If you get goosebumps from a good, honest plate of beans, always soak up the leftover olive oil with your bread, and are in love with tinned tomatoes—welcome! This is your space.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 124 | Founded | 2 years ago | Last Issue | 14 days ago |
| Active | |||||
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Two of my favourite things: lentils and chickpeas
If you know me, you know I’m a big lentil and chickpea eater. Lentils were probably my favourite meal as a kid, and they still are, if I’m honest. I also have a soft spot for chickpeas. And now that Bold Bean Co is in our lives, I get to ea...
Oven-Baked Chicken Drumsticks
Today I’m sharing an easy recipe that we often have at home. Make a little extra and use the leftovers in a sandwich or salad the next day!
We usually have these with lots of greens, tzatziki and sometimes oven-baked potatoes. Simple, tast...
Filo custard pie
I’ve been making this filo custard pie since 2010, and even though I know this recipe like the back of my hand, there’s always a little variation I come up with that makes each one feel special.
This time, I’m using extra virgin olive oil...
Chocolate, quinoa and olive oil crunch
I love this chocolate recipe so much! I’m a big lover of dark chocolate and sweet treats made with it. I came across this recipe on Instagram and really wanted to give it a go. It is absolutely delicious — the quinoa and olive oil give this...
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From now on, all my recipes will be FREE TO READ and enjoy here on my Substack! Food is something I love, and I want to share it with all of you, whether you choose to pay or not.
If you’re already a paid subscriber, I really hope you’ll c...
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Authors
The writers behind this newsletter.
I’m a London-based chef and recipe developer that loves simple, seasonal, affordable and nourishing food. I currently work with Chefs in Schools, combining cooking with food education, sustainability and community work.
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