Liz Moore

Cookery demonstrations and private catering as Liz Moore Cooks. Liz has appeared on many tv programmes, G.British Menu and was a finalist on Iron Chef UK.

[Liz Moore @Lizmoorecooks]

Saw the Ayam Geprek by @nadir.nahdi from @mob and had to have a go although I used green chillis instead of red. Insanely delicious and easy… https://t.co/ST1vv6zbls

[Liz Moore @Lizmoorecooks]

We had a really fun night last night taking a Thermomix through its paces, perfectly toasted spices, pillowly rice and silky ice cream. Thank you Sian Farmer! @ginkhana_events https://t.co/pmHmE8UfAI

[Liz Moore @Lizmoorecooks]

Artichoke season!!!

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[Liz Moore @Lizmoorecooks]

Amazing weather for our tipi lunch today!

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[Liz Moore @Lizmoorecooks]

Mango cheesecake with passion fruit jelly

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[Liz Moore @Lizmoorecooks]

Pastrami leg of butterflied lamb

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[Liz Moore @Lizmoorecooks]

Asparagus & Hollandaise tartlets

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[Liz Moore @Lizmoorecooks]

A lovely sunny afternoon before this evening’s pop up at Rural Relaxing, Medbourne!

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[Liz Moore @Lizmoorecooks]

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[Liz Moore @Lizmoorecooks]

Harvesting in between (very!) heavy showers!

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[Liz Moore @Lizmoorecooks]

Brilliant night @ruralrelaxing last night despite the last minute downpour! So glad to be back at work!!!

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[Liz Moore @Lizmoorecooks]

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[Liz Moore @Lizmoorecooks]

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[Liz Moore @Lizmoorecooks]

So excited to see all our guests this evening, the sun has even come out!!

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[Liz Moore @Lizmoorecooks]

So excited about our pop up @ruralrelaxing tomorrow evening!

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[Liz Moore @Lizmoorecooks]

If you picked lots of wild garlic( season is short!), wash it and freeze until you need it. I make wild garlic oil from frozen leaves in a processor with 50%vegetable oil/olive oil and sea salt.

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[Liz Moore @Lizmoorecooks]

Wild garlic oil...on everything I can get my hands on! Pasta, eggs, bread, chicken...

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[Liz Moore @Lizmoorecooks]

My new lock-down love!! The spicy Korean equivalent of miso

Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and is very slightly sweet. It’s a thick, sticky condiment that’s a…

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[Liz Moore @Lizmoorecooks]

Cannon of lamb with soft polenta, garlicky aubergine, parsley & pinenuts

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[Liz Moore @Lizmoorecooks]

Sashimi/sushi platters for dinner, the perfect weekend treat! Love it!!

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