What you’ll find in this issue:
A little catch up
My recent long-form video
This Week’s Recipes!
A Little Catch Up
I don’t know about you, but I love Spring.
I love the transition from cosy, stewy, hearty meals to the lighter, crunchier, fresher produce.
We are both very aware that this is a food-focused newsletter, but I can’t help but mention the stunning blossom we’re seeing in London at the moment. Whether you live in the city or you’re visiting…I beg you to mooch around the more residential areas and admire the vibrant colours. Battersea Park has a row of cherry tree blossom that is currently in full bloom, FYI <3
If you’re not based in London, here are a few images of some of the blossom I’ve spotted recently, as well as a golden yolk sunset.
Now, let’s get onto the food…
20 Minute Recipes I Cook All The Time
There tends to be a downside to making quick dinners…they just don’t taste that good. So, I developed these three recipes you can make in around 20 minutes that do not compromise on flavour. The Green Orzo with hot honey, ricotta, and hazelnuts is my personal favourite.
Recent Recipes!
Okonomiyaki Traybake - This Okonomiyaki Traybake is inspired by one of my favourite dishes: Okonomiyaki, a Japanese savoury pancake topped with bacon. The pancake batter is combined with cabbage, onion, garlic, and cheese, baked in the oven and then topped with okonomiyaki sauce (or brown sauce), kewpie mayonnaise, spring onions, and sesame seeds.
Phenomenal Air Fryer Chicken Drumsticks - with a buffalo hot honey coating and blue cheese dipping sauce, they are *chef’s kiss*. I use the word phenomenal, because Henry (my boyfriend and chief taste tester) devoured ALL of the 1kg chicken drumsticks I made in one day...so I hope you enjoy this recipe as much as he did.
Croissant Focaccia - This is inspired by the Viral Croissant Bread recipe that has been taking the internet by storm! For this specific recipe, we'll be making croissant focaccia. The result is a crispy flaky crust with gorgeous layers of buttery bread. It's perfect served with butter and jam.
Have the most gorgeous day and I’ll see you next week!
Emily xx