Instagram Story Save

HOW I COOK: A SUNDAY TIMES BESTSELLER 📚

I’ve spent a slightly delirious, very happy week watching you all start to cook from the book. What a total joy it is to see it hit the world and have the recipes suddenly come to life. When my editor called me in the week to tell me that the book was #1 in Cookery and had become a Sunday Times best seller, I couldn’t quite believe it. It’s all thanks to you lot and your support. A dream come true, a cookbook! I’m thrilled. Slide over for an early photograph of me as a budding young cook, this has been in the works for a minute!

Keep on reading, eating, learning and falling in love with cooking 💙🧡

Thanks a million,
B x

PS don’t forgot to share what you’ve made with me, I love to see it.

HOW I COOK: A SUNDAY TIMES BESTSELLER 📚

I’ve spent a slightly delirious, very happy week watching you all start to cook from the book. What a total joy it is to see it hit the world and have the recipes suddenly come to life. When my editor called me in the week to tell me that the book was #1 in Cookery and had become a Sunday Times best seller, I couldn’t quite believe it. It’s all thanks to you lot and your support. A dream come true, a cookbook! I’m thrilled. Slide over for an early photograph of me as a budding young cook, this has been in the works for a minute!

Keep on reading, eating, learning and falling in love with cooking 💙🧡

Thanks a million,
B x

PS don’t forgot to share what you’ve made with me, I love to see it.

HOW I COOK: A SUNDAY TIMES BESTSELLER 📚

I’ve spent a slightly delirious, very happy week watching you all start to cook from the book. What a total joy it is to see it hit the world and have the recipes suddenly come to life. When my editor called me in the week to tell me that the book was #1 in Cookery and had become a Sunday Times best seller, I couldn’t quite believe it. It’s all thanks to you lot and your support. A dream come true, a cookbook! I’m thrilled. Slide over for an early photograph of me as a budding young cook, this has been in the works for a minute!

Keep on reading, eating, learning and falling in love with cooking 💙🧡

Thanks a million,
B x

PS don’t forgot to share what you’ve made with me, I love to see it.

HOW I COOK: A SUNDAY TIMES BESTSELLER 📚

I’ve spent a slightly delirious, very happy week watching you all start to cook from the book. What a total joy it is to see it hit the world and have the recipes suddenly come to life. When my editor called me in the week to tell me that the book was #1 in Cookery and had become a Sunday Times best seller, I couldn’t quite believe it. It’s all thanks to you lot and your support. A dream come true, a cookbook! I’m thrilled. Slide over for an early photograph of me as a budding young cook, this has been in the works for a minute!

Keep on reading, eating, learning and falling in love with cooking 💙🧡

Thanks a million,
B x

PS don’t forgot to share what you’ve made with me, I love to see it.

HOW I COOK: A SUNDAY TIMES BESTSELLER 📚

I’ve spent a slightly delirious, very happy week watching you all start to cook from the book. What a total joy it is to see it hit the world and have the recipes suddenly come to life. When my editor called me in the week to tell me that the book was #1 in Cookery and had become a Sunday Times best seller, I couldn’t quite believe it. It’s all thanks to you lot and your support. A dream come true, a cookbook! I’m thrilled. Slide over for an early photograph of me as a budding young cook, this has been in the works for a minute!

Keep on reading, eating, learning and falling in love with cooking 💙🧡

Thanks a million,
B x

PS don’t forgot to share what you’ve made with me, I love to see it.

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Running isn’t my thing, really. I’ve dipped my toe in and out of the pavement-pounding pool for a few years and it’s a love hate relationship. Sometimes it’s euphoric, sometimes pure suffering, sometimes it’s just *fine*. Running feels more visible than ever at the moment. Sub-20 5ks and Strava-kudos-mining are awash and all of that can make a man as physically dense as me feel like I’m not meant to run or that I’m bad at it. But despite the noise, I do love that a run doesn’t have to be record breaking to feel good.

I cook for a living, I take great pleasure in food, not all of it healthy, and that can make training a challenge. I’ve discovered that fueled by the right stuff, even somebody who eats and drinks far too much can run 13.1 miles and have a great time doing it. It’s essential to have balance in life, in every aspect. Food, exercise, indulgence, whatever; the highs are much higher when you’ve gotten through the runs when your legs feel like concrete and every step is like running through PVA glue. I can safely say that running the Hackney Half is an astronomic high.

The energy is infectious and trotting around one of London’s best boroughs alongside thousands of inspiring individuals is a total joy. Thanks to all who clapped and cheered for people they don’t know and congratulations to everyone who crossed the finish line.Pleased to have been running for the finest peanut butter in the land @pipandnut

A new PB at this year’s @hackneymoves fueled by PB!! 🗣️

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

Crab toast for the homies by the sea 🦀

CRISPY SMASHED CHICKEN LEG 🐓🌶️🇮🇩

This week on the newsletter we’re making an ode to Ayam Geprek! A delicious chicken leg, smashed and dressed with sambal. Not very authentic, very delicious. We’ll cover cooking methods, a store cupboard sambal and how to make really good coconut rice at home. Out Friday, usual spot.

B x

POV: COD, SOFT POACHED EGG, PEAS & JAMÓN 🐟🐖🫛

Follow me as a I make the delicious main course from a great Supper Club for @goldenyolker & @timeoutlondon cooking alongside @ixta.belfrage & @justin_the_dustbin 🎯

With simple food like this, you’re only as good as your ingredients, and these Golden Yolker eggs are class.

#ad

DIY TARAMASALATA 🐟🥚🍞

This week on the newsletter it’s cod roe 101. Recipe, tips and tricks - out Friday.

B x

T-Bone Steak with Anchovy, Confit Garlic and Rosemary Butter.

A bold, deeply savoury cut layered with rich umami from anchovy, sweet confit garlic and fragrant rosemary butter. Smoky, indulgent, and built for sharing.

Using meat from our new @biggreenegguk x @provenancebutcher Meat Box, @dinnerbyben cooks this T-bone on the Big Green Egg using the EGGspander System, combining direct & indirect heat for the ultimate sear and finish.

To recreate it at home, click the link in our bio to explore the full recipe and meat box.

Stay tuned for our next episodes.

SHALLOT TARTE TATIN 🧅🧀🇫🇷

Full recipe out Friday on my substack.

#howicook

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

My first Salone with @ikea

Very lucky to have worked with the brilliant @charlottetaylr on this amazing project. A beautiful room that inspired a simple but elegant plate. Pasta in bed, nothing better.

Thanks to all who helped bring it together and everyone who stopped by to chat, take a look and eat 💙

#IKEAxMDW @ikeaitalia

POV DINNER: CHICKEN MEATBALLS & SPICY PEANUT SAUCE 🐔🥜🌿

Follow me as I make chicken meatballs with sushi rice, broth, fresh peas, wild garlic and a delicious spicy peanut sauce using @pipandnut dark roast crunchy peanut butter. Seriously good. I love the darker roast butter for recipes like this, it adds texture and a deeper, more complex flavour to sauces and dips.

Ingredients -
200g Sushi Rice
1 Shallot
50g Ginger
2 Garlic Cloves
400g Chicken Mince
80g Dried Breadcrumb
1 Thai Chilli
Handful of Wild Garlic
2-3 Tbsp Dark Roast Crunchy Peanut Butter
1 Tsp Soy Sauce
1 Lime
80g Frozen Peas
Splash of stock (Optional)
Fine Sea Salt

Follow the method in the video!

#ad

THE FIRST EVER SANDWICH 🥪 AD

Follow me as I try to replicate the first ever sandwich from 1762 with @hellmansuk and try and put the little town of Sandwich in Kent, back on the map. I’ve recipe tested, chatted to historians David Olusoga and Annie Gray, travelled far and wide, it’s one of the toughest challenges I’ve faced in the kitchen, but I reckon we did a pretty good job. You can try the sandwich right now at The Crispin Inn in Sandwich, Kent!

SWEDISH SAUSAGE & MASH 🇸🇪🌭

This week’s newsletter is a fun one, a different take on bangers and mash. Swedish sausage, fancy mash, gravy, hot mustard and cucumber salad. It’s much lighter than the British version, the snap of the sausage is extremely satisfying and pickled cucumbers work an absolute treat. Full recipe, write up and mash tips are out Friday.

#howicook