Whole Roasted Cauliflower

This makes a great centrepiece for a Sunday roast, or family supper, served with roast potatoes and steamed vegetables. Alternatively it works well with rice and a salad.

1 cauliflower
100ml olive oil
Juice of ½ a lemon
1 tablespoon maple syrup
1 teaspoon dried oregano
1 teaspoon paprika powder
½ teaspoon salt
2 tablespoons dry sherry (optional)
1x400g tin tomatoes
Flaked almonds
2 spring onions – finely sliced
Parsley – roughly chopped

Remove most of the leaves from the cauliflower. You can leave a few young ones on as they will crisp up when roasted. Place in a saucepan that has a lid and will be able to go in the oven – i.e no wood or plastic parts to it!

In a bowl, mix the olive oil, lemon juice, maple syrup, oregano, paprika, salt and sherry if using. Pour and rub over the cauliflower making sure it is well covered. Leave to marinade for 30 minutes or more.

Heat oven to 200C, pop the lid on the pan and place in the oven for 1½ hours. Remove the lid, tip the tomatoes in and return to the oven without the lid for a further 30 minutes.

Remove from the oven, remove from the pan onto a serving plate along with the tomato sauce. Sprinkle the spring onions, parsley and flaked almonds over the top before serving.



2018 Cookery Classes

Here is the schedule so far for 2018. All classes take place in my kitchen in Chalfont St Peter on Saturday mornings starting at 10am and finishing at 1pm after we have had lunch. If you are not local then why not make a weekend of it, we are in Chalfont St Peter, at the gateway to the Chilterns AONB and only 20 minutes by train from Central London

£45 per person includes all ingredients, equipment and take home recipe cards

Contact foodfrom4@gmail.com to reserve your place

January to April classes are booked out but contact me if you want to be added to the wait list as we sometimes get cancellations closer to the date.

Next available classes are

19th May: Italian

Includes aubergine parmigiana, nut polpette, deep fried ricotta, and mascarpone and cherry cheesecake

We are only 10 miles from Windsor so after lunch you could pop down and wish Harry and Meghan all the best. Alternatively we are 15 miles from Wembley so you could still make it for kick off of the FA cup final.

2nd June: Indian

Potatoes with garlic and sesame seeds. Sag Paneer. Vegetable Pakoras. Tarka Dal. Mango Fool with cardamom shortbread. All recipes can be adapted to suit a vegan diet


20th January: Vegan Street Food – FULLY BOOKED

Includes chili tofu skewers, cauliflower buffalo wings, black bean quesadillas, roasted tofu banh mi, and raspberry samosas


24th February: Italian – FULLY BOOKED

Includes aubergine parmigiana, nut polpette, deep fried ricotta, and mascarpone and cherry cheesecake


31st March: Flavours of the Middle East – FULLY BOOKED

Includes jewelled rice with herbs, lentils and crispy onions, muhammara, spinach and halloumi filo pastries, courgette, broad bean and mint salad and pistachio and fig tart


28th April: Spices of India – FULLY BOOKED




Middle Eastern Cookery

rice and lentilsThe Food From 4 Cookery School returns in March with a class exploring the flavours of the Middle East. Join me in the kitchen at number 4 on Saturday 31st March when we will be making herbed rice with lentils, crispy onions and pomegranate, muhammara (a warmly spiced pepper and walnut dip), filo pastries filled with spinach and halloumi and a courgette, broad bean and mint salad. For dessert we will create delicious fig and pistachio tarts, served with rosewater infused cream.

Classes cost £45 per person including all ingredients, equipment and recipe cards. We start at 10am and aim to eat our lunch at 12:30pm, wrapping up around 1pm.

To book your place please contact me at foodfrom4@gmail.com


Italian Cookery School


February’s class will see a return to Italian inspired flavours.

Join me in the kitchen at number 4 on Saturday 24th February 2018. We start the class at 10am with coffee and cake for early arrivals, finishing with lunch and wrapping up at 1pm.

We’ll be making Aubergine Parmigiana, Nutty polpette with a tomato sauce, and deep-fried, crispy courgette and ricotta balls (pictured) with a red pepper dip.

We finish the lunch with a marcarpone and cherry cheesecake.

Classes cost £45 per person and include all ingredients, equipment and recipe cards.

To book please contact me at foodfrom4@gmail.com

Autumn Classes

Two new courses coming up this Autumn

Saturday 14th October – Middle Eastern Feast
Join me to talk about, cook and eat dishes such as a Broad Bean stew with pomegranate, steamed rice cooked with crispy potatoes, a mildly spiced, fragrant muhammara dip. To finish we’ll be making a middle eastern inspired raspberry samosa served with rosewater infused cream.

Saturday 11th November – Flavours Of India
Together we’ll be making and eating Indian dishes such as a spinach and paneer curry, potatoes fried with garlic and sesame, a simple tarka dal and deep fried vegetable pakoras. For dessert we’ll make mango fool, served with some home made cardamom shortbread.

Classes run from my kitchen in Chalfont St Peter, just 20 minutes from London, starting at 10am and finishing up with lunch. We aim to finish around 1pm.

£45 per person. Price includes all ingredients, recipe cards and aprons. You also get to take home any leftovers.
For more details or to reserve your place contact me at foodfrom4@gmail.com or at facebook.com/foodfrom4

Blackberry Tart with Mascarpone and Vanilla

It’s getting a little late now for foraging for blackberries, but if you are lucky enough to find some, or planned ahead and have a tub in the freezer, this is a simple and delicious dessert. it works just as well with raspberries, blueberries or plums.

I’m not one for desserts. You can probably guess that from the lack of sweet treats here, but this is irresistible. You may want to adjust the amount of caster sugar based on the sweetness and ripeness of your fruit.

1 x 375g pack of puff pastry
1 x 250 tub of mascarpone
4 tablespoons of caster sugar
1 teaspoon vanilla extract
300g or thereabouts of berries of your choice
2 tablespoons demerara sugar

Pop the oven onto 220C

Roll out the pastry to about 5mm thickness (or use ready rolled). Line a tin with parchment and lay the rolled pastry on top. You want the pastry to be rectangular and fit the size of your tin. Now take a sharp knife and score around the perimeter, about 2cm in from the outer edge. Now pp it into the oven for around 8-10 minutes until puffed up but not browned.

Take out the oven and gently press down the middle area. Allow to cool.

Mix the mascarpone with the caster sugar and vanilla extract, then blod or gently smear over the middle of your part-cooked pastry. Top with the berries, then scatter the demerara sugar over. Pop back in the oven for 10-15 minutes until the edges are browned and the berries are starting to release their juices.

Food On The Cheap

Summer holidays have just started but in just a few months, your little darlings may be heading off to University and having to fend for themselves. How do you manage your finances when ridden with debt? How do you ensure you can eat healthily when the local pizza joint offers you a meal deal for under a fiver? How can you eat interesting food for one, or share with your flatmates?

Well, stop fretting and send them along to my cookery class on 31st August. If you are leaving home, need some ideas for tasty, simple, but delicious meals, or just want to spend a morning cooking, chatting and eating, then this could be the course for you.

We start at 10am and will be making a brunch of baked eggs in a spiced tomato sauce (pictured). We’ll then be cooking a vegetable biryani, all in one pot to cut down on the washing up. We’ll also learn how to create a ragout that can be served with spaghetti, put into a shepherd’s pie or spiced up into chili so one batch can last you for a several days. Finally we’ll be making a dessert, then sit around my kitchen table to eat together before finishing up at 1pm.

Classes are £45 per person and take place in my kitchen in Chalfont St Peter. The price includes all ingredients, aprons, recipe cards and you don’t even have to do the washing up. Coffee and home-made treats are served for those arriving early.

To book your place contact me at foodfrom4@gmail.com