Sophie Wright Catering

How can you make sure your next London corporate event is a triumph?

Wed, 26 Apr 2023 13:16:00 GMT

Of all the cities – not just in the UK, but around the world – where your organisation might wish to hold a corporate event such as a product launch, conference, or training workshop, London is likely to be high up your ‘want’ list.

London is a city to which so many others just can’t compare – not least because, almost regardless of your company’s industry, you are almost guaranteed to be able to make strong connections here. Such connections could include not just other major players in your field of expertise, but also great-quality venues – and of course, the transport links here are also among the best around.

But it’s also impossible to get around the fact that London is expensive, and poses certain other challenges that other towns and cities don’t when it comes to planning a corporate event.

So, what are some of the things you can do to help ensure your business’s next corporate event in London is a resounding success?

Plan your budgeting and finances, taking account of income-generating potential

As we have touched on already in this article, London is notoriously pricey – it seems to incur difficult-to-manage costs in every direction. However, the aforementioned qualities of London might mean it also presents greater scope than any other city for you to generate income from your event.

So, as with any corporate event, you will need to think carefully about your budget, taking into account a range of possible costs such as venue hire, equipment hire, insurance, entertainment, speakers, and staffing.

You can also, however, consider such costs alongside the money you might make from your event. As you do, be sure to map out the income that might be expected from different levels of attendance, so that you can guard against any especially heavy and unanticipated losses.

Book the most suitable event venue

Every organisation that plans a London corporate event will likely have different preferences and needs to the next. So, when you are comparing London venues, you will need to already be clear about your own organisation’s needs, with regard to such factors as venue capacity, style, location, costs, and – of course – the catering.

There might be greater scope for flexibility with some of these aspects, than there are with others. The specific style of the venue, for instance, can’t really be changed, and insufficient capacity might also be very problematic.

On the subject of catering, though, while some venues may insist on you using their own caterers, others might give you the option of hiring the space and bringing in whatever separate London event catering firm you may already have in mind.

Consider the right approach to promoting your event

If the event that you’re planning will be a relatively public-facing one, you will naturally want to make a sizeable public fuss about it. But you should still be looking to do so that is in a manner in accordance with your brand – being expressed in your corporate tone of voice, for instance, and targeted at audiences that are likely to find your content engaging, relevant, and useful.

Social media is a go-to tool used by many organisations to promote corporate events, with Twitter being a perennial favourite, due to how well it works for providing a continuous stream of event updates. Plus, images and video can be included in your tweets to help make those following you wish they were at the event themselves.

Whichever channels you use – online or offline – for promoting your London corporate event, it is best to choose just a few of the most suitable and impactful ones, and focus strongly on those. This is likely to be better than spreading yourself thinly across social platforms or channels where your target audiences might not even be very active.

Use vendors that know London – and the corporate event space – well

This is a particularly relevant tip if your organisation is one based outside of the capital that might be attempting to hold a London event for the first time. If your own team is badly lacking London-specific experience, knowhow, and contacts, choosing service providers that are immersed in London can be a big help.

We certainly have such strong London connections ourselves here at Sophie Wright Catering. We have an excellent track record in London event catering, and given that we are event organisers too, we are well-placed to help ensure every detail of the catering at your event is ‘just right’. That will be crucial for ensuring you make the right impression on colleagues, clients, and/or delegates.

To find out more about how our professionals in London event catering could help make sure your next corporate event is a big success, why not get in touch with us today by phone or email ?

Dreaming of getting married in London? Here are 5 things to think about

Fri, 14 Apr 2023 13:46:00 GMT

Are you planning on getting married in London? Congratulations! You are surely going to have a day full of romance that you will never forget.

So, what do you need to know about if you are thinking of tying the knot in the UK capital? Here are five tips to get you started.

Choose Your Date Carefully, and Well in Advance

London can get very busy, especially during the summer months, so you will need to pick your date far in advance before you get married.

Be prepared for London to be filled with tourists and holiday-goers that can create a lot of noise in certain spaces and venues. You should also think about your guests and what sort of public holidays may be going on around your intended date.

Consider your budget

Be careful with your budget. London venues can get very expensive, and not being able to afford your dreamed-of wedding can lead to a great deal of stress. So, think carefully about how much you will want to spend – and the aspects that you might need to prioritise over others.

Food and drink

The subject of the food and drink that you might choose to serve at your wedding could easily take up a few blog posts’ worth of content, all by itself! This will, after all, be your wedding, so you deserve the best wedding catering London has to offer you.

Instead of having to deal with the stress of catering on your own, why not rely on Sophie Wright Catering’s expertise to assist you? This will help you make sure you can cater to all your guests’ tastes and dietary requirements.

London’s cityscape

London has so many beautiful buildings on offer. So, why not use the cityscape to help enhance your wedding?

Think carefully about what attractions you might want in the background of your special day. That way, you can be sure of some especially memorable wedding photographs and video footage.

Traffic

Don’t forget that London has a lot of traffic that can cause congestion. So, if you will need to get to a venue at a certain time, you should be aware that traffic can slow things down. With this in mind, you should create a realistic timetable of events.

Are you ready for your big day?

There will be so much to think about when it comes to your wedding – and having it in London can help make it an even more memorable event than it already promises to be.

So, whether you need impressive wedding catering in London or you are still seeking out your perfect venue, following our advice will help make sure everything fits together nicely. Don’t be afraid to contact our team at Sophie Wright Catering today , to learn more about how we can help.

Sophie Wright Catering

What foods would be good for your buffet in London?

Fri, 24 Mar 2023 09:53:00 GMT

Look up the definition of “buffet” in the Cambridge Dictionary, and you will see it defined as “a meal where people serve themselves food that is arranged on a table.”

But of course, most of us who have ever helped ourselves at a buffet event don’t struggle with the concept of what a buffet is. What you might be somewhat likelier to have difficulty with, is the task of identifying and preparing the foods that would be ideal for your own buffet.

So, we thought we’d make that task a little easier for you. The foods at a buffet generally need to tick certain boxes – for example, there being a nice mix of traditional, healthy, meat and vegetarian foods available, as well as, obviously, the food looking and tasting fresh.

Beyond that, however, you will have a lot of scope for creativity with your buffet catering in London. Below, then, we have selected just a few of the food options you might consider.

Coronation Chicken

Well, we’re coming up to another coronation – not exactly the most frequent of events in the UK – as we type, so we might as well make this one our first suggestion!

Indeed, coronation chicken was actually invented for the late Queen Elizabeth II’s coronation lunch in 1953, when it was known as Poulet Reine Elizabeth, and it has been a street-party staple ever since.

Coronation chicken makes a lot of sense for a buffet party in various ways. It is easy to prepare in less than an hour, and it offers versatility in terms of how you serve it. You might like the idea of having it in wraps, for example, or as a side salad, or even just as a traditional sandwich filling.

Sandwiches

We did mention sandwiches, so let’s expand on that a little. Yes, they’re an “obvious” choice for buffet catering in London, but it might be more instructive to consider them as a foundation for your creativity.

You might go for sliced bread or buns, brown bread or white bread… or you could have combinations of all these things. And of course, there’s barely an end to the list of potential fillings.

Whatever you do with your sandwiches, though, we would strongly urge you to have something for vegetarians, such as creamy avocado or chickpea salad sarnies – the latter great for mimicking tuna’s texture and taste.

Hummus

Making your own hummus is remarkably easy, and takes only around 15 minutes. Serving this spread or paste in bowls with teaspoons in, will provide a tempting invitation for your buffet guests to transfer a portion of it to their own plate.

Even if there aren’t any chickpeas at hand, you can use cannellini beans to rustle up a dip you and the attendees of your party will love. Adding an extra drizzle of quality olive oil, or topping it with roasted seeds or nuts, will further elevate the presentation of this superb-value dip.

Quiche

You can always count on this baked flan or tart being a hit at a London buffet celebration or event. As is the case of many of the other “classic” buffet foods, quiche offers plentiful room for creativity and variety, with possible fillings encompassing the likes of ham, tuna, sweetcorn, cheese and onion.

Make sure you don’t make the slices of your quiche too big, as this could prompt people to reach for the forks, which might slightly miss the point if you were trying to arrange a finger buffet.

Cheese and chive puffs

You might like to consider these as a savoury equivalent to profiteroles. Light choux pastry offering a subtly cheesy taste, with a delectable cheese filling and soft mousse centre, makes for a dream combination for buffets around the capital – as does the fact that event attendees can easily pick them up while avoiding getting grease on their hands.

If you’re preparing cheese and chive puffs for vegetarians, we would urge you to avoid Parmesan, in favour of cheddar cheese or vegetarian hard cheese. There’s also the option of forgoing the cheese altogether, filling them with chocolate cream to create a pudding.

There you have it – five possibilities for your upcoming buffet event that will help ensure everyone remembers the food you serve for the right reasons.

But if for any reason you feel you require some professional help with your buffet catering in London, don’t forget that Sophie Wright Catering can handle it all with aplomb! Simply contact us now to learn more about our complete and responsive service.

Sophie Wright Catering

6 ways to boost your health this spring

Fri, 03 Mar 2023 14:39:00 GMT

As spring approaches and the days get warmer, it’s the perfect time to make some positive changes to your health. Whether you’re looking for ways to boost your energy or want to take steps towards being healthier in general, there are plenty of easy ways you can do so this season.

In this article, we’ll discuss six simple but effective ways to improve your health this spring.

Get outdoors and exercise

Getting out in nature is a great way to take advantage of the warmer weather and get some physical activity at the same time. Whether you prefer running, biking, or walking, getting outside for some fresh air and exercise is one of the best ways to jumpstart your health this season.

The key here is to choose something you enjoy, as this will make you more likely to stick to it, so that you can ensure long-term health and fitness.

Overhaul your diet

Spring is a great time to make positive changes to your diet. Start adding more fresh fruits and vegetables, whole grains, and lean proteins into your meals while reducing processed foods. Also, try to cut back on added sugars and unhealthy fats.

One great option here is to take advantage of meal preparation services from professional caterers in London, or wherever you happen to be in the UK or elsewhere. This can help you make healthier meal choices and save time. This can be a great way to get inspiration, learn how to prepare simple meals, and get into the habits needed for a healthy, balanced diet.

Focus on mental health

Your mental health is just as important as your physical health, so take some time to focus on improving your mental wellbeing this spring. Consider activities like meditation, journalling, or yoga to help reduce stress and promote relaxation. Stress is one of the biggest risks to our health, so finding effective ways to manage this should be a key priority.

Prioritise sleep

Getting enough quality rest is essential for good health. Make sure to prioritise getting enough sleep, and establish a regular bedtime routine.

Take time for self-care

It’s important to make time for yourself this spring, and to practise self-care. Spend some time each day doing something you enjoy, whether that’s taking a long walk, reading a book, or indulging in some retail therapy. Self-care is essential for keeping stress levels low and improving your overall wellbeing.

Make time to laugh

Laughter is one of the best ways to boost your health. So, make time for fun activities with friends or family, watch a silly film, hang out with a pet, or do anything else that makes you laugh. Taking time to indulge in some laughter can help reduce stress levels and improve your overall health.

Final thoughts

Spring is a time for rejuvenation, so why not take advantage of the warmer weather and use it as an opportunity to make some positive changes to your health? By following these six tips, you can set yourself up for a healthier and happier spring.

As for if it is specifically the services of some of the most capable caterers in London that you are seeking, please don’t hesitate to contact Sophie Wright Catering today, whether by calling us on 020 7924 6868, or by sending us an email.

Sophie Wright Catering

What will be some of the biggest party trends of 2023?

Wed, 08 Feb 2023 14:38:00 GMT

Everyone loves a good time, and socialising has always been an integral part of our lives. So, what can we expect from party trends in the future? Are you excited to see how parties will develop in the coming years? Have you ever wondered what kind of trends will be popular in 2023?

Below, we take a closer look at some of the top ideas that could revolutionise your next event – from selecting caterers for a party at home to embracing audio-visual entertainment, there is something for every type of party.

Not only that, but we also discuss how you can apply these changes to help make your own parties exciting and memorable.

Interactive entertainment

Interactive entertainment is a great way to keep guests engaged and entertained. You can set up interactive games, such as trivia or karaoke, that will get everyone involved.

You can also use technology to create unique experiences, such as augmented reality (AR) photo booths or virtual reality (VR) escape rooms.

Eco-friendly parties

More and more people are becoming conscious of their environmental impact, and this trend is only going to grow in 2023.

You can make your parties eco-friendlier by using sustainable materials, such as bamboo plates and utensils, or compostable cups and straws. You can also opt for locally sourced food and beverages to reduce your carbon footprint.

Parties at home

Home parties are becoming increasingly popular, as they offer a more intimate and relaxed atmosphere. You can create a cosy and inviting space with comfortable seating, soft lighting, and plenty of snacks and drinks. You can also set up an outdoor area for guests to enjoy the fresh air and sunshine.

Another tip: opt for professional caterers for a party at home, to help create a truly laid-back experience, at the same time as ensuring impressively professional-standard cuisine.

Customised experiences

Customisation is key when it comes to creating unique experiences for your guests. You can offer personalised menus, custom cocktails, and distinctive decorations to make your party stand out. You can also use technology to create interactive experiences tailored to each guest’s interests.

Final thoughts

No matter what kind of event you’re planning, these trends will help you create an unforgettable experience for your guests in 2023. With the right combination of technology, customisation, and eco-friendly practices, you can ensure that your parties are always a hit.

Sophie Wright Catering

5 ways to help make your next client meeting more successful

Fri, 20 Jan 2023 14:12:00 GMT

The ability to consistently hold successful meetings with clients is one that is likely to bring great rewards, both personally and professionally.

A client meeting should not be seen as a one-way speech or just an opportunity to provide information. Rather, it should be interactive and engaging, allowing both parties to get to know each other better and identify areas of mutual benefit.

The task of successfully interacting with clients can often be daunting. So, to help ensure you extract the most value from your efforts, here are five tips on how to make your next client meeting more successful.

Prepare thoroughly

Make sure you have done your research on the client and their needs ahead of your scheduled meeting. Knowing as much as possible about them will help you to tailor your approach and ensure you provide them with the best possible experience and service.

Set clear goals

Before the meeting, decide what you want to achieve from it, and make sure you have a plan in place to reach those goals. This will help to ensure the meeting is productive and that both parties are able to get what they need from it.

Listen carefully

Listening can be an underrated skill, but one that can make a huge difference. During the meeting, make sure you are actively listening to what the client has to say, and responding appropriately. This will show them that you value their input and are willing to take their opinions into consideration.

Create a welcoming atmosphere

Helping your client to feel comfortable and at ease is key to holding a successful meeting. Make sure the environment is warm and inviting, and take advantage of a top corporate caterer in London to ensure the cuisine served is of the highest quality.

Follow up

After the meeting, make sure you follow up with your client to ascertain that they are satisfied with the outcome. This will show them that you value their opinion and are striving to ensure their satisfaction. Additionally, it is a great way to build a strong relationship with them that should help to bring promising opportunities in the future.

By following these five tips, you can help ensure your next client meeting brings the experience and results that you desire, with genuine mutual benefits.

If you have such a meeting coming up, why not contact Sophie Wright Catering to learn more about how we can serve as your favoured corporate caterer in London – and impress your client in the process?

Sophie Wright Catering

What is bowl food at a party?

Mon, 19 Dec 2022 11:07:00 GMT

When you think of a great party, there are a few elements that are likely to come to mind – great music, plenty to drink, and of course, mouth-watering food.

Bowl food has become an increasingly popular guest at parties over the last few years – particularly in relation to private party catering in London – but what is it, and why should you try it? Read on to learn all you need to know.

What is bowl food?

Bowl food is a type of finger food that is served in bowls or plates. It can be anything from appetisers to desserts, and everything in between, and typically involves smaller versions of perennial favourite dishes, with a fork alongside to allow guests to help themselves to whatever they fancy.

Why should you try bowl food at your upcoming event?

There are many reasons why you might want to consider serving bowl food at your next event, and we have some of the main advantages:

It offers a more relaxed dining experience

When you’re hosting an event, one of the most important things you can do for your guests is help them feel relaxed and comfortable. This means making sure they have enough time to eat their meal, without having to worry about being rushed through it.

With bowl food, this is much easier to achieve than with traditional plated meals, as guests don’t have to wait until everyone else has finished eating before they start enjoying their own portion.

Guests can choose a range of dishes

With bowl food, you can offer guests a range of different options, rather than just one large dish, and this allows your guests the chance to try something new and experience tasty new flavours and textures. They won’t have to settle for just one thing, and they will get to enjoy a variety of foods without feeling like they’ve missed out.

It’s easy to serve and clean up after

Serving bowl food doesn’t require as much work as traditional plated meals. All you really need to do is put the food into bowls, and allow guests to enjoy!

Final thoughts

Bowl food is the perfect option for a relaxed party which focuses on guests enjoying their evening. If you would like to find out more about how you can use bowl food to add a little bit of fun to your next event, or about any other aspect of private party catering in London by us, please don’t hesitate to phone or email Sophie Wright Catering today .

Sophie Wright Catering

5 things to do when organising a corporate Christmas bash

Fri, 25 Nov 2022 14:25:00 GMT

Christmas parties are great fun – or they tend to be for most people, anyway – but they can also be stressful, particularly for those tasked with arranging the details. Organising them can take time and effort, especially if you’re working in a large company.

Fortunately, we have put together the top five things you need to remember to do when arranging your corporate Christmas bash.

Ranging from dress code dilemmas to corporate catering in the UK, read on for all you need to know, and follow our tips to help ensure everyone has a good time at your event.

Book, plan, and announce early on

We get it – nobody wants to hear the dreaded “C” word in July, but the earlier you plan, book and announce the date for your party, the easier your life will be.

Remember that there are a lot of corporations that will be looking to secure a venue on very similar dates, and leaving it too late could mean that you miss out. If nothing else, get the venue in place, secure a date, and let people add to their diaries.

Add a dress code

A party is a special occasion, and a chase for people to let their hair down – literally. Throw out the corporate dress code for a night, and encourage guests to dress in their finest and enjoy the chance to bring out the sparkles and sequins.

Don’t forget the food

Food is a crucial element of any party, and there are various highly respected businesses that specialise in corporate catering in the UK. Make sure you have a good spread of everyone’s favourites, and cater for a range of preferences and requirements to keep everyone happy.

Decide on drinks

After food, drinks are a key part of any evening. Decide whether you are going to include a fully paid bar, or have guests buy their own drinks. Wine and fizz for tables and toasts always goes down a treat!

Don’t forget to decorate!

Christmas is a time of sparkle and fun, so feel free to go ‘all out’ when it comes to the decorations – this is a time when tacky reigns supreme, and nothing is too much.

Do you want to make sure you get every detail of your corporate catering in the UK just right, whatever the occasion? If so, you are very welcome to reach out to us to get the discussion started about how we can help make your upcoming event memorable in all the finest ways.

Sophie Wright Catering

Hosting a soirée? Here’s how to plan the perfect menu

Fri, 11 Nov 2022 11:44:00 GMT

Hosting a soirée can be a lot of work – especially if this is your first time organising such an event. A soirée can tend to be a bit more extravagant than your average dinner party, so your usual dinner menu may not be the one to use for this type of event.

So, what kind of menu would be perfect for your soirée? Keep reading to find out.

What does a soirée entail?

The term soirée originates directly from the French language, and in English it means “ a party or reception held in the evening ”. While others might adopt a different take on this, a soirée is typically an elegant and sophisticated affair for a small number of people. The venue is usually the host’s house, so you should make sure your home is tidy and prepared for the intimate event.

Once you have your guest list settled, it’s time to start thinking about the menu – but what if you’ve never hosted a soirée before? Look no further – I’ve got you covered in how to plan a fancy menu for a fancy event.

Planning the menu

A soirée menu doesn’t need to be overly complicated, nor should it be grandiose – you’re aiming for sophistication. Not so much of a cook? There’s no need to worry – you can simply hire caterers for home events who will do the job for you, but you might still need to plan that menu.

I recommend simple appetisers such as canapés or hors d’oeuvres to start off with before you move onto the main course. Roast meat dishes are perfect for a soirée – so think pork, beef, lamb, or chicken. A salad is a healthy addition to any meal, so it’s worth adding this to your menu – I suggest doing something a little different with the salad, so perhaps having a duck and spiced plum salad, or even a prawn and cashew salad, will be both intriguing and delicious for your guests.

You’ll want to include something sweet for dessert. Crème brûlées are the ideal dessert for a soirée, but something fruity like a blackberry cheesecake or a fruit pavlova is sure to get your guests’ taste buds tingling.

Of course, you should remember to include cocktails (or mocktails), as a soirée isn’t complete without them. Or for a simpler and classic drink, wine is a good choice to pair with your menu –especially red wine for that roast meat main dish.

It’s important to consider any dietary restrictions your guests may have, so it’s a good idea to ask them beforehand. You’ll want to avoid any dishes that your guests may be allergic to, and offer alternatives for guests who may be vegetarian, vegan, or gluten intolerant. Knowing this makes it easier for the caterers for home events to accommodate your guests’ preferences.

Get in touch with Sophie Wright Catering for help with your next soirée

When you partner with Sophie Wright Catering, you can be sure that our caterers for home events will deliver exceptional service and delicious food for you and your guests. Please don’t hesitate to contact us should you wish to enquire about our catering services for your upcoming soirée.

Sophie Wright Catering

Introducing canapes, and what makes them such staples for wedding receptions

Thu, 20 Oct 2022 13:01:00 GMT

Whether you attend weddings a little or a lot, there’s nothing quite like a nice canape between the wedding ceremony and the wedding breakfast, as a means of getting your appetite whetted for the serving of more meaningful dishes in the company of the happy couple and guests.

But what really is a canape? For this, we could consult the dictionary definition – Cambridge English Dictionary, for example, describing it as “a small, thin, salty biscuit or small piece of bread with food such as cheese, fish, or meat on top, that is served with drinks, especially at a party”.

That might seem informative enough, and most of you reading this probably have some experience of attending a canape reception. But what else should you know about canapes as someone organising a wedding or a similar event, and are they quite the essential element of a wedding that they are sometimes made out to be?

The background of the word “canape”

You will no doubt be shocked to learn that the word “canape” – like so many words in the English language since William the Conqueror’s victory at the Battle of Hastings in 1066 – is French in origin.

The French word literally means “sofa”, this association apparently coming about due to the placement of a savoury topping on a piece of bread or toast being likened to a person sitting on a sofa. The snack itself therefore came to be known simply as a “canape”.

Is it really all that crucial to have canapes at your wedding?

Technically, of course, you don’t have to have canapes at your nuptials – after all, we are in the age of seemingly anything and everything about the traditional wedding being challenged, questioned, and reimagined. But canapes aren’t a wedding tradition that people continue with ‘just because’; they have a genuinely useful purpose.

That purpose is helping to whet the appetite of guests with something dainty, delicious, and colourful, ahead of the heftier gastronomy to come at the ensuing wedding breakfast. A great canape doesn’t spoil anyone’s appetite, of course, and nor are canapes meant to eliminate one’s hunger. But the right canapes will certainly add fun and interest to what is meant to be a fun and interesting day of celebration for the newly married couple and their loved ones.

To that end, wedding canapes can take all manner of forms, ranging from cheese and salmon canapes to the likes of mini burgers, tomato bruschetta, macarons, and so many more.

If you would like to have a more in-depth conversation about how our own top caterers in London here at Sophie Wright Catering could assist in rustling up the canapes that would help ‘complete’ your big day, please don’t hesitate to reach out to us today. We will have the canape selections ready that could make all the difference.

Sophie Wright Catering

What makes a good event?

Fri, 30 Sep 2022 08:27:00 GMT

Everyone can throw an event, but not everyone can throw a good event. It can be hard work and there are various factors to bear in mind, but your event can stand out from the crowd if you put thought, effort, and maybe some money into it.

Here are my top tips on executing a fantastic event that is sure to impress your attendees.

#1: Make a plan

It may seem like a simple tip, but the key to a smooth event is a robust plan. In the planning stages, you should be thinking about every detail, no matter how small. From date and time to attendee list and running order, everything should be accounted for. You’ll know exactly how the event should look and be prepared in the event of mishaps.

#2: Consider the full experience

It’s important to be detail-orientated when running an event, and part of this is making sure guests have an enjoyable experience from start to finish. In my view, the experience of an event begins before attendees even turn up. Think about your invitation and what it’s communicating, how you talk about the event, and the buzz you can create before guests even step through the door.

#3: Add a professional touch

No matter the scale of your event, it’s always nice to add a little something extra your guests may not be expecting. This could be a live band, a children’s entertainer, or even professional event caterers. Food is definitely the way to people’s hearts, so hiring an external caterer is a great way to help ensure your attendees leave with smiles on their faces.

#4: Location, location, location

One of the most important aspects of event planning is choosing the right location. A useful starting point when choosing one is to think about the guests you’re inviting. Where do they live? Where do they like to go? Where is easy and accessible for them to get to, even on public transport? If you can work out the needs and wants of your target attendees, you will be on the right track.

Naturally, the above doesn’t cover absolutely everything you will need to know in order to host a successful event, but it should hopefully help provide a solid foundation. Why not reach out to me, Sophie Wright, today , to learn more about how my team of event caterers could assist in making your next big bash one you will remember for all the right reasons?

Sophie Wright Catering

How to save money on preparing meals during the cost-of-living crisis

Fri, 09 Sep 2022 08:17:00 GMT

With the cost-of-living crisis putting pressure on household budgets, you are probably striving to make financial savings in various aspects of your lifestyle. However, food is a necessity, and you ideally don’t want to hamper the nutritional value of your diet if you can help it.

Fortunately, as the Sophie Cooks YouTuber, I have long been advising people on how to make everyday meals in a way that uses both time and money especially effectively. Here are just a few pointers on how you could alleviate the financial burden of your eating habits.

Plan your meals in advance

One good idea is to list the main meals you anticipate consuming in the coming week. You should note down not only the meals but also the ingredients required for them, as you will then be able to ascertain which ingredients are already in your kitchen.

If your kitchen currently has some food for which your household lacks an obvious use, see if this food could serve as an additional or substitute ingredient in meals you are already planning.

Be careful where you store your food

If you were busy clearing out your kitchen during one of the COVID-19 lockdowns, you may have been shocked to find certain foods that you had forgotten you originally bought. The chances are that these foods were also past their sell-by dates and so had to be thrown out.

However, food can also go off if it simply isn’t stored correctly. So, once you have bought a food item, remember to look up the best way of storing it so that you can help prevent food wastage.

Watch recipe videos on my YouTube channel

On what used to be known as the Sophie Cooks YouTuber channel, I have posted videos showing how to prepare healthy meals quickly and easily.

Especially importantly, none of the meals necessitate the use of posh ingredients. It is very probable that your kitchen already contains many of the required ingredients and so could spare you a few shopping trips as a result.

Use a catering service for special occasions

These occasions could include weddings, dinner parties and corporate events – all of which are examples of events for which my London-based company, Sophie Wright Catering, is able to prepare a wide range of succulent food.

What exactly that food is can depend on the client’s requirements – both nutritional and financial. This is why, if you are interested in booking a catering service, I urge you to contact my team of London culinary experts .

Sophie Wright Catering

What to ask yourself when deciding on a menu for your wedding

Fri, 19 Aug 2022 14:02:00 GMT

So, you have proposed marriage, your proposal has been accepted, and you are now looking forward to your wedding day. So far, so good. However, preparing your nuptials will require a lot of work – especially when it comes to selecting the food for the wedding menu.

After all, this menu should be as special as the couple who are putting it together. That’s why it could help if you answer the following questions when preparing this menu…

What types of food do both you and your partner like?

If you are always ‘the picky one’ at a restaurant, deciding what food to order for your own wedding could prove even more taxing. That’s largely due to the ‘paradox of choice’ that can leave you feeling horribly indecisive. Fortunately, there remain ways for you to narrow down the options.

For a start, consider what dishes you as a couple both love – or at least, don’t dislike. Once you have listed every food option that at least one of you dislikes, you could hand this list to my team of private wedding catering specialists so that they know what to work without.

Who are you inviting to the wedding?

One obviously important reason for this question is that you need to know allergies any of the wedding’s guests may have. Naturally, by reaching out to these guests ahead of time, you can find out this information as well as details of any special dietary preferences.

What is your budget?

Your budget: it’s a dull subject, but it does need addressing. Having a tight budget in this instance can actually prove a surprising boon, as it can enable you to quickly rule out certain food options that you would never be able to financially account for anyway.

What would you like for your wedding breakfast?

Although it is traditional for a single three-course or four-course meal to constitute the wedding breakfast, this is not a cast-iron requirement. Hence, there is scope for experimentation with how the wedding breakfast is served to you and your partner.

You could opt for an outdoor standing buffet, or spread out three separate but relatively small meals throughout the wedding day if the schedule will be prolonged. Another idea would be an afternoon tea – a great combination of traditional and contemporary elements!

Even if you currently only have vague ideas for what food you would rejoice in seeing served on your special day, you could get in touch with me for my advice . Me and my team are highly experienced in private wedding catering, and so know what ideas tend to especially work.

Sophie Wright Catering

4 tips for hosting the ultimate at-home dinner party in London

Fri, 05 Aug 2022 14:27:00 GMT

With the COVID-19 crisis fading for many of us at long last, it’s safe to say that dinner parties are making a comeback. If the past few years have taught us anything, it’s about just how precious time spent with loved ones can be.

Dinner parties can make for a great night to remember, even if they’re relaxed events! So, if you are looking to host the ultimate at-home dinner party in London – or anywhere in the world! – consider the following tips.

Consider dinner party catering

The food itself will of course be the star of the dinner party, so rather than run the risk of ruining the meal or worse, your outfit, why not consider requesting a professional London dinner party catering service?

If that feels a little too much like cheating, take a look at some dessert recipes like these gingerbread cupcakes to provide your guests with some homemade warmth and spice.

Pick a theme

Having a theme can make the party extra fun and can help to keep yourself focused when planning what to feed your guests and how to decorate your place. This duck and spiced plum autumn salad is ideal for a neutral theme. Foraged and wild foods like these are sure to be a hit with the cool and calm aesthetic!

Contemplate the ambience

A perfect complement to London dinner party catering is a carefully thought-out ambiance. Yellow toned lights in particular are perfect for adding warmth to a space without overwhelming your guests or making the space look cluttered.

Similarly, candles can add much to the atmosphere – but remember not to use too many, or you risk taking away from the scent and taste of the dinner itself.

Think carefully about your drink pairings

While many people are now sacrificing alcohol and choosing healthier options, there are still tons of great drink ideas that don’t involve alcohol.

For those organising a dinner party who are not looking to drink alcohol, something as simple as water served with ice and fruit can be popular with guests. Alternatively, kombucha is a tasty and healthy alternative to wine or beer.

London dinner party catering by Sophie Wright

Are you interested in finding out more about what a professional London dinner party catering service can do for you and your next party?

If so, take a look at these sample menus, and don’t hesitate to get in touch with Sophie Wright Catering on 020 7924 6868 for more information, bookings, and availability.

Sophie Wright Catering

5 steps towards creating an impactful pop-up restaurant

Wed, 13 Jul 2022 12:44:00 GMT

The fast popularisation in recent years of the pop-up restaurant format really shouldn’t be a surprise. In an era in which there is so much debate about how we can retain the vibrancy of our town centres, pop-up eateries can play a big role in bringing a (quite literal) freshness to what might otherwise seem unlikely spaces.

A pop-up restaurant could make a lot of sense from the perspective of someone who is considering starting one, too. Pop-ups aren’t associated with the same heavy overheads as more permanent eateries, and they offer a lot of flexibility in terms of location. They can even enable you to more tentatively start running a restaurant business, without the level of commitment that a longer-term presence would represent.

Even better, if you make all the right moves, a pop-up restaurant business could even generate a worthwhile income for you. So, here are several key steps to take to help maximise your restaurant business’s chances of success.

Determine a style, name, and theme for your restaurant

Your answers to these questions will guide so many of the other decisions you make on your pop-up restaurant – so, don’t be afraid to start jotting down ideas, to see where your imagination takes you.

You should be confident in your pop-up restaurant having a concept that will genuinely fire the imaginations of passers-by. After all, this will greatly impact on the theme of your restaurant, and the exact dishes that you serve to customers.

Put together a business plan

Any business really requires a business plan. It is a document that will set out the structure and approach of your business, serving as a guide for you, and a showcase to potential investors, sponsors, and lenders of your business as an attractive and viable concern.

Find the most suitable location

The location will be one of the most critical factors in the success or failure of your pop-up restaurant. So, it shouldn’t be a shock for you to learn that finding an appropriate location can be one of the most challenging aspects of launching this type of business.

It might seem obvious to simply suggest you establish your business in a location with plentiful footfall. But it is also important to consider that a pop-up restaurant set in an outdoor location, for instance, will offer a markedly different experience to one based inside an existing indoor venue.

For these reasons, you will need to give careful thought to the matter of location – including the ‘vibe’ to which you aspire for your restaurant, and how you will obtain permission to use your favoured space.

Secure the necessary licences, permits, and insurance

There will almost certainly be some formalities you need to go through, if you are to set up your pop-up restaurant in the space you have picked out as the optimum one.

You can expect to need to obtain a business licence, food service permit, and relevant insurance. The Food Standards Agency provides further information on registering a food business in the UK.

Start assembling a compelling menu

The food itself will naturally always be ‘the star’ of your pop-up restaurant. And if you have reached this stage of the realisation of your eatery, you will hopefully have a good idea of its gastronomic direction.

If, however, there is still some lingering uncertainty in your head as to what kind of menu your pop-up restaurant will have, you will need to ask yourself some tough questions. Those could include in relation to where your ingredients will be sourced from, and to what extent you might specialise, such as by only focusing on brunch, rather than breakfast, lunch, and dinner.

With my own formidable track record in the creation of captivating bespoke menus, if you would appreciate the expert assistance I can bring to your pop-up restaurant catering, I would be delighted to talk to you. Please do not hesitate to reach out to me today, by calling 020 7924 6868 or completing and submitting my online enquiry form, for an in-depth discussion

Sophie Wright Catering

Rustic Sausage and Haricot Bean Soup

Mon, 09 Apr 2018 10:18:00 GMT

This soup is brilliant for adults and children at any time of the day. Lots of carbs and protein to keep you going throughout. I often do my weekly shop on a Monday afternoon, so i tend to make a batch of this, or a version of, on a Monday morning. Just to use up any bits lurking in the bottom of the fridge. It’s a truly simple recipe that serves you well as back up when you need a speedy lunch or the kids need a bowl of goodness after a swim or game of footie. it gets better after a few days, so make a little extra!

Preparation 15

Cooking 30

Serves 4

2 tablespoons olive oil

2–3 pork sausages, removed from skin (try to use a sausage with a little extra flavour like Toulouse or Italian)

1 large onion, finely chopped

2 garlic cloves, chopped

2 sticks celery, diced

1 carrot, peeled and diced

3 tablespoons tomato purée

1 litre chicken or vegetable stock

400g cooked haricot or cannellini beans (if using dried, 200g soaked overnight and boiled for 1 hour)

salt and pepper

Optional

greens…cabbage such as Kale or Savoy, cut into large strips would well.

At tomatoes that have seen better days, chopped

courgette, chopped

Parmesan cheese, grated

1. Place a large casserole type pan on the stove and add the olive oil along with the sausage meat, roughly broken up with your fingers. Brown the sausage meat for a few minutes and break it up a little more with your spatula.

2. Now add the onion, garlic, celery and carrot and cook for a further 5–6 minutes. Add the tomato purée, the stock and the haricot or cannellini beans. Season and simmer for 20–30 minutes.

3. If you are adding any greens to your soup, add them 5 minutes before serving so they don’t overcook. Serve with crusty bread and a little Parmesan if you wish.

The post Rustic Sausage and Haricot Bean Soup appeared first on Sophie Wright Catering .

Ricotta, Basil and Pinenut Crêpe

Tue, 13 Feb 2018 10:34:00 GMT

Ricotta is a fab cheese to use in a dish like this as its flavour isn’t overpowering. It does melt when heated, but unlike ordinary cheese it becomes more runny than gooey and creates a fantastic sauce.

for the crêpeR

Serves 2

Makes 4 pancakes

5 tablespoons flour

2 eggs

100ml milk

Pinch of salt and freshly ground black pepper

50g butter

for the filling

50g toasted pinenuts

200g ricotta

Zest and juice of 1 lemon

1 bunch of basil

Place the flour into a bowl and make a well in the centre. Break the eggs in the centre and use a whisk to start to combine the eggs with the flour. Start from the middle and slowly pull in the flour from around the outside of the bowl. This prevents any lumps forming. Next gradually start to add the milk, a little at a time, until all the milk has been added and you are left with a smooth batter. It should be the consistency of a runny yogurt. If it’s a little thick, add a touch more milk. Season with salt and pepper.

To make the filling, toast the pine nuts in a dry frying pan until golden brown. Watch them carefully, as they can easily burn. Put the ricotta in a bowl and add the lemon zest and juice. Tear in the basil leaves and season with salt and pepper. Tip in the pinenuts and mix well.

Heat a large non-stick frying pan until nice and hot and add a small amount of the butter. Spoon in a ladleful of the batter, and quickly tilt the pan around to spread the mixture evenly. After about 30 seconds, check the bottom of the crêpe. If it is golden brown, turn it over in the pan. Immediately spread a generous spoonful of the ricotta mix evenly over the surface. Fold the crêpe in half then in half again to make a triangle. Serve immediately.

The post Ricotta, Basil and Pinenut Crêpe appeared first on Sophie Wright Catering .

Courgettini, Mint, Pumpkin Seeds, Flax Seeds, Ricotta and Pea Salad.

Sat, 10 Feb 2018 11:05:00 GMT

Rich in Vitamin C, fibre, calcium, Omega-3, Zinc

Everything in this salad is raw, which means that none of the nutrients will have been destroyed whilst cooking and therefore giving you optimum nutritional value, mainly from Vitamin C which is great for a strong immune system and helps your body to absorb Iron.

Prep time 10 minutes

Serves 2

2-3 courgettes, yellow and green if you can

3 handfuls of petit pois, defrosted

12 mint leaves

2 tbsp ground flax seeds

2 tbsp pumpkin seeds

3 tbsp ricotta cheese

2 limes, zest and juice

2 tbsp avocado or flax seed oil

½ red chilli, finely chopped.

Using a julienne speed peeler or just a normal speed peeler, ribbon your courgettes. If using a normal peeler, cut each ribbon into long, thin strips making spaghetti. You can also use a spiriliser if you have one.

Take your defrosted peas and smash gently with the back of a folk or your fingers and mix these through the courgettes.

Now shred your mint and mix with the peas and courgettes.

Zest your limes and add to the courgettes. Squeeze over the juice of both limes, season with salt and black pepper and pour over the flax seed or avocado oil. Add your pumpkin seeds and mix again. Spoon into your serving bowls before spooning on the ricotta and garnishing with the ground flax seeds and chilli if you are using it.

The post Courgettini, Mint, Pumpkin Seeds, Flax Seeds, Ricotta and Pea Salad. appeared first on Sophie Wright Catering .

Breakfast Granola Bars

Thu, 25 Jan 2018 14:22:00 GMT

These granola bars are great when you’re on the go; I can’t think of a better energy boost. They’re full of all the right things that none of us get enough of! Easy to make and no need for perfect measurements. Treat this recipe as a guide – you can use whatever fruit and nuts you like as long provided the quantities are roughly the same.

Makes 12 squares

50g unsalted butter or coconut oil

3 tbsp peanut or any other nut butter

200g runny honey

225g rolled oats

50g sunflower seeds

50g whole almonds

40g whole hazelnuts

200g dried fruit of your choice (figs, dates, raisins, apricots, cherries, blueberries, cranberries)

50g pumpkin seeds

Method

Preheat the oven to 180°C/350°F/gas mark 4. Butter and line an ovenproof dish measuring 25–30 x 20cm.

Melt the butter, sugar and the honey in a saucepan. Add in the remaining ingredients and mix together really well. Pour into the prepared dish and place in the oven for 20 minutes or until golden brown.

Remove from the oven and leave to cool before turning out of the tray. Cut into rustic rectangles. They will keep for a week in an airtight container.

The post Breakfast Granola Bars appeared first on Sophie Wright Catering .

Classic Slow-roasted Shoulder of Lamb with Garden Herbs and Garlic

Fri, 12 Jan 2018 20:04:00 GMT

Cooking a shoulder of lamb doesn’t get more straightforward than this recipe. It’s exactly the same principles as roasting a leg, only you cook it for longer…hence the title! Shoulder of lamb is far cheaper to buy than leg. A rough guideline is shoulder is generally about £7–10 cheaper per kilo, so a huge saving. If I’m being totally honest, I would say that shoulder is a far superior cut of meat than the leg. The flavour from all the fat gives the meat an unbelievable richness and keeps it moist during cooking. The meat will fall off the bone in lovely big chucks and the top layer of fat will be perfectly crisp and golden brown. It’s almost impossible to get wrong. To top it all off, if you buy a big enough shoulder, you can shred up any meat that’s left over and throw together from Shepherd’s Pie to a batch of Lamb Pasties or quick Lamb Naan Bread Pizza the next day.

The world is your oyster when it comes to serving suggestions. Lentils, roasted new potatoes, greens, Mediterranean vegetables, take your pick.

Preparation 10 minutes

Cooking 5-6 hours

Serves 4

8 large sprigs of rosemary

6–8 bay leaves

2 heads of garlic, cut in half across the equator

1 shoulder of lamb, bone in, weighing approx. 2–2.5kg

400mls white wine

4 tablespoons olive oil

salt and pepper

For the sauce

250mls white wine

500mls water

12 tbsp flour

1 tbsp red current jelly

1. Preheat the oven to 130oc. Lay the rosemary and bay leaves on the bottom of a deep roasting tray along with the garlic. Make sure the garlic is cut-side up so it can soak up all the lamb juices while it cooks.

2. Take the shoulder of lamb and score the fat with a sharp knife about 5 or 6 times – this will help the fat to render and melt while the lamb cooks and will keep the meat nice and moist. Rub the shoulder all over with the olive oil and season with salt and pepper. Lay the lamb on top of the herbs, fatty side up and pour in the wine. Wrap the tray tightly in tin foil and place into the preheated oven. Leave to cook for 5-5.5 hours. Check the lamb once or twice. Add a little more liquid if it’s looking a bit dry. The lamb is cooked when it is falling apart. Remove the foil and turn the jar up in the oven to 200oc. Allow the skin to brown and crisp for a further 30 minutes. – relive from the oven. You shouldn’t even need a knife to carve your lamb.

3. Strain off any fat from the roasting dish. Squish the garlic into the remaining juices using the back of a folk. Remove the lamb and leave it to rest in a warm plate. Place the roasting tray onto the hob and turn the heat on low. Add the plain flour and mix into the juices. Now pour in the white wine and water. Whisk well and remove any burnt on bits from the bottom of the tray. Add a spoonful of red current jelly, season, reduce a little and strain. Serve the gravy with the lamb and your choice of accompaniment. I’d go for lyonnaise potatoes and kale.

The post Classic Slow-roasted Shoulder of Lamb with Garden Herbs and Garlic appeared first on Sophie Wright Catering .

A French Breakfast

Fri, 08 Dec 2017 16:33:00 GMT

Surly hot ham and molten cheese must be one of the best ways of making the French croissant, one of life’s many luxuries even better. There nothing more satisfying then making something that is already fantastic, even more wonderful and honestly, being a savory girl, I can think of a better way to do it.

You will need

4 croissants

150g gruyere cheese, grated

4 slices of Parma or Serrano ham

100g mascarpone

2 tbsp extra thick double cream

6 chestnut mushrooms

25g butter

Salt and pepper

1 egg yolk

Place the mascarpone and the double cream in a sauce pan and allow to come to the boil. When boiling, add half of the grated cheese, season with salt and allow to cool. When cooled add the egg yolk and mix well, this will help to glaze when grilled.

Slice the mushrooms and wilt in the butter. Season with salt and pepper. Slice open the croissant at the top and pour in a spoon full of the cream mix, followed by the ham, a few mushrooms, a drizzle more cream and topped off with more cheese. Now these need to be grilled until the cheese has melted and the cream has started to glaze. They are ready!!

Homemade Pickled Vegetables

Mon, 13 Nov 2017 16:43:00 GMT

The pickling process preserve you vegetables for months if stored correctly. Pickled vegetables are fantastic served with cheese, cold meats or simple as pre dinner nibbles with olives and pretzels.

Prep time 20 minutes

Cooking and cooling time 2 hours

Makes 2-3 Medium size Kilner Jars, roughly 1.5 litres

450mls white wine or cider vinegar

100g caster sugar

1 tsp salt

2 inches ginger, peeled and cut into fine match sticks (julienne)

200g Cauliflower, cut into small florets

150g green beans cut into 2cm pieces

2 carrots, peeled cut into 2.5cmx.5cm match sticks or simply diced

100g seedless grapes, (this sounds strange but i promise it works really well)

150g cucumber, seeds removed and cut into 1cm dice

2 bay leaves

6-8 whole peppercorns

• Pour the vinegar into a sauce pan with 300mls of water. Add the sugar, ginger, bay leaves, peppercorns and the salt and bring to the boil.

• Add the vegetables into the pan and simmer for 2-3 minutes before removing from the heat and pouring the entire contents of the pan into a non metallic bowl. Leave to cool completely.

• Once cooled, dived the vegetables and the liquor between your sterilised jar, seal well and store for later use. I would recommend leaving the vegetable to marinade for at least a week before using.

TIP To sterilise your jars, either boil them in clean water or simple put them into the dishwasher on the highest setting.

You can make this with pretty much any vegetables or hard fruit you wish so please don’t feel you have to sick to my recommendations.

Toffee Apples

Sat, 04 Nov 2017 09:58:00 GMT

You really should give this recipe ago,especially as there is no better night to eat them than fireworks night, which just happens to be tonight!! We all need a nostalgic taste of childhood once in a while. Really fun to make and for a fraction of the price of shop bought ones. Just watch your teeth in the caramel.

Prep time 5 mins

Cook time 15 mins

Setting time 15 mins

Serves 6

6 apples, small ones are best but whatever you have. Small pears also work really well.

225g sugar

110mls water

Drop of vinegar

2 tbsp golden syrup

25g butter

6 wooden sticks, skewers or lollie sticks are fine.

• Place the sugar and water into a pan and place on a medium heat. Allow the sugar to melt before adding the vinegar, butter and golden syrup and bring to the boil. Don’t stir it at this stage. Don’t use a non stick pan for this as it makes the sugar crystallise.

You want to get the toffee to hard-crack stage, this means when you add a tiny drop of the cooked toffee to the bowl of cold water it will instantly from a hard ball. The temp for this is 135-140oc. It should take about 10 minutes from boiling to reach this stage. Use a digital or sugar thermometer for this.

• Skewer each apple at the bottom end with a wooden skewer.

• When the toffee is ready, turn off the heat and dip the apple in to the hot mixture and coat it well and evenly in the toffee.

• Place the apple on a grease baking tray with the stick end pointing up and allow the toffee to set for 15 minutes.

• If you want to eat these a day or so later, wrap them in cellophane and secure in place with string or a pretty ribbon.

Duck and Spiced Plum Autumn Salad

Wed, 01 Nov 2017 10:58:00 GMT

For me, this salad represents autumn. The plums in the salad complement the rich duck and bring a warm component to the dish.

Serves 2

2 Cooked aromatic or confit duck legs, shredded

For the dressing

1 tablespoon runny honey

2 teaspoons Dijon mustard

2 tablespoons olive oil

2 tablespoons balsamic vinegar

4 plums, not too ripe, halved and stoned

Pinch ground cinnamon

Pinch Allspice

2tbsp rape seed oil

Drizzle of runny honey

Mixture of autumn salad leaves such as radicchio, mizuma, oak leaf, purple basil, red ruby chard, chervil, rocket

For the walnuts

75g walnut halves

3 tbsp sugar

1 tsp ground cinnamon

1 tsp ground cumin

Pinch chilli flakes

Salt and freshly ground black pepper

Place the stoned and halved plums onto a baking tray cut side up. Sprinkle with the cinnamon, a pinch of salt, allspice, honey and rape seed oil. Roast in the oven at 180c for 15-20 minutes until just tender.

Shred the cooked duck from the bone and discard the skin.

Make the dressing by placing a small jar and giving it a good shake. Add in any juices that have come out of the plums. Season and leave to one side.

Lay a piece of parchment onto a tray.

Place a solid based sauce pan on the stove and add the sugar for the walnuts. Add the spices and the salt. Do not stir. When the caramel turns straw colour, add the halves walnuts. Stir them around to coat in the caramel and turn out onto the non stick parchment. Be careful as his will be very hot. When the sugar on the walnuts has hardened they are ready.

Mix the duck through the leaves, dress with the dressing and season. Pile on the plates, sprinkle with caramelised walnuts and arrange the plums around the edge. Enjoy.

Gingerbread Cupcakes

Mon, 30 Oct 2017 14:17:00 GMT

It’s the time of year when you are feeling the need for warmth and spice. These cupcakes are great for all the family and totally nostalgic. It’s time to plump up for Christmas!!

Makes 8–10 cupcakes

350g plain flour GF

150mls runny honey

150g butter, softened

2 teaspoons baking powder GF

100ml milk

50mls vegetable or coconut oil

4 eggs

1/2 teaspoon allspice

1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Zest of 1 orange

1 drop vanilla extract

Pinch of salt

for the topping

150g butter, softened

3tbsp runny honey

Zest of 1 orange

Ground ginger

Candied orange peel (optional)

Preheat the oven to 170°C/325/gas mark 3.

Cream together the butter, oil and honey. When light and fluffy, gradually add the eggs, one by one. It’s really important to keep the mix moving all the time as you add the eggs. The cake will look as though it has split but don’t worry, that’s normal.

Sieve together all the dry ingredients, and carefully fold them into the mixture.

When everything is combined, spoon a tablespoon of the mixture into individual cupcake cases. (It’s best to sit these inside little cup cake tins or Yorkshire pudding tins to ensure they rise evenly and don’t all spill out the sides.) Bake for 10–12 minutes.

Remove from the oven and leave to cool while you make the butter icing.

Cream the softened butter and honey with a wooden spoon until smooth. Add the orange zest spread over the top of the cooled cakes. Top each one with a pinch of ground ginger and some candied orange peel if you wish.

The Unladylike Sandwich

Mon, 30 Oct 2017 12:08:00 GMT

There is no possible way to eat this sandwich without getting it all over you. So consume while you’re still in your pyjamas! This feast is my ultimate favourite; the classics are always the best! I recommend keeping a stash of good sausages in the freezer.

SERVES 4

1 loaf sour dough bread, cut into 8 thick slices

3–4 tablespoons olive oil, plus extra for drizzling

2 large red onions, sliced

2 teaspoons sugar

2 tablespoons balsamic vinegar

8 good-quality sausages (your choice)

8 baby plum tomatoes, halved

1 tablespoon water

3 big handfuls rocket Salt and freshly ground black pepper the unladylike sandwich

1 Drizzle each slice of bread with a little olive oil, place on a griddle and toast lightly on both sides.

2 Heat 1 teaspoon of the oil in a pan, and add the onions to the pan. Allow them to sweat (cook over a very low heat without colouring). When they start to wilt, add half the sugar, a pinch of salt, twist of pepper and half the balsamic vinegar. Cook for a further 3–4 minutes.

3 Now, start to cook the sausages in a frying pan in a tablespoon of the oil. When they are coloured on all sides, turn down the heat and cook for a further 6–8 minutes.

4 Place the halved tomatoes in a hot saucepan with the remaining oil and cook down with the rest of the sugar, balsamic vinegar and the tablespoon of water. Season. 5 To assemble, cut the cooked sausages in half lengthways. Spoon the tomato mix over 4 slices of the bread, pop the sausages on top and then the onions. Add a handful of rocket, drizzle with more oil, top with another slice of bread and enjoy

Spicy Beans and Pepperami on Toast with Fried Egg

Sat, 14 Oct 2017 18:23:00 GMT

On toast, in jackets or served as a soup, this savvy- savers brunch is quick, cheap and cheerful.

Prep time 10 minutes

Cook time 15 minutes

Serves 2

75g Pepperami, cut into 0.5cm pieces, you can also use pepperoni, chorizo or even pancetta.

1 fresh red chilli, chopped

2 cloves garlic, peeled and chopped

1 tin Haricot beans

200mls Pasata or 1 tin of chopped tomatoes (if you don’t have either. Use a couple of tbsp of tomato puree and add water)

Butter to spread on toast

2-4 slices toasted bread of your choosing

2 fresh eggs

1 tbsp veg or sunflower oil to fry eggs

Chopped coriander (optional)

• Place a non stick, medium sized sauce pan on the stove and turn the heat to low. Add the Pepperami and allow to cook for a few minutes. Once the oil starts melting from the sausage, add the chopped garlic and chilli followed by the beans.

• Stir the mix well before adding the tomato pasta or chopped tomatoes. If you do have any fresh cherry tomatoes or larger chopped tomatoes that need using up, through them in here.

• Season with salt and pepper. Have a taste and see if you think the stew is a bit tart, if it is, add a pinch of sugar and cook for 10 minutes on a low simmer while you fry your eggs and toast your bread.

• To fry your egg, heat a non stick frying pan with the oil. Crack in the eggs and cook on a medium heat for 4-5 minutes until the white is set, but the yolk is runny.

• Toasted your bread, butter, and lay on a plate.

• Stir your roughly chopped coriander through your beans if you have it, and dived them equally over the toast. Top the beans with your runny, sunny side up Egg

• If you have it, add a small pinch of cumin to the top of each yolk and serve.

Cinnamon and Carrot Cookies

Mon, 09 Oct 2017 10:25:00 GMT

Ever wondered what to do with those few poor, slightly floppy carrots that are hanging about in the bottom of your vegetable tray??

Well, here you go. An old wartime classic that as far as I’m concerned will never go out of fashion! A brilliant way to get a bit of veg into the kiddies.

Prep time 10 minutes

Cook time 12 minutes

Makes 10-12 cookies

85g butter

130g sugar

130g flour

½ tsp baking powder

1 medium carrots, peeled and grated

½ tsp ground cinnamon

• Preheat the oven 180C. Place the butter and sugar in to a food processor and cream together until pale and fluffy.

• Add the flour and baking powder and a 1tbsp of water if the mixture is looking a bit dry.

• Add the grated carrot and the cinnamon and blend again.

• Dived the mixture into balls, each measuring about 3cm in circumference, and place onto a baking sheet which has been lined with parchment paper.

• Place into a pre heated oven for 10-12 minutes until golden brown.

Marinades and Sauces

Mon, 02 Oct 2017 10:36:00 GMT

Marinades and Sauces

Having a few marinades and sauces in your repertoire is such an important part of day-to-day cooking. Not only will it make your life ten times easier when trying to think of yet another exciting way of jazzing up a chicken leg, but it will also save you a huge amount of time – and money – in the long run and will definitely add a bit pizzazz to your suppers.

In this little section, you will see a few of my personal favourite marinades and sauces that can all be made in advance. Many of these will help you to use up some of the herbs and spices you buy for one recipe that end up in the salad drawer in the fridge, never to see the light of day again.

For storing marinades and sauces, invest in a few Kilner jars or, if you can’t stretch to that, some jam jar covers that you can pop onto sterilised glass jars of your choosing. You can sterilise the jars in some boiling water or in the microwave. As long as the top of your sauce or marinade has a little layer of olive oil on top to stop it oxidising and is in a jar with a tight-fitting lid, it will last in the fridge for a few weeks.

Harissa

Use harissa with lamb, fish, chicken, prawns or halloumi.

Makes 300g …a little goes a very long way

2 tablespoons cumin seeds

1 teaspoon carawy seeds

1 teaspoon coriander seeds

4 tablespoons tomato purée

250g fresh or tinned chopped tomatoes

4 hot chillies, with seeds

3 garlic cloves, peeled

2 shallots, peeled

2 tablespoons olive oil

1. Dry roast your spices in a frying pan for 3–4 minutes, then grind them to a smooth powder in a spice grinder or using a pestle and mortar. Blend the tomato purée, chopped tomatoes, chillies, garlic and shallots to a smooth paste in a food processor then add the spices.

2. Now transfer the whole mix to a pan and simmer for 10 minutes on a very low heat. Pour the contents into your sterilised jar and cover with the olive oil. Seal well. This will keep for up to 3 months in the fridge.

Indian Curry Paste

This is a really generic paste that I use for many curries.

1 large red onion, peeled and roughly chopped

5cm piece of fresh ginger, peeled and roughly chopped

8 garlic cloves, peeled

2–3 green or red chillies

1 tablespoon tomato purée

3 teaspoons ground cumin

3 teaspoons ground coriander

2 teaspoons ground turmeric

1 teaspoons ground cinnamon

1 tablespoon ground cloves

oil

Combine all you ingredients except the oil in a food-processor and blitz until smooth. Store in an airtight, sterilised contained and cover with the oil to stop it oxidising. This paste will last 1 month in the fridge. It can also be frozen in ice cube trays if you prefer.

Barbecue Sauce

Smother this barbecue sauce on chicken or beef ribs, and cook my Barbecue Brisket on page 000.

2 tablespoons tomato purée

4 tablespoons tomato ketchup

200ml Coca Cola

2 tablespoons sweet chilli sauce

1 teaspoon chilli flakes

1 teaspoon ground ginger

3 tablespoons runny honey

2 tablespoons Worcestershire sauce

Combine all the ingredients in a pan and bring to the boil. Simmer for 30 minutes. This sauce will keep for up to 1month in the fridge in an airtight, sterilised jar.

Sticky Asian Sauce

I love this on pork chops, but it also makes a great sauce for a stir-fry.

5cm piece of fresh ginger, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

2 red chillies, roughly chopped

1 lemongrass stick, roughly chopped (optional)

6 tablespoons soy sauce

2 tablespoons sweet chilli sauce

2 teaspoons runny honey

zest and juice of 2 fat limes

2 teaspoons all spice or Chinese five spice

Blend all the ingredients together and store the mixture in a sterilised bottle in the fridge. This sauce is perfect for marinating fish, chicken and prawns.

Green Thai Curry Paste

Not only will this paste make you a fantastic curry, it doubles as a brilliant marinade .

4 long green chillies

4 garlic cloves, peeled and roughly chopped

5cm piece of fresh ginger, peeled and roughly chopped

1 lemongrass stick, bashed and roughly chopped

zest and juice of 3 limes

6 Kaffir limes leaves (dried is fine)

1 large bunch of coriander (including the stalks)

2 tablespoons fish sauce

2 tablespoons olive oil

Start by blending the chillies, garlic, ginger and lemongrass together in a food-processor to form a paste. Then add the remaining ingredients and blitz until smooth. This paste can be stored for up to 1 month in the fridge in a sealed and sterilised container.

Pesto

Pesto is traditionally a paste made with basil, but who says it can’t be made with any other herbs? I often make a coriander pesto or use a combination of herbs that need using up. Follow my basic quantities below and try a few different combinations: red pepper and walnut, sun-blushed tomato and hazelnuts or coriander and lime. Be as creative as you wish. Stir it or spread it – pesto can be used for a whole host of recipes.

Makes 1 x 200g jar

50g toasted pine nuts (or use hazelnuts, walnuts, pecans or macadamia nuts)

50g grated Parmesan cheese (or use Pecorino cheese)

1 large bunch of basil, picked (or use coriander or parsley)

2 large garlic cloves, peeled and chopped or grated

zest and juice of 1 lemon

150ml olive oil

Blitz the ingredients in a food-processor or pound in a pestle and mortar until you have a textured paste. Store Pesto in a sterilised, airtight container in the fridge for up to 1 week. You can also freeze it.

Chimichurri

For those of you who think I’ve gone slightly bonkers and have no idea what I’m talking about, this is an Argentinean spicy salsa. It works perfectly with red meat, beef particularly, but is also a brilliant accompaniment or marinade for seafood. I often buy meat when on offer, smother it in this marinade and freeze it. The acidity in the salsa tenderises the meat and makes it super tasty.

Chimichurri also makes a fantastic dressing on a robust salad and is great mixed through pasta. This fragrant and spicy little number deserves a place in all fridges.

Makes 1 x 200g jar

3 long red chillies, deseeded if preferred and finely chopped

6 garlic cloves, peeled and grated

1 large bunch of flatleaf parsley, finely chopped

2 tablespoons dried or fresh oregano (or use fresh coriander)

5 tablespoons red wine vinegar

5 tablespoons olive oil

salt and freshly ground black pepper

Mix all the ingredients together well and store in air tight container in the fridge for up to 1 week. Try to wait 24 hours before eating, if you can resist the temptation.

Chicken quesadillas with caramelised onions and peppers

Thu, 28 Sep 2017 12:58:00 GMT

Chicken Quesadillas, Caramelised Onions and Peppers

A take on a dish that went down extremely well from my last book Home at 7,Dinner at 8. It’s super quick to make, with minimal shopping as most of these ingredients will probably be in your cupboard. Also a great way to use up leftovers.

Serves 2-3

Prep time 15 minutes

Cook time 20 minutes

• 4 tortilla wraps

• 2 tbsp olive oil

• 1 tsp sherry or red wine vinegar

• 300g cooked chicken, shredded

• 2 tbsp Tomato puree

• 3 peppers, you choose the colours

• 2 red onions

• 1 tsp chilli flakes

• 1 small bunch coriander 35–40g

• 75g grated cheese, cheddar, mozzarella or even goats cheese log works really well

To serve (optional)

Smashed avocado

Sour cream

Method

• Cut the peppers and the onions into thin slices. Discard the seeds, stalk and skin.

• Place a frying pan on a medium heat and add 2 tbsp of olive oil. Put the sliced peppers and onions into the pan along with the chilli flakes. Cook for 6-8 minutes before adding a pinch of salt and the vinegar.

• Cook for another 5 minutes on a low heat until they are soft and sweet.

• Once all the liquid has evaporated from the pan, add the shredded chicken and mix well.

• Next, spread 2 or the 4 tortillas with the tomato puree. (Alternatively you can use leftover roasted vegetable from last nights dinner…)

• Place a griddle pan on the stove and turn the heat to a medium setting. Put one of the tortillas that has been spread with tomato puree into the pan.

• Lay on half of the pepper, chicken and onion mix and spread put evenly. Followed by half the cheese and a good scattering of half the coriander. Place the plain tortilla on top and allow too cook for 3 minutes before turning over and cooking the other side.

• Once you can see that the cheese has melted. Remove your now cooked Enchilada from the pan and repeat the process with the other pair of tortillas.

• Serve with a big spoonful of sour cream, smashed avocado and a few pickled chillies if you have them.

TIP This can also be done in a frying pan if you don’t have a griddle.

These are also great cold in lunch boxes or on a picnic.

The post Chicken quesadillas with caramelised onions and peppers appeared first on Sophie Wright Catering .

Sticky Five Spice Pork

Tue, 26 Sep 2017 22:08:00 GMT

I once cooked this dish for a dinner party and it was a huge hit. The problem is that I have been racking my brains as to how it did it! I have been experimenting and I think I have just about mastered it again. Brilliant with sticky rice and perhaps a few stir-fried veggies, this pork dish can be thrown together on the cheap and I promise it will feel like you’ve just eaten in a 5* Chinese restaurant. Sticky, sweet, salty, spicy and sour.

Preparation 15

Cooking 3–4 hours

Serves 6

2kg pork shoulder, diced

2 tablespoons vegetable oil

4 teaspoons Chinese five spice or (1½ teaspoons ground ginger, ½ teaspoon ground cinnamon, 1½ teaspoons ground coriander)

2 star anise

½ teaspoon chilli flakes or 1 large red chilli, chopped

2 garlic cloves, chopped

2.cm piece of fresh ginger, peeled and grated

3 tablespoons tomato purée

3 tablespoons brown sugar

1.5 litres chicken or vegetable stock

200ml dark soy sauce

3 red peppers, 2.5cm pieces

To serve

1 red chilli, sliced

Lime wedges

4 spring onions, sliced

sticky rice

1. Preheat the oven to 130ºC. Place a large casserole dish on a high heat. Pour in the oil and add in the pork and seal for 5–6 minutes before adding the Chinese five spice (or spices) star anise, chilli flakes, chopped garlic and ginger. Cook the spices with the pork for a few minutes before adding the tomato purée, brown sugar, stock and soy sauce. Bring to the boil, place a lid on the dish and place into the oven for 3 hours. Check that the stew isn’t drying out as it cooks. If it is, add a little more stock.

2. After 3 hours add the peppers and cook for another 30 minutes. Once the pork is tender and falling apart, remove the casserole pan from the oven, sprinkle the stew with fresh red chillies, sliced spring onions and serve with sticky rice.

TOP TIP This dish tastes better the next day!

Leftover Roast Dinner Turnovers

Mon, 25 Sep 2017 08:59:00 GMT

This is a recipe that can be adapted to use up just about any bits and bobs that you may have not quite managed to finish at the dinner table. My personal favourite adaptation is a Christmas Dinner Turnover, which is basically delicious cold Christmas dinner leftovers packed into a flaky pastry parcel. If you’re lucky, you might be the one who gets the pigs in blankets tucked underneath your scrumptious pie filling. This dish can be made with lamb, pork, beef or chicken… even fish. It’s perfect for tomorrow’s lunchbox or a lunchtime snack on the go.

Preparation time 15 minutes

Cooking time 25–30 minutes

Serves…depends on how greedy your guests are but you should get 2–3 portions

500g shortcrust or ready-rolled puff pastry (see page 000 for recipe or shop-bought is ne) a little our, for rolling 1 egg, beaten 500–600g left over roast dinner (such as shredded meat, roast potatoes, carrots, peas, cauliflower cheese, roast parsnips, stuffing ) sea salt

Preheat the oven to 180oC/Gas 4. Dust a clean work surface with our and roll out the pastry into a large rectangle that’s about 2–3mm thick. Cut the rectangle into 2–3 smaller rectangles (or circles, if you prefer turnovers of a traditional Cornish Pasty shape). Ensure they are about the same size. Brush them with a little eggwash around the edges.

Ensure your roast dinner leftovers are completely cold (I often wait until the following day to make this dish). Mix the leftovers together in a large bowl and break up any bits that may be a little on the big side. Spoon the leftovers generously into the middle of each rolled and cut-out pastry sheet. Now fold the pastry over from 1 side to the other to make the edges meet and seal in the lling. Use your ngers to crimp the edges and trim off any excess pastry. Do this with all of your turnovers. Brush the turnovers with the remaining eggwash, sprinkle with a little sea salt and place onto a non-stick baking tray or a tray lined with greaseproof paper.

Bake in the preheated oven for 25–30 minutes until golden brown.

Serve hot or cold with English mustard or brown sauce on the side.

Spiced Blackberry Cheesecake

Sat, 09 Sep 2017 06:17:00 GMT

SPICED BLACKBERRY BAKED CHEESECAKE

Serves 12

Prep time: 25 minutes

Cook time: 50 minutes

Cooling time over night

Oven temp: 120oc-160oc

Approximate cost per portion £1.72

INGREDIENTS:

For the base

85g butter, melted plus a little extra for greasing the cake tin

150g digestive biscuits

1tsp ground clove

1tsp ground cinnamon

1 tbsp caster sugar

For the filling

900g Philly cheese (full fat)

275g caster sugar

3 tbsp plain flour

3 eggs

1 yolk

2 tsp vanilla bean paste or seeds of 1 pod

2 oranges zests

1 lemon juice

150g blackberries dusted in 1tbsp of flour

1tsp ground cinammon

200mls sour cream

For the topping

200mls sour cream

1 lemon juice

2 tbsp caster or icing sugar

2tsp blackberry puree

Method

Prepare a 23cm spring-form cake tin by greasing the base with butter and lining with baking parchment.

Melt the butter on the stove in a small saucepan. Place the digestive biscuits in a food processor and blitz until they resemble fine bread crumbs and add the spices. Add the sugar and pour in the melted butter. Blitz again to combine well.

Press the biscuit mix into the bottom of the cake tin and push well into the edges. Place the cake tin onto a baking tray and put into the preheated oven for 10 minutes. Once cooked, remove and leave to cool.

To make the filling. First beat the cream cheese either by hand or use the paddle attachment of a work top mixer. Do this for about 2-3 minutes until the cheese is light and fluffy. Next, change to a whisk and add the sugar, flour, vanilla, eggs and egg yolk and spices. Whisk until all smooth and combined before adding the orange zest, lemon juice and sour cream.

dust your blackberries in a little flour. This will stop them sinking to the bottom of the cheesecake.

Brush the edges of the cake tin with a little more melted butter before pouring the mixture into the cake tin. Dot in the blackberries evenly around the cake mixture.

Bake at 160oc for 10 minutes before turning the oven down to 120oc and cooking for a further 40 minutes. The cake is cooked once it is set with a little wobble when you give the tin a shake.

Leave the cake to cool in the oven with the door slightly open for 2 hours.

For the topping, combine the sour cream with the lemon juice and sugar. Once the cake is cooled, pour the sour cream over the top of the cake right to the edges. Dot in the blackberry purée and swirl using a skewer or cocktail stick.

Place back into a 180oc oven for 10 minutes to set the sour cream topping. Cool.

Cover with cling film and allow setting in the fridge overnight.

Serve cut into thick slices with a few fresh berries.Ö

Passionfruit, Mango and Raspberry Pavlova

Thu, 17 Nov 2016 13:41:00 GMT

My perfect Pav. Always a crowd pleaser. The sharp fruits here balance out the sweet meringue perfectly. Crunchy on the outside and chewy in the middle. I think his is my all time favourite dessert. Have I said that before?!

For the meringue bases

8 medium egg white room temperature

A large pinch cream of tartar

400g caster sugar

2 tsp cornflour

2 tsp vinegar

2 tsp vanilla essence

For the filling

Juice and seeds from 6 ripe passion fruit

200mls mango couli

400g washed raspberries

25g picked mint leaves

100g icing sugar

finely grated zest of 1 large lemon

800mls double cream, lightly whipped

Pre heat the oven to 150° C, Gas ½. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.

Add half the sugar and whisk well on ¾ speed, then finally add the rest of the sugar, whisking until very glossy.

Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, mix well.

Draw 2 circles using a 25 cm dinner plate on grease proof paper. Place the paper onto 2 flat baking trays.

Fill the center of the circles with equal quantities of meringue mix. Try and keep the sides nice and high (remember this will eventually hold a lot of passion fruit and cream) whilst creating an indentation in the centre.

Place the trays in the oven and immediately turn the oven down to 120oc and cook for 1 hour approx.

You will find the meringue will expand quite a lot, slightly colour and may crack, this is normal.

After the hour check the Pavlova is cooked, it should be firm to the touch, yet if squeezed lightly will crack. This will ensure a soft marshmallowy inside, essential for a good Pavlova

Leave to cool completely in the oven with the door slightly ajar. When completely cool, peel off the grease proof paper and place one Pavlova layer onto a cake stand.

Whip your double cream and sweeten with the sieved icing sugar and lemon zest.

Pile half onto on the first Pavlova, add he pulp from 3 passion fruits, half the raspberries and half of the mango couli. Add the top Pavlova and repeat the process this time finishing with the mint leaves as well. Allow the toppings to ooze over the edges a little for effect.

Banana Loaf Cake

Mon, 14 Nov 2016 20:06:00 GMT

A hearty treat for any occasion. Simple to make. Just wish ingrediants up in a blender up in and pop into the oven ready for a little slice of indulgence on a chilly day with a nice cuppa.

3 Ripe Bananas

100g Soft Butter

225g Plain Self Raising Flour

150g Light Soft Brown Sugar

1 tsp Baking Powder

2 tbsp Vegetable Oil of Coconut Oil

2 tbsp Milk

2 Large Free range Eggs

Grease a 500g loaf tin with butter

Blend all above ingredients to a smooth batter in a food processor. Transfer the mix to your grease loaf tin.

Bake at 160oc Fan for 1 hour

Leave to cool, slice and serve.

Carrot, Chickpeas and Apricot Salad with Grilled Salmon

Mon, 14 Nov 2016 19:34:00 GMT

Magnesium, Beta-Carotene, essential fatty acids, Vit D, Vit C, Vit B6

While this quick and super healthy dish is great the day it’s made, it’s even better once it’s had a few days of marinating, so it’s a good dish to make in bulk which always gets a big tick in my busy household. This is a cold salad so perfect for taking to work the following day. Chickpeas are rich in Vitamin B6 which helps support your immune system and carrots contain healthy amounts of carotenes which help nourish the thymus gland which is responsible for much of the body’s immune system. I like to eat this dish with grilled Salmon which contains vitamin D, amongst other highly important vitamins, minerals and fatty acids. Vitamin D is a nutrient that triggers the body’s immune cells that kill invading bacteria and virus. I’ve also added a good dose of ginger for not only for its spice but also it’s detoxifying qualities.

Total 15 minutes

Preparation 15 minutes

Serves 4

1 x 400g tin chickpeas, drained

2 large carrots, coarsely peeled and grated

1 garlic clove, finely peeled and grated

2.5cm piece of fresh ginger, finely peeled and grated

75g Chopped un-sulphured soft dried apricots

Zest and juice of 1 lemon

1 teaspoon ground cumin

4 tablespoons olive oil

30g coriander, mint or parsley, finely shredded

salt and freshly ground black pepper

For the grilled Salmon

500g Organic Salmon, Cut into 80-90g peices with the skin off.

3 tbsp natural yoghurt

Juice and zest 1 lemon

Salt

1. Place the drained chickpeas in a large bowl. Crush them slightly using either your fingers or a potato masher.

2. Add the grated carrot, garlic, ginger, chopped apricots, lemon juice and zest, cumin, olive oil and herbs. Season with salt and pepper and mix well. Leave to marinade which you prepare and cook the salmon.

3. Mix the yoghurt, lemon juice and zest and salt in a bowl and add the salmon and mix well coating it in the marinade.

4. Heat your grill or skillet and cook the salmon for 3-4 minute per side, turning once, taking care not to damage the salmon as you turn. Use a fish slice to do this.

5. Serve the salmon with the chickpea salad and a wedge of lemon.

Sophie Wright’s Tesco Baby Club Intro

Tue, 11 Oct 2016 09:38:00 GMT

This month i’ve been invited by Tesco baby Club to come up with 3 seasonal and easy to prepare recipes to add to your ever expanding repertoire.

These are recipes i love to cook for my family, either over the weekend or as an easy and healthy dinner. Versatile enough to puree down for baby, freeze and stockpile.

Take a look at the videos and also have a look around my site and see if anything else catches your eye. Many of my recipes are designed with expectant mothers and families in mind.

Sophie x

Sophie Wright Catering

Sophie Wright’s Tesco Baby Club Paprika Chicken

Tue, 11 Oct 2016 09:37:00 GMT

Professional chef and mother of one, Sophie Wright cooks up an easy roast chicken dish with seven tasty veg. To view the recipe in full visit: https://www.tesco-baby.com/recipes/fa…

Sophie Wright Catering

Sophie Wright’s Tesco Baby Club Tortilla Crumb Cod Bites

Tue, 11 Oct 2016 09:26:00 GMT

Professional chef and mother of one, Sophie Wright makes some tasty cod bites that you can easily make ahead and freeze. To view the recipe in full visit https://www.tesco-baby.com/recipes/fa…

Sophie Wright Catering

Sophie Wright’s Tesco Baby Club Banana Pancakes and Compote

Tue, 11 Oct 2016 08:29:00 GMT

Sophie Wright’s Tesco Baby Club Banana Pancakes and Compote

Sophie Wright Catering

Stir Fry Rice Noodles With Prawns and Edamame

Tue, 05 Jul 2016 10:56:00 GMT

A staple in our house hold and I promise you, there is nothing wrong with buying a few ready prepared ingredients when time is short but a healthy homemade meal is a must. I regularly buy pre cooked rice noodles, prepared spaghetti vegetables and prodded edamame beans. By the time babies are in bed and another load of washing is on its already 8.15pm. This dinner will be cook, eaten and washed up by 9 ( providing I can find all the ingredients and hubby hasn’t lost his sports kit for tomorrow’s squash match) Allowing me just enough time to watch bit of Rick Stien before bed beckons.

350g vermicelli rice noodles or glass noodles

2 tablespoons vegetable oil

4cm piece of fresh ginger, peeled and cut into match sticks.

4 garlic cloves, peeled and thinly sliced

1 medium hot green or red chillies, sliced

8 spring onions (including the green part), sliced

2 red peppers, deseeded and sliced

100g podded edamame beans

1 handful of bean sprouts

250g Tiger Prawns, peeled and deveined

3 eggs, beaten

4 tablespoons soy sauce

3 tbsp Sweet Chilli Sauce

To serve (optional)

Sliced red chilli

Cook the vermicelli or glass noodles as per the packet instructions. (If you have bought fresh noodles from the chilled section, you don’t need to do this.)

Heat up a wok or large frying pan and add half the vegetable oil. Once hot, add the Chilli, ginger and garlic and the white parts of the spring onions (reserve the green tips for later) and the sliced peppers. Cook these for a few 2-3 minutes before adding the prawns, sliced pepper and the edamame beans. Cook for a further 4-5 minutes.

Scoop this from your pan or wok into a bowl and set aside.

Add the remaining oil to the pan, ensure it is really hot, then add in all the beaten egg. Leave the egg to set in the pan for 20–30 seconds or so before you start to scramble using a wooden spoon. Once the egg is all thoroughly cooked (this will take about 2 minutes), add the spring onion-and-prawn mix back into the wok along with the cooked noodles. Add the soy sauce, the sweet chilli and the remaining green parts of the spring onions. Stir well and dish out.

Garnish with freshly torn coriander and a wedge of lime, if you wish.

Quick Salbitxada Sauce

Tue, 14 Jun 2016 20:49:00 GMT

With a glut of vitamin C rich, juicy, baby plum tomatoes about at the moment I couldn’t resist throwing this cheeky sauce/salsa together this week. Traditionally made using all roasted ingredients I’ve tried to simplify it for a mid-week super. This Catalonia sauce is amazing mixed through pasta, served with steak, grilled fish or lamb chops. If that doesn’t float your foodie boat, try it topped on asaparagus, mixed through quinoa or cous cous and even served on top of toasted Ciabatta and drizzled with lashings of extra virgin olive oil.

Roasted Red Peppers, Ripe Tomatoes, Blanched Almonds and Garlic….yes, yes, yes, yes pleasasssse!!

PREP TIME 15 MINUTES: MAKES 500Mls

Ingredients

200g Baby plum tomatoes, roughly chopped

200g Ready roasted red peppers, chopped

1 Clove Garlic, grated

2 tbsp Sherry or apple cider vinegar

70g Whole blanched almonds, chopped

1tsp Red chilli, chopped

200mls Extra virgin olive oil

15g Flat leave parsley

Salt and pepper

Method

Mix all the ingredient above together in a bowl and leave to marinade out of the fridge for a minimum of 2 hours to allow all the flavours to macerate and combine.

Serve with any of the suggestions above. Perfect for BBQ season.

Lamb, Sultana and Almond Meatballs with Tomato and Aubergine Sauce and Brown Rice Salad

Sun, 12 Jun 2016 20:03:00 GMT

Iron and protein rich.Iron is an essential and highly important nutrient for your body throughout your life. Being anaemic or having low iron levels after the birth of your baby is not uncommon and can have particular effects in your health. Lack of iron can Increase your chance of developing postnatal depression, reduce your ability to fight infection, cause feelings of stress and anxiety, cause fatigue and exhaustion, and can even reduce the quality of your milk.

Suffering from any of the above is draining, making it even harder to care for your baby. A balanced and healthy diet is essential throughout your life, but it’s of even greater importance when you are carrying, nursing or caring for a baby. The recipe below is a great one that all the family, including little toddlers which is the case in our household. The lamb is iron, protein and vitamin B rich which is essential for the formation of healthy red blood cells. Spinach, and all dark green leafy vegetable are Iron and Folate rich and the tomatoes will help with the bodies absorption of Iron due to their high levels of vitamin C. Dried fruit and nuts and also great sourced of Iron.

Romilly Tollemache helped me research for this recipe and the photograph was taken by me.

Prep time 20 minutes

Cook time 30 minutes

Serves 4

For the meatballs

600g lamb mince, organic or grass fed is best

75g plump sultanas, roughly chopped

75g blanched almonds, toasted and roughly chopped

15g flat leaf parsley, chopped

1 egg yolk

3 tsp ground cumin

½ tsp ground cinnamon

1 small pinch dried chilli flakes

1 tbsp of milled flax seeds

Salt and pepper

For the tomato sauce

4 tbsp rape seed oil

1 Aubergine, finely diced

1 large red onion, finely chopped

2 cloves garlic, finely chopped

2 tsp ground cumin

1 small pinch dried chilli flakes

500mls tomato passata

200mls chicken stock

200g washed baby leaf spinach

Brown Rice Salad

1, 220g pouch of steamed brown rice 9you can of course cook you own brown rice from scratch)

100g cucumber, diced

100g cherry tomatoes, chopped

10g chopped parsley or coriander

100g crumbled feta cheese

Juice of 1 lemon

50mls of extra virgin olive oil or rape seed oil

Start the recipe by making you tomato sauce. Place a sauce pan on the stove and add 2 tbsp of the rape seed oil. When it is nice hot, add in the onions and sweat for 3-4 minutes before adding the aubergine, garlic and the ground cumin and the chilli flakes. Season with salt and pepper and cook on a low heat for a further 3-4 minutes. Now add the tomato passata and the chicken stock. Simmer on a low heat for 15 minutes while you make your meatballs.

Place all the ingredients for your meatballs into a food processor and blend until smooth and well combined. Make sure you season the mix with salt and pepper.

Divide the mix into 16-18 meatballs and work into little balls in the palm of your hands. They should be just smaller than a golf ball.

Now add the remaining 2 tbsp of rape seed oil to a frying pan and turn the heat up high. When hot, add in the meatballs and cook for 2-3 minutes per side until golden brown all over. Transfer the meatballs to your tomato sauce and simmer for 15 minutes until the meatballs are cooked through. Once cooked, add the washed baby leaf spinach and allow to wilt into the sauce.

While the meatballs are cooking, heat the rice as instructed on the packet. Mix the heated rice with the cucumber, cherry tomatoes, feta, lemon juice, oil and herbs. Season with salt and pepper.

You are now ready to serve your dish. Its delicious with a tablespoon of full fat Greek Yoghurt on the side.

The post Lamb, Sultana and Almond Meatballs with Tomato and Aubergine Sauce and Brown Rice Salad appeared first on Sophie Wright Catering .

Greek Yoghurt, Coconut and Peach Lollies

Thu, 09 Jun 2016 19:16:00 GMT

Keeping up with the Calcium.Breastfeeding decreases calcium in mothers and this affects their bones. Studies have shown that women often lose 3 to 5 percent of their bone mass during breastfeeding, although they recover it rapidly after weaning. This bone loss may be caused by the growing baby’s increased need for calcium, which is drawn from the mother’s bones. Studies show that bone density and strength does return 6 months after the mother stops breast feeding.

The suggested daily intake of calcium for breast feeding Mums in 1,300 milligrams per day. To give you a guide, 1 cup of milk or yoghurt is roughly 300 milligrams of calcium.

The best sources of calcium are:

· Milk

· Yogurt

· Hard cheeses

· Calcium fortified orange juice

· Calcium fortified tofu

So, on that note, here is my delicious recipe for home-made lollies that the whole family will love and allow Mum a healthy and beneficial treat. Also perfect to eat one handed if you have a feeding babe in the other and great for perking up energy levels if you feel a little low in the day. (Toddlers also LOVE THEM!)

The wonderful Romilly Tollemache helped me research this recipe. I and took the snap.

Makes 12 Mini Milk Size Lollies

300mls Greek Yoghurt

200mls Full fat coconut Cream

400g tin of peaches in juice, drained and juice discarded (or drank!)

1 large, ripe banana

3 tbsp of runny honey

Juice ½ lemon or lime

100mls Mango Puree (can be bought in the supermarkets, a really good cheat are the baby food suckie pouches!)

Pour the mango puree into the base of each lolly mould about 1cm up.

Pour all the remaining ingredients into a liquidiser and blend until smooth and slightly aerated.

Our this mixture onto the mango puree until each mould is full. Mix slightly using a chopstick to create a slight rippled effect.

Place in the lolly sticks or lolly tops and place into the freezer. Freeze for 4-6 hours.

Enjoy!

Quinoa, Grated Apple and Seeded Porridge

Thu, 09 Jun 2016 19:07:00 GMT

Stocking up on the good calories. Most breastfeeding women need to increase not only the calories they consume, but all the nutrients that make up their diet in order to satisfy the additional requirements of milk synthesis, though for some women the increase will be minimal. If the diet is balanced and varied, the increase in calories will automatically be accompanied by an increase in all the other nutrients. Hence why a well-balanced and healthy diet is essential to maintain a healthy body weight and help you loose the weight you gained during pregnancy without dreaded dieting. While nursing be sure to take care of yourself, eat around 300-500 additional “nourishing” calories per day and drink plenty of water. This will help with milk production and help guard against dehydration.

The porridge is a great way to start the day. Its full of protein which will help you stay full and boost energy levels after a night of feeding, nuts ad seeds with bring not only great flavour and texture but also much needed nourishing nutrients like magnesium, potassium and essential fatty acids and the apples which contain vitamin C which will help with the body’s absorption of Iron and bring additional fibre into your diet.Makes 2-3 portions

Prep time 5 minutes

Cook time 15 minutes

100g quinoa white, red, black or mixed is fine

500mls coconut, almond, soya or cow’s milk

2 small sweet eating apple, grated

1 tsp cinnamon

1-2 tbsp runny honey

2 tbsp mixed seeds (sunflower, sesame, pumpkin, flax, chia, poppy)

Pour the quinoa into a saucepan, add the cinnamon and pour on the milk of your choice. Slowing bring to a boil and allow to simmer for 15 minutes until tender. Once tender, stir through the grated apple, reserving a little to top the porridge at the end and the runny honey. Do this to taste.

Serve the quinoa porridge, top with a handful of the apple and a tablespoon or so of the mixed seeds. Drizzle with a little more honey if you require.

Lamb Cutlets With Saffron, Pistachio and Spinach Rice

Wed, 08 Jun 2016 10:32:00 GMT

This is another recipe from my new cook book, Blooming Delicious. A pre conception and pregnancy book. Published by Vermilion. £18.99. Photo by Chris Terry.

I try to add extra goodness wherever I can in my recipes. In this dish, iron, folate and potassium from the pistachios,

will all lead the way towards a healthy pregnancy. Magnesium in the rice is essential to help baby form healthy bones and muscles. In addition, good levels of vitamin B12, found in lamb, are linked with improved mood and lower anxiety.

PREP TIME 20 MINUTES • COOK TIME 50 MINUTES • SERVES 2

6–8 lamb cutlets or chops

(approx. 600–800g)

1 tsp ground cumin

1 tsp ground coriander

3 tbsp rapeseed oil

salt and freshly ground

black pepper

FOR THE RICE

430ml chicken or vegetable

stock

2 tbsp rapeseed oil

1 large white onion, peeled

and sliced

2 garlic cloves, peeled

and sliced

1 tsp ground cumin

1 tsp ground coriander

2 cardamom pods, crushed

200g brown rice

50g raisins

large pinch of saffron

50g whole pistachio nuts

2 handfuls of baby

leaf spinach

salt and freshly ground

black pepper

TO SERVE

2 tbsp natural yogurt

1 tbsp chopped pistachio

nuts

fresh coriander leaves, torn (optional)

1. Bring the stock for the rice to the boil in a saucepan then turn

off the heat.

2. Season the lamb with the cumin, coriander, salt, pepper and 1 tablespoon of the rapeseed oil. Leave to marinate while you prepare the rice.

3. Place a casserole pan on the stove, turn the heat to high and add the rapeseed oil. When hot, add the onion and fry for 2–3 minutes. Turn the heat down to medium and add the garlic, cumin, coriander and cardamom pods. Cook for 2–3 minutes before adding the rice, raisins and saffron. Cook, stirring constantly, for 1 minute to coat the rice in all the pan juices.

4. Pour in the hot stock, reserving 100ml for later. Turn the heat down to low, add a tight-fitting lid and leave to simmer for 20 minutes, stirring occasionally.

5. While the rice is cooking, set a frying pan over a high heat and pour in the remaining rapeseed oil. When hot, cook the lamb for about 3 minutes on each side, until well browned all over – do this in batches if your pan looks a little crowded, keeping the cooked chops on a warmed plate, covered with foil, while you cook the remaining ones. Turn off the heat.

6. When the rice is nearly cooked, fold in the pistachios and the spinach. Add the remaining stock, then season with salt and black pepper. Place the lamb cutlets on top and replace the lid. Leave to cook for a further 8–10 minutes until all the spinach has wilted and the liquid is absorbed.

7. Remove the lid and serve the rice and lamb. I like mine with some Greek or natural yogurt, some extra chopped pistachios and a sprinkle of torn coriander for freshness.

Overnight Breakfast Pots With Flax Seed and Fig Granola

Mon, 06 Jun 2016 09:40:00 GMT

These breakfast pots are perfect to get you through the morning rush without a blip. make a batch on Sunday night for an easier start to your week. They will last in the fridge very happily until at least Wednesday or Thursday. Breakfast is really important meal of the day. It gives you essential energy and kick start you metabolism, however it can get boring and little repetitive. Especially if you don’t have much time in the mornings. These can either be stored in the fridge in little glass pots as pictured here, or in disposable pots which can be popped into your bag and eaten once at your desk, Either way, they are delicious, healthy an much more cost effective than heading to Pret for a £2.30 pot of porridge or a naughty Croissant!

Make your Granola (if you want, of use your own shop bought Granola or Musli)

HEALTHY FLAX SEED AND FIG GRANOLA

Rich in Zinc, Iron, Vitamin D, E, Magnesium, Potassium, manganese, fibre, protein and Omega-3 to name but a few…

Serve with almond or cow’s milk and a scattering of blueberries, natural yoghurt and Manuka honey, or make then into little Breakfast pots as pictured.

I know there are hundreds of different types of Granolas on the supermarket shelves for us to choose from, but by making your own, you know exactly what has gone into it and therefore exactly what and how much goodness you are eating. I think it’s essential that a good Granola doesn’t contain too much sugar, although a little sweetness is necessary and that it has lots of lovely nut and seeds to help kick start the day and provide your body with plenty of goodness. It contains high amounts of goodness from plant proteins as well as omega 3’s to make for a very healthy body and mind.

I make my Granola in a big batch, which lasts for a couple of weeks and I change what I put in it from time to time. I recommend you do the same.

MAKES 800g (8-10 servings) OVEN Fan 150oc

300g Puffed Rice

50g ground Flax Seeds

100g Pumpkin seeds

100g Sunflower seeds

50g Flaked Almonds

75g Pecans, chopped

75g Brazil nuts, chopped

3 dstsp Good quality runny honey

75g Dried figs, dates or apricots, chopped

2 tbsp rape seed oil

2 tsp cinnamon

Line a baking tray with parchment paper.

Pulse all of the ingredients together 5-6 times to break up some of the nut and combine the oil and honey into the oats, nuts and seeds.

Sprinkle onto your lined baking tray and back at fan 150oc for 20-30 minutes or until slightly golden brown. Leave to cool before loading into a Kilner, ready to serve for your delicious breakfast.

The Granola will stay fresh for up to 1 month, providing it is kept in an airtight, sealed jar or container.

Serving suggestions

Natural, unsweetened yoghurt, Greek yoghurt, Coconut Yoghurt or Almond Yoghurt

Fresh Berries and runny honey.

Layer into small pots, seal and enjoy.

Frozen Greek Yoghurt and Pomegranate Cubes

Wed, 01 Jun 2016 08:28:00 GMT

This is another recipe from my lastest pregnancy book, Blooming Delicious. Vermillion. £18.99 pictures by Chris Terry. These look so pretty and are extremely satisfying to eat, especially when it’s hot. You can literally pop one or two out of your ice-cube tray whenever you like, getting a good kick of calcium, which is great for your baby’s growing and hardening bones and teeth, while refreshing and cleansing your palate at the same time. I’ve also yet to find kids who don’t love these, so they are great to have in the freezer on a warm day if you have little ones already or are expecting family or friends to pop round with their brood. Pomegranates not only look beautiful and taste divine,

but they are rich in vitamins C and K, both important

throughout your pregnancy and for a healthy immune system.

Prep Time 10 minutes • makes 2 Trays (24 Cubes)

juice of 1 lemon

4–5 tbsp sugar or agave

500g 2 per cent fat

greek yogurt

200g pomegranate seed

1 Mix the lemon juice with the sugar in a small saucepan and

heat very gently until the sugar has dissolved. Add this to the

yogurt and stir through the pomegranate seeds. Spoon or pour

the mixture into ice-cube trays and freeze for 2–3 hours until

they have set hard. once frozen, cover the trays with cling film

until ready to eat.

2 you can also drop these into a smoothie in the morning if you found you have made too many.

Juice Tip

Sat, 28 May 2016 11:50:00 GMT

Juices are great way of topping up on your bodies essential vitamins such as Vitamin C, K and Beta Carotene.

They are not a substitute for a balanced and healthy diet, more of a boost or pick me up when feeling a little sluggish, fatigued or under the weather.

#eatwell # eatclean #eattherainbow #balancediet #vitamins #healthybodies #healthybaby #pregnancynutrition

Roasted Pork With Pears and Fennel Seeds

Thu, 26 May 2016 11:05:00 GMT

This is another recipe from my new cookbook, Blooming Delicious. Vermilion Publishing, £18.99. Photography by Chris Terry

Pork is rich in selenium, which needs to be present in your diet to help, with the development and growth of baby’s ears, skin and eyes. Selenium is also important for your hormone balance during the testing time of the first trimester. Constipation and nausea are common complaints at, this time, so the fibre from the pears will help keep things regular and your digestive system nice and healthy. Fennel seeds are often used to counteract nausea; try them crushed in some warm water during the day instead of your usual tea.

PREP TIME 10 MINUTES • COOK TIME 30 MINUTES • SERVES 2

2 pears, cored and

cut into eighths

350g baby new potatoes,

halved

2 fresh thyme sprigs,

leaves picked

2 tbsp fennel seeds

2 tbsp rapeseed oil,

plus extra to drizzle

1 tbsp runny honey

or maple syrup

1 pork fillet or tenderloin

(approx 400g)

salt and freshly ground

black pepper

1. Preheat the oven to 200°C (fan 180°C). Place the pears, potatoes, thyme leaves (reserving a few for the pork), fennel seeds, oil and honey in a large bowl, mix well and season with salt and pepper. Spread the coated pears and potatoes out on a baking tray and roast in the oven for 10 minutes.

2. Slice the pork fillet into 4 pieces and season well with salt and pepper, the reserved thyme leaves and a drizzle of oil. After the initial 10 minutes, remove the baking tray from the oven and add the pork, cut side down. Roast for a further 25 minutes until the potatoes and pears are golden brown and the pork is firm to the touch. (If you are worried that the pork won’t be cooked you can check by inserting a metal skewer into the thickest part of the fillet. Leave it for 5 seconds before removing and placing the skewer on the back of your hand. If it is very hot, the pork is ready and safe to eat.)

3. Remove from the oven and set to one side to rest under a sheet of foil for 5 minutes. Slice the pork and serve with the potatoes and pears. Drizzle over any juices from the cooking tray and eat immediately

Green Minestrone

Tue, 17 May 2016 05:45:00 GMT

I wrote this recipe specifically for my pregnancy cookbook, Blooming Delicious, however it’s a great soup for the whole family. Packed full of amazing nutrients, vitamins, colour and flavour. Eating lots of greenery is great for you, pregnant or not. This soup is surely going to put a big tick in that folate and iron box. Green vegetables are also a really good source of vitamin E, which will do wonders for your skin and could even help prevent stretch marks if you are carrying. It’s really important to remember, however, that all nutrients and vitamins are very precious and can easily be destroyed by overcooking, so quick cooking and eating al dente is always advised.

PREP TIME 15 MINUTES • COOK TIME 20 MINUTES • MAKE 1.5 LITRES

2 tbsp rapeseed oil

1 white onion, peeled

and finely diced

1 leek, trimmed

and finely diced

2 garlic cloves, peeled

and finely chopped

½ fennel bulb, trimmed

and finely diced

1 celery stick, finely

chopped

1.5 litres hot chicken

or vegetable stock

200g wholegrain giant

couscous or baby pasta

2 courgettes, trimmed

and grated

2 spring onions, trimmed

and sliced

2 handfuls of petits pois,

fresh or frozen

1 handful of broad beans,

fresh or frozen

6–8 baby asparagus spears,

trimmed and halved

lengthways

salt and freshly ground

black pepper

1. Heat the oil in a large saucepan or casserole pan over a low heat. Add the onion, leek, garlic, fennel and celery, and cook for 5–6 minutes until the vegetables start to soften. Now addthe stock, increase the heat and bring to the boil. Season with a little salt and lots of pepper. Reduce the heat and simmer fora few minutes before adding the couscous or baby pasta. Cook for 10 minutes or until just tender. Now add the courgettes,

spring onions, peas, broad beans and baby asparagus. Simmer for 1–2 minutes before turning off the heat.

2. If you don’t want to eat the soup straight away, you can store it either in the fridge or freezer. Allow to cool completely before pouring into an airtight container and keeping in the fridge for 3–4 days, or pour into labelled freezer bags and store in the freezer for up to 1 month. Defrost overnight in the fridge before reheating. Ensure the soup is piping hot before you serve it; this can be done in a saucepan or in the microwave.

3. Serve with a spoonful of pesto and a sprinkling of Parmesan.

COD and Sweet Potato Fish Cakes

Tue, 10 May 2016 20:03:00 GMT

Blooming Delicious, Vermilion Publishing. £18.99. Photography by Chris Terry

This recipe has been lifted from the Nesting chapter of my book, Blooming Delicious. Nesting is a stage that many mums-to-be will experience not long before baby is due. It’s about getting organised, making sure that before baby arrives that the house and baby’s room are ready and look perfect, ensuring, all clothes are ironed and hospital bags

packed. I think that the idea of stocking up your freezer with good home-cooked meals is also a necessity.

I’m not suggesting that you do all the cooking – perhaps someone else can make a dish or two and, of course, I’m sure your partner is capable of spending a couple of hours in the kitchen one Sunday afternoon. These Fish cakes are quick and easy, and making them yourself (or someone else) means you will know exactly what has gone into them. I use sweet potatoes for this recipe as they contain high levels of vitamin A, which can help strengthen a low or recovering immune system. Using sweet potatoes gives the fish cakes a softer texture, as they don’t contain the starch that white potatoes do. The addition of spring onions and a little sweetcorn makes these a real treat. Serve with wilted spinach or griddled asparagus and a squeeze of lemon.

PREP TIME 2 0 MINUTES • COOK TIME 1 HOUR • MAKES 8

3–4 medium sweet potatoes

500g skinless cod fillets or

other white fish, cut into

small pieces

bunch of spring onions,

trimmed and finely

chopped

30g fresh coriander leaves,

finely chopped

2 tsp Cajun seasoning

1 x 200g tin sweetcorn,

drained

salt and freshly ground

black pepper

FOR THE COATING

100g plain flour

2 free-range eggs, beaten

with 50ml milk

100g polenta, dried

wholemeal breadcrumbs

or matzo meal

1. Preheat the oven to 200°C (fan 180°C). Place the sweetpotatoes on a baking tray and pierce a few times with a knife. Cook for 30–40 minutes, until tender. You can also cook them in the microwave for 8–10 minutes on high if you are in a hurry (or impatient like me), but you will have to cook them 2 at a time as they won’t fit in one go. Halve lengthways and leave to cool. Keep the oven on if you are eating the fish cakes immediately.

2. Place the cod fillets, spring onions, coriander, Cajun seasoning and sweetcorn in a food processor and pulse a few times. Season generously with salt and pepper.

3. Scoop the sweet potato flesh into the food processor with the fish mixture, and pulse until all the ingredients are

combined but still have a little texture.

4. For the coating, tip the flour into one bowl, the beaten eggs and milk into another, and the polenta, breadcrumbs or meal into a third. Shape the fish cake mixture into 8 patties. Coat each one well in the flour, then shake off the excess and dip into the egg mixture and then the breadcrumbs. Make sure each patty is completely covered. To get a really good coating, dip them back into the egg and then again into the breadcrumbs.

5. Cook the fish cakes on a lightly oiled baking tray in the oven for 20 minutes. Alternatively, freeze the fish cakes on a parchment lined tray. Make sure they don’t touch or they will stick together as they freeze. Once frozen hard, store in labelled freezer bags

– I usually put 2 in each bag. When you are ready to cook the fish cakes, preheat the oven to 200°C (fan 180°C). Cook from frozen on a baking tray for 40 minutes.

Lime and Raspberry Posset

Tue, 10 May 2016 14:27:00 GMT

900mls Double cream

250g Sugar

125mls Lemon juice

2 tsp Vanilla paste

100g Fresh raspberries

Pour the cream into a saucepan and add the sugar.

Turn the heat and low and stir until all the sugar is dissolved.

Bring the cream to the boil and pull off the heat.

Pour in the lemon juice and whisk.

Place the raspberries into your ramekins or glasses. Pour over the posset and set in the fridge for 4 hours or until firm.

Peach and Raspberry Gluten Free and Dairy Free Muffins

Tue, 10 May 2016 13:24:00 GMT

RASPBERRY and PEACH MUFFINS

Muffins are a great way to start the day. Moist and juicy, sticky and succulent. Not some thing you would bother to do everyday I know, but great as a treat. And they really don’t take as much time to prepare as you would think they would. Actually they are very easy and make your house small amazing when you walk through the door.

PREP TIME 20 MINUTES, COOK TIME 30 MINUTES, MAKES 12 MUFFINS

INGREDIENTS

2 eggs, separated

240mls almond milk

120mls vegetable oil

50mls coconut oil

200g soft brown sugar

250g GF plain flour, plus a little extra for dusting.

125g ground almonds

4 tsp GF baking powder

Pinch salt

1 punnet raspberries

100g tinned peaches in juice. Cut into 1cm dice.

METHOD

Start by preheating your oven to 180 oc

Place the eggs yolk, sugar, almond milk and vegetable and coconut oil together in a large bowl and whisk well until slightly fluffy. (The fluffier the mix is now the lighter your muffins will be)

In another bowl sift the flour, baking powder and the salt.

Whisk the egg whites to a semi soft peak in a third bowl.

Fold the flour mix carefully into the egg, sugar, milk and oil mixture, trying to keep as much air inside the mix as possible. Use a metal spoon to do this. Now fold in the whisked egg whites.

Coat the fruit in a little of the GF flour and dust off any excess. Fold the dusted fruit into the muffin mixture. Dusting the fruit in the flour will prevent them sinking to the bottom.

Fill a muffin tray with muffin papers (silicon ones are very good) and fill each one with the mix almost to the top. Sprinkle each one with a little brown sugar.

Place in the oven and cook for around 25-30 mins. To check if it is cooked all the way though, place a skewer or knife into the centre of a muffin and if it comes out clean, they are ready.

Leave to cool on a wire rack before tucking in. Store in an airtight container for 2-3 days.

Lemon and Lime Semi Fredo

Tue, 10 May 2016 13:04:00 GMT

Semi fredo is the best option when it comes to making ice-creamy things at home with out the aid of a ice cream machine.

You don’t need to churn this and can be serve in slices rather than your classic balls of ice cream which is quiet nice if you fancy.

Technically you can put in what you like, as with any ice cream, but i like to keep it simple. The great thing about this recipe is it can be jazzed up with a splash of booze if you fancy it. However if you add to much it will stop the semi fredo setting, so go easy.

If you want to serve it in slices you will need a 500g loaf tin or a terrine mould lined with cling film. If not a bowl will be fine and it can be spooned or scooped out when set.

SERVES 4, PREP TIME 15 MINUTES, SETTING TIME 4 HOURS

INGREDIENTS

Zest 4 lemons, juice of 2

Zest 3 limes, juice of 1

4 egg yolks

4 egg whites

100g caster sugar

500mls double cream

METHOD

Juice and zest the lemons and the limes and set to one side

Lightly whip the double cream until at soft peak stage. (this means when you lift the whisk out, the peaks slowly drop back down into the mix)

Now whisk the egg yolks and sugar until pale and fold in the cream.

Now whisk the egg whites to firm peaks, with a tiny pinch a salt. Use a clean bowl which has been rubbed with a lemon to remove any excess grease. Any grease will prevent the whites from whisking.

Now gently, using a metal spoon fold the egg whites ¼ by ¼ into the cream. When all combined add in the zest and juice.

At this stage if you want a kick, add a splash of Gin or vodka (no more than 50mls)

Pour into your mould and leave to set in the freezer for about 2 hours. Serve with fresh berries and a splash more booze for a special occasion.

Muffaletta Sandwich. BBC Radio 4 The Kitchen Cabinet

Thu, 05 May 2016 10:52:00 GMT

This week i was once again back on the panel for the new series of BBC Radio 4’s The Kitchen Cabinet. I was in very good company. The lovely Tim Anderson, former Master Chef Winner and expert on Japanese food. Henry Dimbley, the founder of the food chain, Leon and champion of the Healthy School Food Program and Zoe Laughlin from the Institute of Making. We are expertly kept in check by Food Critic, Jay Rayner.

We were in the beautiful Kent costal village of Sandwich talking about, yes you guessed it, Sandwiches (amongst other things) and i decided to make the ultimate Muffaletta. Basically a huge Sandwich!

This is a hollowed out Cob loaf, filled with delicious selection of ingredients and pressed over night. Unfortunately my sandwich was devourer so quickly by the audience that i didn’t have time to snap a picture but i have added a link here so you can get a visual of how your Muffaletta should look, should you have trouble envisioning it.

To make a Muffaletta you will need

1 Cob loaf

150g Parma Ham or other cured meat

2 whole roasted red peppers, opened up and seeds removed.

50mls Pesto (home made or shop bought but fresh is best)

100g Cream Cheese

25g Pitted black olives, roughly chopped

25g fresh basil

50g sunblushed tomatoes, roughly chopped

200g mozzerella, sliced or torn

50mls Olive oil

Method

Remove the top of the Cob using a bread knife and hollow out the centre of the loaf. Retain the dough which can be sued for breadcrumbs. Be careful not to rip any of the crust away which could make the sandwich leak.

Spread the cream cheese all over the base of the hollowed loaf, followed by all your remaining ingredients which should be layered on top of each other. Season with salt and pepper and press each layer down as you go.

Finish with a final layer of pesto and drizzle inner part of the top of the Cob with olive oil.

Place the lid back on to your now filled loaf and press down hard. Wrap the Cob in cling film tightly so the Muffaletta presses and compacts.

Place this in the fridge over night or for a minimum of 2 hours. Weigh it down using a few tins or in between two trays to ensure it compacts really well.

To serve, unwrap the Muffaletta and slice into large wedges.

Perfect for a picnic.

Book your ticket for free here and come and see us recording the Kitchen Cabinet LIVE and ask us your foodies questions.

Healthy Chicken and Sweet Potato Chips

Mon, 02 May 2016 18:04:00 GMT

Pregnancy is a very subjective matter, and every woman has different experiences with regard to what they fancy eating and when. I’ve spoken to many women about what they craved, especially during the first trimester of pregnancy. Many, like me, needed to feel full and overload on carbohydrates, while others had no appetite at all and found that only small meals of plain wholesome food would help keep the sickness at bay. This recipe is for the first group. I felt constantly hungry during the first trimester and this recipe was something I cooked many times.

PREP TIME 30 MINUTES • COOK TIME 25 MINUTES • SERVES 2

100ml buttermilk

2 x 120–150g free-range skinless chicken breasts, or turkey breast steaks

2 slices wholemeal bread (stale is best, or dried out in the oven)

50g bran flakes

2 tbsp flat-leaf parsley, finely chopped

salt and freshly ground black pepper

FOR THE SWEET POTATO CHIPS

2 large sweet potatoes

2 tbsp rapeseed oil

1 tsp smoked paprika 1 tsp ground cumi

1 tsp dried oregano salt and freshly ground

black pepper

TO SERVE

lemon wedge

Preheat the oven to 200°C (fan 180°C). Pour the buttermilk into a large bowl and season with salt and Butterfly the chicken breasts by slicing them almost all of the way through the middle crossways and opening them out like a book. (If you are using turkey, put the steaks between two sheets of cling film and bash them with a rolling pin to flatten them to around 5mm thick.) Marinate the chicken in the buttermilk for 20 minutes to tenderise it.

Meanwhile, prepare the sweet potatoes by cutting them into 3cm-thick chips and place them in a Leave the skin on, as it not only tastes delicious but will also stop the chips falling apart during cooking. Add the remaining ingredients for the chips and mix well to coat thoroughly. Line a tray with baking parchment and spread the seasoned chips on it.

Blitz the stale bread with the bran flakes until they are fine crumbs, then add in the Remove the chicken from the buttermilk and coat well in the crumb mixture.

Place the chicken on the tray with the chips and cook in the oven for 10 Remove the tray from the oven, turn over the chips and chicken breasts, and cook for another 15 minutes.

The chips should now be nice and crispy and the chicken coating crisp and golden brown. Remove from the oven and serve with a wedge of lemon and a sprinkle of salt.

Brioche and Chocolate Spread Pudding

Thu, 28 Apr 2016 07:15:00 GMT

I try to have everything I need for at least one or two good old-fashioned puddings that can be whipped together in minutes without the need for me to have to go to the shops. This brioche and chocolate pudding is a family pleaser every time and is very simple to make. Perfect for a lazy bank holiday when all the shops are closed and the need for pud is urgent.

Preparation 15 mins: Cook 30 mins: Serves 6

400g brioche, croissant or pain au chocolate

75g softened butter, plus extra for greasing and dotting on top

75g chocolate spread about 4tbsp

550ml whole milk or ½ milk half double cream if you fancy it being a little more rich and indulgent

175g caster sugar, plus 1 tablespoon for the top

2 drops of vanilla extract or vanilla bean paste

2 large eggs

To serve (optional)

Hot custard

Preheat your oven to 180°C (350ºF/Gas 4). Grease a 1 litre ovenproof dish with a little butter. Cut your chosen bread into 1.5cm slices i have used chocolate chip brioche for the recipe in the picture (or simply in half, if using croissants). Spread each slice (front and back) generously with the softened butter, followed by the chocolate spread.

Lay the buttered slices into your ovenproof dish. Don’t worry if some bits stick up and are at angles – that will make the overall dish more attractive and rustic looking. Pour your milk, sugar and vanilla into a small saucepan and heat slightly to melt the sugar. Whisk the eggs in a separate bowl. Once the milk is hot, pour it over the eggs, whisking as you do so. Pour your mixture over the layered bread and leave to soak for 20 minutes.

Sprinkle the top with a little caster sugar and dot with 5–6 small pieces of butter. Bake for 25–30 minutes.

Serve hot, with custard

Grilled Prawns With Papaya, Cashew and Pomegranate Salad

Wed, 27 Apr 2016 06:47:00 GMT

The utterly delicious pomegranate seeds in this dish cut through the richness of the creamy cashews and juicy papaya. They freshen up the whole dish, leaving a real zing in your mouth that only pomegranates can bring. Papaya is a delicious, buttery fruit packed full of juicy goodness. It contains huge amounts of vitamin C; just what you need to allow your body to absorb iron and prevent anaemia. Vitamin C is also great for a healthy immune system, which does come under strain during pregnancy.

PREP TIME 15 MINUTES • COOK TIME 10 MINUTES • SERVES 2

10 large king prawns 2 tbsp rapeseed oil

½ tsp salt

zest and juice of 1½ limes 1 large ripe papaya

75g cashew nuts

100g pomegranate seeds small handful of fresh

mint leaves

Peel and devein the Once they are peeled (I leave the tail on for aesthetic purposes), I sometimes lay them on a chopping board and cut each prawn down the back and then open the it like a book.

Heat a griddle or frying pan until Sprinkle the oil and salt over the prawns, then lay them on the hot pan and cook for 5–6 minutes, turning them over halfway through, until they turn pink. Add the juice of half a lime, remove from the heat and leave to rest.

Cut the papaya in half and scoop out the seeds. Cut it into wedges and use a knife to cut the flesh away from the skin (like you would if cutting up a melon). Dice the flesh into small, bite-sized pieces and place in a Add to this the cashews, pomegranate seeds and the juice and zest of the other lime. Finally, shred the mint leaves and mix them through the salad.

Serve the grilled prawns on top of the You may want to serve an extra wedge of lime on the side.

Oh So Cheesy Cauliflower Cheese

Thu, 21 Apr 2016 09:00:00 GMT

I’m feeling all patriotic as it’s St George’s Day on Saturday so I thought I’d share one of my all time family favourites. A classic and an absolute must have on every dinner tables sporting Roast Beef and Yorkshire Puddings. Today I am championing the classic British staple that is Cauliflower Cheese.

It has to be creamy, it has to be cheesy, it must have English mustard and it HAS to have a crunchy, crispy top!

PREP TIME 15 MINUTES: COOK TIME 40-50 MINUTES: SERVES 4-6

Oven temp 180oc

Ingredients

1 Large cauliflower

25g butter

25g flour

600mls whole milk

150g Mature Cheddar Cheese, Grated

2 tsp English mustard

1 egg yolk

Pinch ground nutmeg or 4-5 rasps

40g fresh bread crumbs

Salt and pepper

Method

Place a large pan of water onto the stove and bring to the boil with a large pinch of salt.

Prepare the cauliflower by trimming off the outer leaves . Divide the cauliflower up into even large floret’s and place into the boiling water to cook for 5-6 minutes. Once cooked through, drain well and leave to one side while you cook the goat’s cheese sauce.

Melt the butter in a small sauce pan. When completely melted, add in the flour and stir well, using a wooden spoon for 1 minute. Once the paste is completely smooth, add in ¼ of the milk. Change to a whisk at this point and whisk well to remove all the lumps. When the mixture is boiling and starting to thicken, add in a little more milk. When you have used all the milk and the sauce is smooth and thick, turn off the heat and add in the cheese cheese, English mustard, nutmeg ad egg yolk. Season well with salt and black pepper.

Place the drained cauliflower back into the large sauce pan it was cooked in and pour over ½ of the cheese sauce. Coat gently and then arrange into an oven proof dish. Pour over the rest of the sauce and finish with the fresh bread crumbs.

Place into the oven for 35-40 until the top is crisp and golden brown. Serve with your favourite Sunday lunch or mid week supper.

TIP. This wonderful cheese sauce works perfectly with a whole host of different dishes and ingredients. Try it with Broccoli and crispy bacon, a quick sauce for pasta or with a lovely pancetta wrapped chicken breast. My personal favourite is in a butternut squash gratin with caramelised onions and rosemary…..a great alternative to the norm!!

Apple Chips- Healthy Snacking

Wed, 20 Apr 2016 09:00:00 GMT

These are quick to make and are guaranteed to taste much better than any that you might find in a shop. In all honesty, these apple crisps aren’t bursting with goodness, except for being a very good source of vitamin C and fibre, but they are much healthier than any processed snack you might crave, are cheap to prepare and are really delicious for the whole family.

PREP TIME 1 5 MINUTES COOK TIME 3 0 MINUTES • MAKES 4 PORTIONS

4 apples

4 tbsp runny honey

2 tsp ground cinnamon

1. Preheat the oven to 160°C and line 2–3 baking trays with parchment. (Do not use the fan setting or else the chips will blow around in the oven.)

2. Slice the apples as thinly as you can, either using a mandolin (being very careful, as the blade is very sharp) or a sharp knife, leaving the skin on. Lay the apple slices on the prepared baking trays, making sure they are not touching.

3. Heat the honey and cinnamon in a small saucepan until very runny. Brush each apple slice with a little of the honey and cinnamon mixture, then bake in the oven for 15 minutes. Remove the trays from the oven, turn over the slices and brush them with the remaining honey. Return to the oven for a further 15 minutes. You may want to switch the trays around to ensure even cooking. 4. Once the apple crisps are slightly golden and firm to the touch, remove them from the oven and leave to cool on a wire rack. They can be stored in an airtight container for 2–3 days, ready for instant snacking.

Recipes from Blooming Delicious, Ebury Publishing.

http://www.amazon.co.uk/Blooming-Delicious-Sophie-Wright/dp/1785040006

Photography by Chris Terry

Quinoa Porridge With Banana, Pear and Cinnamon

Wed, 13 Apr 2016 10:15:00 GMT

Quinoa has become a real staple of mine, and not just while just trying for our baby. It’s a really versatile ingredient and one that can be used in lots of different savoury and sweet recipes. It’s also a great source of protein, so essential for helping keep you strong and healthy. I always make my porridge with almond milk, as I think it adds a delicious creaminess and nutty flavour. Almond milk is very high in B vitamins and iron, which can help guard your body against miscarriage.

COOK TIME 25 MINUTES • SERVES 2

80g quino
a200ml almond mil
kor cows’ mil
k150ml wate
r1 tsp ground cinnamo
n2 tbsp runny honey

1 pear, skin on and grated
1 banana, mashed
TO SERVE
1 tbsp pumpkin seeds
2 tsp flax seed

1. Wash the quinoa under cold water and place in a saucepan. Pour over the milk and water and add the cinnamon, then bring to the boil over a medium heat. Once boiling, reduce the heat and leave to gently simmer for 15–20 minutes, stirring regularly to stop it sticking to the bottom of the pan. Add the honey and stir well.

2. Add in the grated pear and mashed banana, stirring them through before dividing the porridge between bowls. Top with the seeds and serve.

Naked Mango and Raspberry Treats

Fri, 08 Apr 2016 06:51:00 GMT

I love dried mango and always have a packet or two in my cupboard at home, so I set about creating a recipe to incorporate this tasty treat into something a bit more substantial which would really give me a lift in the middle of the day as my sugar levels started to crash. Dried mango is a great source of beta-carotene, which helps prevent eye defects in growing baby. It can also reduce the risk of pre-eclampsia in mum.

P R E P T I M E 1 0 M I N U T E S • S E T T I N G T I M E 1 H O U R • M A K E S 1 2

120g coconut oil, melted

125g whole blanched almonds

125g desiccated coconut

250g soft, unsulphured

dried mango

3 tbsp runny honey

100g freeze-dried

raspberries, ground

to a powder

1 . Grease a 500g loaf tin with a little coconut oil and line it with a thin strip of greaseproof paper. Ensure the strip hangs over both ends of the tin. This will create a little handle to help remove your treat once it is set.

2 . Blitz the almonds to a fine powder in a food processor. Add the desiccated coconut, mango and honey, and blend again for 3–4 minutes until you have a smooth paste. Add the coconut oil and blend for another minute or so.

3 . Spoon the mixture into the prepared tin. Compact it well using the back of a spoon and even out the surface. Sprinkle with the freeze-dried raspberries before transferring the tin to the fridge for 1 hour to set. Once set, remove from the fridge and, using the handles, remove your treat from the tin.

4 . Portion the slab into 12 pieces. These can now be wrapped in greaseproof paper and stored in the fridge, ready to be eaten as a tasty snack. Alternatively, they can be portioned into bags and kept in the freezer for up to 1 month. Remove from the freezer 2–3 hours before eating.

The Ultimate Chicken and Avocado Burger

Wed, 06 Apr 2016 14:11:00 GMT

When I asked pregnant women what they most wanted to eat during pregnancy, I usually got the same answer: A BURGER! In particular from my amazing neighbour Vicki, who is supermum to two delicious twin boys and practically lived on burgers for her entire pregnancy! I’m sitting here now, 37 weeks pregnant, and honestly, it’s all I can think about. They are packed with protein and iron and are the ultimate comfort food, and so I just had to include a recipe for one, but of course with a healthy spin. Vicki, this one is for you.

PREP TIME 2 0 MINUTES • COOK TIME 1 5 MINUTES • SERVES 2

2 x 200g skinless free-range

chicken breasts

2 tbsp rapeseed oil

juice of 1 lemon

1 ripe avocado

2 wholemeal burger buns

2 heaped tsp mayonnaise

(made with

pasteurised egg)

2 tsp Dijon mustard

1 plum tomato, thinly sliced

1 large pickled gherkin,

thinly sliced

1 baby gem lettuce, leaves

separated and washed

salt and freshly ground

black pepper

T O S E RVE

Sweet Potato Chips- See Blooming Delicious for additional recipes

1. First, butterfly the chicken breasts. Place one hand on top of the breast and use a sharp knife to cut most of the way through the breast from top to bottom, and then open it up as you would a book. This will make your chicken cook more evenly. Drizzle the chicken with 1 tablespoon of the rapeseed oil and half of the the lemon juice, and season with salt and pepper.

2. Heat a griddle or frying pan over a medium heat. Cook the seasoned chicken breasts on the hot griddle for 8 minutes on each side. They should be well browned, with char marks from the griddle pan. You can also cook the chicken breasts under a hot grill for the same amount of time.

3. While the chicken is cooking, cut the avocado in half, remove the stone and scoop out the flesh using a spoon. Cut the flesh into small chunks and place in a bowl. Use a fork to mash the avocado slightly. Season with a little salt and pepper and the remaining rapeseed oil and lemon juice. Mix well.

4. Once cooked, remove the chicken from the griddle or grill and leave it to rest on a plate, covered with foil.

5. Toast the cut sides of the burger buns either under the grill or on the griddle until slightly golden and crispy.

6. Smother the bottom half of each bun with mayonnaise and the top half with Dijon mustard. Place the cooked chicken breast on the bottom, followed by a large serving of avocado. Top with slices of tomato, gherkin and lettuce, and put on the top half of the bun. Squish it down a little to prevent your artwork falling over and enjoy with some sweet potato chips.

Buckwheat Pancakes With Blueberry Compote

Fri, 18 Mar 2016 07:00:00 GMT

This is the first sneak peak of a recipe from my new Pregnancy Cook Book, Blooming Delicious. This recipe is taken from the !st Trimester Chapter and is a real favourite of mine and my little families. My new book is due for release on 7th April 2016 and is published by Vermilion, part of Penguin.

You can pre-order your copy here http://amzn.to/1R310dN

Make a big batch of these at the weekend for brunch, when you have a little more time to relax, then freeze the leftovers for when you don’t have time to cook or are feeling too unwell to do so. Simply freeze any pancakes you don’t eat between sheets of greaseproof paper and store in a freezer-safe container, then heat one or two in the microwave or a hot pan with a little butter when you feel the need for a hearty breakfast – they will taste just as delicious.

Buckwheat contains slow-releasing and nourishing carbohydrates which will keep you feeling fuller for longer and keep any waves of sickness at bay. Blueberries are rich in vitamin C, which will help contribute towards a healthy immune system, essential for you and your developing embryo. I buy blueberries in large batches when they are in season, from June to September, and freeze them whole or make lots of compote to freeze.

PREP TIME 10 MINUTES • COOK TIME 20 MINUTES • MAKES 8–10

225g buckwheat flour 2 tsp ground cinnamon 2 tsp baking powder

2 free-range eggs 225ml almond milk or

semi-skimmed cows’ milk 2 tbsp maple syrup

2 tbsp butter, melted 2–3 tbsp rapeseed oil

FOR THE COMPOTE

400g blueberries, fresh or frozen

1 tsp vanilla bean paste 2 tbsp agave nectar

or maple syrup

TO SER VE

natural yogurt

maple syrup (optional)

Make the pancake batter by sifting the buckwheat flour, cinnamon and baking powder into a bowl. Make a well in the centre and crack in the eggs. Beat the eggs, bringing in some of the flour from the sides of the bowl to form a Add half the milk and mix again, whisking in the remaining flour as you mix. When you have a smooth, thick paste, beat in the rest of the milk, the maple syrup and the melted butter. Leave the batter to rest while you make the compote.

Place the blueberries in a small sauce pan over a low heat and add the vanilla bean paste and agave Cook for 5–10 minutes, until the berries burst, stirring once or twice so they don’t catch on the bottom of the saucepan. Turn off the heat and leave to cool slightly.

Heat a large frying pan over a medium heat, add 1 tablespoon of rapeseed oil and wipe it around the pan using kitchen

Pour half a ladle of pancake batter into the pan. You should be able to cook 2–3 pancakes at a time, depending on the size of your frying pan. Turn the pancakes over when bubbles start to appear on the surface of the batter, after about 2 minutes. Cook until golden brown on both sides. Repeat this process, adding a little more oil each time, until you have used all the batter.

Serve the pancakes with a large spoonful of compote and a dollop of Drizzle over more maple syrup if you fancy it.

Cook Vegetarian Magazine

Sat, 14 Mar 2015 23:07:00 GMT

Buy the latest magazine or subscribe for my new monthly top 10 vegetarian recipes.

Brand new 6 session food styling and photography course.

Sat, 14 Mar 2015 22:56:00 GMT

CREATE A WEB PRESENCE WITH OUR BRAND NEW FOOD STYLING AND PHOTOGRAPHY COURSE.

An exciting and unique 6 session course which helps enthusiastic foodies style food for pleasure, dinner parties, social media and web pages.

No matter what your food of choice is, the key thing all foodies and aspiring cooks have in common is the desire to share a beautiful looking dish.

Be it over the dinner table, via social media or a blog, or at an event, creating a plate that you are proud to present is deeply satisfying. It’s not for nothing that most great chefs will tell you that much of the pleasure of the eating is gleaned from the sight of a well prepared plate.

Hosted by multi-award winning chef and author, Sophie Wright, the course aims to be an easy and accessible intro the world of food styling, dining and photography.

In one day sessions held over six weeks, a cast of luminary guest lecturers will also share professional trade insights.

Contributor’s include

Ed Smith, the food blogger behind the runaway success of Rocket and Squash, will take you through Instagram and Blogging brilliance.

Michelin starred Adam Simmonds, Great British Menu Finalist

Professional food lecturer and Sophie’s one-time teacher, Miranda Godfrey, will be educating on the balances of texture, colour and and flavours used in both editorial and commercial food plating, and along with Sophie will explain why they are different.

Professional photographer Daria Marczak, will be sharing expert tuition in lighting, angles and how to take a great, professional shot using nothing more complex than your mobile phone.

Social media expert Milly Cundall will be on-hand to provide reassurance and advice on re-creating your personal brand online, using social media and sharing tools with confidence and clarity.

Held in the surroundings of the fabulous Dorney Hall, near Windsor, the area is a mecca for those looking for the perfect lighting and with access to ingredients grown both on the grounds and locally the course is sure to be a gastronomic treat.

Classes will commence on the 30th April at 10.00 am – 3:00 pm and will run for 6 weeks.Guests can either buy a block of 6 or individual sessions. A styled lunch and refreshments will be provided each day.

To book or for more information please contact foodstylingdining@gmail.com

Full course £676.50

Drop in £175

Bite Size taster Evening of 11th April, Windsor £40

Instragram

@Poppedupstyling

#foodstylingdining

Twitter @poppedupstyling

Enquiries foodstylingdining@gmail.com

Book http://www.edibleexperiences.com/p/1063442072/Poppedup-Food-Styling-Dining-and-Photography

ITV Tonight’s Chicken Dinner…by popular demand!

Wed, 27 Aug 2014 14:24:00 GMT

ITV’S TONIGHT RECIPES

OVEN BAKED CHICKEN, CAULIFLOWER AND TOMATOES WITH CHICKPEAS AND SPINACH.

I cooked this recipe with a lovely family from Islington on the ITV tonight’s show last week. I have been overwhelmed by the response and the amount of people requesting the recipe, so here it is. A very quick and easy mid-week dinner.

Prep time 10 minutes

Cook time 25 minutes

Serves 4

Preheat oven to 200oc

Ingredients

For the chicken bake

2 tbsp rape seed or sunflower oil

8-12 boneless, skin on chicken thighs

1 small head of cauliflower, cut into small florets

20 baby plum tomatoes

2 tsp ground cumin

1 tsp ground coriander

Pinch dried chilli flakes

Salt and pepper

For the chickpeas

2 tbsp rape seed or sunflower oil

1 large red onion, finely sliced

2 cloves garlic, chopped

2 tsp ground cumin

1 tsp ground coriander

1 pinch chilli flakes

2 dstsp tomato puree

300mls water or chicken stock

X2 400g tins chickpeas, drained

200g bag baby leaf spinach

Salt and pepper

Method

Place the chicken into a baking tray along with the cauliflower florets and the tomatoes. Season well and combine with the spices, oil, salt and pepper and place into your hot oven. Cook for 25 minutes.

While your chicken is cooking, place a sauce pan on the stove and add the oil. Once hot, add the sliced onions and allow to cook for 3-4 minutes before adding in the garlic, spices, salt and pepper. Cook for a further 3 minutes before adding the tomato puree and the water or chicken stock.

Once the liquid has come to the boil, add the chickpeas and allow to simmer for 15 minutes.

By this time you chicken should be cooked through.

Allow the chicken to rest while you add the washed baby spinach to the chickpeas and stir until it has all wilted.

Serve the chicken and roasted cauliflower with the chickpeas on the side.

English Asparagus with Parmesan Cream

Thu, 24 Apr 2014 15:45:00 GMT

ENGLISH ASPARAGUS WITH PARMESAN CREAM

We really do grown the best Asparagus in this country and we must make the most of it. I love this recipe and cook it for a quick lunch or as a lovely elegant start when friends are over. Delicious, colourful and seasonal. The asparagus is perfectly complimented by this robust sauce. A nice little tip is to drizzle the asparagus with the sauce and then give it a little grilling to get a lovely gratinated finish.

Have a go tonight while our best of British is still in season.

Prep time 10 mins

Cooking time 15 mins

Serves 4

3 bunches English asparagus.

2 tbsp extra virgin olive oil

200mls creme fraiche, full fat

Zest 2 lemons and juice of 1

50g grated parmesan

1 tbsp whole grain mustard, optional

Cut the asparagus about 2 inches from the bottom of the stalk to remove the woody part.

Blanch the apsaragus in boiling salted water until just tender.

Heat the creme fraiche with the parmsean, lemon zest and the mustard. Season with salt and pepper.

Drain the asparagus and coat in olive oil, lemon juice, salt and pepper. Drizzle with the sauce and some extra shaved parmesan.

The post English Asparagus with Parmesan Cream appeared first on Sophie Wright Catering .

Spanish Style Roast Chicken with Roasted Vegetables

Mon, 14 Apr 2014 11:47:00 GMT

SPANISH-STYLE ROAST CHICKEN WITH ROASTED VEGETABLE AND BLACK OLIVES

It can be very refreshing to try something new from time to time and this, I think, is a recipe for one of those times. This smoky, garlicky roast chicken doesn’t have to be for a Sunday lunch if you can’t be swayed from tradition, but it does make a brilliant midweek supper. It’s packed with flavour and whatever is left can be used for a whole host of other things, from a cheeky twist on Paella to salads, omelettes or even tomato-based soups.

Total 1 hour 50 minutes

Preparation 20 minutes

Cooking 1 1/2 hours

Serves 4 with enough for another meal tomorrow, or 6 for a really big meal today

50g butter

2 teaspoons smoked paprika

zest of 2 lemons

1 teaspoon dried oregano

2 garlic cloves, peeled and grated

salt and freshly ground black pepper

1 whole chicken, weighing 2.25kg

1 tablespoon olive oil

For the roasted vegetables

500g baby new potatoes

2 red peppers, deseeded and cut into 5cm pieces

2 red onions, peeled and cut into wedges

2 tablespoons pitted black olives

125g cherry tomatoes

1 teaspoon smoked paprika

1 teaspoon dried oregano

salt and freshly ground black pepper

1 tablespoon olive oil

1. Preheat the oven to 220°C (425ºF/Gas 7). Cut the butter into small pieces and place in a bowl. Add the paprika, lemon zest, oregano and garlic and squish all the ingredients together until the butter is soft and everything is well incorporated. Season the butter with salt and pepper. Use this mixture to flavour the chicken. You can do this with your hands or a wooden spoon, if you prefer. Rub the butter all over the skin of the chicken and under the skin if you wish for extra flavour and juiciness.

2. Remove the string or elastic from the chicken and place it in a deep baking tray. (Don’t forget to check for giblets! If you have some, the recipe on page 000 explains how to use them.) Drizzle the chicken with the olive oil and place into the preheated oven for 10 minutes before turning the oven down to 190°C (375ºF/Gas 5). Remember to baste the chicken with the butter which would have melted out during the cooking every 20–30 minutes while it cooks.

3. You can prepare your vegetables while the chicken is cooking. Cut the potatoes in half if some of them look a bit big. Try to keep everything the same size so it all cooks at the same time. Place all the vegetables in a big bowl and coat well in the paprika, oregano, salt and pepper and the olive oil.

4. Once the chicken has had 40 minutes of cooking time, take it out of the oven and scatter the veggies all around the chicken. This will be a good time to baste the bird again and coat all the vegetables in the juices. Place the tray back into the oven and cook for the remaining 45 minutes. If the vegetables look as though they are over-colouring, place a sheet of kitchen foil over the baking tray for the final 20 minutes or so.

1.5. When the time is up, check that everything is cooked perfectly before removing the chicken from the roasting tray and leaving to rest at least 10 minutes. Keep the vegetables warm in a low oven. Carve the chicken, not to thinly, and serve with the vegetables and all the lovely cooking juices.

Salmon and Pea Fish Cakes

Sat, 12 Apr 2014 16:59:00 GMT

PEA AND SALMON FISHCAKES

These fishcakes are genius! Not only do they take half the time to makes as you don’t have to wait to cook the potatoes, but they are also carb free, making them the perfect dinner if you are watching the waists line. Peas are perfect binder to hold your fish cakes together and also work really well with the other ingredients

Preparation 25

Cooking 15

Serves 4

For the fishcakes

200g frozen peas. Petits pois are best but you can also use cooked brocolli is really well dried.

200g smoked salmon trimmings

500g salmon, skinned, pin-boned and cut into 1cm pieces

zest of 2 lemons and juice of 1 lemon

a small bunch of dill, roughly chopped

1 egg

3 spring onions, trimmed and chopped

1 tablespoon plain flour

Salt and freshly ground black pepper

For the fishcake coating

100g plain flour

2 eggs, beaten

150g fine breadcrumbs or polenta

4 tablespoons olive oil

For the sauce

220ml crème fraîche

zest and juice of 1 lemon

1 tablespoon wholegrain mustard

400g wilted spinach (optional)

1. Put a pan of water to boil with a pinch of salt added on the stove. Once boiling, blanch the peas for 20–30 seconds before draining and running under cold water to cool. Put the peas into a blender along with all the remaining ingredients for the fishcakes, except for the seasoning, and pulse until the mixture has combined. Season with plenty of salt and pepper.

2. Put the flour, eggs and breadcrumbs or polenta into three separate bowls. Make eight patties out of the fishcake mix and pass first though the flour, then the egg and

finally the breadcrumbs. Put on a baking tray and leave in the fridge until you are ready to cook them.

3. When you are ready to eat, preheat the oven to 190°C/375°F/Gas 5. Pour the olive

oil into a frying pan and turn the heat to medium. Lay the fishcakes in the pan (you will probably need to do this in two or three batches) and cook for about 2–3 minutes until they are golden brown on both sides. Remove the partly cooked fishcakes from the pan, place them back on the baking tray and finish cooking in the oven for 6–8 minutes until cooked through.

4. While they are in the oven, heat up the crème fraîche in a small saucepan together with the lemon zest and juice and the wholegrain mustard. Remove the cooked fishcakes from the oven and serve with the crème fraîche sauce and wilted spinach if

For a quick accompaniment, pierce a bag of spinach a few times and cook in a microwave on high for 3 minutes.

Chilli and Ginger Mojitos

Fri, 11 Apr 2014 09:23:00 GMT

CHILLI AND GINGER MOJITO.

The Ideal Cocktail for a Summers Day BBQ!

This is a Mojito that will most certainly give you a little kick. You don’t want to make it so spicy that it blows your head off, you just want a little twinge at the back of your throat that tells you you’ve just had chilli. The ginger freshens the drink up really nicely goes so well with the classic minty rum based cocktail.

Prep time 10 minutes

Makes 8 cocktails

500mls golden spiced rum

10 brown sugar cubes

3 large red chillies, cut into fine strips

4 inches ginger, peeled and cut into fine strips

6 limes, cut into 1/8 s

40 mint leaves

8 tbsp sugar syrup

Crushed ice

400mls apple juice (optional)

I. Prepare the chilli and the ginger and place into a bowl with the sugar, the limes and the mint. Using the end of a rolling pin, crush all the ingredients together well. (you can do this is a pestle and mortar) Leave this covered in the fridge until the party starts. When your guests start to arrive, spoon out a tbsp of the mint and lime mix, making sure everyone gets a little bit of everything and place into a glass with crushed ice. Add 1 tbsp of gomme to each cocktail and mix this around before topping up with golden rum. I add a splash of apple juice to sweeten it up a bit usually. (and make it a bit less leathal)

Asian Noodle Soup

Fri, 11 Apr 2014 09:00:00 GMT

ASIAN NOODLE SOUP

One of the all time easiest recipes to cook after a long day and once you have got your cupboard stocked with the right Asian bits, the shopping for this dinner will be nothing more than some fresh herbs and perhaps a few chillis.

Serves 2

Ingredients

500mls chicken or vegetable stock

1 tsp dried chilli flakes

2 sliced cloves garlic

1 tbsp sweet chilli sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 lime

200g dried soba noodles or instant noodles

2 heads puk Choy

1/2 bunch coriander

3 spring onions, sliced

6 chestnut mushrooms

1 sliced red chilli

Method

The key to a good soup is a good stock so the first job is making the broth big and bold in flavour. Pour the stock into a sauce pan and place on the heat. Add sliced garlic, dried chilli flakes, sweet chilli sauce, soy sauce, oyster sauce and sesame seed oil. Allow the broth to come to the boil and give it a taste to check for the spicy/salty balance.

Add in the noodles at the same time as the mushrooms and cook for 4-5 minutes. Finally cut the puk choy into ¼’s from root to tip and fold into the soup.

Serve into deep soup bowls and sprinkle with the sliced chilli, chopped coriander and spring onions. Serve a wedge of lime on the side.

NZ Venison Salad with Beetroot, Orange and Hazelnut

Fri, 28 Mar 2014 13:12:00 GMT

NZ VENISON SALAD…NOT YOUR AVERAGE SALAD!

I’ve been working with New Zealand Venison for years and years now and I’m never disappointed by it’s fabulous quality and versatility.

I love to create easy and healthy recipes as well as more luxurious ones and this Venison salad is no exception. Its very easy to throw together and tastes simply delicious. Eaten as a starter or light lunch or with a glass of chilled Rose during a summer BBQ, it’s the perfect dish to show case this fabulous product.

Serves 4

Prep time 25 minutes

Cook time 15 minutes

Ingredients

400g Venison, cut from Denver leg cut or loin

Black pepper and salt

2 tbsp rape seed oil

For the Salad

100g Beetroot, raw and shaved

2 large oranges, segmented

75g toasted hazelnuts

150g brussel sprouts, shaved

75g breakfast radishes, shaved

2g roughly chopped flat leaf parsley

Dressing

1 tbsp whole grain mustard

1 tbsp runny honey

1 tbsp apple cider vinegar

200mls rape seed oil

100mls hazelnut oil

Method

Preheat oven to 200oc

Drizzle the Venison in oil and coat generously in black pepper and sea salt.

Pour the remaining oil into a large frying pan and turn the heat to high. Lay in the pepper crusted venison and seal on all sides until well browned and caramelised.

Remove from the pan, transfer to a tray and finish cooking in the oven for 6-8 minutes.

When the venison is cooked, remove from the oven and leave to rest while you make the salad.

Mix the shaved beetroot with the orange segments, the shaved brussel tops and the radishes in a bowl. Add the parsley and the toasted hazelnuts.

Now make your dressing. Mix with wholegrain mustard with the honey and the vinegar. Slowly add both the oils and whisk until the dressing is emulsified. Season with salt and pepper.

Pour half the dressing over the salad and mix well. Taste and season with salt and pepper.

Portion the salad and slice the venison. Lay the venison on top and drizzle over a final bit of dressing.

Daisy Lowe and Sophie go Sugar Free with Grazia!

Fri, 28 Mar 2014 12:36:00 GMT

COOKING WITH DAISY LOWE FOR GRAZIA

“Sophie, fancy interviewing top modle Daisy Lowe and doing a bit of cooking at the same time” asks my Grazia Editor….Umm, let me think! YES!

What a great day we had. I have to admit, I was slightly nervous about working with Daisy, having spent most of my career cooking either with guys or solo, it was a bit of daunting task, but thankfully Daisy Lowe as an absolute star. She made my job so incredibly easy and we had a blast whilst cooking up some of the new recipes form her new book “Sweet and Light”.

The book is all based around Sugar free baking. I was slightly sceptical at first, even though I regularly cook and create sugar free recipe for Grace Belgravia, I wasn’t sure that some of the recipes would quite work, but I was happily proven wrong.

The recipe above is for a lemon drizzle cake, and although not like your conventional “Nan’s Lemon Drizzle” it really is very good indeed. Best eaten warm and with a cup of tea.

Click here for full interview with Grazia.

http://www.graziadaily.co.uk/food/it-s-cake-o-clock-watch-model-daisy-lowe-cook-for-grazia-here

Enjoy x

Sophie Wright Catering

Sausage Carbonara Pasta

Mon, 03 Mar 2014 13:53:00 GMT

The post Sausage Carbonara Pasta appeared first on Sophie Wright Catering .

Great British Food – January 2014

Wed, 15 Jan 2014 11:14:00 GMT

MY LIFE IN FOOD

Sophie Wright has plenty of delicious ideas for beating the January blues.

Great British Food – December

Wed, 15 Jan 2014 11:12:00 GMT

MY LIFE IN FOOD

Sophie Wright usually spends Christmas day in a restaurant kitchen cooking for hundreds of revellers – here she tells us about hosting her first every family Christmas.

Great British Food – November

Wed, 15 Jan 2014 11:05:00 GMT

MY LIFE IN FOOD

This month, to celebrate Guy Fawkes Night she talks bonfires and barbecues.

Smoked Mackerel and Caper Pate

Sun, 05 Jan 2014 12:30:00 GMT

THIS PÂTÉ MAKES A PERFECT LITTLE STARTER FOR A DINNER PARTY ONE A BUDGET. YOU CAN MAKE IT A COUPLE OF DAYS AHEAD IF YOU WISH. IF YOU HAVE ANY LEFTOVER (UNLIKELY IN MY HOUSE!), IT ALSO WORKS REALLY WELL IN SANDWICHES OR SPREAD ONTO TOASTED CROSTINI FOR A SIMPLE BUT VERY TASTY CANAPÉ OR TASTY SNACK. NO WAISTS HERE!

Total 10 minutes plus setting time

Preparation 10 minutes

Makes 6 small ramekins of pâté

INGREDIENTS

4 smoked mackerel fillets, skin off

zest and juice of 1 lemon

100g cream cheese

1 tablespoon capers in vinegar

20g chopped dill

1 tablespoon horseradish sauce

salt and freshly ground black pepper

To serve

12 slices Melba toast

100g mini gherkins, cornichons or caper berries

Place all your ingredients in a food-processor and whiz until all combined but not totally puréed. It’s nice to have a little texture in the pâté.

Spoon into ramekins or little Kilner jars and leave to chill in the fridge for 20 minutes minimum. Serve with melba toast or toasted rye and a few pickled cornichons.

TIP Serving this pâté in little Kilner jars, if you have them, make this cheap and easy dish look very impressive. The dish is also great with made smoked salmon or trout if you have some that needs using up.

Sophie Cooks YouTube Channel Introduction

Sat, 04 Jan 2014 13:13:00 GMT

Sophie Cooks is a channel for everyday folk, LIKE YOU!

I’m a busy bee most of the time and despite my occupation (cheffet for those of you who don’t know me) even i find it hard to get inspired when i come home from a long day and am daunted by the task of cooking dinner.

My inspiration for these recipe videos come from all sorts of avenues. What’s in season, what the weather is like, how much time i have, what’s the bank balance is looking like and who have i invited over for a mid week super, half a bottle of wine in and whoops, yep, i’ve forgotten again. This happens quite often.

I may be demonstrating some recipes for any of my 3 cook books Easy Peasy, Home at 7, Dinner at 8 or Cook on a Shoestring (pardon the plugs) or i may just be making something up on the spot.

All filmed from my humble abode in the little market town of St Albans, Hertfordshire by the amazing Louise Mullins. 2 chicks, 1 camera and lots of eating!

We love to hear your feedback, so get in touch!!

Sophie Wright Catering

Parsnip, Apple and Chestnut Soup

Sat, 04 Jan 2014 13:07:00 GMT

So, Christmas is done and dusted and New Years Eve seems like a drunken blur. It’s now time to get back to normal, stop over indulging on 6 meals a day to use up all the left overs and copious amount of cheese and get back to basics. This recipe is not only cheap to prepare, which is always handy given the month of December can be somewhat crippling, but its also healthy and low in fat so perfect for those of us that fancy a little January cleanse.

2 of your 5 a day, easy to make and very seasonal. The Irish Soda bread recipe is a lovely bonus and something that anyone can whip up in minutes. There is something so satisfying about making your own bread and this one is perfect because no fuss is involved at all.

Enjoy and let me know how you get on.

HAPPY NEW YEAR! x

Sophie Wright Catering

Sophie chats to student chefs of Northampton college

Fri, 20 Dec 2013 16:00:00 GMT

Since I became relatively successful as a young female chef, I have made a point of returning to colleges and schools and simply having and chat and cooking some grub with the aspiring chefs.

This year I visited many including Birmingham, Northampton, Westminster, Bath and The Cordon Bleu to name but a few and most in association with NZ Venison.

I give the students tips on butchery, how to plan a menu, how to think about the cost of you dishes and how I balance flavours and seasoning but most importantly, we speak about their confidence.

I am continuously, completely blown away by the passion they have for food and the love they are already developing for the industry that I owe so much to.

In this video, I talk about the tough times young students have and how to conquer that. How to gain confidence and be proud of what you do and what you love to do.

click here to watch

Cinnamon Pastry Recipe

Thu, 19 Dec 2013 16:05:00 GMT

Here is the link to my cinnamon pastry recipe that you will need to cook my Christmas Pies.

You can add vanilla, orange zest, lemon zest or even make them chocolate by adding 25g of cocoa in place of 25g of flour to change things around a little. Happy baking and MERRY CHRISTMAS!!

Sophie Wright Catering

A Drunken Cinnamon and Rosemary Moscow Mule

Thu, 19 Dec 2013 15:49:00 GMT

MAKES 4 RATHER LARGE SERVINGS

2 limes

2 tbsp brown sugar

6 sprigs of rosemary (4 for garnish)

5 sticks of cinnamon (4 to use as straws)

300ml spiced rum

150ml cloudy apple juice

150ml spicy ginger beer

Crushed ice

4 strips of orange peel (optional)

1. In a cocktail shaker place the limes, cut into wedges, the sugar, 2 sprigs of rosemary and 1 stick of cinnamon.

2. Squash the ingredients together using a cocktail muddler or the end of a rolling pin.

3. When it’s all in a bit of a mess, add in the rum, apple juice and ginger beer. Mix well with a few cubes of ice to get it nice and cold.

4. Fill the glasses to the brim with crushed ice.

5. Pour the cocktail through a sieve to remove all the bits and pour the liquid over the ice. Garnish with rosemary, a stick of cinnamon and a strip of orange peel if you fancy

A Very GoggleBox Christmas With Grazia

Thu, 19 Dec 2013 15:41:00 GMT

MY BOOZE INSPIRED CHRISTMAS RECIPES FOR THE PARKERS FROM GOGGLEBOX.

Tiny Trifles, Boozy Cranberry Sauce and Drunken Mules. What more could you want at Christmas time?!

See the recipes below and Merry Christmas!!

MULLED PORT AND CRANBERRY SAUCE

Makes 1 jar

400g fresh cranberries

1 star anise

1 stick cinnamon

2 strips orange zest and the juice of 1 orange

1 bay leaf

125g muscovado sugar

50ml port

1. Place everything into a saucepan and simmer for 20 minutes until all the cranberries have broken down.

2. Stir while simmering to prevent any of the cranberries or the sugar sticking to the bottom of the pan. If you feel you need to add a little liquid while the cranberries cook, do so. This can be water, port or more orange juice.

3. Leave to cool before placing in a Kilner jar, ready for Christmas. It is better eaten a few days after making, to let all the flavours infuse.

TINY BOOZY TRIFLES

Make 6-8 mini glass/small tumbler trifles or 1 large trifle to serve 6-8

300g Swiss roll, Madeira cake or sponge fingers

1 packet raspberry jelly, to make 500ml of jelly

100ml sherry or Madeira wine

125g fresh raspberries

300ml thick custard

4 leaves gelatine

125ml fresh whipping or double cream

Seeds from 1 vanilla pod or 1 large tsp vanilla bean paste

75g icing sugar

100g mascarpone cream

Freeze-dried raspberries to garnish

1. Slice the sponge of your choice and line the bottom of either your glasses or bowl with it.

2. Prepare the jelly and leave to cool slightly.

3. Pour all the sherry or Madeira wine over the sponge, followed by the cooled jelly. Add in all the raspberries and leave to set in the fridge. If you are making your own custard, do so now.

4. Soak the gelatine in cold water until soft. Heat your custard, squeeze out the gelatine and melt into the custard. Leave to cool slightly.

5. Once the jelly has set, pour over the custard and leave to cool and set.

6. While the custard is setting, whip the double cream with the vanilla seeds and the icing sugar until in firm peaks. Beat the mascarpone cream and fold gently into the mixture.

7. When the custard is completely set, pipe over the whipped cream and dust with freeze dried raspberries.

DRUNKEN MULES (ROSEMARY AND CINNAMON)

MAKES 4 RATHER LARGE SERVINGS

2 limes

2 tbsp brown sugar

6 sprigs of rosemary (4 for garnish)

5 sticks of cinnamon (4 to use as straws)

300ml spiced rum

150ml cloudy apple juice

150ml spicy ginger beer

Crushed ice

4 strips of orange peel (optional)

1. In a cocktail shaker place the limes, cut into wedges, the sugar, 2 sprigs of rosemary and 1 stick of cinnamon.

2. Squash the ingredients together using a cocktail muddler or the end of a rolling pin.

3. When it’s all in a bit of a mess, add in the rum, apple juice and ginger beer. Mix well with a few cubes of ice to get it nice and cold.

4. Fill the glasses to the brim with crushed ice.

5. Pour the cocktail through a sieve to remove all the bits and pour the liquid over the ice. Garnish with rosemary, a stick of cinnamon and a strip of orange peel if you fancy

Remember to pick up this issue of Grazia to read the interview with Dominic and Stephanie…

http://www.graziadaily.co.uk/food/gogglebox-christmas-gif-stephanie-and-dominic-parker

Caramel, Pear and Pecan Christmas Pies

Thu, 12 Dec 2013 15:33:00 GMT

CARAMEL, PEAR AND PECAN CHRISTMAS PIES

Festive Cheer is finally upon us and I’m in the mood for baking!!

This recipe is especially for the Non Mince Pie lover or someone who simply fancies a change from the norm!

We have the Christmas Pudding, and the Christmas cake, but where on earth is the Christmas Pie?? Well, I’ve just invented it!

My Carmel, Pear and Pecan Christmas Pies are guaranteed to get you in the Christmas spirit and if I do say so myself they are simply delicious. I’m secretly really quite proud of this little recipe.

They have a crispy pastry, a gooey spiced Carmel melting middle and a buttery, nutty topping in the form of chocolate frangipane.

So, this is what you will need.

You’ll need a few things from your dry store, ripe pears, and of course the essentials for baking, butter and eggs.

This recipe makes 12 mini pies

CINNAMON SWEET PASTRY

For the Pastry you will need

85g fridge cold Butter

50g caster sugar

1 egg yolk

140g flour

1 tsp cinnamon

Pinch of salt

And a Drop of cold water if needed, nothing to complicated there.

Here is what you do.

Place 140g of flour into a mixing bowl along with 50g of sugar and a pinch of salt for flavour.

Dice 85g butter into 1cm peices and drop into the flour. Using your thumb and forefinger, rub the butter into the flour and sugar until the mixture resembles bread crumbs

Add in egg yolk and mix until the pastry forms a ball. Don’t over work it. Add a tsp if cold water if the mixture is still really crumble, but not too much. You want the pastry light and flaky.

Now, mould the pastry into a ball and wrap in cling film.

It’s really important to allow to rest in the fridge for a least 15 minutes. This will relax the glutens in the flour and allow the butter to harden again making it easier to roll.

While your pastry is resting you can make this simply amazingly gooey caramel filling.

PEAR, PECAN AND CARMEL FILLING

You will need

100g golden caster sugar

1 large ripe pear, diced, this should weigh around about 100g

75g chopped pecan nuts,

1 tsp mixed spice

¼ tsp cinnamon

3 tbsp double cream

Add 100g of golden caster sugar to a heavy based pan. Turn the heat on low and wait for the sugar to start melting around the edges. Give it a little stir, not too much 0or the sugar could crystallize. Once no more lumps and bits of sugar are visible in the pan, add in about 100g of chopped pears about 75g of pecan nuts. The mixture will seize up but don’t worry, it will come back again, to a nice smooth texture once it starts to boil. Allow it to cook for 5 minutes, stirring all the time. Now turn off the heat and add the double cream., It may spit so stand back. Transfer the mixture to a bowl and allow to cool in the fridge for about an hour.

Don’t forget this mix is molten hot so do not touch or taste at this stage! If you do you won’t be able to taste anything for at least a week…you have been warned! I speak from experience!!

Right, final bit of preparation then you can get building.

We need to make the topping

CHOCOLATE FRANGIPANE

You will need

50g sugar

50g butter

1 egg

25g flour

25g cocoa powder

50g ground almonds or pecans if you prefer

The butter needs to be soft in order to be able to make this mix. When it is, add to it the sugar and beat the two together until you have a nice smooth creamy mixture.It should appear light and fluffy. I generally do this by hand with a spaltuar for such a small amount.

Now add in your egg and mix again.

The next stage is your flour, cocoa and ground almonds. Mix in well and make sure all is combined. Leave to rest while you roll out your pastry.

Remove your pastry from the fridge and allow to come to warm up a little while you grease your muffin tins. I usually use a little soft butter for this.

Dust your surface with flour and roll out the pastry to 2 mm think. Don’t forget to flour your rollng pin to stap the pastry sticking.

Cut out 12 circles which should be a little bigger than the circumference of the holes your tins. I use a pastry cutter for this but you could just as easily cut around a tea cup.

Lay each circle into a hole and press down well making sure the pastry is well tucked into to all the edges.

Prick the bottoms with a folk to stop them rising up in the oven. I now tend to transfer the tray to the freezer for 10 minutes as it prevents the risk of the pastry shrinking as it cooks.

These need blind baking at 190oc for 8 minutes, before removing the beans and baking for another 4-5minutes.

Once cooked and slightly golden, remove from the oven.

Add to these a spoon full of the cooled caramel mixture, about half way up, no more or it will all bubble over the edges. Top with the same amount of chocolate frangipane.

Wet your finger and tap the top of the frangipane to make a smooth surface and gently push the mixture to the edges.

Bake again, at 190oc for 12-15 minutes until the frangipane has risen and the caramel starts to bubble.

Allow to cool on a wire rack slightly, before decorating as you wish and serving with a glass of mulled wine!..well, what else?

Don’t forget cooking times will be a little less if you are making mini bite sizes ones.

These Christmas Pies make great presents and look lovely wrapped in little bag with personalised tags. A truly delicious treat for all your friends and family.

Caramel, Pear and Pecan Christmas Pies

Thu, 12 Dec 2013 15:15:00 GMT

In this recipe, I will show you my alternative to the Mince Pie in 3 easy to follow steps. The caramel melting middle is such a treat!

Recipe link below.

https://sophiewrightcatering.co.uk/caramel-pear-and-pecan-christmas-pies-2/

Sophie Wright Catering

Pepperpot Beef Stew

Wed, 20 Nov 2013 19:26:00 GMT

PEPPERPOT BEEF STEW

Perfect for a cosy night in without any fuss!

My mum used to cook this for me all the time as it was one of my favourites. It’s one of those dishes you totally forget about and then, when you cook again, you can’t understand why you don’t do it more. For this dish you can use pretty much any cheap cut of beef: brisket, chuck, shin or just braising steak. The fact that it has loads of kidney beans mean you can get away with buying less meat if you’re on a bit of a tight budget and, served with a jacket potato, it makes a fantastic lunch the next day.

Preparation 15 minutes

Cooking 2 hours

Serves 6

METHOD

1 tablespoon vegetable oil

700g diced beef (use shin, brisket, chuck or braising steak)

3 tablespoons plain flour

1 red onion, peeled and finely sliced

100mls water or beef stock

2 garlic cloves, peeled and sliced

2 teaspoons ground ginger

1 teaspoon chilli powder or paprika

salt and freshly ground black pepper

2 red peppers, deseeded and sliced

3 tablespoons Worcestershire sauce

1 tablespoon brown sugar (or any sugar)

2 tablespoons sweet chilli sauce

1 x 400g tin chopped tomatoes

1 x 400g tin kidney beans, drained

2 tablespoons red wine vinegar (white wine or cider vinegar will also work)

Preheat the oven to160ºC if oven cooking. Place a heavy-based casserole dish on the stove and add the oil.

While the pan is heating up over a high heat, put the diced beef into a bowl with the flour and coat it well in the flour. Gently lay the meat into the hot oil and frying in batches until all the meat is golden brown. 4 minutes per side should do it. If cooking in batches, remove the first lot before doing the next.

Turn down the heat to medium and add all the meat back into the pan and add the onion and garlic and cook for 10 minutes. Coat the onion in all the juices in the bottom of your pan and add 100mls of water or beef stock. Scrape the bottom of the pan as the water boils to try to release some of that lovely flavour from sealing the meat.

Now add the ginger and chilli powder or paprika, season with salt and pepper, then add the peppers, Worcestershire sauce, brown sugar, sweet chilli, chopped tomatoes, kidney beans and vinegar. Bring the stew to the boil, place on a lid and cook in the preheated oven for 11/2 hours. (You can also cook it on the top of the stove over a very low heat which will take around about the same time, just make sure you stir it every half an hour or so to prevent it from burning.

Add a little more water if you think its getting a bit dry. The beef should be seriously tender when the stew is ready and the sauce will be thick and sticky.

Serve with a crispy-skinned jacket potato and lots of sour cream.

TIP

If you have a slow cooker, simply throw all the ingredients into it in the morning and leave it to cook for 8 hours. It will be perfectly tender by the time you return from work. This also makes a brilliant vegetarian dish if you substitute another can of pulses for the beef – I like chickpeas or butter beans. I often add mushrooms to this dish if I have some in the fridge that need using up. Try it – they are a lovely addition.

The Kitchen Cabinet in Manchester

Wed, 20 Nov 2013 16:45:00 GMT

THE BBC RADIO 4 KITCHEN CABINET PANEL HAVE BEEN IN MANCHESTER THIS WEEK

In this weeks program Host Jay Rayner, Henrey Dimbleby, Tim Hayward, Peter Barham and myself chatted Black Pudding V’s the French Boudin Noir, Manchester Eggs, Eccles cakes with Lancashire cheese and what do do with left over Christmas pudding.

Tim and Peter debate the best way to poach an egg, Henry is told off for confusing currants with raisins (slip of the tongue) and I give some tips on alcohol free Mulled wine alternatives.

Catch up on BBC Iplayer or Download the Podcast.

– Here’s the short link to the Mancs programme page: http://bbc.in/1i3qvgW

– And of course the fattier version is available to download right here: http://bbc.in/zsZpBG

Sausage and Bean Stew with Wilted Courgettes

Mon, 18 Nov 2013 11:42:00 GMT

SAUSAGE AND BEAN STEW WITH WILTED COURGETTES

This is the written recipe from my second websiode of Sophie Cooks. Much to my delight, it has been extremely popular and lots of people have adapted the recipe to suit them. Either by making it veggie by removing the sausage and adding more beans and vegetable, using pork mince instead of sausage meat, adding bacon, or changing the beans to what they happen to have in their cupboards, which is exactly what I hoped would happen.

Please let me know you variations and if you would like to me to cook or write about anything else in particular.

Turn to this recipe when it’s cold outside, you don’t particularly fancy venturing out and you need something warm and comforting in your belly. This soup is brilliant for adults and children at any time of the day. It contains lots of carbs to keep you going, and the best part is that it’s even better the next day, so make a little extra!

Total 45 minutes

Preparation 10 minutes

Cooking 40 minutes

Serves 4

INGRDIENTS

2 tablespoons olive oil

4 pork sausages, skin removed (use a well-flavoured sausage like a Toulouse or Cumberland)

1 onion, peeled and finely chopped

1 leek, finely chopped

3-4 garlic cloves, peeled and chopped

2 sticks celery, diced

1 carrot, peeled and diced

2 tsp herbs de Provence or fresh rosemary and thyme

2 tablespoons tomato purée

1 litre chicken or vegetable stock

400g cooked haricot or cannellini beans

salt and black pepper

2 tbsp chopped parsley

For the wilted courgettes

4 large courgettes

2 tbsp olive oil

Juice ½ a lemon

Salt and pepper

TO SERVE (OPTIONAL)

Parmesan or Pecorino cheese, grated

Crusty Bread

METHOD

Place a large casserole dish on the stove and add the olive oil along with the chopped onion, garlic, celery, leek and carrot. Season with salt, pepper and your herbs de Provence and cook for a further 5–6 minutes on a low heat with the lid on.
While this is cooking, remove the sausage meat from their skins and break into small pieces. Turn the heat up under the vegetables and add in the sausage meat. Cook for 3-4 minutes until slightly browned and caramelised.
Add the tomato purée and cook for 5-6 minutes on a lower heat. Stirring a few times in between.
Add the stock and the beans and simmer for 20–30 minutes.
While this is cooking you can make the courgettes to accompany it. Ribbon them using a speed or swivel head peeler. Place a large frying pan on the stove and add the oil. When nice hot, add the courgettes and cook for 2-3 minutes until wilted. Add the lemon juice, season with salt and pepper.
To serve, place the courgettes into the bottom of your serving bowl. Stir the chopped parsley through the stew and ladle over the courgettes. Grate over your pecorino or parmesan and enjoy.

Roasted Butternut Squash and Endive with Parma Ham, Ricotta and Mint Salad

Mon, 18 Nov 2013 11:32:00 GMT

ROASTED BUTTERNUT SQUASH AND ENDIVE WITH PARMA HAM, RICOTTA AND MINT SALAD

For those of you who have watched my little webisode on the video, I thought it might be helpful to have the actual recipe to follow for quantities and recipe scrap books.

For those of you who haven’t seen the vids, take a look at the Sophie Cooks’s page on this website. You see that its a very simple recipe to follow, looks beautiful and is perfect for a light lunch or dinner. I personally love to serve this with some grilled fish, like a Swordfish and Tuna steak, a good squeeze of lemon and serve the salad warm as i do in the videos.

Enjoy and don’t forget to leave a comment or two and request which recipes you might like me to cook next week.

Preheat your oven to 180oc/Gas mark 4

Serves 2-3 as a starter or light lunch

INGREDIENTS

300g Butternut Sqaush, unpeeled and cut into thin wedges

1 tsp harrisa powder or an equivalent dried spice mix

1 tsp sumac (optional)

2 heads of endive, cut into ¼’s

4 cloves of garlic, whole

2 springs of thyme

6 slices parma ham

100g ricotta cheese

½ fresh, red chilli, finelly chopped

50g toasted pine nuts

45g lambs lettuce

2 springs fresh mint, picked and torn

Extra oil for cooking

FOR THE DRESSING

1.5 heaped tsp Dijon mustard1 tsp runny honey

Juice 1 lemon

70mls olive oil

METHOD

1.Prepare your squash by topping and tailing, cutting in half, length ways and removing the seeds using a spoon.Cut the squash into wedges about 1cm thick and 4 inches long.

2.Place the butternut squash wedges on to a baking tray and season with salt, pepper, the spice mix, sumac, the unpeeled garlic cloves a few springs of thyme and 2 tbsp of olive oil.Place into the hot oven for 10 minutes while you cut your endive into ¼’s and make your dressing.

3.Find a small, clean jam jar and add to it the Dijon mustard, honey, lemon juice, olive oil and salt and pepper. Shake well to emulsify.

4.Once the squash has had 10 minutes, remove from the oven and scatter the endive onto the tray. Drizzle each ¼ with a little of the dressing and place back into the oven for a further 10 minutes.

5.Once cooked, remove the tray and place its contents onto a large platter, whilst still warm.Tear over the Parma ham and spoon on some ricotta.

6.Dress you lambs lettuce with a little more of the dressing and scatter over the platter. Now do the same with the chilli, the toasted pine nuts and the torn mint leaves.

7.Drizzle with a final helping of dressing, season with pepper and serve.

Sausage and Bean Stew with Wilted Cougettes

Tue, 12 Nov 2013 14:31:00 GMT

Here I will show you a very quick and healthy recipe that can be cooked using ingredients that most of you will have to hand. It really is the best winter warmer when in a hurry or fancy something a bit different.

Sophie Wright Catering

Butternut Squash, Endive, Ricotta and Mint Salad

Tue, 05 Nov 2013 17:53:00 GMT

This is a salad that you can prepare in quick time and that will be the perfect companion to so may other dishes or simply served on its own for a light lunch. This salad is a bit different, with lots of interesting flavours, colours, textures and delicious ingredients. Try it with a roast chicken for a twist on a mid-week supper.

Sophie Wright Catering

Irish Soda Bread

Tue, 05 Nov 2013 17:09:00 GMT

Sophie Wright Catering

Irish Soda Bread

Mon, 28 Oct 2013 13:09:00 GMT

IRISH SODA BREAD

Perfect Sunday baking!

This is possibly the easier bread recipe you will ever make. And the quickest and least likely to go wrong. It’s the perfect recipe to turn to if your bread bin is bare and you don’t fancy waiting too long. It’s a very handsome look loaf. Very artisan indeed…especially coated in lots of flour and scored with a big cross to give all those yummy crunchy edges.

This recipe is a traditional Irish Soda Bread recipe which means that not only does it not contain yeast, which means no proving is necessary. even better than that, it also doesn’t need any kneading! Bonus, especially if you are in a rush (or if yo are impatient like me!) It’s rise comes from the baking powder and the delicious flavour from good quality flour and buttermilk which is essential.

You can make white or whole meal sour dough. I prefer wholemeal, especially if you intend to use it for breakfast bread. Cut in thick slices, toasted and smothered in butter and marmite. It’s really quite special.

My other favourite way to eat it is again toasted, then piled high in mashed up ripe avocado which has been forked together with a little salty feta cheese, black pepper, olive oil and lemon juice. If you have any basil to add to the mix then even better.

From start to finish this recipe will take you literally 10 minuted to prepare and an hour to cook in a hot oven. Try it, it’s well worth it.

Preheat your oven to 200°c/fan 180°c

INGREDIENTS

250g strong white flour

250g Wholemeal self raising flour

300mls buttermilk

100mls milk

1 large tsp salt

2 tsp baking powder

METHOD

Weigh all your dried ingredients and place into a large mixing bowl.

Make a well in the centre and gradually add the buttermilk. Use your hands to combine well until the mix forms a dough.

Flour your work surface and a baking tray and turn the dough out of the bowl onto the surface. Knead for 30 seconds or so until you form a nice round ball.

Transfer the dough onto your floured baking tray and generously dust the top with more flour. (I like to use wholemeal but white will also work).

Score the bread with a large cross on the top and place straight into the hot oven. It is important to cook the bread as soon as you can, while the baking powder is still active.

Cook for 45 mins-1 hour until golden and crispy.

Leave to cool before slicing, toasting and eating!

Mussel and Tomato Baked Rissoto

Fri, 25 Oct 2013 13:48:00 GMT

MUSSEL AND TOMATO BAKED RISOTTO

Mussels are one of the cheapest ingredients from the sea that you can get hold of. You get loads for your money and can do so much with them. Baked, stir-fried, braised or boiled, they can be used to make a welcome dish on just about any seafood lover’s table minus the hefty price tag. I love this dish and cook it often. It’s a really good way of cooking a Risotto without the need for all that stirring.

Total 1 hour

Preparation 15 minutes

Cooking 45–50 minutes

Serves 6

INGREDIENTS

2 tablespoons olive oil

1 onion, peeled and chopped

3 garlic cloves, peeled and finely chopped or sliced

1 teaspoon chilli flakes

1 heaped teaspoon smoked paprika (or any paprika you have)

1 teaspoon dried mixed herbs or oregano

salt and freshly ground black pepper

300g risotto rice or paella rice

100ml white wine

1kg cleaned live mussels

1 tablespoon tomato purée

2 x 400g tins chopped tomatoes or tinned cherry tomatoes

600ml fish, chicken or vegetable stock

To serve (optional)

1 lemon, cut into wedges

flatleaf parsley, chopped

Cook on a ShoestringCook on a ShoestringCook on a Shoestring

Preheat the oven to 180ºC (350ºF/Gas 4). Place a casserole or sauté dish (preferably one with a lid) on the stove and add the oil. Set the heat to medium and add the onion, garlic and chilli flakes. Cook for a few 3–5 minutes before adding the paprika and dried herbs. Season with salt and pepper before adding the rice. Coat the rice well in all the spices, then add the wine.

Cook on a ShoestringCook on a ShoestringCook on a ShoestringCook on a Shoestring

Cook for 3–5 minutes to allow the wine to reduce by half before adding the mussels (if you are using frozen seafood (see tip, below), don’t add this yet), tomato purée, tinned tomatoes and all of the stock. Bring to the boil, place a lid on top and transfer to the oven for 35 minutes. (If you don’t have a lid to your pan, cover tightly with kitchen foil.) Check on the risotto halfway through cooking as you may need to add a splash more stock. If you are using frozen seafood, add it at this point.

Cook on a ShoestringCook on a ShoestringCook on a ShoestringCook on a ShoestringCook on a Shoestring

The dish is ready when the rice is soft and all the mussels have opened. Remove from the oven and serve with a wedge of lemon and sprinkling of parsley if you so wish.

Cook on a ShoestringCook on a Shoestring

TIP If you can’t get hold of live mussels, try this recipe with a frozen seafood mix, which is also very tasty.

Pictures all by the very talented Jemma Watts.

Cook on a shoestring – Chicken, Orzo and Spring Onion Broth

Fri, 25 Oct 2013 10:09:00 GMT

CHICKEN, ORZO AND SPRING ONION BROTH

Orzo, Giant cous Cous or Macaroni will work for this recipe, even barley or spelt if you have some in the cupboard. Cook this meal the night after a Roast chicken, i’d suggest Monday. Use the bones for a really good flavoured stock and pick off every last scrap of meat to bulk it out. Frozen herbs will work just as well as fresh if your home grown creations are dwindling slightly. Add a handful or two of frozen petit pois all the left over roast chicken you have and you’ll have yourself a perfectly light and healthy supper that the whole family can enjoy.

Total 25 minutes

Preparation 10 minutes

Cooking 15 minutes

Serves 4

INGREDIENTS

750ml chicken stock or 2 chicken stock cubes

50g orzo or similar pasta shape

2 garlic cloves, peeled and finely sliced

2 celery sticks, finely chopped

approximately 100g roast chicken, shredded

100g frozen peas

4 spring onions, trimmed and finely chopped

30g fresh or frozen mint

TO SERVE

crusty bread

mixed salad leaves

METHOD

1. Pour the chicken stock into a large saucepan and place on a high heat. Once boiling, add the orzo, garlic and celery. Allow this to cook for 10–12 minutes until the pasta is completely cooked.

2. Now add your shredded chicken, peas and spring onions. Heat through before adding the mint.

3. Serve with crusty bread or a large mixed salad.

TIP

This soup is the ideal vehicle for using up all your leftover bits and pieces. Everything from roasted parsnips left over from the Sunday roast to mushrooms from last week’s shop that are looking a little worse for wear. Simply chop everything to roughly the same size, chuck it all into the saucepan with the chicken and allow to simmer.

Great British Food – October

Wed, 23 Oct 2013 15:37:00 GMT

MY LIFE IN FOOD

This month, she’s found perfection in the pumpkin patch.

Great British Food – September

Wed, 23 Oct 2013 15:35:00 GMT

MY LIFE IN FOOD

This month, she prefers her damsons shaken, not stirred.

To read the full article please click on the image.

November Beets!

Wed, 23 Oct 2013 12:30:00 GMT

Although the chilly winter months are upon us and we are dusting off our winter warmers, it doesn’t mean that our food has to become heavy and unhealthy.

I personally embrace the colder season. November is rich in root vegetables and brassicas that are not only incredibly good for us in so many ways but also taste delicious. By using our well-honed and vast knowledge of seasonal and well sourced fruits and vegetables that the UK has to offer, we can create many interesting and tasty dishes for us all to enjoy.

This month, I’ve been making “ Spiced Beetroot and Chocolate cake.” You might think that this sounds naughty and terribly indulgent but you would be wrong.

This cake is made using no refined sugars, no butter, no gluten and only the best, high quality fair-trade dark chocolate and paired with deep and earthy beetroot which allows the cake to stay incredibly moist.

FYI…

Beetroot: Rich in Iron which helps with fatigue during those dark winter mornings. It has been proven that beetroot can help lower cholesterol and therefore reduce the risk of heart attack and stroke. Beetroot is also high in folic acid which is essential for tissue growth and replenishment.

Dark Chocolate: Helps to control blood sugar levels. It is also very in rich in anti-oxidants which are thought to protect us from many types of cancers and the onset of premature aging…as well as tasting delicious and can satisfy those sugar cravings without spiking our blood sugars.

Honey: Is known to improve and reduce cholesterol and there for reduces the risk of heart attack. As well as being an immune booster, which we will all need as the cold weather starts to set in.

Almonds: Provide our bodies with “healthy fats” and can help reduce body weight. They are the only nut protein known to be alkaline forming, which helps keep our bodies functioning well, reduces fatigue, improves our immune system and aids in weight loss. Almonds are also very high in Phosphorus which helps build strong teeth and bones.

So, i say…”Let them EAT CAKE!”

SPICED BEETROOT AND DARK CHOCOLATE CAKE

Preparation time 20 mins

Cooking time 60 mins

Serves: 10

Grease a 22cm round cake tin and line the bottom with baking parchment.

Preheat over to 180oc.fan 160oc/Gas mark 4

INGREDIENTS

3 large free-range eggs

100g dark chocolate

200g runny honey

75ml sunflower oil

1 tsp vanilla extract

2 tbsp cocoa powder

100g gluten free flour

1.5 tsp baking powder, gluten free

2 tsp mixed all spice

50g ground almond

250g raw beetroot, peeled and grated

FOR THE ICING

125g Dark Chocolate

50 mls water

METHOD.

Place the dark chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.

Place the eggs, honey and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 minutes until the mixture is smooth. Stir in vanilla extract, then sift over the flour, baking powder, cocoa powder.

Gently fold in the ground almonds followed by the grated beetroot.

Mix the cooled chocolate, until thoroughly mixed. Pour the mixture into the prepared tin and bake for 50 minutes, giving you time to clean up wile you cake bakes to perfection.

Cover with foil if the cake browns too quickly.

Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.

While cooling you can make the icing. Melt the 125g of Dark chocolate over a pan of simmering watering with the 50mls of water. Stir while melting to emulsify. Allow to cool slightly before pouring over the cooled cake. Leave to set, preferably in the fridge for 20 minutes or so before serving. I have dusted mine with freeze dried raspberries.

Sophie Works With Freedom Food, Compassionate Cook Competition

Tue, 22 Oct 2013 14:57:00 GMT

Sophie Works With Freedom Food, Compassionate Cook Competition.

I am thrilled to be working with the RSPCA’s Freedom Food again. I don’t know about you, but it means a huge deal to me to know that my food has been reared in a kind, caring and loving way. The Freedom Food stamp gives us all peace of mind in knowing that good practice of farming has been exercised when it comes to the animal’s welfare and is being sustained. The goal of Freedom Food to is not only show farmers that high welfare farming is achievable and has proven to be successful but to also educate us, the shoppers to know that when we see that stamp, we know action has been taken to ensure farming methods have been carried out in a fair and humane way.

So, why am I talking about all this…Well it’s simple.

I have been asked by Freedom Food to represent (and judge) their Compassionate Cooks Competition, where the winner will receive a years worth of shopping for the family, courtesy of the Cooperative. (Worth about £4,000 if the rumours are true!!)

We spent the morning filming this little video in Camden a few weeks ago and I think it’s turned out not bad indeed! My Salmon Nicoise Salad was my example to you of what we would like to see you cook.

All you need to do to enter is upload yourself cooking your favourite, simple family recipe and tell us why animal welfare is important to you.

Take a look at the video above and get entering!

All T&C’s can be found on the freedom food website

http://www.freedomfood.co.uk/news/2013/10/2013/2013/10/compassionate-cook-competition-coming-soon

I can’t wait to see all the Videos. xx

Heritage Tomato and Black Olive Salad

Tue, 01 Oct 2013 10:02:00 GMT

HERITAGE TOMATO AND BLACK OLIVE SALAD

To serve 8

4 large plum of beef tomatoes, sliced thinly

4 large Plum tomatoes, i like the yellow ones for colour but what ever you can find is great

2 punnet of cherry tomatoes (try to get various colours and shapes to make it look really beautiful), roughly chopped into pieces

150g black olives, pitted and chopped

2 clove grated garlic

75mls good quality extra virgin olive oil

2 tbsp red wine vinegar

1 large bunch fresh, flat leaf parsley, finally chopped

1 large tsp salt

lots of black pepper

Place the sliced large tomatoes around the edge of your serving plate, drizzle with olive oil and season with salt and pepper. You can do this 2 hours in advance to allow them to marinade.

Mix your chopped little tomatoes with the chopped black olives, parsley, remaining olive olive, vinegar, grated garlic, salt and pepper.Load the tossed salad into the middle of your sliced tomatoes and serve.

Lebanese Radish and Pomegranate Quinoa

Tue, 01 Oct 2013 10:01:00 GMT

LEBANESE RADISH AND POMEGRANATE QUINOA

For those of you who have never had Quinoa, i suppose its best described as a cross between Cous Cous and Bulgar Wheat. Its delicious and an amazing vehicle for lots of big and bold flavours. It’s a grain naturally very high in protein, so a very good dish for any veggies attending not to mention it’s really easy to prepare and will last a few days in the fridge so brilliant left overs to take to work.

To serve 8

300g Quinoa

200g picked pomegranate seeds

75g toasted almonds

10 small radishes, finely sliced

3 tsp poppy seeds

juice and zest 1 orange

125g feta cheese

1 large bunch mint, chopped

juice and zest 1 lemon

75mls Extra Virgin Olive Oil

2 tsp sumac

2 tsp za’atar

1 tsp salt and lots of black pepper

1 bunch fresh mint, finely chopped

Place your Quinoa in a large sauce pan and add double the amount of cold water. Bring to the boil and leave to simmer for 12-15 minutes until tender. Drain and leave to cool while you prepare the rest of the salad.

Mix the feta, sumac, Za’atar, lemon and orange zest and juice, olive oil, pomegranate seeds, poppy seeds, toasted almonds and the radishes through the cooked Quinoa. This can all be done the day before.

1 hour before serving, add the chopped mint and drizzle with a little more olive oil.

Miles

Wed, 25 Sep 2013 09:50:00 GMT

‘Morning Emily and SWC team,

Your chaps did you proud.

The American hedge fund bloke sitting next to me kept on nudging me and saying: “Jeez, this is the best meal i have ever eaten” as he tucked into the cassoulet (being American that was probly true) and “Jeez, Miles, have you seen the waitress. you should marry her.” Actually I’ve done the marriage thing but Bella did a tip-top job and ticked all the boxes even if she did fail to wear the uniform you and i had agreed on (apron, no skirt).

Not only was the cooking and service terrific, the washing up and taking away was done with zero fuss and noise, not an easy thing to do in the confines of a boat galley.

I shall certainly use you lot again. Thankyou.

Pip pip,

Miles’

Sophie Wright Catering

Great British Food – June / August

Tue, 13 Aug 2013 09:21:00 GMT

MY LIFE IN FOOD

Chef Sophie Wright is one of the youngest stars of British Cuisine – and GBF’s fabulous columnist. This month, she shares her her love for British Cherries…

To read the full article please click on the image.

A Special Birthday BBQ in the Pepper Garden

Tue, 06 Aug 2013 15:36:00 GMT

A SPECIAL BIRTHDAY BBQ IN THE PEPPER GARDEN

Finally….Summer has arrived and it’s Megan’s Birthday! (Sis in Law to-be)

Generally, the idea of a British summer BBQ is something of a scary though to me. The prospect of rain is usually imminent. The possibility of the chicken being under cooked is moderately high to high and the marinade you spent all day making could very easily be destroyed by a slightly too long conversation about whether Arsenal will “get” Rooney or not! (not conducted by me you might have guessed) However, I must report, that with a little planning and great company our first summer BBQ in our new house was a huge success.

Please let let introduce you to my life…in food!

We recently moved into our lovely little family home in the Village of St Albans, Hertfordshire. It’s quite possibly the only street in the world that has such an amazing group of neighbours that they actually through a party for you before you have actually moved in. (Perhaps they heard what i did for a living and needed a good meal). Anyway, me and my “intended” have been waiting a whole year to be able to use our garden as something more than a place to hang the washing when the sun decided to pop out for all of 2 minutes before you have to rush back out and bring it back in. Finally, on the 15th July, the sun did what it had been threatening to do for weeks.

I must inform you, that since moving to our house the kitchen and the garden are my domain! Its my sanctuary. A place I can escape to when the football is on or when the prospect of more “wedmin” is simply out of the question. I like to be here alone, to potter, experiment and get a bit grubby. You are only invited to peel shallots or weed borrage…but don’t compost the flowers! We eat those.

Sorry, back to the BBQ!

As i’m sure you might imagine, the task of BBQ’in, even in this house hold where the kitchen is strictly my domain will always fall into the hands of a man…In our case, it’s a Mr Tom Pepper. I think it must be something to do with the large tongs and the open flame that makes them go all primitive. I must point out to you that Tom can not cook. I say this with love and with the hope that one day the idea of chopping and stewing will inspire him as much as the idea of indulging and digesting.

Now knowing this, I’m sure you can imagine my distress when Tom picks up the £35 leg of patiently marinated and butterflied lamb (from A&C Meats in St Albans) and goes to throw to on to an open flame (flesh, not fat side down)…oh the need to restrain myself from booting him out of the way is slightly overpowering. However, you will be very pleased to know that in this instant, i left him too it and i must give him credit when I tell you that he cooked it to absolute perfection. Blushed, not pink, perfectly caramelised and he even allowed it to rest.

TO MARINATE THE LAMB

Summer BBQ Lamb

3kg leg of Lamb, butterflied

3 large tbsp of washed Oregano from the garden

4 cloves of garlic, puréed with salt

juice and zest of 3 lemons

6 tbsp Olive Oil

Salt and Pepper

Score the fat side of the meat and rub in the marinade, leave for as long as possible. Over night is best to allow the meat to tenderise in the lemon juice and the flavours to infuse deep into the meat.

BBQ LAmb

TO COOK THE LAMB.

Get the BBQ up to about 220 degrees centigrade. Once hot, lay on the lamb, fat side down. You may get a few flames, but don’t worry, that’s just the oil smoking. Now, the important thing to remember is not to play around with it. Turn down the heat (if using Gas) and leave the fat to render and the meat to slowly cook through. After 20 minutes, turn the meat and cook for a further 15 minutes for medium, remove from the grill and allow to rest for 15 minutes…If you can bare it. If not, occupy yourself with cleaning the BBQ.

339

THE HELPERS

Tom did of course have some company, which came in the form of Niece Millie (16 months) who is quickly learning the skill of podding broad beans (don’t tell her mother) and Mark, the brother in law, who I think is currently making his own home brew. I will get back to you with the results. The last I heard he was washing old bottles out in the bath!

THE SETTING

So, we have the Lamb. What we need next is a table to put it on. I’m a sucker for anything reusable or recyclable. Anything I can paint, distress, sand or make shabby is good. I love things that don’t match and anything that you can make your own is great. Hence why may table may look a little like a charity shop raid.

When we moved in to our house, we had no idea of the potential the garden had. My Mum did mention that it was a great project but all i could see was WORK and lots of Ivy! But WOW, was she right or what. I’ve had my cousin Nick over who’s a dab hand with a pair or long handled secateurs and he has finally managed to clear a way for me to put all my old pots and make the place look like the little sanctuary that it now is. Agapanthus, geraniums and enough lavender to transport you to Grasse if you close your eyes and sniff hard enough. Tom got his man shed (which i then painted green) but you will be please to hear that he still has a beer fridge in it. The table was a hand me down from my old man and the rest, well i probably stole it! ��

THE SALADS

As i knew Tom Pepper would be doing his thing on his new toy (the BBQ), the task would of course fall on me to make the accompaniments. At least that way, if he was to burn the lamb, we would have something nice to fall back on.

I’m a real fan of big, bold flavours. I love tart fruit with meat and anything with a zing to wake up your taste buds.

The first dish i made was a very simple Heritage tomato and black olive salad with loads of parsley. A little tip, if you make this in advance, don’t put it in the fridge. Leave it covered at room temperature. Tomatoes taste best that way.

HERITAGE TOMATO AND BLACK OLIVE SALAD

To serve 8

4 large plum of beef tomatoes, sliced thinly

4 large Plum tomatoes, i like the yellow ones for colour but what ever you can find is great

2 punnet of cherry tomatoes (try to get various colours and shapes to make it look really beautiful), roughly chopped into pieces

150g black olives, pitted and chopped

2 clove grated garlic

75mls good quality extra virgin olive oil

2 tbsp red wine vinegar

1 large bunch fresh, flat leaf parsley, finally chopped

1 large tsp salt

lots of black pepper

Place the sliced large tomatoes around the edge of your serving plate, drizzle with olive oil and season with salt and pepper. You can do this 2 hours in advance to allow them to marinade.

LEBANESE RADISH AND POMEGRANATE QUINOA

To serve 8

300g Quinoa

200g picked pomegranate seeds

75g toasted almonds

10 small radishes, finely sliced

3 tsp poppy seeds

juice and zest 1 orange

125g feta cheese

1 large bunch mint, chopped

juice and zest 1 lemon

75mls Extra Virgin Olive Oil

2 tsp sumac

2 tsp za’atar

1 tsp salt and lots of black pepper

1 bunch fresh mint, finely chopped

1 hour before serving, add the chopped mint and drizzle with a little more olive oil.

AND A FINAL VERY HAPPY BIRTHDAY

I am utterly blessed to be marrying into such an amazing family. In the picture here you can See Megan, Tom’s sister and Mother to my protege broad bean podder, blowing out her candles on her birthday cake.

It wasn’t any old cake, not only because I’m really impatient and baking is sometimes a bit of a bore but because it was hot, hot, hot and a Cream and Raspberry Semi Fredo sounded like a much better idea! Simply delicious and the perfect dessert to serve with lots of British summer berries.

HAPPY BIRTHDAY MEGAN!!

RASPBERRY AND CREAM RIPPLE SEMI-FREDO

1 tin condensed milk

300mls double cream

400mls Creme Fraich (full fat)

1 tsp vanilla paste, or 1 vanilla pod, spilt and seeded341

300g frozen or fresh raspberries

50g icing sugar

Line a 20 x 12 x 10 loaf tin with cling film

Mix the condensed milk with the crème friache and the vanilla paste/seeds.

Whisk the cream to firm peeks and fold in the crème fraiche and condensed milk mixture

Pour into your loaf tin and place into the freezer while you make the coulis ripple.

Purée the raspberries through a sieve using the back of a spoon to extract the pulp but leave the seeds behind. Mix in the icing sugar.

Remove the loaf tin from the freezer and dot 8-10 teaspoons of the coulis on the top of the mixture. Now use a chop stick to swirl through the coulis. Remember to get right to the bottom. Once well rippled, place the overhanging cling film over the top and place into the freezer over night.

Turn onto a plate and remove the cling film once ready to serve in slices with lots of fresh raspberries.

TELL ME ABOUT YOUR BBQ’S BELOW….

BBC How to Cook

Tue, 06 Aug 2013 14:59:00 GMT

Here you will find Sophie demonstrating some of our all time favourite recipes on the BBC website. The mini series “How to Cook” is designed for all of us, who want to pause, rewind and repeat our recipes time and time again.

To view all Sophie’s BBC How to Cook recipes at a glance please Click Here .

Sophie Wright’s BBC How to Cook Recipes:

(please click on a recipe)

Healthy penne with chicken and broccoli

Low-fat chicken curry

Vietnamese beef and lettuce wraps

Turkey meatballs

Low-carb falafel with roasted veg

Low-fat Caesar salad

Puff pastry party canapés

Oven chips

Low-fat cheesecake

Smoked bacon, leek and roast garlic quiche

A Healthy Crumble

Christmas pudding

Chicken and Mushroom Pie

Roast Potatoes in Goose Fat

Beef Burrito with Lime Yoghurt

BBQ Chicken with Coleslaw

Low fat Chocolate Sponge Cake

Easy BBQ Leg of Lamb

Thu, 01 Aug 2013 10:10:00 GMT

BBQ Leg of Lamb

TO MARINATE THE LAMB

3kg leg of Lamb, butterflied

3 large tbsp of washed Oregano from the garden

4 cloves of garlic, puréed with salt

juice and zest of 3 lemons

6 tbsp Olive Oil

Salt and Pepper

BBQ LAmb

TO COOK THE LAMB.

Sophie demonstrates for Marine Harvest Scotland at the Queen’s Coronation Festival

Wed, 24 Jul 2013 11:56:00 GMT

Sophie Wright took part in the Queens Coronation Festival at Buckingham Palace from 11th-14th July. Supplying Canapés daily for passes by to sample and demonstrating fabulous salmon dishes for Marine Harvest Scotland.

Sophie and her talented team provided a fantastic service for our company in the gardens of Buckingham Palace where we were exhibiting over four days during the Coronation Festival. In particular Sophie prepared salmon canapés for our stand and cooked salmon dishes in the Food and Drink Theatre all of which we, and visitors were delighted with. Sophie Wright Catering is outstanding and we very much look forward to working with Sophie and her team again.

Steve Bracken

Marine Harvest Scotland

Steve Bracken, Marine Harvest Scotland

Tue, 23 Jul 2013 16:20:00 GMT

‘Sophie and her talented team provided a fantastic service for our company in the gardens of Buckingham Palace where we were exhibiting over four days during the Coronation Festival. In particular Sophie prepared salmon canapés for our stand and cooked salmon dishes in the Food and Drink Theatre all of which we, and visitors were delighted with. Sophie Wright Catering is outstanding and we very much look forward to working with Sophie and her team again.’

Sophie Wright Catering

Grazia – The Caterer: Sophie Wright

Tue, 23 Jul 2013 16:18:00 GMT

THE CATERER: SOPHIE WRIGHT

By the time she was 26, Sophie had fed Leonardo DiCaprio, Avril Lavigne and Roman Abramovich, cooked up a storm on TV and published three best-selling cookbooks. Before that, she ahd racked up 50 competition cookery medals, taken over and run Beach Blanket Babylon, turning the 350-seater bar and restaurant in Notting Hill into not just a place to be seen, but also a place to eat great food.

Sophie, now 27, who began her food career when she was 16, gave up the restaurant trade in 2008.’I was offered my first book deal and had to decide which road to take,’ she says. She handed in her notice, bu soon had the retaurant’s customers asking her to cook for her privately, which is how her catering company began. At fist she would spend summers in the south of France, but she is now UK-based and has whipped up sushi and sashimi for Tom Ford, and organises menus for small parties to dinners for 2,000. ‘I love that I get to chat to clients,’ she says. ‘In a restaurant you rarely get to ask your customers how they enjoyed their experience.’

Grazia

The post Grazia – The Caterer: Sophie Wright appeared first on Sophie Wright Catering .

Sophie Wright is starring in a new Celebrity Recipe Collection

Tue, 23 Jul 2013 16:07:00 GMT

SOPHIE WRIGHT IS STARRING IN A NEW CELEBRITY RECIPE COLLECTION

Sophie Wright is starring in a new Celebrity Recipe Collection to raise awareness about the lives of the farm animals and to support the RSPCA’s Freedom Food charity. She appears alongside celebrities such as Jamie Oliver, James Martin and England rugby star Phil Vickery. The Collection is being published to celebrate Farm Animal Week, and the celebs are encouraging people to think about farm animal welfare and look out for the Freedom Food higher welfare label when they shop.

Sophie says: “The welfare of farm animals needs to be at the forefront of our minds when choosing which meat and dairy products we consume. By choosing welfare-friendly products such as those labelled Freedom Food we can have peace of mind and enjoy great food with a guilt-free conscience.”

Click here to get your free celebrity ebook!

Eva Taylor, Feb 2011

Tue, 23 Jul 2013 11:53:00 GMT

Having been lucky enough to experience Sophie Wright’s culinary skills courtesy of our good friends on holiday last year, we decided to hire her for a week in Tobago in February.

Sophie catered for eight of us in a villa and also managed to rustle up some amazing dinners for twenty or more people on the occasions we hosted impromptu parties.

Sophie took all the stress out of meal planning, food shopping and of course the actual cooking leaving us with more time to relax and really enjoy our holiday.

Sophie is professional, unflappable and an outstanding chef. She is also lovely to have around. Mealtimes were a pleasure with a special mention going to the best scrambled eggs I have ever tasted and the expertly mixed pre- dinner rum punches which really did pack a punch!

Hiring Sophie for a group of eight worked out to be more cost effective than eating in a hotel for a week. We were really impressed and are all looking forward to doing it again next year.

Sophie Wright Catering

Ann Drew April 2012

Tue, 23 Jul 2013 11:52:00 GMT

The feedback from Friday night’s dinner has been incredible – quote – ‘sensational, amazing, Sophie is a complete star, the best experience I’ve had in a long time’ etc etc.

A major thanks to Sophie for providing such a sensational menu…she is such a talented, exceptional person, all our guests really enjoyed meeting her and were amazed that she has achieved so much at such a young age. An inspiration to us all. Thanks for making the whole process so easy, seamless and top quality.

Sophie Wright Catering

Dinner for two in Knightsbridge, March 2013

Tue, 23 Jul 2013 11:51:00 GMT

‘Thank you so much, they loved it!!!’

Sophie Wright Catering

Sys Pro, Canapés, Tower Bridge Dec 2012

Tue, 23 Jul 2013 11:50:00 GMT

‘I would just like to say how much of a success our office opening was last week.

A huge thank you goes out on behalf of myself, the MD and the rest of the Sys Pro team to both yourself and the catering staff for helping us host such a successful evening.

When running similar events I often make a mental note on any improvements that could be made for future occasions. In this case I could think of none. The communication and organisation by yourself beforehand was greatly appreciated.

The catering team; chef, waitress and two barmen, did an amazing job from set up to close.

The barmen ensured that no drink went un offered and glass unfilled, our waitress for the evening provided a top notch service and must have covered a few miles attending to our guests. I can only apologise for any blisters she may be left with.

Lastly a big thank you to the chef who provided a delicious assortment of canapés and had the patience of a saint whilst working in such a confined space.’

Sophie Wright Catering

Brian Turner CBE, Jan 2011

Tue, 23 Jul 2013 11:41:00 GMT

‘From a young girl to young woman, Sophie Wright has continued to improve her cooking and catering skills. Whilst at Westminster Culinary Arts College she showed her amazing potential and now dazzles us all with her professional cooking skills in all that she does.’

Sophie Wright Catering

Six Telekurs

Tue, 23 Jul 2013 11:40:00 GMT

‘Just wanted to say another huge thank you for yesterday on behalf of the senior managers and staff at SIX Telekurs. The whole event was faultless and the feedback has been extremely positive. It was pleasure working with you all and hope to again in the future.’

Sophie Wright Catering

Jeremy Wiles

Tue, 23 Jul 2013 11:39:00 GMT

‘I hired Sophie as a Private Caterer in 2011 and hired her more than once. Top Qualities: Great Results, Expert, Creative Sophie is an exceptional talent. Fantastic food, a fantastic person and provides an experience that I would certainly endorse and recommend for those of you who just love great food…’

Sophie Wright Catering

Jenny

Tue, 23 Jul 2013 11:38:00 GMT

‘The catering team; chef, waitress and two barmen, did an amazing job from set up to close. The barmen ensured that no drink went un offered and glass unfilled, our waitress for the evening provided a top notch service and must have covered a few miles attending to our guests. I can only apologise for any blisters she may be left with. Lastly a big thank you to the chef who provided a delicious assortment of canapés and had the patience of a saint whilst working in such a confined space. We would not hesitate to think of Sophie Wright Catering for future occasions.’

Sophie Wright Catering

Easy Peasy – Paella

Tue, 23 Jul 2013 11:15:00 GMT

PAELLA

Paella looks and tastes fantastic – especially if you’ve got a huge fl at paella pan to act as both cooking and serving dish. If you haven’t, then use the widest-based pan you have to ensure the rice has the chance to cook evenly. The only slightly difficult part of paella is planning the ingredients but once you’ve got that list written, it’s plain sailing! Remember, with paella you can choose what you like and leave out what you don’t.

Serves 4

1 tablespoon vegetable oil

4 boneless chicken thighs, seasoned

2 shallots, finely chopped

1 red pepper, deseeded and chopped

3 garlic cloves, peeled and finely chopped

1 medium red chilli, deseeded (if you prefer) and finely chopped

200g chorizo sausage, diced

1 teaspoon paprika

Pinch of saff ron strands

1 tablespoon tomato purée

300g paella rice (or you can use risotto rice)

200ml white wine

1 fish stock cube dissolved in 1 litre hot water

Salt and freshly ground black pepper

100g clams, unshelled

2–3 tubes squid, cleaned and sliced into rings

8 large prawns, shells on

100g mussels, unshelled, cleaned, beards removed and any with broken or open shells discarded

50g frozen peas

Squeeze of lemon juice

Ensure all your vegetables and the chorizo are prepared before you start.
Heat your widest pan with the oil. Place the seasoned chicken thighs skin-side down and leave on the heat until they take on a golden-brown colour. When they’re cooked halfway through, remove from the pan and set aside.
Add the shallot, pepper, garlic, chilli and chorizo to the pan. Cook for a couple of minutes until the shallots have become translucent. Add the paprika, saffron and tomato purée. Mix well together then add the rice. Stir the rice so that every grain is coated in tomato then add the white wine. When most of the wine has evaporated, return the chicken to the pan and add enough stock to just cover the rice. Season well and give a little stir to lift some of the rice off the bottom of the pan. Your heat should be quite low now.
Cook for 10–12 minutes or until most of the stock has been absorbed then add the seafood. Scatter it over the paella and place the peas on top.
Pour over the remaining stock then cover the pan with a lid if you have one, or tightly cover with foil to help the mussels and clams steam open (this takes about 4–6 minutes). If the rice is not quite cooked but the liquid has evaporated, add an extra dash of wine and a squeeze of lemon at this stage and cook a little longer.
When the seafood shells are open and the prawns are pink, it’s ready to serve.

As featured in “Easy Peasy: Laid-back food for lazy days”

To buy this book on Amazon please click here.

Easy Peasy – Blueberry & Banana Pancakes

Tue, 23 Jul 2013 11:09:00 GMT

BLUEBERRY & BANANA PANCAKES

A wonderfully naughty-but-nice snack for the morning. It’s sweet but goes fantastically well with savoury breakfast fare. We love pork and apple so why not bacon and eggs with banana? (That sorry old brown one sitting in the fruit bowl is fine, incidentally.) And, in case you were wondering, these indulgent delights go equally well with lashings of maple syrup and a splodge of crème fraîche.

Makes 6-8

250g plain fl our

2 teaspoons baking powder

Pinch of salt

1 tablespoon caster sugar

2 eggs

Drop of vanilla extract

1 ripe banana, mashed with a fork

About 300ml milk

A large handful of juicy blueberries

1 tablespoon vegetable oil

50g butter

Sift the flour, baking powder and the salt into a large mixing bowl and add the sugar. Make a well in the centre, crack in the eggs and add the vanilla. Using a whisk, slowly break up the eggs and start pulling in the flour from the sides. The slower you do this, the fewer lumps you’ll have.
Add the mashed banana and start to add the milk a little at a time (you may need more or less, so keep whisking until you have the consistency you want). These are American-style pancakes and you want them to hold their shape in the pan so keep the batter on the thickish side. Lastly, throw in the blueberries, whole.
Now heat together the oil and butter in a large non-stick frying pan over a medium heat. You should manage about three 10cm pancakes in each batch. Don’t overcrowd your pan or you’ll end up with one large, unattractive mess.
Take a large spoonful of the mixture and push it off the spoon into the pan. This is easily done with the aid of another spoon. Try to make them as round as possible. The blueberries will burst when they hit the hot pan so don’t be surprised.
Cook for about 2 minutes or until bubbles start to appear on the surface of the pancakes. Flip over the pancakes and cook for a further minute. When they are ready, they should be golden brown and slightly puffed up.
Continue to cook in batches until all the batter is used. Your cooked pancakes will keep warm on a plate covered with tin foil.

As featured in “Easy Peasy: Laid-back food for lazy days”

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Easy Peasy – Griddled Marinated Chicken

Tue, 23 Jul 2013 11:06:00 GMT

GRIDDLED MARINATED CHICKEN WITH A MANGO, WATERCRESS AND CASHEW SALAD & LIGHT THAI DIPPING SAUCE

Serves 2

2 chicken breasts, cut into strips

1 garlic clove, crushed

1cm knob of ginger, peeled and crushed

2 teaspoons soy sauce

Zest of 1 lemon

1 teaspoon sugar

For the salad

Spring onions, sliced on the angle

1 fresh red chilli, cut into julienne strips

1 large mango, peeled and cut into thin strips but not too small

A bunch of fresh coriander, leaves picked

100g cashew nuts, lightly toasted

A bunch of watercress, washed

1 cucumber, cut into julienne strips

For the dipping sauce

4 tablespoons Thai fish sauce (nam pla)

1 teaspoon dried crushed red chilli

1 garlic clove, finely chopped

1 tablespoon lime juice

1 tablespoon sugar

To serve

Pinch of sugar

Pinch of salt

Lime wedges

Satay sticks, pre-soaked

Soak the satay sticks overnight or at least for a few hours to stop them burning on the griddle or barbecue.
Put the chicken strips into a bowl with the garlic, ginger, soy sauce, lemon zest and sugar. Leave it to marinate in a cool place for between 20 minutes and 2 hours.
Prepare the salad while you preheat a griddle or barbecue by combining all the salad ingredients.
Combine all the ingredients for the dipping sauce in a small dish.
Thread the chicken onto the pre-soaked satay sticks. Cook the chicken on the griddle or barbecue for 2–3 minutes on each side. Add a pinch of sugar and salt and a squeeze of lime to the salad. Serve the chicken with the salad and dipping sauce.

As featured in “Easy Peasy: Laid-back food for lazy days”

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The post Easy Peasy – Griddled Marinated Chicken appeared first on Sophie Wright Catering .

Easy Peasy – Slow-cooked Shoulder of Lamb

Tue, 23 Jul 2013 11:03:00 GMT

SLOW-COOKED SHOULDER OF LAMB

This is so easy to prepare, in fact, there’s not really anything to prepare at all! I love this because it makes a change to the usual Sunday lunch. It really couldn’t be easier. A one-pot wonder.

Shoulder of lamb, even when it’s of really good quality, isn’t expensive and goes a long way if you’re feeding a big family. It should be cooked long and slow, as should most good winter warmers.

Serves 6-8

2 tablespoons olive oil

1 whole shoulder of lamb, bone in (that’s where all the flavour is)

2 white onions, cut into eighths through the root

1 bulb of garlic, cut in half horizontally

1/2 bottle white wine

1 litre chicken, lamb or vegetable stock

2 bay leaves

Zest of 2 lemons, grated on a microfine grater

4 peppercorns

3 sprigs of rosemary

800g tinned flageolet beans

400g tinned cannellini beans

Salt and freshly ground black pepper

Preheat the oven to 160°C/325°F/Gas Mark 3.
Heat the olive oil in a large ovenproof casserole. Season the lamb all over and seal in the pan until golden brown on all sides. Remove the meat and likewise seal the onions and the garlic.
Deglaze the pan with the white wine then add the meat back into the pan. Bring to the boil and add the stock. Return to the boil and remove any scum that may come to the surface with a slotted spoon.
Now add the bay leaves, lemon zest, peppercorns and rosemary. Cover the casserole with its lid or with tin foil and place in the oven for 21/2 –3 hours. Check periodically to ensure the meat is covered; if not, just add a little more wine or stock, or baste well.
Remove the casserole from the oven and stir in the beans. Cook for a further 30 minutes with the lid off.
Discard the garlic. Serve with bright green vegetables.

As featured in “Easy Peasy: Laid-back food for lazy days”

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Easy Peasy – A French Breakfast

Tue, 23 Jul 2013 11:01:00 GMT

A FRENCH BREAKFAST… WELL NOT REALLY

Surely hot ham and molten cheese must be one of the best ways of making the French croissant even yummier? There’s nothing more satisfying than making something that is already one of life’s luxuries even more wonderful and – being a savoury girl – I can’t think of a better way to do it. The classic way to make this dish takes time and patience. That’s fine when you want to be in the cooking zone, but quite frankly, I often don’t feel that way early in the day, so I’ve come up with a cheat’s alternative. If French, please turn away now.

Normally you make a roux sauce – a combination of fl our and butter bubbled together with milk added slowly. Instead I use mascarpone cheese and a little extra-thick double cream. A few more calories, but who cares?

Serves 2

100g mascarpone

2 tablespoons extra-thick double cream

150g gruyère cheese, grated

Salt and freshly ground black pepper

1 egg yolk

25g butter

6 chestnut mushrooms, sliced

4 croissants

4 slices Parma or Serrano ham

Place the mascarpone and the double cream in a saucepan and bring to the boil. When the mixture boils, add half the gruyère cheese, season with salt and allow to cool. When cooled, add the egg yolk and mix well to help it to glaze when grilled.
Heat a frying pan and add the butter. When the butter starts to foam, add the mushrooms. When they have wilted, turn off the heat. Season with salt and pepper.
Slice open the croissants across the top and pour in a spoonful of the cream mix, followed by a slice of ham, a few sauté mushrooms, an extra drizzle of cream and then top it off with more cheese.
Grill until the cheese has melted and the cream has started to glaze. Eat immediately.

As featured in “Easy Peasy: Laid-back food for lazy days”

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Cook on a Shoestring – Blackened Fish with Orange and Watercress

Tue, 23 Jul 2013 10:53:00 GMT

BLACKENED FISH WITH ORANGE AND WATERCRESS

Just about any fish works well with this recipe, so I won’t tell you which one you buy. Because fish is such a perishable ingredient with a short shelf-life, shopkeeper’s often run deals and special promotions to help them to sell it all quickly, before it’s no longer fit to be sold. So remember this recipe and snap up those bargains next time you’re out shopping. Buy yourself an orange and a bag of peppery watercress on your way out and you’ll be able to knock up a quick and tasty meal in no time for a fantastic price.

Preparation time 10 minutes plus 10 minutes –24 hours marinating time

Cooking time 10 minutes

Serves 2

2 x 130-150g fish fillets (coley, hake, pollock or salmon work well), skin on or off

1 tablespoon vegetable, olive or sunflower oil

For the marinade

4 tablespoons dark soy sauce

2 tablespoons runny honey

1 teaspoon ground ginger

2 teaspoons rice wine vinegar (if you don’t have this you can use balsamic vinegar)

1 teaspoon chilli flakes (optional)

For the salad

1 tablespoon runny honey

1 teaspoon Dijon mustard

1 large orange

salt and freshly ground black pepper

3 tablespoons olive oil

200g watercress

If your fish has skin on it, score the skin a few times with a sharp knife to allow the marinade to penetrate, then place the fish in a dish. Now make the marinade. Measure out all the ingredients and have. Overnight is great, but if you only have 10 minutes, that’s fine.
While the fish is marinating, make the dressing for your salad. Mix the Dijon mustard with the honey and set aside. Segment surfaces. Using a small sharp or serrated knife, remove the peel and the individual segments, but leave the membrane behind. Do this into a bowl and allow the segments fall into it along with the juice. Once you have finished, squeeze all of the juice out of the pith and membrane that is left. Pour the juice into the mustard-and-honey mixture and stir well before seasoning with salt and pepper and adding the olive oil.
Now it’s time to cook your fish. Heat the oil in a non-stick pan set over a high heat. When hot, lay on the fish, skin-side down if it has skin on it. Cook for 4-5 minutes before turning the fish, pouring any remaining marinade and cooking for another 5-6 minutes. You want the fish to go quite dark and the marinade to be quite sticky and reduced. Once you are happy that the fish is cooked, turn off the heat and leave the fish to rest while you finish the salad.
Mix your watercress with the orange segments and pour over the dressing. Serve the salad and place the fish on the same plate. Pour any marinade over the fish just before serving.

As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”

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Cook on a Shoestring – Cajun Style Turkey Burger

Tue, 23 Jul 2013 10:41:00 GMT

CAJUN STYLE TURKEY BURGER

OK, I know what you’re all thinking – turkey? Let me assure you that this burger, if made right, with lots of lovely seasoning, is seriously good and very tasty. It’s better for you than beef, is much cheaper to prepare, is great for the whole family with or without the bun.

Preparation time 10 minutes

Cooking time 15 minutes

Serves 4

600g turkey mince

1 egg

3 teaspoons

Cajun seasoning (if you don’t have this try equal quantities of cumin, paprika and dried herbs)

1 tablespoon Worcestershire sauce

salt and freshly ground black pepper

1 tablespoon vegetable or sunflower oil

To serve

4 burger buns (or grilled bagels)

1 ripe avocado mashed with 3 tablespoons of chermoula

lettuce

sliced tomato

red onion

griddled corn on the cob(optional)

Preheat the oven to 190ºC/Gas 5. To make the turkey burgers, mix the turkey mince with the egg, Cajun seasoning, Worcestershire sauce, salt and pepper and mix well. I do this with my hands but you can use a spoon if you prefer.

Divide the mix into 4 equal portions and shape into round patties. are done cooking. These can now be put into the fridge for cooking later or cooked right away.

Heat a large frying pan and add the oil. When the oil is hot, lay in the patties and cook for 2–3 minutes per side until they are golden brown. You can now put them on a baking tray and transfer to the oven to cook for a further 8 minutes (they should be cooked all the way through without any pinkness).

While these are cooking, prepare the spicy avocado salsa, if you plan to doing so. Mash the avocado with 3 tablespoons of chermoula and mix well.

Remove the burgers from the oven and allow them to rest while you toast the burger buns. Cut the buns in half horizontally and toast them in the hot oven for a few minutes.

Now serve your turkey burgers. Lay some lettuce and sliced onion on the bottom layer of each toasted bun, followed by a turkey burger and a spoonful of the avocado salsa. Add a few slices of tomato and top with the burger bun top. Serve these with Sweet Potato Wedges, if you wish. (To make the wedges cut 3–4 medium sweet potatoes into 8–10 large wedges. Place in a bowl with 2 teaspoons of Cajun seasoning, salt, pepper and 1 tablespoon 25–30 minutes, turning halfway through cooking.)

As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”

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Cook on a Shoestring – Thai-style Chicken Wings

Tue, 23 Jul 2013 10:31:00 GMT

THAI-STYLE CHICKEN WINGS

I always cook chicken wings for a friendly get together. Not just because they are seriously easy to cook and make great finger food, but also because they are very cheap and, believe me, if your family or friends have appetites like mine do, the cheaper option is always a good thing as they will get through tons of the things! This marinade is not only great with chicken wings, drumsticks and breasts but also fantastic with meaty white fish such as hake, coley or pollock.

Preparation time 15 minutes

Cooking time 25 minutes

Serves 4 as a dinner

20–25 chicken wings or 1kg total weight

For the marinade

3 tablespoons Thai Green Curry Paste

2 tablespoons runny honey or sugar

For the marinade

wedges of lime

Place the chicken wings in a bowl and spoon over the curry paste and leave to marinade for a few hours or overnight, if you have time. However, this is a strong marinade and you will still get a great flavor if you wish to cook the wings straightaway.

Preheat the oven to 220ºC/Gas 7. Place the marinated chicken wings onto a non-stick baking tray and bake for 20–25 minutes. turn the halfway through cooking if they look like one side is over-colouring. Remove from the oven and serve with a wedge of lime and a bowl of dipping sauce (see TIP).

TOP TIP

If serving as finger food, reserve 2 teaspoons of the marinade, add 1 tablespoon of soy sauce and 2 of sweet chilli sauce and serve as a dip on the side.

NB: Make a batch of this marinade and store it. Add a can of coconut milk with a few frozen prawns and you’ll have an instant Thai Curry.

As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”

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Cook on a Shoestring – Lamb, Mint and Potato Pie

Tue, 23 Jul 2013 10:06:00 GMT

LAMB, MINT AND POTATO PIE

A fantastic way to use up the extra meat from a roast shoulder of lamb.

Preparation 20 minutes

Cooking 1 1/4 to 1 1/2 hours

For the pastry

450g plain flour

150g lard (or butter for a richer pastry), cubed and cold

1 large egg

1 large egg beaten with a pinch of salt (eggwash)

½ teaspoon salt

2 tablespoons milk or water

For the filling

450g cooked lamb, shredded (you can also use minced lamb if you don’t have time to braise your lamb first)

2 tablespoons vegetable oil

450g boiled diced potatoes, carrot and swede (or any other root veggies you may have in your fridge)

1 large onion, finely diced

1 large leek, finely sliced

2 tablespoons mint sauce

salt and freshly ground black pepper

To serve

Homemade Pickled Vegetables chutney (see recipe in Sophie’s book ‘Cook on a Shoestring’ – details below)

Pre heat the oven to 180°C/Gas 4. Sift the flour into a large bowl and add the cubes of lard. Using your fingertips, rub the fat into the flour until the mixture resembles breadcrumbs ( you can also do this in a food-processor if you wish) Add 1 egg and the salt. If the mixture still looks a bit dry, add the water or milk. Gently knead the mixture until it has a smooth texture, then wrap it in clingfilm and leave to rest in the fridge for 30 minutes while you make the filling.
Place a frying pan on the stove and add the vegetable oil. Fry the onion and leek on a low heat for 5–6 minutes until soft before adding the shredded lamb, cooked root vegetables, mint sauce and some salt and pepper. Simmer for 10 minutes. Leave to cool.
Remove the pastry from the fridge. Cut off a quarter, wrap it in with a little oil or butter. Roll out the pastry to about 3mm think on Press it into all the edges of the dish, ensuring the whole dish is covered. Leave the edges of the pastry overhanging the rim. Place the lined pastry case into the fridge for another 15 minutes to rest.
Cut out a piece of greaseproof paper and lay it into the lined pastry case. Fill with baking beans and bake for 20 minutes. Remove the beans and brush the inside of the pastry case with the eggwash and bake for another 5–10 minutes.
Pour the cooled lamb mixture into the baked pastry case. Roll the raw pastry and brush the edges of the pastry case with the eggwash. Press the strips onto the edges of the tin to seal the lid in place. Brush with eggwash again and lay the lid on top. Press a well-sealed edge. Trim off any excess raw or cooked pastry from around the edges using a small sharp knife. Brush the top with the remaining eggwash and make a small hole in the centre to let the steam escape. Sprinkle with sea salt and place the pie onto a baking tray and into the oven for 35 minutes or until golden brown on top. Allow to cool before slicing and serving with pickles and chutney.

As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”

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Cook on a Shoestring – Spiced Lamb and Aubergine Pilaf

Tue, 23 Jul 2013 10:04:00 GMT

SPICED LAMB AND AUBERGINE PILAF

If you have taken my advice from the introduction and have a reasonably stocked spice cupboard (cumin, cinnamon, chilli, coriander), you can make this dish with hardly any fuss and on a very modest budget. Aubergines are like little sponges and will soak up whatever flavours you throw at them. They are great to pair with lamb because they soak up all the lovely fat, leaving you with loads of flavour but none of the grease. I make this dish on a weeknight as a quick and easy supper, or to roll into wraps at the peak of a successful party, when everyone is feeling a little light-headed from one too many drinks and needs a little pick me up – it works every time.

Preparation time 5 minutes

Cooking time 1 1/2 hours

Serves 6 as a main meal or 8 for wraps or a light lunch

2–3 medium aubergines, cut into 2cm pieces

olive oil

salt and freshly ground black pepper

3 tablespoons vegetable oil

1 large onion, diced

2 garlic cloves, chopped

500g lamb mince

2 teaspoons ground cumin

½ teaspoon cinnamon

2 teaspoons ground coriander

1 teaspoon ground turmeric (if you have a Moroccan or Turkish spice blend, please feel free to use that – 4 teaspoons should do it)

75g sultanas (chopped dried apricots or dates also work really well)

200g chopped tomatoes, fresh or canned

250g white rice (I like basmati but any will do)

600ml lamb or chicken stock

75g toasted pine nuts, flaked almonds (optional)

10–15 fresh mint leaves, shredded (optional)

Preheat the oven to 180ºC/Gas 4. Place the prepared aubergine onto a baking tray (you may need two), drizzle with 2 tablespoons of olive oil and season. Bake in the preheated oven for 25 minutes, turning once halfway through. Ensure the aubergine pieces on the outsides of the tray don’t burn.
While the aubergine is cooking, place a large casserole dish on the stove and add 1 tablespoon vegetable oil. Once the oil is hot, add the onion and garlic, season and cook for around 10 minutes on a low heat until the onion is soft and translucent.
Now add the lamb, increase the heat and seal for 5 minutes. You want the lamb mince to have a little colour. Now add the spices, the cooked aubergine, the sultanas and the chopped tomatoes and stir well. Cook for 8–10 minutes to allow the spices to properly cook out. Season again.
Now add the rice. Coat it well in all the spices and pan juices before adding the stock. Put on the lid and bring to the boil, then transfer the casserole dish to the oven and cook for 35–40 minutes. Check it once whilst cooking – if it looks like it needs a little more stock, now is a good time to add it.
You may want to add some toasted nuts and freshly shredded mint before taking the dish to the table. I love to have this with griddled flatbreads and some Greek yoghurt.

As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”

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Cook on a Shoestring – My Kitchen Cupboard

Tue, 23 Jul 2013 09:52:00 GMT

I HAVE DELIBERATELY USED THE SAME SPICES, OILS, MUSTARD AND VINEGARS THROUGHOUT THE BOOK SO YOUDON’T NEED TO GO OUT AND STOCK UP EVERY TIME YOU WANT TO COOK A NEW RECIPE. THIS LIST SHOULD HELP YOU ON YOUR WAY, SO STOCK UP GRADUALLY WHEN YOU CAN. NOTHING LISTED IS EXPENSIVE OR DIFFICULT TO BUY.

Flaked sea salt

A pepper mill

Ground cumin

Ground coriander

Ground ginger

Chinese Five Spice

Ground cinnamon ground paprika (smoked and hot are both good)

Chilli

Cajun seasoning

Dried oregano or mixed herbs

Stock cubes – chicken and vegetable

Olive oil

Vegetable or sunflower oil

Balsamic/red wine/cider vinegar

Cooking wine

Dijon mustard

Tomato purée

Soy sauce – I like light but either is fine

Worcestershire sauce

Sweet chilli sauce – great for cooking and dipping

Dried grains and pulses: Bulgar wheat, couscous, pearl barley, red lentils –you don’t need all of these as they are interchangeable but try to keep a few in stock Canned pulses: chickpeas, cannelloni beans, kidney, lentils – you don’t need all of these as they are all interchangeable but keep a few in stock at all times Canned sweetcorn

Canned chopped tomatoes/passata rice, any variety you prefer. I keep wild, Arborio risotto and basmati pasta

Dried noodles Breadcrumbs, dried or fresh

Canned fruits: apricots, peaches and pineapple. These are good to have if you can’t get hold of fresh of if fresh are out of season or expensive

Dried fruits and nuts: apricots, sultanas, almonds, pine nuts, just a couple will do Flour Baking powder

Ground almonds

Sugar – brown or white

Icing sugar

Peanut butter

Chocolate spread

Jam

Honey

Vanilla paste or extract

IN MY FRIDGE

Butter

Parmesan, Cheddar, mozzarella, ricotta, cream cheese – not all at the same time necessarily

Tomato ketchup

Onions/spring onions/shallots

Chillies

Garlic

Ginger

Milk

Eggs

Cream/crème fraîche/soured cream

Selection of green and root vegetables always including: carrots, celery, leeks, potatoes

Chorizo, smoked bacon, lardons or pepperoni

IN MY FRUIT BOWL

Lemons

Limes

Oranges

Apples/ pears (usually interchangeable in recipes)

ON MY WINDOWSILL

Rosemary

Basil

Thyme

Bay

Min

As featured in “Cook on a shoestring: Easy, inspiring recipes on a budget”

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Home at 7, Dinner at 8 – Clams and Smoky Bacon

Tue, 23 Jul 2013 09:29:00 GMT

25 Min Total

Preparation 10 min

Cooking 15 min

Serves 2 (4 as a starter)

This is the perfect quick dinner for a special night. I know clams are easy to come by in most supermarkets now, but I still get really excited about cooking them. They will always remind me of family holidays to the south of France when I was little and I would spend hours picking the lovely juicy meat out of the tiny shells. My top tip is to always buy more clams than you think you’re going to eat because, trust me, you’ll want to go back for more.

2 tablespoons olive oil

150g smoked bacon rashers or smoked pancetta, chopped into fine strips

2 shallots, peeled and chopped

1/4teaspoon chilli flakes

1 bay leaf

2 garlic cloves, peeled and chopped

50g butter

125ml double cream

2kg cleaned clams

125ml vermouth or dry white wine freshly ground black pepper

To serve

1 lemon, cut into wedges extra virgin olive oil, to drizzle crusty bread

Heat the oil in a large saucepan and add the bacon, shallots, chilli flakes and bay leaf. Sweat them gently for 4–5 minutes, until soft, before adding the garlic and the butter. Allow the butter to melt before adding the double cream.
Increase the heat and allow the cream to boil for 2 minutes, then add the clams and Vermouth or white wine. Season well with pepper
Let the clams cook for 5 minutes, shaking the pan hard halfway through. Once all the clams are open, serve straight away with a wedge of lemon, a drizzle of olive oil and a big chunk of toasted bread to soak up all the juices.

NB: Try serving with White Crab and Green Apple Cocktail to start or follow with Almond Hazelnut and Vanilla Biscuits. (see Sophie’s book ‘Home at 7, Dinner at 8’)

Adapted from Home at 7, Dinner at 8 by Sophie Wright.

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Home at 7, Dinner at 8 – Seared Duck

Mon, 22 Jul 2013 16:30:00 GMT

SEARED DUCK BREAST WITH WATERCRESS, CASHEWS AND POMEGRANATE

30 Min Total

Preparation 15 min

Cooking 15 min

Serves 4 (8 as a starter)

This light dish is best served at room temperature and therefore perfect for a summer evening. It takes no time to prepare and the only thing that actually needs cooking is the duck.

For the dressing

zest of 2 oranges

juice of 1 lemon6 tablespoons olive oil

a pinch of ground cinnamon a pinch of ground cumin

1 teaspoon balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon runny honey

For the duck

4 duck breasts, skin on

100g cashew nuts

1 pomegranate or 1 x 100g packet pre-picked pomegranate seeds

300g watercress, big stalks removed

Preheat the oven to 180°C/350°F/Gas 4. To make the dressing, place all the ingredients into a glass jar, tightly screw on the lid and shake hard until all the ingredients have combined. Set the 2 zested oranges aside for the duck.
Make four light slashes in the fat of the duck breast. Rub 2 tablespoons of dressing from the jar into the duck breasts. Place an ovenproof frying pan on the stove, turn on the heat to medium and lay in the duck breasts. It’s better to start cooking the duck in a cold pan so the fat can melt and the marinade won’t burn. Cook the duck skin-side down for 6–8 minutes. Keep checking that the marinade isn’t catching.
While the duck is cooking, cut off the top and bottom of the zested oranges. Using a small serrated knife remove the outer peel and pith. Cut the segments from the orange by holding it in your hand, cutting in between each membrane and pushing out the juicy segment. Let the segments fall into a clean bowl. Squeeze out any remaining juice into the duck pan.
Turn the duck ovven for a further 5 minutes for pink meat and 10 minutes for well done. Remove from the oven and leave to rest.5 Spread the cashew nuts over a baking tray and toast in the oven for 5 minutes or until golden brown.
Mix the pomegranate seeds with the orange segments. Pour over half the dressing, mix in the cashews and watercress and pile high on plates or a large platter. Slice the duck and place on top of the salad. Drizzle over the remaining dressing and serve.

NB: When blood oranges are in season use them if possible.

Adapted from Home at 7, Dinner at 8 by Sophie Wright.

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Home at 7, Dinner at 8 – Baked Apricot Brioche

Mon, 22 Jul 2013 16:22:00 GMT

BAKED APRICOT BRIOCHE

25 Min Total

Preparation 10 min

Cooking 15 min

Serves 6

This dish is a quick take on the much-loved bread and butter pudding, but without the cooking and setting time. It’s no harder to prepare than making a quick sandwich

1 small brioche loaf or 3 large croissants

50g softened butter

100g apricot jam

2 x 400g tins halved apricots in juice

100g golden caster sugarvanilla ice cream or double cream, to serve

Preheat the oven to 200°C/400°F/Gas 6. Slice the brioche loaf into six thick slices or the croissants in half lengthways and butter on both sides. Lay the slices in an ovenproof dish roughly measuring 20 x 20cm (you may need another brioche loaf to cover the bottom of the dish) and generously spread over the apricot jam.
Drain the apricots (reserving some of the juice) and lay cut-side down onto the buttered and jammed brioche. Sprinkle the sugar over the top and drizzle with 2–3 tablespoons of the reserved apricot juice.
Bake in the oven for 10–15 minutes or until slightly crispy at the edges. Serve with the accompaniment of your choice.

NB: This dessert works really well with fresh fruits such as pears, peaches and nectarines, especially when ripe and in season.

Adapted from Home at 7, Dinner at 8 by Sophie Wright.

Click here to buy Home at 7, Dinner at 8 on Amazon.

Home at 7, Dinner at 8 – Prawn and Egg Fried Rice

Mon, 22 Jul 2013 16:09:00 GMT

PRAWN AND EGG FRIED RICE

20 Min Total

Preparation 10 min

Cooking 10 min

Serves 4-6

I absolutely love egg-fried rice, but always avoided making it at home as you have to cook the rice then wait for it to cool. Then I discovered pre-cooked rice, which is perfect for this dish. The chef in me told me that I should always avoid using pre-prepared foods, but here is one that is definitely allowed. You can add whatever you like to this dish; I love big, fat juice prawns in mine. If you want to bulk it out a bit, you can add other vegetables, such as broccoli, mangetout or green beans, and cooked meats, such as cooked chicken and pork… the list is endless.

400g basmati express rice

3 eggs

2 tablespoons vegetable or groundnut oil

2 red chillies, roughly sliced and seeds left in if you are a fan of spicey food

2 garlic cloves, peeled and roughly chopped

6 spring onions, trimmed and cut into 2cm pieces with the white and green parts separated

400g raw large prawns, peeled

4 tablespoons [light or dark] soy sauce

1 teaspoon toasted sesame seed oil

2 tablespoons sweet chilli sauce

2 large handfuls of frozen or fresh peas (make sure they are defrosted before using if sing frozen peas)

1 lime, cut into wedges

To cook the rice, follow the instructions on the express rice packet (usually put it in the microwave for 2 minutes).
Beat the eggs in a bowl. Heat a large wok or frying pan on the stove, add the vegetable or groundnut oil and when the oil is very hot, add the chilli, garlic and white part of the spring onions and stir-fry for 2 minutes. Remove them from the pan and add the beaten eggs, move them around quickly in the pan or wok until cooked and well scrambled – I like to leave some big bits of egg as this is the best part. Remove the scrambled eggs from the pan.
Add the cooked ingredients back into the wok or pan along with the prawns, heated rice, soy sauce, sesame seed oil, sweet chilli sauce, green tips of the spring onions and the peas. Stir well and the add the egg back in and heat through for 3–4 minutes. Mix together well and serve with a wedge of lime and torn coriander.

NB: Raw prawns give the best flavour, but if you are in hurry, then cooked prawns for a midweek dinner.

Adapted from Home at 7, Dinner at 8 by Sophie Wright.

Click here to buy Home at 7, Dinner at 8 on Amazon.

The White Company

Thu, 18 Jul 2013 05:21:00 GMT

THE WHITE COMPANY

Sophie Wright Catering recently teamed up with the White Company to help launch there new Winters range with “A White Company Christmas”

The brief was simple…Create Mums family Christmas. The first bit was easy, putting together menus for all sorts of beautiful treats like…

MINCE PIES WITH MARZIPAN TOPS, MINI MERINGUES KISSES WITH AND CHESTNUT CREAM AND CINNAMON BANANA BREAD AND ORANGE AND SEMOLINA CAKE WITH CARDAMOM SYRUP

The Props and how to make everything look beautiful was even easier. Our Georgian 5 story town house took care of most of the hard work. All we had to do was choose our plates and platters from the “White Company prop box” (every girls dream!) and let people know what they would be eating and when, just as Mum would. Our very own little cheffet, Elspeth, a seasoned blogger herself was in charge of writing up the menu boards and getting on with the baking…She’s a girl after my old Nan’s heart when it comes to cake making!

HAND WRITTEN CHALK BOARDS, PERFECTLY LAID TABLE AND MARMITE AND GRUYÈRE CHEESE STRAWS FOR WHEN YOU NEED A NIBBLE

At Sophie Wright Catering we do all we can to make sure your event is as specific to you and your needs as possible. However none of this would be possible without Emily, not only the best events organiser in the business, but also a rather good multitasker! (see below!)

IF YOU WOULD LIKE HELP PLANNING A BESPOKE EVENT, PLEASE CONTACT US HERE. WE HAVE A FABULOUS TEAM WAITING TO HELP.

PRINT YOUR WHITE COMPANY RECIPE CARDS BY SOPHIE WRIGHT BELOW

Grace Belgravia

Wed, 17 Jul 2013 14:20:00 GMT

Sophie Wright has been working with Grace Belgravia as the Executive Chef since the fabulous Women’s only members club opened in November of 2012. Sophie and her team at Grace Cafe specialise in nutritionally balanced, wholesome, vibrant, fresh and seasonal food designed specifically for women. Grace also offers and Grace Home Delivery Menu which is available to all who want to maintain a healthy and well balanced diet.

Visit the site below:

CLICK HERE: GRACE BELGRAVIA

BBC Radio 4

Tue, 16 Jul 2013 14:29:00 GMT

Sophie is now a panellist on BBC Radio 4’s, The Kitchen Cabinet.

Hosts wonderfully by Jay Rayner the Panel travel our wonderful foodie nation answer questions, giving tips and generally chatting food with a live studio audience. Download the pod cast now…It’s well worth a listen!

Watch out for the new series around June time!

Listen to the podcast below:

CLICK HERE: BBC RADIO 4

Baked Cheesecake with French Goat’s Cheese

Mon, 15 Jul 2013 14:25:00 GMT

Sophie Wright Catering

River Cottage

Mon, 15 Jul 2013 14:25:00 GMT

Sophie was recently on ‘Three Good Things’ where she battled for a week against Hugh FW and his wonderful Head Chef Gill…Catch up on 4od Episodes 11-15 to see who won the week!

Visit the site:

CLICK HERE: HUGH’S 3 GOOD THINGS

View the episode:

CLICK HERE: CHANNEL 4OD

Grazia – Sophie’s Heatwave Dinner Recipes

Mon, 15 Jul 2013 09:16:00 GMT

Ah heatwaves… When it gets hot outside our first reaction is to fire up the Barbie, dust off the Pimms and stock up on salads. And then, 24 hours later, down comes the rain, the Pimms goes back on the top shelf and we’re all back hunkered round our hot warming cuppa soups before we know it.

But not this time. This hot spell is looking like it could last all week – touch wood. Of course this is great news, although after just one weekend we’re kind of already all iceberg lettuce-d out. Which is why we’ve decided to tap food writer/caterer Sophie Wright for some summery after-work supper ideas. Sophie is one of the cool young female cooks currently shaking up British kitchens called the YBF’s (Young British Foodies), a feature which appears in this weeks issue of Grazia.

Sophie’s Latest Book

Mon, 15 Jul 2013 09:12:00 GMT

COOK ON A SHOESTRING

Sophie Wright shows that making meals on a budget doesn’t have to mean settling for the same boring, tasteless dinners. Her inventive and inspiring ideas make the most of meals such as roasting a chicken and using the leftovers to make a variety of dishes – from Chicken and Sweetcorn Chowder using stock from the carcass to Shredded Chicken with Pomegranate and Cardamom Scented Wild Rice. She illustrates how to get the best from store cupboard staples such as pasta and tinned beans and pulses, plus how sensible shopping can make the most of a few simple ingredients and avoid ‘buy one get one free’ offers going bad in the bottom of the fridge. Sophie’s expert tips and delicious recipes will ensure you get value and quality for your money, without breaking the bank.

Click here to buy this book on Amazon.

Sophie’s Showreel

Mon, 15 Jul 2013 09:11:00 GMT

Sophie Wright Catering

Great British Food

Sun, 14 Jul 2013 14:23:00 GMT

Sophie has a monthly column in Great British Food magazine. Sophie writes all about “Her life in Food”. Reminisce about her love of learning to cook and all things foodie and seasonal.

Visit the site below:

CLICK HERE: GREAT BRITISH FOOD

Philadelphia

Mon, 08 Jul 2013 15:17:00 GMT

Sophie has been the development chef and Food writer for Philadelphia cheese since 2010.

Find her recipes and information about Philadelphia Young Chef of the Year by clicking on the link below:

CLICK HERE: PHILADELPHIA

Freedom Food

Mon, 08 Jul 2013 15:16:00 GMT

Sophie is a huge supporter on the RSPCA’s Freedom Food campaign and is always willing to donate a recipe or 2 towards the cause which you will find online and in the RSPCA’s Freedom Food’s cook book which is due for release late 2013.

For more information please visit the site below:

CLICK HERE: FREEDOM FOOD

British Lion Egg Campaign

Mon, 08 Jul 2013 15:13:00 GMT

Sophie worked with British Lion Egg on their “Think Outside The Box” Campaign. So created 3 healthy and nutritionally balanced recipes that can be found on the link below.

CLICK HERE: BRITISH LION EGGS

New Zealand Venison

Mon, 08 Jul 2013 15:12:00 GMT

After winning the New Zealand Venison Competition back in 2006, Sophie has kept promoting this fabulous product. Find more recipes on the website and interviews with Sophie.

For more information please visit the site below:

CLICK HERE: NEW ZEALAND VENISON

Westminster Kingsway College

Mon, 08 Jul 2013 15:11:00 GMT

Sophie attended Westminster from 2003-2006. The college was a huge supporter of Sophie and always pushed her to achieve higher and aim to be the best she could be. Leaving Westminster as the highest ever achieve female chef and highest achieving competition chef is something that Sophie prides herself on. She left with distinctions all round, many completion medals and as an active member of the Culinary British Academy. Sophie regularly gives demonstrations to the college students and attend events including fundraisers and is part of the Alumni Brigade for charity events.

For more information please visit the site:

CLICK HERE: WESTMINSTER KINGSWAY COLLEGE

The Craft Guild of Chefs

Mon, 08 Jul 2013 15:10:00 GMT

Sophie has been a member and active supporter of the Guild since she was a student at Westminster Kingsway College. You will often find her judging, competing or demonstrating for the guild at various foodie events

For more information please visit the site below:

CLICK HERE: THE CRAFT GUILD OF CHEFS

French Goats Cheese

Mon, 08 Jul 2013 15:09:00 GMT

Sophie Wright has been the French Goats Cheese Ambassador for the last 4 years. She says, “This is the third year that I am proud to be the UK’s ambassador for French goat’s cheese. French goat’s cheese (or chèvre in French) is a fantastic show-stopper on a cheese board, but I also think that it is a really good all-rounder ingredient which can brighten up a dull dish with its style and flavour any day of the year. Sophie loves representing the brand and all that it stands for. Check out some of the fabulous recipes here online or watch the recipe videos. News recipes coming soon!

For more information please visit the sites below:

CLICK HERE: FRENCH GOATS CHEESE

CLICK HERE: LOVE FOOD

Watch Sophie in action cooking Grilled Pear, Endive and Crottin de Chavignol toasts with caramelised walnuts:

The Hub PR

Mon, 08 Jul 2013 15:03:00 GMT

To celebrate the relaunch of its dairy solutions range, Kerrymaid has appointed flourishing chef, Sophie Wright, as its Brand Ambassador for 2013.

To find out more please view the site:

CLICK HERE: THE HUB PR

Kerrymaid

Mon, 08 Jul 2013 15:00:00 GMT

Sophie has been busy, creating recipes for those chefs who need a little convenience in their kitchens. Click on the link to see Sophie demonstrating some very easy to follow recipes using the Kerrymaid products.

View the site below:

CLICK HERE: KERRYMAID

London Evening Standard

Mon, 08 Jul 2013 14:44:00 GMT

THE LONDON EVENING STANDARD – SOPHIE AS THE COMMUTERS COOK

Please click on a recipe below:

Caramelised Chicken

Tasty Lamb Stew

Tiramisu

Roasted Guinea Fowl with Chicory, Fennel and Orange

Seared Tuna with Grapefruit, Chilli and Basil Salsa

Minute-Steak Sandwich

Pea and Salmon Fishcakes

Baked Apricot Brioche

Lamb chops and mash

Rump Steak with Blue Cheese Butter

Berry Pie

An Easy Tart

Gnocchi Bake with Smoked Salmon and Spinach

Tray-baked Salmon with Pancetta, Potatoes, Tomatoes and Asparagus

Sophie Wright – the commuter’s cook

It’s 2 of the 5 and 2

Sat, 06 Jul 2013 20:11:00 GMT

IT’S 2 OF THE 5 AND 2…

The wedding is quickly approaching and we are going to be in shape!..She says through gritted teeth.

This for me means a detox…I do rather over indulge at the weekends, usually on wine, and for Tom Pepper, it’s all about maintaining so’s not to bulged in his new James Bond style suit!

I read about the 5 and 2 ages ago, and working at Grace, you do tend to hear about every fad going. This regime however did really interest me. If you think about it, 2 days of fasting is very biblical. It’s been happening for thousands of years in almost every religion you can think of.

I have done a lot of research into the old 5 and 2 and do you know what, I’m really impressed. Please don’t think its a fad diet, or a quick way to drop a few pounds because its not. It’s about cleansing, allowing your body to recover and maintaining a happy and healthy weight and lifestyle. An extremely important prospect in this over indulgent world we all live in.

I’m sure the idea of not eating to some of you is a concept that is hard to digest, but trust me, 600 calories is more than enough to survive on throughout the day. I tend to have a light breakfast and skip either lunch or dinner, depending on what’s going on and what my plans are that day.

Last night was a classic example but instead of fish or steamed chicken, i went for something a little more interesting.

Below is calorie counted proof that cleansing doesn’t mean you have to go without.

A 125g portion of the meal below is just over 350 calories.

A really good tip is try not to eat a portion of food that you couldn’t fit in cupped hands, and i’m not talking about a huge mounds.

Your body is your temple, respect it!

CHILLI, GINGER CHICKEN AND VEGETABLE STIR FRIED RICE.

Serves 4 (There is only 2 of us but i am cooking enough for lunch tomorrow)

Preparation time 30 minutes, plus time to cook the brown rice.

TO MARINADE THE CHICKEN

2 chicken breast, Free range, organic and skin off if possible

2 inches ginger, cut into fine strips (very good for digestion)

1 large red chilli, cut into slices

4 cloves of garlic, slices

1/2 tsp corn flour

3 tbsp light soy sauce

2 tbsp mirin

juice 1 lime

Cut the Chicken into thin strips and place into a bowl with all of the above. Leave to marinade while you chop and prepare the below..

FOR THE STIR FRY

300g cooked brown rice, cooled

1 tbsp rape seed oil

1 red onion, peeled and sliced thinly

2 large courgette, chopped

2 red pepper, de seeded and chopped

1 handful of green beans, cut in half

2 large carrots, peeled and sliced thinly

juice 2 limes

2 tbsp soy sauce

1 tsp dried chilli flakes

water

IT’S ALL IN THE PREPARATION.

So, make sure you have everything chopped, marinated and prepared before you even think about turning the heat under your Wok on.

When you are ready, turn on the Wok to it’s highest heat and add the rape seed oil.

Add the onions and the carrots and fry for 4-5 minutes before adding the courgette, green beans and peppers and cooking for another 3 minutes.

Remove from the Wok.

Pour in the Chicken and the marinade and leave to bubble and steam. Don’t play around with it in the pan as you want to get a little colour all over the chicken slices. Once you are happy with the colour,(golden brown is good), use a spatula or a set if chop sticks to start string. Do this until all the chicken is cooked through. About 5 minutes.

Now add back in the vegetables. Coat them well in the chicken marinade and any other roasty toasty bits on the bottom of the pan. That’s all lovely flavour. Add couple of splashed of water to create some steam before adding the cooked rice. Stir well to combine.

Now add the soy, chilli flakes and a good squeeze of lime juice.

Cook for 5-6 minutes until heated through.

Finish with fresh coriander if you wish. Simple, healthy, light and a favourite 5 and 2 day meal for me!

Cook throught

Dinner for Two in Knightsbridge, March 2013

Thu, 04 Jul 2013 14:58:00 GMT

‘Thank you so much, they loved it!!!’

Sophie Wright Catering

BBC – How to cook

Thu, 04 Jul 2013 09:26:00 GMT

Sophie Wright has racked up numerous national and international medals in cookery and has worked as a head chef, private caterer and food consultant.

She trained at Westminster Kingsway Culinary Arts College and after leaving college was invited to join the British Culinary Academy’s competition team, competing at international level. In 2006, aged 20, Sophie became one of the country’s youngest head chefs at the celebrity hangout Beach Blanket Babylon. Her style of cookery is a mix of modern European cuisine, cooked simply and using the best products available.

Sophie has published various cook books and, since 2007, has made frequent appearances on television and radio. She has been a regular on such series as ITV’s Daily Cooks, the BBC‘s Food Poker, and the Good Food Channel’s Great Food Live and Market Kitchen.

Sophie runs a catering company and is the Executive Chef at Grace Belgravia, the UK’s first ever women-only members club which opened in November 2012.

To view all Sophie’s BBC How to Cook recipes at a glance please Click Here .

Sophie Wright’s BBC How to Cook Recipes:

(please click on a recipe)

BBC Radio 4 The Kitchen Cabinet

Thu, 04 Jul 2013 09:08:00 GMT

Jay Rayner and the team present a relaxing and refreshing New Year edition of The Kitchen Cabinet from The Komedia theatre in Bath.

London-born Chef Sophie Wright, food-writer joins Jay to field the audience’s questions along with restaurateur Tim Hayward, Asian-cooking expert Angela Malik, and The Kitchen Cabinet’s resident food-scientist Peter Barham.

On the menu: Peter Barham rants on how to make your Yorkshire puddings rise properly, and the panel debate the best cure for a hangover and whether detoxing and cleansing diets work.

The team also suggest their best ideas for how to make spinach taste delicious, and discuss what makes the best tasting Bath bun. Angela Malik explains how bulk cooking can save you money, and Tim Hayward talks about why butter would have to be the one ingredient he couldn’t live without.

Click Here to listen.

River Cottage – Hugh’s 3 Good Things

Thu, 04 Jul 2013 08:59:00 GMT

In Hugh’s 3 Good Things, Hugh’s going to put himself and others to the test – by taking part each day in a competition with two other amazing chefs to decide whose combination works best.

Sophie plans to woo the judge by my mixing griddled oranges with roasted pumpkin and halloumi cheese..

Click Here to view episode.

Click Here for more details about the episode.

French Goat’s Cheese 2011/2012

Sat, 15 Jun 2013 14:19:00 GMT

I have created 7 new recipes for this season including a scrummy French goat’s cheese camembert, sweet potato and prusciutto salad flavoured with cumin and chilli to give it that extra kick; and a special lasagne for you vegeterians out there which is super-easy, super-cheap, and super-tasty!

Click on a recipe below:

Canapé Receptions

Mon, 10 Jun 2013 16:24:00 GMT

EXAMPLE CANAPÉ RECEPTION

HOT

Pulled pork croquettes with spiced apple sauce

Mini quail scotch egg with homemade piccalilli

Ras el hanout Lamb Kofta with mint and smoked garlic yoghurt

Seared queen scallops with pancetta and pea puree

Goat’s cheese and black olive tartlets with salsa Verde

Spanish tortilla with chorizo and slow roasted confit tomato

COLD

Cured Foie gras on toasted brioche, orange marmalade gelee and hazelnut praline

Rabbit Rillettes with apricot chutney

Slow roasted shredded duck with pomegranate, carrot and sweet plum dressing

Sweetcorn fritter with guacamole and marinated crayfish

Smoked Salmon on dill blini with lemon and caper creme fraiche

Sashimi rolled tuna with toasted sesame, mirin and soy dipping sauce

Celebration Menu

Mon, 10 Jun 2013 16:07:00 GMT

EXAMPLE 21ST BIRTHDAY GARDEN PARTY

If the sun is shining why not try one of our amazing BBQ menus, add a special twist with a few fancy cocktails served by our flawless waiting staff and flaring bar tenders…

COCKTAILS

Passion fruit Bellini’s

Ginger and Chilli mojitos

ON THE BBQ

Monkfish, tiger prawn and Chorizo skewers with

Red roasted pepper and avocado salsa

Lamb burgers with cumin, mint and hallumi

Chicken Shish Kebabs with smoked chilli

Harissa marinated lamb cutlets

SALADS

Tabolueh with toasted almonds, coriander and pomegranate

Red cabbage and apple coleslaw with creme rich

Burrata with fresh figs, Parma ham and basil dressing

Avocado and bacon chop salad

Shaved fennel with dill, capers berries and pink grapefruit

PUDDING

Brioche summer puddings with clotted cream ice cream

Macerated pineapple Carpaccio with vanilla and rum syrup

Honeycomb ice cream with BBQ flambe bananas

Lunch Party Menu

Mon, 10 Jun 2013 16:01:00 GMT

EXAMPLE DIRECTOR’S LUNCHES

COLD SERVED BUFFET

Smoked salmon and crayfish tart with lemon mayonaise

Pork and pistachio terrine with cornichon and rye bread

Roasted beef fillet with caramelised red onions, shaved parmesan and truffle oil

Sesame Seared Tuna with Asian style rice noodle salad and chilli and soy dressing

Asparagus, broad bean and goat’s cheese with chervil, lemon and toasted pine nuts

Jersey royals with smoked lardon, chives and horseradish

Fresh Parsley and pomegranate tabouleh

PUDDING

Frangelico Zabaglione with homemade hazelnut cantuccini biscuits

AND THEN…

Wide selection of cheeses and dried fruits, nuts, chutneys and homemade breads

Dinner Party Menu

Mon, 10 Jun 2013 15:53:00 GMT

EXAMPLE DINNER PARTY MENU FOR 500 SEATED

STARTER

Ham hock and smoked chicken terrine with pickled cauliflower and baby onions

FISH COURSE

Crab Ravioli with samphire, crayfish and Saffron foam

MAIN COURSE

Fillet of beef with an oxtail fritter, vichy carrots, braised leeks with truffled pomme puree

DESSERT

Rhubarb Mille-Fuille with vanilla custard, stem ginger ice cream and rhubarb tuille

CHEESE

Cheese Board of choice with dried fruits, chutneys and homemade breads

AND THEN…

Sophie Wrights’ Petit Four selection

Wedding Menu

Mon, 10 Jun 2013 15:41:00 GMT

EXAMPLE WEDDING MENU

CANAPÉS

Wild mushroom tartlets with roasted garlic aoli

English Crab with granny smith apples coleslaw in filo basket

Tuna tartar with pickled ginger and wasabi mayonnaise

Rare beef fillet on potato rosti and béarnaise sauce

Langoustine Scampi with tartar sauce

Duck lover and port parfait with spiced current chutney

Vietnamese vegetable rice paper rolls with hot and sour dipping sauce

STARTER

Lobster salad with avocado puree and mango salsa

MAIN COURSE

Provencal crusted rack of Lamb with potato fondant and

Ratatouille filled pathivier and lamb jus

PUDDING

Chocolate ganache and passion fruit delice with passion fruit sorbet

EVENING BOWL FOOD

Mini Cornish pasties with homemade ketchup

Smoked haddock kedgeree with soft boiled quails eggs

5hr braised daube of beef with stout gravy and horseradish suet dumplings

Corporate Menu

Mon, 10 Jun 2013 14:46:00 GMT

EXAMPLE CORPORATE EVENT MENU

BOWL FOOD (2-3 BITES PER BOWL)

Confit tuna with nicoise style salad and sweet shallots

Salt beef with pickles and English mustard on Rye

Bulgar wheat, watermelon, feta and mint salad with pomegranates

Shredded chicken, Ham and leek pastry topped pies

7hr braised shoulder of lamb with puy lentil and sunblushed tomato ragu

Mini wild boar sausages with apple mash and cider gravy

Smoked Haddick and pea fish cakes with Chive hollandaise

Pink Champagne sparkling jellies

Seriously rich chocolate pots with almond tuille

Vanilla Panacotta with passionfruit puree & raspberry ice

CANAPÉS

Langoustine scampi with tartar sauce

Malaysian chicken with lime and toasted coconut stay sauce

Bite size Beef burgers with melting mozzarella middle

New York steak sandwiches with sweet mustard

Harissa marinated lamb with smoke bubaganoush

Caramelised onion tart tartin with tomato & rocket pesto

Smoked mackerel beetroot and horseradish on pumpernickel toast

Caramelised fig, Serrano ham with basil puree on parmesan sable

Foie gras with macerated pineapple on sesame cracker

Potted Morecombe bay shrimps with rye and deep-fried capers

Beetroot macaroons with goats cheese filling

Great British Food – June

Mon, 10 Jun 2013 09:40:00 GMT

MY LIFE IN FOOD

Chef Sophie Wright is one of the youngest stars of British Cuisine – and GBF’s fabulous columnist. This month, she shares her passion for broad beans…

To read the full article please click on the image.

Lasagne with Mushrooms and Frech Goat’s Cheese Log

Fri, 07 Jun 2013 14:45:00 GMT

LASAGNE WITH MUSHROOMS AND FRENCH GOAT’S CHEESE LOG

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

In these days of economic gloom we are always looking at ways of making our budgets stretch. But that doesn’t mean we have to sacrifice taste. Here at Easy Cheesey Chèvre Towers, I’ve put together a set of delicious recipes using French goat’s cheeses which are not only easy to make, but won’t break the bank.

This dish makes a great alternative to a classic mid-week supper. Even if you or your family aren’t vegetarians, this is still a very hearty and delicious meal. It is best enjoyed with a crispy green salad.

French goat’s cheese log is ccylindrical in shape, a fine, soft, melt-in-the-mouth texture with a white bloomy rind. It has a delicate sharp fresh flavour which becomes more distinctive as it matures. The French goat’s cheese log can be found fresh or mature in delicatessens and supermarkets. Slices can be used on pizzas and crepes as well as melted into sauces for meat and fish dishes.

Serves 6 Prep time 30 minutes

Cooking time 30 minutes Oven temp 180oc

Approximate cost per portion £2.47

INGREDIENTS

For the base

200g mild ripe French goat’s cheese log, crumbled or sliced

20g dried porcini mushrooms

600g mixed Portobello and chestnut mushrooms

2 tbsp olive oil, plus extra for greasing

2 chopped shallots

2 finely chopped garlic cloves

2 finely chopped sprigs of rosemary

Sea salt and freshly ground black pepper

50mls white wine

Large handful of flat-leaf chopped parsley

12 sheets of fresh lasagne pasta

For the topping

200ml crème fraîche

2 larges egg yolk

100g crumbled mild French goat’s cheese log

METHOD

Soak the dried porcini mushrooms in a small bowl with enough boiling water to cover. Leave for 10-15 minutes until soft. Scoop out the mushrooms and squeeze out the excess water. Reserve the soaking liquid.
Peel the large mushrooms and slice them all into roughly the same size slices. Heat a large frying pan with the oil, and then add the shallots, garlic and rosemary. Sauté over a medium heat for 4-5 minutes until the shallots are soft. Add both the soaked and fresh mushrooms to the shallots and garlic with some salt and pepper and sauté over a high heat for 2-3 minutes.
Add a splash of white wine and a little of the reserved soaking liquid from the porcini. Season with salt and pepper and add in the chopped parsley. Leave to cool.
To make the topping, beat the crème fraîche, egg yolk and crumbled mild French goat’s cheese log together in a bowl with salt and pepper.
Lightly grease an ovenproof dish, measuring about 20 x 30cm, with olive oil. Cover the bottom of the dish with a layer of the mushroom mixture, followed by some of the mild French goat’s cheese log. Arrange a layer of lasagne sheets on top, then repeat the layering process twice more, finishing with a layer of lasagne.
Pour the topping over the lasagne, sprinkle with the remaining mild French goat’s cheese log.
Bake for 30 minutes or until the topping is golden brown and bubbling. Leave the lasagne to stand for 5-10 minutes before serving.

For further information or recipes please visit: www.frenchgoatscheese.com or contact chris.skyrme@sopexa.com 0207 312 364

Sweet Potatoes, Caramalised Onions and Tomme de Chèvre gratin

Fri, 07 Jun 2013 14:40:00 GMT

SWEET POTATOES, CARAMELISED ONIONS AND TOMME DE CHÈVRE GRATIN WITH BACON CRUMBLE TOPPING

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

The dish is full of flavour due to the Tomme de Chèvre’s earthy, rich tones and is perfectly complemented by the sweetness of the caramelised onions and sweet potatoes. This is a wonderful recipe for any time of the year. It’s great to serve hot or cold, as a side dish with a pork chop or as a main with some seasonal vegetables.

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves 4-6 as a side dish

Pre heat the oven to 190oc

INGREDIENTS

300g Tomme de Chèvre, grated

5 large sweet potatoes

75g butter, plus a little extra for greasing

3 tbsp olive oil

3 large white onions, peeled and finely sliced

2 cloves sliced garlic

1 tsp fresh thyme leaves

200mls chicken stock

100g stale bread

8-10 rashers cooked pancetta or smoked streaky bacon

METHOD

Place a large frying pan on a medium heat and add half the butter and 1 tbsp of the olive oil.
Once the butter has melted, add the sliced onion, garlic and thyme and allow to cook and caramelise for about 15 minutes. You want the onions to be very soft and sweet. Make sure you move them around in the pan from time to time so they don’t burn. Season with salt and pepper.
Peel the sweet potatoes and sliced them as thinly as you can, using a mandolin if you have one.
Finally, put the stale bread and cooked pancetta into a food processor and blitz with 2 tbsp of olive oil until you have fine bread crumbs. Season with black pepper and mix well.
To assemble the dish, take a 20cm baking dish and grease the inside with butter. Place a layer of the sweet potatoes in the bottom of the dish before adding a couple of tbsp of the caramelised onions and a layer of grated French goat’s cheese. Repeat this process twice more, pressing down in between each layer.
Pour over the chicken stock, cover with grease-proof paper and place in the oven for 20 minutes.
Once the gratin has started to bubble slightly, remove from the oven and discard the paper. Sprinkle breadcrumbs over the bacon and bake for a further 25 minutes until golden brown and bubbly.

Tomme de Chèvre is available from supermarket deli counters and specialist cheese shops.

For further information or recipes please visit: www.frenchgoatscheese.com

Grilled Pear, Endive and Crottin De Chavignol Toasts

Fri, 07 Jun 2013 14:29:00 GMT

GRILLED PEAR, ENDIVE AND CROTTIN DE CHAVIGNOL TOASTS WITH CARAMELISED WALNUTS

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

This is a salad that should be eaten warm. It is very simple to prepare and the flavours are all fresh and exciting. The sweetness of this salad works extremely well with the mild or mature Crottin de Chavignol and the bitterness from the endive balances it perfectly. Bright and colourful it is perfect as a side dish, starter, main course or lunch.

A slightly barrel-shaped squat cylinder with a natural, bloomy rind, the Crottin de Chavignol has a light, smooth texture and is easy to cut. It ranges from smooth and creamy to dry and crumbly. For a stronger flavour, wait for the rind of the cheese to turn bluish.

It is available in good supermarket deli counters and specialist cheese shops.

Serves 4 Prep time 20 minutes

Cooking time 20 minutes Pre heat grill to medium

Approximate cost per portion £2.50

INGREDIENTS

4 Crottin de Chavignol (mild or mature depending on your taste)

100g walnuts

2 firm pears

4 heads yellow endive

50g brown sugar

2 tbsp icing sugar

Juice and zest 1 orange

50mls olive oil

½ baguette

50mls white wine (optional)

2 tbsp pomegranate seeds (optional)

50g basil leaves

Runny honey to serve

METHOD

Heat a large non-stick pan on the stove and add in half the sugar. When the sugar starts to brown and caramelise, add in the walnuts pecans. Coat them well in the sugar them pour out on to a plate and allow to cool. Cut the baguette into 8 thin slices. Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
Peel and cut the pears into halves. Remove the core and then cut into 16 wedges.
Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears. Drizzle with olive oil, orange zest and half of the orange juice.
Place the toasted slices crispy side down onto the tray, with the endive and the pear. Drizzle each slice with a teaspoon of white wine if you wish. This gives a little extra flavour.
Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices. Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.

To serve, scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.

For further information or recipes please visit: www.frenchgoatscheese.com or contact chris.skyrme@sopexa.com 0207 312 3644

Haddock and Smoked Salmon Fish Cakes

Fri, 07 Jun 2013 14:24:00 GMT

HADDOCK AND SMOKED SALMON FISH CAKE WITH MELTING MIDDLE CREAMY SPREADABLE FRESH FRENCH GOAT’S CHEESE

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

These fish cakes are a great Saturday evening meal. Hearty and great fun. There is self-saucing as the middle, when it heats up turns to a molten fondant of creamy French goat’s cheese! You can do this with practically any white fish if haddock isn’t your thing, or even have a go with a beef or lamb burger!!

Spreadable fresh French goat’s cheese is available in many forms. It is fresh, smooth, white and melts-in-the-mouth and has a light, mild taste that is unlike any other cheese. It is available from all good supermarkets and delicatessens.

Serves 4 Prep time 20 minutes

Cooking time 20 minutes Cooling time 20 minutes

Oven temp 200oc

Approximate cost per portion £2.50

INGREDIENTS

100g spreadable fresh French goat’s cheese

300g Haddock, skinned and pin boned

200g smoked salmon

300g Maris Piper potatoes

2 tbsp chopped parsley

2 tsp chopped chives

Zest 1 lemon

2 tsp small drained capers in vinegar

4 tbsp plain flour

2 eggs

100g dried bread crumbs

50mls vegetable oil for frying

METHOD

Start by peeling the potatoes, cutting them into 2 inch pieces and placing them into a large saucepan of cold water. Add a pinch of salt and bring to the boil. Once the potatoes are soft (about 15 minutes after boiling) remove from the heat and drain. Leave them to cool for 10 minutes or so before mashing or putting them through a ricer. Place the mashed potatoes into the fridge to cool while you prepare the fish cake mix.
Place the haddock into a food processor along with the smoked salmon. Blitz to a chunky texture before adding the parsley, chives, lemon zest and capers and then season with salt and pepper. Pulse the mix in your blender until all is combined.
Blend the fish mix with the chilled mashed potato. Divide the mix into 4 portions.
Now take one of the portions and make it into a ball. Make an indentation into the centre of the fish cake using your thumb or a tea spoon. Take a heaped tsp of the spreadable fresh French goat’s cheese and place this into the indentation. Close the gaps around the cheese so that the cheese is left in the middle of the fish cake. Mould into a pattie shape and place into the fridge while you do the others.
When all the fish cakes are moulded and stuffed you need to bread them.
Take 3 bowls and place the flour into one, 2 beaten eggs in another and the bread crumbs into the third. Coat each fish cake first in the flour, then the egg and finally the bread crumbs and then let them set again in the fridge. You can now leave them until you are ready to cook.
Once all the fish cakes are crumbed, put large frying pan on a medium heat and add in the oil. Lay in the fish cakes and allow to cook on both sides for 3-4 minutes until golden brown, then remove from the pan and place onto a baking sheet. Place into a preheated oven for another 10 minutes.
Serve with a wedge of lemon, spoonful of mayonnaise and a crispy salad.

For further information or recipes please visit: www.frenchgoatscheese.com

Or contact Chris:

E-mail: contact chris.skyrme@sopexa.com

Telephone: 0207 312 3644

Asparagus with shallots, white wine and Selles-Sur-Chere sauce

Fri, 07 Jun 2013 14:19:00 GMT

ASPARAGUS WITH SHALLOTS, WHITE WINE AND SELLES-SUR-CHER SAUCE

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

Selles-Sur-Cher is a dry French goat’s cheese packed with flavour, so it stands out in just about any white sauce very well. The asparagus is perfectly complemented by this robust sauce. This is a perfect starter for any occasion. A little tip is to drizzle the asparagus with the sauce and then give it a little grilling to get a lovely finish.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4

INGREDIENTS

150g Selles-Sur-Cher, rind removed

2 bunches asparagus, try to buy in season

2 shallots

25g butter

125mls white wine, oaky is better like a Chardonnay

250mls double cream

1 lemon

1 tbsp whole grain mustard

2 tsp olive oil

Salt and pepper to taste

METHOD

Finely chop the shallots. Place into a small saucepan on a low heat with the 25g of butter and sweat until soft and translucent. Add the white wine and allow to simmer and reduce by one third.
Once reduced, add in the double cream and reduce again by half with the lemon juice.
At this stage, season with black pepper, add in the mustard and crumble in the goat’s cheese.
Mix well until all the cheese has melted. You may need to use a whisk to do this.
Set the sauce to one side while you cook the asparagus. Place a large pan of water on the stove and bring to the boil.
Gently peel the asparagus and when the water is boiling, drop them in for 3 minutes.
Drain and coat in a little olive oil, salt and pepper. Assemble the asparagus on your serving plates.
Warm through the sauce and drizzle over the top. Serve extra sauce on the side.

Selles-Sur-Cher is available in good supermarket deli counters and specialist cheese shops.

For further information or recipes please visit: www.frenchgoatscheese.com

French Goat’s Cheese and Orange Baked Cheesecake

Fri, 07 Jun 2013 13:09:00 GMT

BAKED CHEESECAKE WITH SPREADABLE FRESH FRENCH GOAT’S CHEESE AND ORANGE

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

This is a great alternative to a traditional baked cheesecake, especially if you or your children can’t eat cow’s milk. The soft texture of the spreadable fresh French goat’s cheese gives the cake a lovely citrusy, savoury twist; a perfect dinner party dessert or birthday cake alternative!

Spreadable fresh French goat’s cheese is available in many forms; it is fresh, smooth, white and melts-in-the-mouth and has a light, mild taste that is unlike any other cheese. It is available from all good supermarkets and delicatessens.

Serves 12

Prep time: 25 minutes

Cook time: 50 minutes

Cooling time over night

Oven temp: 120oc-160oc

Approximate cost per portion £1.72

INGREDIENTS:

For the base

85g butter, melted plus a little extra for greasing the cake tin

150g digestive biscuits

1 tbsp caster sugar

For the filling

900g spreadable fresh French goat’s cheese

275g caster sugar

3 tbsp plain flour

3 eggs

1 yolk

2 tsp vanilla bean paste or seeds of 1 pod

2 oranges zests

1 lemon juice

200mls sour cream

For the topping

200mls sour cream

1 lemon juice

2 tbsp caster or icing sugar

Method

Prepare a 23cm spring-form cake tin by greasing the base with butter and lining with baking parchment.
Melt the butter on the stove in a small saucepan. Place the digestive biscuits in a food processor and blitz until they resemble fine bread crumbs. Add the sugar and pour in the melted butter. Blitz again to combine well.
Press the biscuit mix into the bottom of the cake tin and push well into the edges. Place the cake tin onto a baking tray and put into the preheated oven for 10 minutes. Once cooked, remove and leave to cool.
To make the filling. First beat the spreadable fresh French goat’s cheese either by hand or use the paddle attachment of a work top mixer. Do this for about 2-3 minutes until the cheese is light and fluffy. Next, change to a whisk and add the sugar, flour, vanilla, eggs and egg yolk. Whisk until all smooth and combined before adding the orange zest, lemon juice and sour cream.
Brush the edges of the cake tin with a little more melted butter before pouring the mixture into the cake tin. Bake at 160oc for 10 minutes before turning the oven down to 120oc and cooking for a further 40 minutes. The cake is cooked once it is set with a little wobble when you give the tin a shake.
Leave the cake to cool in the oven with the door slightly open for 2 hours.
For the topping, combine the sour cream with the lemon juice and sugar. Once the cake is cooled, pour the sour cream over the top of the cake right to the edges. Cover with cling film and allow setting in the fridge overnight.
Serve cut into thick slices with a few fresh berries.

For further information or recipes please visit: www.frenchgoatscheese.com or contact Eleanor Holland:

E-mail: eleanor.holland@sopexa.com

Telephone: 0207 312 3619

Great British Food – May

Fri, 17 May 2013 15:59:00 GMT

MY LIFE IN FOOD

Chef Sophie Wright is one of the youngest stars of British Cuisine – and GBF’s fabulous columnist. This month she celebrates ‘wet and wild’ garlic season…

To read the full article please click on the image.

French Goat’s Cheese 2010/2011

Wed, 15 May 2013 14:18:00 GMT

These 6 recipes use different French goat’s cheeses for a host of different occasions. They range from a delicious starter of asparagus with shallots and a creamy Selles sur Cher sauce; to a pretty and tasty marinated French goat’s cheese mini-log (an ideal cheese course, or a gift for Mum); and a sweet potato, caramelised onion and Tomme de Chèvre gratin, which is great as a main on any day of the week. Chèvre really is an all-rounder and can make a dull dish into a bright delight at any time of the year.

Click on a recipe below:

London, Jan 2013

Fri, 10 May 2013 15:03:00 GMT

‘The food was delicious – I and everyone else was very impressed by the service and quality’

Sophie Wright Catering

Home at 7, dinner at 8 – Tray Bake Salmon

Thu, 09 May 2013 16:13:00 GMT

TRAY-BAKED SALMON WITH PANCETTA, POTATOES, TOMATOES AND ASPARAGUS

Salmon is a fish that has a bit of a bad name as people often overcook it and serve it with the same old accompaniments. This combination of flavours and ingredients work in perfect harmony. Also great with chicken thighs or other meaty fish.

Preparation 10 mins Cooking 30 mins Serves 4

4 tbsp olive oil, plus extra for oiling

8 medium potatoes

salt and pepper

2 tsp dried oregano

4 salmon fillets (150g-180g)

20 asparagus spears, trimmed

20 cherry plum tomatoes, halved

8 slices of pancetta/Parma ham

juice of 1 lemon

Preheat oven to 190°C/375°F/Gas 5. Line a large baking tray with baking parchment. Rub with oil. Thinly slice potatoes (skins on). Lay over tray, without overlapping too much. Season generously, adding oregano and two tbsp of oil. Put in hot oven for 15 mins.

Remove baking tray from oven, increasing temperature to 220°C/425°F/Gas 7. Lay salmon fillets on potatoes, scattering around asparagus and tomatoes. Drape pancetta/Parma ham on top, drizzle over rest of oil, put tray back in oven for 10-15 mins until cooked through.

Squeeze over lemon. Serve.

Adapted from Home at 7, Dinner at 8 by Sophie Wright.

Click here to buy Home at 7, Dinner at 8 on Amazon.

Kallkwarf Architects – Canapes, Victoria Dec 20 2012

Wed, 08 May 2013 15:02:00 GMT

‘I wanted to send our heartfelt thanks for helping make our party on Thursday night a success. The canapés were delicious and plentiful and the staff very friendly and polite.

We will certainly recommend you to others when the opportunity arises!’

Sophie Wright Catering

Sophie Wright – the commuter’s cook

Tue, 07 May 2013 16:08:00 GMT

LONDON EVENING STANDARD

Written by Victoria Stewart

“I haven’t worked for anyone mega-famous,” Sophie Wright tells me in her South Woodford home. Then she pauses, remembering the private catering jobs she did for Leonardo DiCaprio, Avril Lavigne and multi-billionaire Roman Abramovich, and grins.

“OK, well I did them, yeah, and it was really cool but, you know, you are still the staff.”

Sure, I think, as if cooking for the guy every 15-year-old girl had on a poster in her bedroom is totally routine. But then, with a peal of laughter, she ‘fesses up: “Leonardo’s still very yummy actually. And I made sure his beef was cooked perfectly, of course!”

Wright is still only 24, yet unlike others her age who are struggling for graduate jobs, she has been working on her enviable CV since finishing her GCSEs. Born in Hackney with two working parents, Wright admits she was not at all academic at school.

“I was dyslexic and used to cause havoc because I was so bored. I’d come home and create havoc in the kitchen too. There was always food in every bit of my life.”

Instead of continuing her academic studies Wright completed a three-year chef’s diploma at Westminster Kings-way College, where Jamie Oliver, Ainsley Harriott and Antony Worrall Thompson once trained.

She then got talent-spotted, having aced most of her mainly male contemporaries in catering competitions and was taken on as London’s youngest head chef aged 20 at Notting Hill hangout Beach Blanket Babylon before bringing out her first cookbook that same year.

Four years later she has given up res taurant work – “although if the right opportunity to work with a chef came up, I’d definitely take it – there are so many opportunities for young entrepreneurial people in London”. She now runs her own catering company in Leadenhall Market and has a new easy-to-follow recipe book out called Home at 7, Dinner at 8.

While Jamie Oliver’s 30 Minute Meals shot up the book charts, it had cooks nationwide complaining about its unrealistic time limits. Wright’s, however, is full of short, straightforward recipes – such as Easy Tart or a quick apricot brioche pudding – that you can imagine trying out, even after a nine-to-five slog. And she of all people knows how that feels: “I know what it’s like to work really long hours and come home absolutely starving. You want to order a takeaway or eat immediately but don’t have a clue where to start, especially in a small kitchen like mine. As I say in the book, it’s OK to take shortcuts.

Why not buy shop-bought pastry or use a bit of tomato ketchup?”

But Wright insists she isn’t on a mission to change our lives, she just wants to make cooking quick and stress-free: “I can’t get people who don’t like cooking to cook. My book is basically aimed at busy people who are a bit bored with those five same recipes: the roast chicken, the spag bol, the stir fry, the lasagne and the shepherd’s pie. I’ve taken the ingredients from those dishes and just tried to jazz them up a bit.”

Certainly the salmon, pancetta and asparagus dish she whips up in front of me looks suitably jazzy.

Yet Wright remains unfazed by her success. “I love what I’m doing now but I do miss the buzz of working in a restaurant – the camaraderie, having the boys around. And I love the fact that I’m a woman and people remember me because I could just be another boy fading into the background in what is a really, really tough industry.”

Tough it may be but Sophie Wright isn’t ready to give up the fight just yet.

Home at 7, Dinner at 8 is published by Kyle Cathie, price £14.99.

Sophie Wright, 24. Chef

Fri, 03 May 2013 14:18:00 GMT

SOPHIE WRIGHT IS ONE OF THE YOUNGEST AND MOST SUCCESSFUL CHEFS IN BRITAIN TODAY.

Her debut book Easy Peasy was awarded the Gourmand Easy Cookbook of the Year 2008 when Sophie was just 20. Her second book Home at 7, Dinner at 8, was released in April 2011 and gained huge praise from press nationwide. Sophie was christened the “Commuters Chef” by the London Evening Standard and was given a 30-week column. Home at 7, Dinner at 8 was voted one of the UK’s top 50 books, coming in at a lucky number 13. Sophie’s third cookbook, Cook on a Shoestring is published October 2012 – 3 books by the age of 25! Sophie both wrote and styled all the recipes so the food is exactly as intended in all the pictures. All Sophie’s books have been published by Kyle Books Ltd and sold worldwide in Spain, France, Germany, Australia, Russia and America to name a few.

Sophie’s most recent TV appearance was on Hugh Fernley Whittingstall series for Channel 4, River Cottage, 3 good things. Aired Nov 2012.

Also regular on shows like Great Food Live, ITV Daily Cooks, Food Poker on BBC2 and Market Kitchen Sophie is no stranger to Live TV.

A regularly contributor to various radio shows and food panels for Radio 4 and BBC London.

Sophie trained at the highly acclaimed Westminster Culinary Arts College, gaining huge acclaim, and was very quickly pushed into the public eye due to her passion to compete and do well within the industry. After leaving the college with distinction, Sophie was invited to join the British Culinary Academy competition team, competing on an international level. She has since racked up numerous national and international medals, including a Culinary Olympic Silver in 2009.

In 2006, aged 20, Sophie became one of the country’s youngest head chefs at famous celeb hang-out Beach Blanket Babylon until 2008. Since leaving BBB, Sophie has worked on numerous freelance projects; from private catering and pop up restaurants to food consulting and recipe design and development. She is also heavily involved in campaigns, including French Goats cheese, British Lion EGG Campaign 2012, the BBC Food Show with Sopexa, RSPCA freedom food campaign and Electrolux Professional and The Craft Guild of Chefs to name a few.

She was also voted Red Magazine’s Top 20 under 30 “ones to watch” in 2011, and the Times One to Watch under 25 quoteing “Sophie Wright will be cooking for Kate and Will’s 10 Year Anniversary!”

Day to day, Sophie is highly involved with her catering company, Sophie Wright Catering, based in Battersea, London. Specializing in bespoke intimate dinner party for 10 or a corporate contemporary event for 2000.

Sophie Wright Catering has been the in-house caterers for Tom Ford, the top worldwide designer of 2012, is currently the in house caterers for the UK’s only Women’s only members club, Grace of Belgravia as well as numerous celebrities, banks and various top cooperate clients.

Sophie has worked all over the world including Italy, New Zealand, France, Switzerland and Caribbean so her style of cookery is a mix of modern Europeans cuisines cooked simply using the best products available.

Sophie Wright also specialize in staff recruitment for chefs abroad in private houses and holiday homes, as well as Kids cookery workshops to “get kids cooking” and help them learn about the benefits of healthy eating. The last workshop took place in Antigua.

The youngest female chef: meet Sophie Wright

Wed, 01 May 2013 14:11:00 GMT

The post The youngest female chef: meet Sophie Wright appeared first on Sophie Wright Catering .

Great British Food – April

Wed, 17 Apr 2013 16:00:00 GMT

MY LIFE IN FOOD

Chef Sophie Wright is one of the youngest stars of British Cuisine – and GBF’s fabulous columnist. This month, she says a fond farewell to rhubarb with a perfect April fool…

To read the full article please click on the image.

Home at 7, Dinner at 8 – Pea and Salmon Fishcakes

Thu, 11 Apr 2013 16:18:00 GMT

PEA AND SALMON FISHCAKES

40 Min Total

Preparation 25 min

Cooking 15 min

Serves 4

The main time-consuming element when making fishcakes is the mash, so I wondered if there was an alternative ingredient that I could use to bind the fish together. Peas are perfect.

Fishcakes

200g frozen peas (petits pois are best)

200g smoked salmon trimmings

500g salmon, skinned, pin-boned and cut into 1cm pieces

zest of 2 lemons and juice of 1 lemon

a small bunch of dill, roughly chopped

1 egg

3 spring onions, trimmed and chopped

1 tablespoon plain flour

Salt and pepper

For the coating:

100g plain flour

2 eggs, beaten

150g fine breadcrumbs or polenta

4 tablespoons olive oil

Sauce

220ml crème fraîche

zest and juice of 1 lemon

1 tablespoon wholegrain mustard

400g wilted spinach (optional)

1. Put a pan of water on to boil and add salt. Once boiling, blanch the peas for 20 seconds before draining and running under cold water. Put them into a blender with all the remaining ingredients for the fishcakes, except for the seasoning, and pulse until the mixture has combined. Season with plenty of salt and pepper.

2. Put the flour, eggs and breadcrumbs or polenta into three separate bowls. Make eight patties out of the fishcake mix and pass first though the flour, then the egg and the breadcrumbs. Leave in the fridge until you are ready to cook them.

3. When you are ready to eat, preheat the oven to 190°C/375°F/Gas 5. Pour the olive oil into a frying pan and turn the heat to medium. Lay the fishcakes in the pan and cook for about 2-3 minutes until they are brown on both sides. Remove the partly cooked fishcakes from the pan and finish cooking in the oven for 6-8 minutes.

4. While they are in the oven, heat up the crème fraîche in a saucepan together with the lemon zest and juice and the wholegrain mustard. Remove the cooked fishcakes from the oven and serve with the crème fraîche sauce and spinach. Pierce the spinach a few times and cook in a microwave on high for three minutes.

Adapted from Home at 7, Dinner at 8 by Sophie Wright.

Click here to buy Home at 7, Dinner at 8 on Amazon.

Peter Gordon NZ TV Chef, Feb 2013

Tue, 02 Apr 2013 14:56:00 GMT

‘When I first met Sophie she was competing in the NZ – UK Culinary Fellowship, which I run and which she won. Since then I’ve been impressed with her determination and obvious talent and like many in this highly competitive industry I know she’ll continue to do amazing things, always with a grin and always to the best of her ability.’

Sophie Wright Catering

Great British Food – March

Sun, 17 Mar 2013 15:57:00 GMT

MY LIFE IN FOOD

Chef Sophie Wright is one of the youngest stars of British Cuisine – and GBF’s fabulous columnist. This month she springs into March with the Easter Bunny…

To read the full article please click on the image.

Home at 7, dinner at 8 – Tiramisu

Tue, 05 Mar 2013 15:53:00 GMT

TIRAMISU

This is still one of my all-time favourite desserts and it’s so easy to prepare. I make this at nearly every dinner party and I’m sure my guests are bored with it by now, but I just can’t help it.

Preparation 15; Cooking 0; Serves 4 large, 6 small

3 eggs, separated

1 tsp vanilla paste

8 tbsp icing sugar

zest of 1 lemon

1 shot Madeira wine (or any other fortified wine)

500g mascarpone cheese

16 Amaretti biscuits

50ml espresso or very strong coffee

cocoa powder, to serve

1 Whisk the egg yolks together with the vanilla paste, icing sugar, lemon zest and Madeira with an electric hand-held whisk until pale. When pale, add the mascarpone and whisk again.

2 In a separate clean, dry bowl, whisk the whites using an electric whisk (with clean beaters) until stiff peaks start to form. Fold into the mascarpone mixture.

3 Soak the Amaretti biscuits in the coffee and lay two in the bottom of each serving glass. Spoon a generous amount of mascarpone cream on top of each one and dust with cocoa powder. Soak the remaining biscuits in the coffee and put on top of the mascarpone cream. Evenly distribute the remaining cream and smooth over the top. Dust with cocoa as you are about to serve.

You can make this in advance as it will keep for a few days in the fridge. Just re-dust with cocoa before you serve.

Recipe from Home at 7, Dinner at 8 by Sophie Wright (£14.99, Kyle Cathie)

Great British Food – Jan/Feb

Thu, 17 Jan 2013 15:55:00 GMT

MY LIFE IN FOOD

Chef Sophie Wright is one of the youngest stars of British Cuisine – and GBF’s fabulous columnist. This month, she cooks the perfect pick-me-up for the January blues…

To read the full article please click on the image.

Drinks Party, Chelsea Dec 2012

Sun, 06 Jan 2013 14:59:00 GMT

Thanks again for such an outstanding catering experience at the London party. Everyone had a fantastic time and raved about the food.’

Sophie Wright Catering