It is a time to sit down. ah…Damn, I forget my cup of tea. Hold on.
Ok, I’m back Right, so first for the good news…. wait for it….
(Just imagine the masterchef heartbeat)…. I am going to be….. On primetime channel 4.
Yes you heard. Next month.. Yippee. Throw confetti in the air, they are letting me in the studio. Its for a new, game-style, show called Tripe or Truffle. Its a cooking quiz kinda show, where you answer questions for ingredients. The better you answer, the better the ingredient. If you answer questions badly you get stuck with the dud ingredients…. you get the idea. The selected me (and my friend and co-chef Josh) to be the first guests on the show. Apparently we made quite an impact, i’m not sure if that was a compliment exactly… but it should be good fun. The big day is on the 20th Jan. Cross fingers for me I don’t break anything or make a fool of myself. Secondly my up and coming cooking classes are drawing near and Im am seriously chuffed with the recipes. I have been perfecting them all week.. I’m thrilled they have been featured in Grazia, Great Little Place London and Sheerluxe.
Just to answer many of the questions I keep getting emails about… the cooking classes are gluten free. If you have any other requirements like being veggie, or sugar-free just let me know in advance. All dietary requirements are catered for! I wouldn’t think of leaving anyone out
There seems to be a bit of a green theme running through the blog (actually, my life) at the moment. What with an Abel and Cole box on a repeat order and a continual renewal of greens, relentlessly growing in the garden, what else can I do?! I am morphing into popeye, or Jack and the beanstalk. I have so many beans in my fridge that I could grow my very own beanstalk. Of course the giant at the top would have to be Jay Rayner. (No offence Jay)
Usually with pickled cucumber a little sugar is added to counteract the saltiness. In this case, in the absence of sugar, I have added a little olive oil to take the edge of. This makes it slightly more like a salty cucumber dressing. Perfect for counteracting the creaminess of the pâté. I served this pate on toasted Quinoa Bread, but you could use any sort of wholegrain crackers/ brown rice cakes/ oatcakes, sprouted buckwheat toast… whatever takes you fancy.
- 1 tin of Mackerel, drained*
- 1 tbs Plain Greek Probiotic Yoghurt
- a pinch of Mustard powder
- 1 chopped Spring Onions
- 1 tbs chopped Coriander
- Salt and freshly ground Black Pepper
- Extra Virgin Olive Oil, for drizzling
For the Cucumber
- 1/2 Cucumber, peeled in strips
- 1/2 tsp Salt
- 30ml Cider Vinegar
- Salt and Pepper
*please get fsa approved fish
Use a vegetable peeler to peel your cucumber into long strips sprinkle with the salt and mix well. Leave the cucumber for 5-10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl, add the vinegar and 1 tbs olive oil and mix through.
Add all the Mackerel ingredients, apart from the olive oil, to a blender and whizz for 10-15 seconds. Alternately, add the mackerel to a bowl and mash with the back of a fork. Add the remaining ingredients (aside from the olive oil) and mix well.
For anyone else out there that is going SUPER GREEN this month, check out my new video. Its a corker of a salad. Kale and Green Bean Market Salad to be precise… Its fresh ‘n’ oh so zesty. Its one of the recipes we will be making in my exciting cooking class coming up next week…. check here for tickets. Its going to be an organic, green cooking class/feast. I really hope you can make it.
Here are a few cheeky shots of the beautiful cookery school, I am going to be using to host the classes, too…