Vegetarian Cookery Class with Nena Foster

Today on the third of march i went to a fabulous cookery class held by Nena Foster and it was great.

It was held in Northcross Road in East Dulwich, we cooked vegetarian food with seasonal veg provided by Locals Greens. Nena told us all about all the veg that is in season at the moment and we used them in the recipes as they are super tasty when they are in season.

We made a three course meal. On the menu there was a Celeriac and Apple Remoulade. It’s a bit like coleslaw but way more interesting.

Here is the recipe:
1 lemon
4 tbsp of plain greek yoghurt
2 tbsp mayonnaise
1 handful of parsley
pinch of sea salt ,
25g of blanched hazelnuts,
2 tsp of honey.

We had our own kitchen bench to prep the food and Nena said I kept my work space really tidy.

The main was a lovely leek, mushroom and cheddar crostata. It’s a lot of pastry with veg inside and it’s folded over and you go all around the side and do the same. After it comes out of the oven it will be nice and crispy and cheesy inside. The best combination with the nice crostata are toasted pumpkin seeds and nuts, they add a beautiful crunch.

The last fascinating creation was a brilliant fudgy vegan chocolate, parsnip cake with vanilla and coconut cream to make it vegan instead of using normal cream. It has dehydrated pear crisps as a garnish.

Also Nena showed us a great way on how to make the frosting. This is how you do it: so you leave the coconut cream in the freezer for a couple of hours and then you scoop it out and then whisk it and it goes all frothy.

If you would like to try making some of these delicious recipes then get in touch with Nena: You can order a weekly veg bag from Local Greens.



Carrot & Parsnip Christmas Chutney

Is it too early for a Christmas recipe? Well, maybe, but the Inter Schools Advertiser very kindly agreed to feature me on their upcoming Christmas-themed recipes page, so here’s my festive offering!

This recipe is really easy to make and tastes delicious with cheese on crackers, or with Christmas ham. Make sure you start saving up lots of jars and make sure you wash and sterilise them. I made 14 jars of assorted sizes with this recipe below. They make the perfect homemade Christmas gift!


2 kilos carrots, peeled and grated
500g parsnips, peeled and grated
8 dried Kashmiri red chillies
4 heads of garlic, peeled
4 star anise
6 sticks of cinnamon
1 kg sugar
50g salt
2 tbsp coriander seeds, roughly crushed
500ml water
Mix all ingredients in a very large pan except for the sugar. Bring to the boil. Once boiling, add in the sugar and boil ferociously for an hour! When it’s ready, it’ll be nice and sticky.
Decant into sterilised jars and seal tightly. Don’t worry if there seems like there is a lot of liquid, this goes all gooey and lovely when you put it into the jars. When cooled, give a wipe with a wet tea towel to remove any sticky residue. Then you can get creative with your labels for the jars!

Chutney Sterilised Jars

Healthy and Easy Baked Parmesan Crusted Chicken Recipe

Look at this yummy chicken in panko with parmesan crust. Must try to make this soon!

Healthy Food Recipes

Hello, dear readers! Hope you are all fine! So this time I am going to try a chicken parmesan recipe, not the common parmesan but an easy baked Parmesan Crusted Chicken, yummy!! It is perfect for a special main course food. If you are not sure what to cook for dinner, instead of going to the fast food restaurant for God knows how many times this week, just try this one! It is far healthier and delicious; it will make you feel better because you choose a nice thing to eat.

20141218-dsc_0574 easy baked chicken parmesan with panko bread crumbs

What makes this chicken parmesan recipe different is the use of panko breadcrumbs, so it will be a crunchy chicken parmesan. Do not forget to pick a skinless chicken breast, because the skin is not so healthy. Chicken breast (without skin) is incredibly healthy, it contains vitamin E, B6 and…

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Halloumi Salad: 5 minute recipe

I’ve not blogged for ages! Here is a quick recipe I made after school. I first tried something similar to this at Comptoir Libanais in Bath and I wanted to try and recreate it at home so I bought some Mymoune Lebanese Zatar spice from their shop. This is definitely the secret ingredient! You also only need a few other ingredients – halloumi cheese, tomatoes, cucumber, black olives and I garnished with fennel from the garden but you could also use mint, parsley or coriander.

My logo for the Mayflower 400th anniversary

2020 will be the 400th anniversary of The Mayflower ship leaving Rotherhite and sailing from Plymouth to America. My school project is to design a logo to mark the 400th year. Rotherhithe, part of modern day Southwark, has a long seafaring and ship building history and was the place where Christopher Jones, the captain and part owner of the ship, and many of the crew of the ship “Mayflower” lived. Read more about Mayflower 400 online at the Southwark council web site: