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Goat for Great British Food 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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foodstories

Reposting from @pitmagazineuk - have you ever used

Reposting from @pitmagazineuk - have you ever used a pair of tongs without giving them a cheeky snap? 😂 (Sorry it’s been a bit quiet around here lately! Lots of news soon...)

Artichoke pasta 🤌 Of course I turned to pasta g

Artichoke pasta 🤌 Of course I turned to pasta goddess @rachelaliceroddy to steer me in the art of taming these delicious thistles today, when all I wanted was a plate of silky carbs. Rachel’s recipe is available online in her Guardian column - I hope she won’t mind that I added a handful of wild garlic and changed the pasta shape according to what I had at home (she won’t; she’ll just be happy I made it because that’s who she is) 🥰

Weekend BBQ bits 🤌 Langos with a spicy, sour, h

Weekend BBQ bits 🤌 Langos with a spicy, sour, herbal dip; chook on the rotisserie with some Jerseys underneath to catch the fat; and some backyard style ribs 🔥

I’ve always wondered how much fried chicken I ca

I’ve always wondered how much fried chicken I can eat and today I found out, thanks to the @chicknsours ‘finish at home’ box 🥴 Londoners will prob already be familiar with their food, but they’re delivering these boxes nationwide. So very much up my street in terms of big flavours - it’s a wild ride. The K Pop will always be my favourite, with its sloppy mess of chilli vinegar, gochujang mayo, slaw and sriracha sour cream on craggy n crunchy fried thigh. But it’s all brilliant tbh: Kung pao wings, bang bang cucumber, watermelon salad... (this was a PR arranged #gift - 5K necessary napkins not included). I’m lying down as I type. I regret nothing.

We found ourselves with lots of slow roasted lamb

We found ourselves with lots of slow roasted lamb shoulder - lamb shoulder that had basically confited in its own fat as it slowly cooked overnight. Loads of garlic cooked in that fat too, so I smooshed it into mayo for sandwiches, the warmed lamb on top. Added fennel, fennel seed and onion fritters and quick pickled red onion and green chilli. Very much an American sub vibe to this one. 100% guaranteed snooze-inducer 🤌

More @secretsmokehouse spoils this morning: their

More @secretsmokehouse spoils this morning: their incredible burnished kippers topped with smoked @ampersanddairy butter 🤤 You won’t be surprised to learn I recommend cooking them gently on the barbecue - they’re much better grilled (than poached) but doing it inside means you’ll be enjoying their less than delicate honk for a week. Toast, tea and a Burfy B on the side.

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