Porkchop Monday

Collabs, Cooking

We whipped up a yummy collab meal tonight which was totally scrumptious for a quick food night.  We had wanted to do a big dinner since Mondays are now the only day off together, but life happens and we ended up eating at 9pm again, doh >_<

Anyway, so the highlight was Jonny’s porkchop which had been marinated in apple, fennel and mint for 3 days.  Fried and chopped, we put it on top of a bed of simple salad with olive oil and lime.

I made some spelt flatbreads, drizzled olive oil and topped it with zaa’tar (toasted sesame seeds, sumac, thyme, oregano and salt) before grilling for a few minutes.

Then with a leftover potato and yoghurt, Jonny made a quick potato salad with coriander and lemon juice.

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Well del! (this means it was rather delicious)

Also this has been a rather busy week of hand foods!  Wraps and foods you can build with your hands are the best.

Ames xxx


Collabs, Cooking

You may (or may not) have noticed that we are eating meatballs for the second time this week.  But that meat mix Butcher Farrell made last night was just too good to freeze for later..!

So using the same meat mix for our koftas, we made a courgetti/ zoodles bowl for dinner. Our healthgetti consisted of raw julienned courgette, our raw tomato sauce similar to the one we had on Friday night for our meatball night, with meatballs & a sprinkle of parmigianno-reggiano.  Served with a balso/ olive oil/ lemon simple salad.  As usual, Jonny dealt with the meat and sauce, and I had an easy night of sorting out the veg and salad (it took about 2 minutes!).


Verdict – tasty!! I wanted a light dinner after binging on palmiers and puff pastry twists all day at work (#bakerlife), plus we just got back late from an after-work couples gym session, so this hit the spot :)!

Ames xxx


Kofta Kebab Friday

Collabs, Cooking

»Written by The Butcher«

So, at work I’ve started using this new spice merchant and going through his list is like reading something from a Roald Dahl book. Last week’s delivery came and since then all my stuff has at least one of the spices.

They are:

  • Hibiscus flower,
  • Sumac,
  • Dried whole limes,
  • Lime salt/pepper
  • Rose petals
  • Super sichuan pepper

At work I made some sausages with beef, beetroot, hibiscus and rose, with a little bit of horseradish! But me and Ames have wanted to do a collab using them at home. Both of us are off the booze right now, so what better way than a cheeky kebab at home on a Friday; healthier than one on a night out and a damn site cheaper!

So Ames made the flatbread with white flour, whole wheat flour, yoghurt, salt and pepper. After some kneading and a little rest, they baked on the frying pan.  She also made some sumac, olive oil and lemon dressing for the salad with chunky hummous (aka lazy hummous made by smashing chickpeas, tahini, garlic, lemon juice & salt together with a fork).  I made a hibiscus and yoghurt sauce, we love the floralness and tanginess of the hibiscus.


Koftas were a mix of beef chuck/brisket mince and lamb shoulder mince. I added the hibiscus, sumac, lime salt, cumin and fennel seeds, a touch of honey and shit load of garlic, some diced onion and parsley, some roasted pine nuts and a few grates of nutmeg.


We’re both aiming to get super fit for a trip to Vietnam, so are on a health spree and trying to eat healthily. I’m going to file this bang tasty meal under






Italian Meatballs with Spelt Focaccia

Collabs, Cooking

Wahey it’s our first post!  And this is Amy by the way!

So it was one of those nights where Jonny fancied some hand food (food you eat with your hands…) and I wanted to try a spelt focaccia, so this meal happened.

I began by preparing the focaccia.  I used my sourdough starter to leaven the bread and 100% wholegrain spelt flour.  Here’s the bread in its final proof with fresh rosemary, olive oil, and black pepper.  I added salt before baking.


Jonny prepared the mix for the meatballs.  All kinds of amazingness in this bowl: pork and beef, Italian style, packed with herbs, mozzarella and sweet peppers.



We paired the meatballs with a cold tomato based sauce and mozzarella, dipped the spelt focaccia in balso & oil… tada a yummy dinner!

The tomato sauce was simply grated tomatoes, garlic, olive oil, salt and pepper, delicious and light.


We also built meatball sandwiches like you do with dairy lee lunchables at school… SO good!