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Anna's Family Kitchen Recipe developer, home cook and blogger.

Last night, my youngest and I had the honour of attending Prostate Cancer UK’s 30th anniversary dinner at the iconic The...
12/10/2026

Last night, my youngest and I had the honour of attending Prostate Cancer UK’s 30th anniversary dinner at the iconic The River Cafe

As many of you know, I lost my husband Nigel to prostate cancer in 2023. So when I was asked to be the evening’s guest speaker, I knew I had to say yes.

Nigel was diagnosed with stage 4 prostate cancer at just 51, after it was discovered during a routine medical. I often wonder whether things might have been different if he’d had a PSA blood test earlier. We’ll never know, but early diagnosis can mean more treatment options and a better chance of treating the disease before it spreads. With no national screening programme, raising awareness and encouraging men to speak to their GP about PSA testing is vital.

Hosted by the legendary Steve Rider, the evening was organised by Professor Roger Kirby, David Gleave MW and Jane MacQuitty MBE, The Times’ W**e and Drink Correspondent.

The generosity of everyone involved, including the 120 guests, was humbling. Ruth Rogers, co-founder and owner of The River Cafe, provided the stunning venue and incredible menu. David Gleave and Jane MacQuitty curated the w**es, with Liberty W**es generously supplying the reception ch*****ne and dinner w**es.
Together, over £100,000 was raised for Prostate Cancer UK through donations and the charity auction.

It was also a chance to reflect on what the charity has achieved in 30 years. Its research has transformed diagnosis and treatment, its specialist nurses have supported tens of thousands of men and their loved ones, and millions rely on its health information.

By 2039, one million men in the UK will be living with or after prostate cancer. It’s the UK’s most common cancer, yet there’s still no national screening programme and treatments can have debilitating side effects.

This cause means so much to my family. If sharing Nigel’s story encourages even one man to ask about a PSA test, it will have been worth it 💙

Thanks to the generosity of the guests, through their donations and bids in the charity auction, over £100,000 was raised for Prostate Cancer UK.

My son Thomas and I will be running the London Marathon for Prostate Cancer UK next Apri

11/10/2026

Chicken & Chorizo Pie

If you love the combination of chicken and chorizo, you’ll hopefully love this.

You can prep the filling ahead. It also works as a hearty pasta sauce and freezes well so it’s worth making extra. Use puff or shortcrust to top. If you want a pastry bottom, line the dish first and bake in a preheated tray to prevent a soggy bottom. It’s also great topped with mash.

INGREDIENTS for 1 pie to feed 4-5
1 onion diced
250g chorizo sliced
1kg chicken diced
1 tbsp mixed herbs
1 tbsp oil
2 tbsp plain flour⠀
100ml white w**e⠀
100ml milk
100ml chicken stock
60g cream cheese or creme fraiche
320g sheet pastry
1 egg beaten

Heat a pan and add the oil. Colour the chorizo then set aside.

Add the onion and colour for a few minutes before adding the chicken, seasoning and herbs.

Stir and cook for 10 minutes.

Add the w**e, let it bubble then stir in the flour. Add the milk and stock.

Bring to a simmer then return the chorizo. Simmer for 15 minutes then stir in the cream cheese and allow to cool.

Spoon into a pie dish.
⠀
Brush the egg around the edge of the pie dish and lay the pastry over the top. Press around the sides of the dish. Score the pastry, brush with the egg & pierce a hole in the middle.

Put in an oven at 180 fan for 30 mins or until the pastry is golden brown.

Women of the Year Awards 2026!Such a brilliant day in Manchester at Women of the Year Awards & Luncheon , celebrating th...
09/10/2026

Women of the Year Awards 2026!

Such a brilliant day in Manchester at Women of the Year Awards & Luncheon , celebrating the achievements of so many amazing women. It’s the fourth year I’ve had the pleasure of creating the menu for the event alongside Delia-Maria Asser 🇪🇸🇬🇧👮🏼

There were some incredibly moving moments throughout the day, celebrating women who have made such a difference.

The wonderful late Baroness Helen Newlove, whom I had the honour of meeting several times, was posthumously awarded the Lifetime Achievement Award. Helen dedicated her life to championing victims’ rights and fighting for justice. Her award presentation was met with a hugely emotional standing ovation.

Zerbanoo Gifford received the Emmeline Pankhurst Woman of Achievement Award. I had the pleasure of meeting the inspirational Zerbanoo over dinner the evening before. A renowned human rights campaigner, author and founder of The ASHA Centre, she has dedicated her life to empowering young people, championing sustainable development, and promoting peace and reconciliation around the world.

Sophie Ford Wilkinson, Managing Trustee of The Holly House Charitable Foundation, received the Woman with Edge Award, recognised for dedication to creating meaningful change, challenging boundaries and making a lasting impact through her work.

Laura Keir, CEO of Protein Works, was named Business Woman of the Year, recognised for her outstanding leadership, innovation and impact. She was chosen from an exceptional group of women.

Huge congratulations to all the very deserving winners!
Thank you Zed Lee for embracing me as part of the WOTY family. Sally Lindsay - you were missed ❤️

Arriving in the rain!

The fabulous Arti Halai | Confident Communication - WOTY Ambassador and our presenter for the day

With my bestie of 40 years!

The amazing Zerbanoo, winner of the Emmeline Pankhurst Woman of Achievement Award

With WOTY Chairlady Zalena Vandrewala , Arti Halai | Confident Communication and Roberta

The menu

The main

The dessert

Steak with Aji Verde SauceThis is such an easy dinner solution. Steak doesn’t have to break the bank. Bavette steak (als...
08/10/2026

Steak with Aji Verde Sauce

This is such an easy dinner solution. Steak doesn’t have to break the bank. Bavette steak (also known as skirt steak), cooked quickly at a high temperature, is a great budget cut.

To take it to a whole new level, the Peruvian-style Aji Verde Sauce is whizzed up in seconds and is great drizzled over the top or used as a dip. (It works really well with griddled chicken too.)

Pair the steak and sauce with any potato side and a salad or veg, or cheat and go for oven chips.

Here I’ve gone for my Crispy Fries and Black Bean and Edamame Salad, which both feature in the Side Orders chapter of my book Spinning Plates.

The cooking instructions and recipe for the sauce are below. Enjoy!

📸 credit Chris Terry

INGREDIENTS for 4:

4 beef bavette (skirt) steaks, about 200g each and 2cm thick (or use sirloin steaks as an alternative)
olive oil, for drizzling
salt & pepper

For the aji verde sauce
30g fresh coriander
2 fresh jalapeños, topped (seeds removed unless you like your sauce super-hot!)
1 tbsp white w**e vinegar
1 garlic clove, peeled
1 tsp salt
juice of 1 lime
½ tsp ground cumin
4 tbsp mayonnaise

METHOD:
For the aji verde sauce, simply blitz all the sauce ingredients together in a blender or bullet blender and pour into a bowl.

Pat dry the steaks with kitchen paper and season generously with salt and pepper. Drizzle with a little olive oil.

Preheat a nonstick pan, griddle pan until it’s smoking hot. Assuming the steaks are 2cm thick, brown the steaks on a high heat on both sides and then sear the edges edges until cooked to your liking – approximately for 2 minutes per side for medium rare, 3 minutes each side for medium and 4-5 minutes each side for well done. Rest the steaks for at least 5 minutes before slicing.

Serve on individual plates or as a sharing platter with the aji verde sauce on the side. Serve with salad and crispy fries.

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