brunch

Cornmeal PorridgeThe perfect alternative to oats, cornmeal porridge is a rich and creamy breakfast favorite in Jamaica that is particularly popular with children and babies.

Fluffy American Style PancakesThe perfect recipe for at home American style pancakes with sublime crisp edges!

Double Dipped French ToastSlices of brioche bread dipped in a vanilla custard and granola crumbs for a decadent brunch experience.

Saved my fried chicken & gravy recipe to my highli

Saved my fried chicken & gravy recipe to my highlights 🙂Swipe right to see my favourite way to eat fried chicken. Chopped up with the staple ketchup based gravy we love in Jamaica 🥰I like to fry my chicken and then finish off in the oven. I use a wire rack and leave it uncovered to maintain a nice crispy coating.I also like to make my own chicken flour using chicken seasoning, plain flour and baking soda. Keep swiping for my chicken seasoning recipe. Feel free to adjust where you want as this is done to my taste :)Remember that salt is always to taste; all measurements are a guide but be creative, confident and trust your taste buds!I shared some tips and trick in my highlights too 🙂

Before & after of me with the Mixed Seafood Platte

Before & after of me with the Mixed Seafood Platter at @applebeesfishlondon 😙✌🏽£85 for lobster, prawns & scallops + a FREE bottle of Prosecco... but was it really worth it?? Is this the best seafood platter in London?? 🧐🤔Swipe right to see if it looks just like the Instagram pics 👀Uploaded a review on my blog, link is in my bio x

I love my potato salad with lots of flavour and te

I love my potato salad with lots of flavour and texture. EYE personally don’t like it cut too small, too wet or mushy & I love to keep the skins on@albert_bartlett Rooster Potatoes
Himalayan black salt
Mayonnaise
Yellow/English mustard
Hard boiled eggs
Cornichons/pickles
Fresh chives
Red onion, finely chopped
Garlic granules
Black pepperHimalayan black salt or Kala Namak is used predominantly in South Asia & has a high sulphur content which gives it a pungent, egg like taste/smell.In South Asia it is used primarily as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks and is a key ingredient in Chaat Masala.“Himalayan black salt is a great umami enhancer, that can bring an extra layer of complexity to any dish. Use black salt in any dish that incorporates vegan egg-substitutes such as vegan scrambled eggs, tofu scramble, chickpea omelet, vegan fried rice, vegan tortilla, frittata, quiche, or even in a vegan carbonara. Black salt has a lower sodium content compared to regular salt, but a small amount still goes a long way in adding that extra funky kick.Black salt can enhance the flavours in fried foods as well - sprinkle over snacks like fried peanuts, fried legumes, and pair with classic Indian spices such as coriander seeds, mango powder, and turmeric.”(www.finedininglovers.com, 2020)I used it in my potato salad for some extra umami and depth and personally, I’m never using any other salt again for this dish!

Beef Short Ribs in Stone’s Ginger Wine & Spring

Beef Short Ribs in Stone’s Ginger Wine & Spring OnionCooked beef short ribs for the first time for Sunday dinner and I loved it 🥰No recipe, just vibes 😌 but I will remake it and develop the recipe to share with you guys!Key ingredients included:Stone’s ginger wine
Spring onions
Beef stock
Tamarind paste
Sweet soy
Dark muscovado sugar
Star anise
Nutmeg
PimentoI seasoned the short ribs with salt, black pepper and garlic granules and then browned them in olive oil.Put them in the oven with sautéed veg, ginger wine and beef stock with some aromatics & herbs for about 2 hours until it was soft enough to pull apart.Anyway, recipe soon come 😀 have you cooked short ribs before?

Used the tomatoes from my garden to make King Praw

Used the tomatoes from my garden to make King Prawn & Basil Pasta from my IGTV.1kg of fresh on the vine tomatoes, chopped
4-6 garlic cloves
4 small shallots
Olive oil
Sea Salt
Cracked black pepper
Bay leaves
Fresh basil
18 large prawns

@sixbynicolondon have released the theme for their

@sixbynicolondon have released the theme for their next menu and it’s NEW YORK. As far as I’m concerned they made it with me in mind 😌Anyway I uploaded an in depth review on my blog (link in my bio) of my last visit to taste their Childhood menu that ends October 18th in which I explore whether, when it comes to cooking, the whole is really greater than the sum of its parts🤔🧐Swipe right one of my faves from the night - Duck Duck Goose 🙂

Aside from open kitchens, cute bathrooms, and a st

Aside from open kitchens, cute bathrooms, and a stand out bar I always make a note of the lighting in a restaurant. Not because I like to take pics of my food, because sometimes the cute lighting definitely works against me, but that’s why I record my videos with flash and I won’t apologise 🙂I love low hanging pendant lights as I find them softer, more subtle and they create a more sensual vibe. Although spotlights can create a brighter more airy aesthetic(and I get better pictures😅)1. @jonesbelgravia
2. @sixbynicolondon
3. @sixbynicolondon
4. @ayannaslondon
5. @rokarestaurant
6. @plateaucanarywharf
7. @brownsbrasserie
8. @lallunalondon
9. @boundaryldn
10. @bernardislondonWhat do you look for aesthetically when you visit a restaurant?

Uploaded a new video on my YouTube channel with my

Uploaded a new video on my YouTube channel with my Dad 🥰 (link is in my bio)He gave me tour of his vegetable garden farm at home. Swipe right to see some of what he produced this year 😀 Also answered lots of questions on my blog for those who would like to start growing their own vegetables at home.October is harvest seasoning so as he clears some of the old crop he’s starting to think about next years crop and what he wants to grow.What vegetables would you like to grow in your back garden?#gardenlife #gardenfarm #gardenfarming #growyourownfood #gardeninstagram #sweetcorn #harvesttime

End of summer, beginning of Autumn, new 10pm curfe

End of summer, beginning of Autumn, new 10pm curfew, and the temperature has dropped. I’m ready to be boo’d up and starting cooking with my bean again because I love it! Sometimes we freestyle and other times we pick recipes from one of my cookbooks. It requires a lot of patience, trust and good communication to cook a meal with someone so I think it’s good for our relationship and a great way for us to connect intimately and spend time together🙂🥰You know I love a playlist so just reminding you about my ‘Love, Always’ playlist on @spotify for cooking or eating with your love ❤️Do you like cooking with your other half or is sharing the kitchen a nightmare for you?Swipe right for exclusive footage of me & my beau in the kitchen whipping that work 🥰❤️Link is in my bio x

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