By Francesca Klottrup

10/09/2021

Looking for a Wait Staff. I'm catering for dinner party for 15 people in Clapham (other side of Ingleton) on the 25th September and I need some to help serve drinks and dinner for me. £12/hour - always booked/paid for a minimum of 5 hours (even if they aren't needed the full stretch). Cash in hand. DM if interested.

07/09/2021

Fermented food is a big deal when it comes to supporting happy gut health.

But
a) it can be an acquired taste
b) homemade is best and who can be bothered

Well
Brine Fermented Vegetables might be for you.
Not to be confused with pickled veg (these aren't probiotic, just preserved) but brine ones taste more pickled than fermenty.

How
Make a salt brine (3-5% salt per total volume of water e.g. 50g salt per 1 litre).
Put veg (plus herbs and spices) in the kilner jar. Completely submerge veg with brine.
Leave for 2-3 weeks.

Voila.

Still not sure, pair with creamy tasting things like roasted romesco sauce, hummus, cheese or oil fish to soften the sharpness.

11/06/2021

Vegan Chocolate Hazelnut and Peanut Butter Brownies.

More often than not vegan baking recipes disappoint - "nice, but..."

But...if you like a fudgey brownie then this DELIVERS.

We have to thank for this recipe (on the website).

2 tbsp ground flaxseed
200g dark chocolate, roughly chopped
½ tsp coffee granules
80g vegan butter, plus extra for greasing
125g self-raising flour
70g ground almonds
50g cocoa powder
¼ tsp baking powder
250g golden caster sugar
1½ tsp vanilla extract

Heat oven to 170C/150C fan/gas 3½.
Grease and line a 20cm square tin.
Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

In a pan, melt 120g chocolate, the coffee and butter with 60ml water on a low heat.
Allow to cool slightly.

Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl.
Using a whisk, mix the sugar into the melted chocolate mixture, beating until smooth ensuring all the sugar is dissolved.
Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.

Bake for 35-45 mins.

NOTE
I made a few tweaks -
Doubled the whole recipe.
Stirred through/topped with 500g Crunchy Peanut Butter.
Added 100g chopped Hazelnuts.
Dotted 150g extra chocolate through it.
I also cooked for an extra 30 mins.

Kept well for 4 days.
It possibly could be made gluten free but I think the texture would be compromised (grainy).

Enjoy!

05/06/2021

As a chef this is a totally foreign experience, but it's not everyday you get married eh.

03/06/2021

Only 5 spaces left!
I'm cooking for this exciting retreat in this amazing location with some amazing gifted creative people.

Don't chance that FOMO feeling. Book to join us!

03/06/2021

15/05/2021

a little weekend inspiration - whether you're vegan, pescatarian or plant based.

05/05/2021

A wee recipe share for this Wednesday morning.

30/04/2021

Full recipe in my Instagram feed.

26/04/2021

Once again satisfying the Veggies, Vegans and Omnivores is one fell swoop.