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Nakhchivan for Baku Magazine

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About Me

I'm Helen Graves - a freelance recipe developer, food and travel writer and editor based in South East London. I love carbs, cats, crabs and kebabs. Read more.

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Saw 1 photo of @theospizzeria panuozzo and 10 minu

Saw 1 photo of @theospizzeria panuozzo and 10 minutes later was eating @theospizzeria panuozzo (tuna + olive, sausage + friarelli)

Had the absolute flippin motherload of herbs to us

Had the absolute flippin motherload of herbs to use up so this is herb butter stuffed chicken thighs on herb yoghurt with lots of chopped herbs on top (quick pickled fennel and croutons in minor supporting roles) 🌿🌱

Toastie 1: Cheddar and leftover @motudelivery saag

Toastie 1: Cheddar and leftover @motudelivery saagwala. Toastie 2: Stilton and sprout, chard and purple carrot kimchi. Condiments: spicy pineapple relish and @eatenaliveldn smoked sriracha 👌🏻

First attempt at recreating the @qualitychop swede

First attempt at recreating the @qualitychop swede and Durrus pie. Conclusion: needs work 😂 Swede still a tiny bit hard, pastry not cooked on the bottom and a couple of other niggles BUT a fine project to be getting on with. I’m coming for your swedes! Sauce is shallot, capers, wine creme fraiche (QCH use fermented ramsons)

Lunch courtesy of @donalde81 🎃 Pumpkin roasted

Lunch courtesy of @donalde81 🎃 Pumpkin roasted in miso, freekeh, feta, almond dukkah, sprunions, dill. A flavour sensation I tell ye! I’ve come around to sweet veg providing it comes with sharp, salty and spicy things. So there.

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