Autumn Supper Clubs & Classes Dates are Here
We are very excited to share the dates for this season’s Supper Clubs and Classes. Jeremy and I can’t wait to welcome you around our tables and kitchen island as ...
We are very excited to share the dates for this season’s Supper Clubs and Classes. Jeremy and I can’t wait to welcome you around our tables and kitchen island as ...
IThese days I like to keep home cooking as simple as possible. When the opportunity arises I make double of anything I can to keep or freeze giving me a secret stash of soup, grains…
It took years to overcome my anxiety about pastry. Everyone always claimed it was easy. But the prospect of fiddly, leaky, time consuming dough with a soggy base or a ...
Things have been a little chaotic here of late. While I have been wallowing in newborn bliss (sleep deprivation and diminished brain capacity aside), time has been wafting by. Weeks have flowed into months. Suddenly…
The month long marathon of Jewish holidays is rapidly approaching and I am back in to the kitchen after weeks of traveling and barely cooking a meal. Rosh Hashana kicks ...
If you have been to my house any time in the past few months, likelihood is, pumpkin was featured somewhere in the meal.
I have to admit I do have a penchant for a little Pickled Watermelon Rind and feel it’s very much my duty to share this seasonal kitchen staple recipe with you.
[…] tsp vanilla extract 1 tsp lemon zest (or orange zest when using forced rhubarb in autumn/winter) 350g (2 1/2 cups) sliced rhubarb (1cm, 1/4inch thick) 100g (1 cup) approx strawberries, […]
[…] tsp vanilla extract zest of an unwaxed lemon (or orange when using forced rhubarb in autumn/winter) 400g – approx 5 long stems (3 cups) sliced rhubarb (1cm, 1/4inch thick) Preheat […]
Big news! I am now offering classes from my home in Central London. You can either book by clicking the below links on the sessions below or through the Classes ...
Welcome to this week's instalment of everything I ate, saw, covet and made since we last met. I've packed it full with some NYC recs, my new Amazon list and my top smoothie recipes. Classes…
Rosh Hashana, kicks off a month long Jewish holiday season. It is a two day eating and celebrating fest where we bring in the New Year and consume an abundance of symbolic, mostly sweet foods…
It has been a month of excess here. Jewish holidays, ridiculous amounts of entertaining and a brief Italian interlude for a friend's spectacular birthday celebration, puts me on an official indulgent meal break.
What a total treat to create this spiced coffee cake recipe stuffed with halva, pistachios, almonds and dark chocolate with a sweet hint of cardamom and cinnamon for the Seed + Mill Holiday Cake Baking…
This was a week of firsts and to celebrate I made Upside Down Ginger Cake, an old favourite from one of the many recipe scrapbooks started all those years ago before the internet. With all…