Exciting news!! My debut cookbook is here. Put my heart and soul into this project
Hardback, 251 pages of everything I’m so proud of.
Preorder here🥺💜: https://t.co/WbijSQsXpb
BRB while I cry!!💜
I just need £82.5 million to land in my bank account by the end of the week however if that doesn't happen if 1% of my followers order one of my 99p personal brand worksheets I can at least treat myself to some plantain crisps for the rest of the year...
https://t.co/a4brzkxD5Q
Dinner: King prawn, little prawn, langostine and courgette risotto.
Was blooming banging. Elevated by a drizzle of prawn oil (which I made using the shells), with lemon zest and fresh window sill herbage of basil, parsley and thyme.
NEW POST: Salt and Spices, Smoke and Wood
A series of vignettes relating stories of jerk cooking, from its origins in slavery-era Jamaica, to the Windrush generation in London. Its also a story of when communities connect, even in most desperate of times.
https://t.co/NgF223VQwy
I'm delivering a BYOB Jerk Chicken with Tofu option workshop @CookCraftCoUK
First date Thurs 22nd June. More dates too. Come! Full deets here:
https://t.co/GCFRdpcMD7