Sophie Wright Chef

Westminster trained chef, business owner, @bbcradio4 #bbctkc panellist and author. 4 cookbooks inc #BloomingDelicious is out now

[Sophie Wright Chef @SophWrightChef]

My

[Jay Rayner @jayrayner1]

WE NEED YOUR CULINARY QUESTIONS. The last in this series of the Kitchen Cabinet will be a postbag episode. So email us your questions to [email protected]

Ask us anything: uses for ingredients; recipes for things you’re bored with; musings on what we cook and eat. We want it all.

[Queen's College: Food and Nutrition with Mr Mann🍏 @QueensCollFood]

📻Recommend listening again to 40th #BBCTKC with @jayrayner1 @zoelaughlin @SophWrightChef #TimAnderson and guest @AinsleyFoods on ‘Viscosity-Function Sauce Continuum Chart’, chopping boards, onion skills, chef Auguste Escoffier and more @WKCHospitality
👉https://t.co/ke6RIfzbXc

[Jay Rayner @jayrayner1]

Come be part of the all vital audience for the new series of the Kitchen Cabinet.

[Sophie Wright Chef @SophWrightChef]

@t9sus4 @jayrayner1 @DrAnnieGray @smithbarryc 3. Roll out the dough 2mm thick and cut into six pieces. Place a beetroot on top of each one, and press the dough up and over each beetroot until completely sealed.
Bake for 1 1/2 hours, then crack open the crust

[Sophie Wright Chef @SophWrightChef]

@t9sus4 @jayrayner1 @DrAnnieGray @smithbarryc Put the two salts, egg whites, flour, rosemary leaves and most of the water in a food processor and whiz until combined. Add the remaining waterc mix to a dough and set aside.
2. Heat the oven to 170C. Scrub the beetroot and closely trim, but do not peel.

[Sophie Wright Chef @SophWrightChef]

@t9sus4 @jayrayner1 @DrAnnieGray @smithbarryc 200g coarse sea salt
200g fine salt
2 egg whites, lightly beaten
250g plain flour
2 rosemary sprigs, de-stalked
125ml water
6 medium beetroot, carrots, or any root veg

[Sophie Wright Chef @SophWrightChef]

@Damsonplums @BBCRadio4 And it’s also soooo sour!!! But I love damsons, just to be clear 🥰

[Sophie Wright Chef @SophWrightChef]

@t9sus4 @jayrayner1 @DrAnnieGray @smithbarryc I’m so sorry you didn’t hear which veg I cooked! We had a wonderful variety of colour beetroots and heritage carrots. Unpeeled and baked in a salt dough rather than a salt crust. Shout if you’d like the recipe. It’s an incredible way to cook a humble “root”.

[Sophie Wright Chef @SophWrightChef]

12 Of The Best Small Catering Companies In London via @sheerluxe https://t.co/qvVmN4MUXZ

Great for Sophie Wright Catering to get a mention in SheerLuxe top 12 small caterers in London! #dreamteam #londoncatering #smallbespokebusiness #luxurylifestyle #telluswhatyouneed

[Sophie Wright Chef @SophWrightChef]

@GardenNicola @smithbarryc @andisn16 @JemimaRathbone @jayrayner1 @BBCRadio4 This looks excellent. Very good effort! X

[Sophie Wright Chef @SophWrightChef]

@Vadischef @Pompeychef Thank you chef. I had a lovely day x

[Sophie Wright Chef @SophWrightChef]

@Pompeychef Thank you!!! That pic was 14 years ago chef!!!

[Sophie Wright Chef @SophWrightChef]

@stgodley @jayrayner1 @BBCRadio4 @andisn16 @smithbarryc Thanks for joining us. We love making it 🍽 #thekitchencabinet

[Sophie Wright Chef @SophWrightChef]

@andisn16 🙌🏻🙌🏻🙌🏻🙌🏻

[Sophie Wright Chef @SophWrightChef]

@KrisTheVegan @BBCRadio4 @jayrayner1 @timanderson Don’t you just love a zoom still! Fabulous to have you. xxxx

[Sophie Wright Chef @SophWrightChef]

@jayrayner1 @nonosedfoodie @smithbarryc @BBCRadio4 @SueHLawrence @ChefJeremyPang @jayrayner1 stop it 😝

[Sophie Wright Chef @SophWrightChef]

@joemuggs @jayrayner1 Has he tried deep frying the pickles in batter?! It’s a game changer (must be accompanied by an adult!)

[Sophie Wright Chef @SophWrightChef]

@joemuggs @jayrayner1 This has made my day! Good lad. Red onions, juicy sliced tom and baby gem essential! As well as an excellent bun

[Sophie Wright Chef @SophWrightChef]

@joemuggs @jayrayner1 Great stuff! Sorry for the stink 😜