutes, then pour in the passata or chopped tomatoes, borlotti beans, 75ml water and the bay leaf. Season well and bring to a simmer.

Nestle the meatballs into the pan (alternatively, transfer the sauce to a large baking dish) and check there’s enough liquid - you want the sauce to come halfway up the meatballs - add more water if not. Simmer for 5 minutes. Place in the oven for 20 minutes until the meatballs are light golden on top and cooked through (or use a meat thermometer to check that they register 73°C). At this stage, check the seasoning and you may want to add a little more water to loosen and make this saucier.

Meanwhile, chop together the dressing ingredients and season to taste – you want it quite punchy.

Very carefully transfer the meatballs to plates (they will be fragile), spoon over the dressing and serve with toast, jacket potato, mashed potato, pasta and a green salad.

Toddler Adaptations:

• Serve meatball broken into small pieces

• Mash or lightly crush beans into the sauce

• Serve sauce-coated meatballs with pasta or rice

• Leave out dressing completely

• Add a little butter to the tomato sauce to mellow it

Adult Elevations:

• Slowly fry some onion before adding your garlic in the base of the tomato sauce

• Add splash of red wine after garlic and reduce

• Finish sauce with a knob of butter for gloss and richness

• Add lemon zest to meatballs for brightness

• Add chickpeas, cannellini or butter beans instead of borlotti

• Add orzo and 400-500ml extra liquid instead of borlotti

Emergency Mode:

• Make smaller meatballs for a quicker cooking time

• Skip the dressing

• Serve straight from pan with bread or pasta

• Add whatever fresh or dried herbs you have to the meatballs - parsley, oregano, mint, chives - all would work

Drink Pairings:

• A Negroni would be incredibly delicious with this

• Wine-wise, a Chianti or if you prefer lighter, a Pinot Noir or Cotes du Rhone

Storage:

• These meatballs will keep in their sauce for 3-4 days in the fridge. Re-heat gently in a pan with a little extra liquid. They will also freeze very well for 3 months alongside the sauce

Shopping List For Pork & Ricotta Meatballs With Parsley & Caper Dressing

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📢 NEW SECTION ALERT

What I’m watching this week

This is my new section dedicated to what’s currently on my TV. I am a committed television watcher and don’t like to go to bed without my hit. Getting into a new series, or squeezing in as much of a film as I can, is the perfect escapism from the hectic realities of bringing up young children. All this to say that I feel a TV recommendation section is the perfect accompaniment to a dinner recipe (especially if, like me, you like to do them both together… shhh).

Today I’m talking about Jo Nesbø's Detective Hole. A nine-episode serial killer mystery. I enjoyed this so much that I texted 3 people out the blue just to make sure they didn’t miss it. We all know the Scandinavians are masters of chilling thrillers, but boy, is this chilling. And thrilling.

Hole, played deliciously by Tobias Santelmann, is the archetypal detective: troubled but brilliant, awkward, relentless. He’s pretty unpleasant to those around him, but he’s set up with such a devastating backstory, that you loyally stick with him through all his unconventional behaviour and line-crossing - of which there is an eye-popping amount. Hole is hunting a serial killer knocking off random women, all the while battling his deeply terrifying and corrupt colleague played by Joel Kinnaman. You need a strong stomach for this, but it pulled me in and kept me in its grips for the entire 9 episodes.

(I reccomend the new season of Last One Laughing as an antidote for this if you need a pick me up before bed. It’ll have you laughing again within seconds).

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Yes, it’s getting warmer - some of us even experienced 25C temperatures last week - but tell that to the vegetables. From March until around May or early June, the UK is in what we call the ‘hunger gap’. It’s a hard time of year for farmers and vegetable lovers alike: the winter crops (cabbages, roots) have finished, the abundance of summer veg is still…

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This used to be called The Lunchbox,…

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With twin toddlers running circles around me, demanding all my daylight-hour attention, I’ve discovered that the final meal of the day is the one I look forward to most. The reason is simple: they’re in bed.

So I’m switching focus from lunch to the next meal in the day…dinner. And with that, I’m back - with a rebrand!

Since having children, I’ve realised how precious - and yet utterly challenging - dinner can be. Even deciding what to cook feels overwhelming sometimes. I need recipes that are:

• Easy to assemble

• Don’t create loads of washing up

• Wholesome, comforting, and special

…but I also want - no, NEED - to enjoy the meal. Whether that’s sitting on the sofa in front of the telly, or sharing dinner at the table with my boyfriend and a bottle of wine. That means kitchen time has to be efficient. My goal: in and out in 30 minutes. To do that, I have to be smart.

How do I achieve this? Bits of prep during the day goes a long way - soaking rice, toasting seeds, or just planning my ingredients in advance. These little systems let me cook efficiently while still making every meal feel comforting and satisfying.

With Smart Suppers, I’ll share delicious, achievable recipes that take under 30 minutes.

Whether it’s demanding children, a busy job, or a full social life, I think we could all benefit from cooking smarter.

This is my new Substack: a place for favourite smart suppers every two weeks. To kick things off, I’ve just launched a PDF of 10 new Smart Supper recipes, available to download for £7.99 - though for the next few weeks, there’s an early-bird price of £5. You can download it HERE.

Each month I’ll share one free Smart Supper recipe, and another one exclusive recipe for paid subscribers (incl. multiple step-by-step adaptations, shopping lists, drink pairings. AND all the cooking and life hacks I’ve learnt). Priced at just £4 per month – with discounts from time to time.

Dinner doesn’t have to be complicated. It can be the best part of your day.

See you with my first post in a couple of weeks,
Georgia

Something to finish you off

Strawberry Galette

This couldn’t be easier to make and is a glorious way to capture the intense juicy fragrance of strawberries. 

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Strawberry, Elderflower & Olive Tray Cake

A celebration of all things at their best right now. This is a super simple recipe and is perfect if you have crowds to feed. Don’t worry if your strawberries sink a little (like mine did!), it’ll taste amazing and look pretty. It’s all about the hidden jam swirl!

Thank you to the amazing food photographer Safia Shakarchi for this week’s photos. Have a look at her beautiful website here.

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