Chicken slowly cooked with paprika, garlic and lemon then served with crispy potatoes and herb cottage cheese dressed cucumbers. Very simple, very good. Recipe on @mob
SOLD OUT - 28th MAY TAPAS NIGHT @lalabooks.london
I’m bringing a bit of Mallorca to Camberwell on the 28th May. £15 for a plate of tapas with a glass of wine or beer.
Making big fat tortillas and other good things. Tickets via link in bio or on @lalabooks.london See you there x
A Lemon cream recipe. Very simple to make and can be used for anything - Fill a mille-feuille, layer into a cake, or just with shortbread and cream. Perfect for the Easter weekend.
Out tomorrow in @theglossmag with @irishtimesnews
In this month’s @theglossmag out tomorrow with @irishtimesnews I write about my love for food shopping + this recipe for lemon baked Polpette piled on to spring greens inspired by the great @ben.tish .
I can’t believe I’m saying this, but this month’s newsletter is about… cottage cheese.
Everyone seems to have a tub in their fridge, with very limited ideas of what to actually do with it. So I’ve decided to help and save you from anymore sad cottage cheese on toast at your desk.
Out this Wednesday with @theglossmag . Link in bio to sign up, it’s FREE
Always making tortilla, even in the rain.
@cafe.kowloon@tiella_trattoria
Armagnac soaked prune and apple frangipane for dads birthday
+ a day at work making toast more toasted
Cheats Malt and cherry ice cream/ affogato.
An ice-cream machine takes up too much space and is too expensive, so I cheat and scoop a whole tub of plain ice cream into my stand mixer with beater attachment plus whatever flavours I fancy. Here: Horlicks warmed in milk and poured in with cherries for a kind of malt / raspberry-ripple-ish one. Beat for a minute until its McFlurry texture, scoop back into the tub and freeze again. (Or eat immediately from the mixing bowl.)
Very good for easy hosting
Best served as an affogato with extra syrupy cherries. @sageappliancesuk
Recipe + more flavour ideas in next weeks newsletter with @theglossmag
Summer in winter. I’ve still got loads of oranges because it’s citrus season, so I made this for Sunday lunch. Baked cod, then prawns fried in the best extra virgin olive oil you can get, with garlic and chilli. Turn off the heat, then add segments from one orange + juice and zest, a splash of vinegar and some capers.
Poured over the cod and served with cous cous (you might think, no thanks, but it soaks up all the juices perfectly, so trust me), plus whatever veg or herbs you want. The easiest thing to serve 4–6 people, 10-15 mins to make and the flavours I crave in January.
Would be also be great with crispy potatoes and poured over a whole roast fish.
