I’m a firm believer that food brings people together - I created this space for you to connect with others through food.
Get in touch to book cooking experience, join the cook club or to book corporate team-building cook-a-longs. Sharing a meal is one of the most intimate ways to connect with each other. It allows us to not only share food that nourishes our soul but also to share our cultures and heritage with each other. We all have memories that food evokes, some of the best memories I have involve prepping and c
26/11/2025
Cheesy Mushroom tartlets, total joy teaching the .restless community how to make these delicious festive bites.
The last session of my festive finger food series is on the 15th December and we're making a mug cake!
Hit the link 🔗 in my bio to join us! 👆🏾
03/11/2025
🎄 Seasonal Starters in 30 Minutes! 🍴
Get ready for the festive season with me and the .restless community as we whip up 4 easy, delicious festive finger foods all in 30 minutes or less! ✨
We kicked off today with cheesy festive pinwheels 🧀 and there’s still time to join the next three cook-alongs:
👉🏾Sardine Pâté🐟
👉🏾Mushroom Tartelettes 🍄
👉🏾 Festive Mug Cake 🎂
Perfect for stress-free entertaining this holiday season!
👩🏾🍳 Hit the link in bio 👆🏾 to book your spot and cook along with us! Let’s make this season deliciously easy. 🎁
13/04/2025
Still here, just enjoying some down time. Recent breakfast, crispy mushroom and goats curd bagel 😋
27/01/2025
A great second session of my Vegan Winter Warmers series today with the .restless community. We made a delicious Coconut Channa (chickpea) curry. Ingredients and method 👇🏾
Ingredients:
Coconut Chana (chickpea) Curry
2 tablespoon coconut oil
1 yellow onion, diced
4 garlic cloves, crushed
1 thumb size piece of ginger, finely chopped
1 tsp cumin/jeera
1tsp tumeric
1 teaspoon garam masala
1 tsp salt
1tsp chilli flakes
1 x 400g tin of chopped tomatoes
1x 400g tin of channa (chickpeas)
1 x 400g tin of coconut milk
6-10 curry leaves.
Method:
1.Heat the coconut oil in pan on a medium heat, once the oil is hot add in the onions and salt and cook until the onions are translucent.
2.Add in the garlic, ginger, cumin, garam masala, tumeric, curry leaves and chilli flakes, mix well and cook down for 5 mins.
3.Add the channa, mix well and cook for a further 5mins, then stir in the tomatoes and cook down for 5-7mins before adding in the coconut milk.
4.Mix well and leave to simmer for 25mins.
Once the coconut oil has cooked down and thickened, remove from the heat and serve with rice or roti.
Next week we'll be making Butter Bean Cassoulet with Roast Pumpkin. Head to the link in my bio to book your spot👆🏾
24/12/2024
Erry cheesemas...🧀🍷
24/12/2024
Easily THE BEST Black Forest Gateau I've ever eaten! Thank you 😋🤤
28/11/2024
Think I might have peaked too soon....I'm Christmas ready! 😋🤶🏾
20/11/2024
Who knows what pepper this is? Clue it's native to 🇬🇾 Let me know in the comments 👇🏾
19/11/2024
The perfect winter warmer if you have leftover sprouts!
Made this beauty with the wonderful .restless community. 🔗in bio for my next sessions ☝🏾
Brussel Sprout and Bacon Pasta
Prep: 10 mins | Cook: 30 mins | Serves: 2-4
1 pack of Brussels sprouts, sliced thinly
3 rashers of bacon or guanciale (or substitute with plant-based bacon for a vegan/vegetarian option) cut into cubes
A k**b of butter (or plant-based spread for a vegan option)
1 tbsp olive oil
Zest of ½ lemon
2 cloves of garlic
1 shallot, diced
50g Parmesan cheese, finely grated (or substitute with vegan cheese or omit)
25ml white wine (or substitute with fresh lemon juice for a non-alcoholic option)
3 sprigs of fresh thyme
300g pasta of your choice (Conchiglie shells recommended)
Salt and black pepper to taste
Pop a large pop of water on to boil.
To a cold pan add the butter and crushed garlic cloves, 1 tbsp olive oil, and shallots then turn to hob onto a medium heat and allow the butter to melt (about 5 mins)
Once your shallots turn translucent, add in your bacon and thyme and cook for a further 5 mins, then add in the wine or lemon juice and deglaze your pan, ensuring you scrape up all the sticky bits.
Pop your pasta into the pan with the boiling water and cook to packet instructions.
Add your sprouts to the pan with the bacon and cook for 6-8 minutes. Season with black pepper and the zest of half a lemon.
Once your pasta is done cooking reserve 30ml of the pasta water and add this into the pan with the brussel sprouts along with 25g of the cheese and mix well, then add your cooked pasta to the sprouts and bacon mix, and mix thoroughly. Season and serve.
03/11/2024
Sunday soup, tis the season. Comment winter warmer if you'd like the recipe!