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Homecooking! Bringing the world to your lockdown kitchens. Sharing bright, easy and full flavoured recipes for home cooks.

17/01/2025

Good morning! It has been a while! I lost access to my instagram for a while and took it as a sign to take a break.

Popping back to say hi (hi! 👋🏻) and share my Friday breakfast with you: potato and scallion dosa pancakes with a fried egg and chilli oil.

I say dosa pancakes, maybe uttapam is more accurate. I wasn’t striving for anything other than breakfast 🍳😂🤓

As always, I gathered what I had to hand and went with the idea that arose in the moment. I have a bag of dosa batter from a local Indian shop. An excellent thing to have to hand and I highly recommend it. As a fermented food it is highly nutritious, and very filling too. When you buy the batter pre prepared, this is excellent and very fast food.

Good results! Cheese and tomato would be a good addition, or a whatever suitable herbs you have to hand. I love how jammy the tomatoes get when you put them in these pancakes after you flip them over and let them cook directly on the pan while being held in place by the thick set batter 🤩🥞🍅

As often is the case, I overestimated my appetite but, how could I not? I am very very very full now! 😂

I hope you are all very well and I look forward to reconnecting here and other spaces in 2025. My break was necessary but it is now time to return 💛

Favourite breakfasts?! Inspire me! 🍳🧇🥣🥞

24/10/2023

This is temporarily an Amanita Muscaria stan account! 🥳💥

I will always be an Amanita Superfan in my heart 🤩✨🍄❤️

Have you seen any of these or your favourite mushroom this season?! This pic is from last week! The time is now. Get on out there.

🍄 🍄

19/10/2023

My first Amanita Muscaria of the season! 🤩🥳🍄

A much maligned, misunderstood and marvelled at mushroom. I am firmly in the marvel camp. It is one of my favourites. Not just because it is beautiful and RED!

Amanita Muscaria must be handled with great care and respect. It can make you very sick, if you don’t know how to prepare it. It can also make a wonderful external tincture for sciatica among many other things.

I could write for days about just this mushroom in particular. I should share more about these marvels, the amanita muscaria and my many mushroom friends.

And you know what, I will! Soon.

It’s great weather for ducks and mushrooms. I had to get out there 🍄😆🥳

🍄 #🍄

06/09/2023

When your supper is worth singing, dancing, shouting about. Doing a pirouette!

You deserve to know. I will tell you

I never buy peppers. I don’t know why. Yesterday I saw yellow peppers and instantly craved their watery crunch and bright sweetness

I had no plan besides remembering to sort my laundry and water my tomato plants. And to eat

I did have tuna that I needed to cook. A haunted tuna if you like. It had been following me all day. Menacingly. Pleading with me

I had been reminding myself that I must cook it. All day. It was written on my hand, on my to-do list on my phone, and on my to-do list on my desk

I must remember to cook the tuna!

I got home. Oh boy, it was HOT!

Into the kitchen

HOT

Sprouting broccoli! I must cook that sprouting broccoli. I am terrorised by foods that I buy with intense enthusiasm and immediately forget

I fried the broccoli until it had had enough (but critically not too much), everything always with a sprinkle of crunchy sea salt. I transferred it to a bowl on the side

I sliced the peppers with my small sharp knife, pilfering the occasional small sweet slice to satiate myself as I went

I bought courgettes yesterday!

Courgette!

One plump courgette met my small knife. Topped, bottomed, halved along its axis and sliced thinly. Into the pan with the yellow pepper waiting cautiously on the side

The tuna! The tuna!

Don’t worry it has been beside me all this time so that I can’t possibly forget, but of course I can

I don’t this time

I salted the tuna and added a little spice mix that was purchased with no plan and needed an outing

So many plans and yet none at all when it comes to it.

I seared the tuna until cooked on each side, and because I got distracted, a little too much, but who cares?! I just want to eat something light and bright and enjoy myself in my own home on a gorgeous too-hot summers evening:

Fresh lemon, squeezed as though it were for exercise and not for pleasure. I was so close, I needed to eat

I tossed everything together. Fresh coriander! Yes, perfect. In it went

I collapsed in on the plate and devoured it. Treat yourself!

Enjoy the ☀️🥳

04/08/2023

That face? The face of someone who fled her flat after work in search of some joy and connection. It was a joy emergency! It was a rough day.

So tired but I refuse to be fully ground down. At least not today. So off I went.

I cycled to the station and hopped on a train to visit one of my favourite woods at the edge of london.

For joy and connection there are two things - nature and people - ok, ok, also WINE! - today I headed for the woods 🌳

I love people but my people are mostly very busy at short notice. It’s a london ting!

It was a gorgeous evening. Golden hour came. Every dog wanted to go to war with my bicycle.

There wasn’t much in the way of 🍄 surprisingly, after al this rain. But then I spotted them.

A tuft of golden chanterelles on a cushion of verdant moss. Radiant and plucky. Everything I needed right there. Enough to cover a slice of toast later.

What joy! What luck! Nature delivered.

She always does if you give her a chance to!

Off home now. Tired but clutching my little bag of chanterelles. And a frozen pizza, chocolate cake and big bag of crisps.

My bicycle has fallen over twice on this train and so I am now standing next to it, weary, with a big bag of crisps and my plucky mushrooms.

Let’s keep this real, folks! 🥳😂

Enjoy your Friday evening 💛✨

#🍄

01/06/2023

FORTYEIGHT

And just delighted to be here

Thanks everyone for the lovely messages. I have not been on here much lately, or social media at all, but I will check in properly tomorrow and say hello ✨

Age is a joy and a celebration. All of those years of hard earned experience in my back pocket. So many laughs. More to come

Lots to look forward to. Grateful for my health. Enjoy yourself, it’s later than you think (as the song says!)

And make no mistake there have been so many hills to climb and monsters to encounter but I have survived every one and I will battle more

I am currently battling a few but also other parts of my life are joyful. For we contain multitudes

It’s ok. We’ve got this!

09/04/2023

Happiest of Easter’s to all who celebrate and a day full of sun and joy for all!

I am fortifying myself with a fabulous big breakfast of fried bread, creamy scrambled eggs, tomatoes with chilli and freshly foraged wild garlic (swipe to see pics!) and crisp fried dulse seaweed.

I am heading out into the day shortly, and I am excited to see where it takes me.

Enjoy every inch of your own ☀️🥳💥

☀️

30/03/2023

Getting out in Nature and embracing the wild abundance available in your kitchen is where the joy is, right now in Spring and always.

This clip from Channel 4’s Sunday Brunch features food writer Niamh Shields talking about foraging and getting out in Nature, what’s best to forage right now, and how to use them.

Niamh shares three of her full flavoured and accessible recipes for cheddar and black pepper nettle crisps, wild garlic prawn popcorn and cheesy mushroom three cornered leek flatbreads.

With thanks to the fabulous team at Sunday Brunch for sharing the clip.

28/03/2023

It was HUGE fun to be back on Sunday Brunch last weekend on a wild food and cooking adventure.

Foraging has long been a way of life for me, from my rural Irish childhood to my 22 years in London exploring all that is available here. With so many woodlands nearby, it’s a lot!

I shared 3 recipes which I will share with you here soon. My cheddar and black pepper nettle crisps, wild garlic prawn popcorn and three cornered leek and yogurt flatbreads with mushrooms, cheese, chilli, three cornered leek oil and flowers.

It is always a joy to share my food and cooking with people, and linking it with my intense love for Nature and that connection, which is so important for all of us, was just brilliant.

Thanks for all of your lovely comments and messages! Always appreciated. And yes, you did hear, I am launching a newsletter soon, so watch this space!

Spring is finally properly here! Longer evenings at last. Enjoy it 🥳💛🌱✨

25/03/2023

Delighted to let you know that I will be back on your TV screens on Channel 4’s Sunday Brunch tomorrow sharing some of my cooking and recipes!

Live in studio this time. I can’t wait.

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