Clean Geeg

snaps from a big job catering the picnic for the Derby at Epsom today 🐎
👩🏻‍🍳 ON THE MENU 👩🏻‍🍳
The canapés:
- pan con tomate with iberico ham
- confit and whipped feta on crostinis
- mini steak tartares
- soft boiled quails egg with celery salt
- blushing fillet 🥩 with chive Hollandaise
- crispy mini potatoes with sour cream and caviar
- rye bread topped with ricotta, crispy sage, toasted hazelnuts and truffle honey
- honey mustard sandwiches
Afternoon tea:
- roast beef and horseradish sandwiches with rocket
- flapjacks
- cucumber and dill sando
- rocky roads with loads of honeycomb
- coronation chicken sandos and lettuce cups
- egg mayo sandwiches cut into fingers
We faced all four seasons in one morning and the last min task of a very interesting makeshift kitchen BUT with the dream team by my side .with.weez by my side hopefully some happy recipients- now onto the supper club 😧👩‍🍳💃

🌮 GROWN UP (all homemade) FAJITAS FOR YOUR NEXT DINNER PARTY - save this recipe ✨🧚🤤
Great for 6 (really delicious and interactive tooo) - basically a recipe just with a few additions here and there (she is the 🐐 after all):
- rub a 1.5kg chicken in chipotle paste, stuff with limes and lemon and roast at 200 degrees for 1 hour 10. Let cool and shred with your hands
- mix together with your hands in a bowl 200g Greek yoghurt and 200g wholemeal spelt four with a pinch of salt. Knead till soft ball and split into 8 balls. Roll out to thin tortilla, fry in a very hot pan for about 2 mins each side - this is SO GOOD !!!!!
- chop 3 peppers and 1 red onion finely and mix with 2tbsps fajita mix. Roast for 30-40 mins until super soft and slightly charred stirring halfway. Remove and let cool slightly
- serve alongside crumbled feta, tomato, coriander and shallot salad (dressed in jalapeño brine), avocado slice, spicy honey, pickled chilli, lime wedges and garlic yoghurt
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✨ aware I’m being pretty useless at posting new recipes or any content currently on here ~ BTS it’s silly season for chefs (three big jobs, a supper club and the school most days in the next ten days alone) !! So please stay tuned because I promise Q3 is going to be extra delicious and lots and lots of recipes incoming 👩🏻‍🍳
(always feel a bit awks posting this kinda content but greetings 👋🏻 to any new followers - this is what’s been going on a please buy my book so I can become the next # # 🤝)
🩷❤️🧡💛💚🩵💙💜🩷❤️🧡💛💚🩵💙💜🩷❤️

📍 A* PARTY FOOD RECIPE ~ beef tataki with egg fried rice, edamame salsa and pickled ginger 🤩
Serves one of my favourite recipes I developed at the school (v lucky kids that day) a few years ago that is absolutely delicious if I say so myself. Looks a lot more fancy then it is so great for a party and everything can be made up to two days ahead and just reheat the rice and plate when ready to serve!
You will need for 4 as a main or 8 for bowl food:
- 250g room temp fillet beef
- 400g cooked long grain rice
- Vegetable oil
- 200g soffrato mix
- 3 large rich yolk eggs, whisked in a bowl with seasoning
- 1 bunch spring onion, finely chopped
- 50ml soy sauce and black sesame seeds
- Ponzu sauce - juice of 1 🍋 , 50ml soy sauce and 100ml rice wine vinegar mixed together
- Edamame salsa: 200g cooked edamame, 1 finely chopped cucumber, 150g finely chopped radish, 2 tbsp toasted sesame seeds, juice of 2 limes and 50g chopped coriander
- Pickled ginger, toasted sesame seeds and more spring onion to garnish
👩🏻‍🍳 METHOD 👩🏻‍🍳
1. Season the beef fillet with , pepper and drizzle of veg oil. Bring a frying to pan to piping hot, drizzle with veg oil and sear on every side, about 30 seconds each. Remove and leave to rest and cool - if making ahead once room temp tightly wrap and place in fridge.
3. Place a wok over a high heat with a drizzle of oil. Add the soffrato mix and stir often as it sautés for around 5 minutes.
4. Add the whisked egg, leave for 30 seconds, and then mix it all together with soffrato. Add the rice and soy sauce.
5. Keep stirring the rice as it warms through and gets coated in the silky soy egg mix.
6. Mix ponzu sauce and prep garnish as you wait.
7. Thinly slice rested fillet.
8. Plate up! Big spoon of egg fried rice on each plate topped with the beef, salsa, pickled ginger and garnish - tuck in. Nice hot, warm or room temp!
🥩🍚🍋‍🟩🫚🧄🫛🍳🥩🍚🍋‍🟩🫚🧄🫛🍳🥩🍚🍋‍🟩🫚

👩🏻‍🍳 SATURDAY NIGHT FEASTS OF FORTUNE at 🎊🎶
So excited to announce that I will be cooking the Saturday night banquet at this July! The theme is ‘oh fortuna’ so expect a playful exploration of fortune, fate and chance through food.
Set in the beautiful lakeside Warwickshire countryside running over the 10th-12th July weekend. I will also be leading the Saturday morning demo on recipes from my debut cookbook ‘the Brunch Club’ - expect crumpet pudding samples 🤤
Grab your tickets through the link in my bio and stay tuned for some more announcements around the event and a chance to win the chance to come along.
✨ possibly my biggest and most exciting job ever and will be heading down the dream team and I hope I get to see you there ✨
🇬🇧🌞🇬🇧🌞🇬🇧🌞🇬🇧🌞🇬🇧🌞🇬🇧🌞🇬🇧🌞🇬🇧🌞🇬🇧🌞

😋 life’s been pretty tasty recently ~ all the best bits bts ( i love spring! ) 🌸🌿
1&2. Last night’s sirloin steak supper with two of my favourite people was 11/10 😊 crispy potatoes, Sherry vinegar macerated toms, rocket parm salad and
3. New obsession yoghurt bowls with date caramel, berries, and a choc topping
4. New wall plates get hung today how cool - keep eyes peeled 👀 for something fun coming
5. So much fun spotting the brunch club in the wild .cafe
6. 💜 soooo in love with wisteria season 💜
7. Wild garlic butter before she goes yummmm
8&9. Practising good puds for supper club ~ can’t wait for those of you coming to try the pistachio, labneh and raspberry tiramisu in June
10. Best wedding caterers always 🤝
11 & 12. tiramisu cake is elite
13. Recent meta lunch at - a must if visiting Oxford !
14,15&16. Great spring balmy eve suppers at with besties ~ grilled fish, green salad and feta dip my wins
17. Lemon and blueberry cheesecake pots
18. Vintage pud season it seems ~ raspberry jelly with clotted cream 🍦
19. toastie 💯
20. Eeeeeeeek is this real pinch me 50 !!!!
✨ this week is the beginning of 3 months of total summer catering, hosting event and work madness and I can’t wait to take you along all the deliciousness ✨
👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳

📍🤤 SAVE A GREAT RECIPE ~ grilled chicken, charred corn, feta and 🍅 salad and herby yoghurt 🤩
A realllyyyyy good healthy recipe that tastes as good as a carbonara! Make this one for an easy weeknight supper, packed lunch the next day or it’s even good enough for summer hosting. You guys are gunna love it!!!
You will need for 3:
- 3 organic chicken breasts
- lemon and herb rub
- and
- 1 big tin sweetcorn, drained
- 1 punnet cherry tomatoes, quartered
- handful toasted seeds
- 2/3 finely chopped cucumber
- 1 pack finely chopped spring onion
- 30g chives, finely chopped
- 75g feta, crumbled
- dressing: 30g basil, 30g parsley, 3 tbsps Greek yoghurt, 1 garlic clove, 1 tbsp cider vinegar, juice 1 lemon, tbsp honey, picked jalapeños and seasoning
- feta, and seeds to garnish
👩🏻‍🍳 METHOD 👩🏻‍🍳
1. Start by placing the drained corn on a baking tray and roasting for 20-30 mins until crispy at 200 degrees mixing halfway. Let cool.
2. Rub the chicken breasts in the herb rub, olive oil and salt. Grill for around 7 mins each side until golden brown, cooked through but still juicy. Let cool slightly.
3. Place dressing ingredients in a blender and blitz until smooth. Season to taste adjusting as you go - more japapeno for heat, vinegar for acidity, honey for sweetness etc.
4. Combine the feta, chilled corn, chopped tomatoes, spring onion, cucumber, chives, spring onion and seasoning in a bowl. Mix together and split between three plates.
5. Top each plate with sliced chicken, drizzle over the dressing, garnish with more feta, spicy honey, chilli flakes and toasted seeds and tuck in so yum!!!
🍋🍅🌿🍋🍅🌿🍋🍅🌿🍋🍅🌿🍋🍅🌿🍋🍅🌿

🌞 X SUMMER SUPPER CLUB TICKETS ARE LIVE 🍋💃
In collaboration with the wonderful ~ a brand I’m very proud to be an ambassador for. Expect delicious food, special goodie bags, beautiful tables and great company as we bring a little bit of the Mediterranean to on Wednesday the 10th June 2026.
Tickets are £58 a head and include all food, welcome drink, gifts and BYOB corkage fee for the evening. Be sure to book fast as tickets are limited (link in my bio) and I can’t wait to see you all there!
😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️😎☀️
!