About me


Hi, I’m Jane!

Wanstead

I love cooking and make nearly everything we eat from scratch. We eat very little meat now, but are not strictly vegetarian. We enjoy spicy - but not madly hot! - food, stir-fries, curries, salads, fish, pasta and rice dishes. I make all my own bread, yoghurts, chutney, dips, spreads, jam, cakes, cookies, biscuits, puddings, desserts, ice cream etc. I do use my Thermomix a lot - it increases the ease and variety of my cooking and reduces the clearing up! It's difficult for me to pick out a No 1 dish, but my partner's current favourite is the spicy Ottolenghi take on Cauliflower Cheese with a crunchy topping - it's a bit different. I do love making sourdough bread too.

My specialities


Photo of Mustardy Cauliflower Cheese

British

Serves: 4

30min

Mustardy Cauliflower Cheese

Much tastier than the standard version. I often add a few chopped cashews to the topping for extra crunch and more protein.

Book
  • 1 large cauliflower

  • 30g unsalted butter

  • 1 small onion

  • 2 green chilies

  • 200ml low fat creme fraiche

  • 120 mature cheddar

  • 5g parsley

Photo of John's Seafood Soup, with Home Made Bread

British

Serves: 4

30min

John's Seafood Soup, with Home Made Bread

Named after my brother who loved to cook. A spicy, warming and filling dish.

Book
  • 2 tins chopped tomatoes

  • 1 mini bottle white wine (optional)

  • 1 lemon

  • 2 med onions

  • 2 sticks celery

  • 1 carrot

  • 1 red or green pepper

  • 300g frozen seafood (e.g Iceland. prawns, mussels, squid etc)

  • Parsley

Photo of Victoria Sponge with Jam

British

Serves: 8

40min

Victoria Sponge with Jam

A classic British cake

Book
  • 170g self raising flour

  • 170g caster sugar

  • 170g unsalted butter

  • 3 medium eggs

  • 100g raspberry or strawberry jam

  • 200g double cream (optional)