Posted 21 August at 9:00 am
Posted in News
Just a quickie to share a few things Iâ€™m loving at the moment with you. Firstly Karaoke and jelly. Does life get any better? My favourite Jelly mongers joined forces with my favourite Karaoke bar lucky voice and came up with this. LOVE IT!
And my friend Pearl Lowes damn sexy rock and roll undies for Yes Master. Want some or what?
Posted 19 August at 12:06 pm
Posted in News
It has been a hectic few week let me tell you. Firstly I have been food styling an Asian book, which has been such an eye opener. Some of you might know that I am pretty confident at Asian food as I spent time there in my teens and it was the food that first got me hooked, but this booked was so authentic it taught me a thing or two.
I was braising oxtail in caramelized fish sauce and all sorts and all the food was blooming incredible. I feel like Iâ€™ve learnt something this week.
Iâ€™m going to V festival in Chelmsford next week. Anybody else going? Iâ€™ve never been to V but I always think it has some amazing bands there, just felt a bit corporate and pop in comparison to my beloved Glastonbury and Downlaod festivals, but the bands this year are awesome. Looking forward to seeing Oasis, The Specials, MGNT, Human legue, the Mystery Jets, Joe lean and the Jing Jang Jong, Pete Doherty, Lady Ga Ga, Lily Allen and Happy Mondays. Cant wait.
Also its my birthday on Thursday. Iâ€™m going to Maze Grill for dinner with my family and best friend Martha. Going to eat steak and marrow bone like a caveman would. Will fill you I after.
Finally â€“ did you see me in Marie Claire? 5 Pages I tell you. And how good did that food look â€“ so proud of myself if I do say so myself.
Posted 3 August at 9:14 am
Posted in Stilton, cheese, recipes
So I have been working on a campaign to help give Stilton cheeses rep a bit of a lift. Not that it has a bad rep, more that we see it more as a seasonal cheese or one which is eaten by old men with a sip of port. Hey all of that is very cool as far as I’m concerned and there is something a bit retro about Stilton adding to my love of it. Ultimately it’s a bloody brilliant cheese, that needs to be recognised. It’s not as harsh as a lot of blues, in fact it’s probably one of the mildest and it’s so creamy, melts brilliantly and makes a blooming great ingredient where you would normally put your usual Cheddar or Parmesan.
I have posted 10 Stilton recipes for you to get your goggles on so give them a go and if you have an amazing Stilton recipe then let me know about it.