TV, photography and all things visual.

Recipe Video | Chorizo, Spinach, Onion & Potato Frittata

An affordable recipe perfect for alfresco dining, making use of British ingredients.

That’s what I was asked to create when invited me to film another recipe video with them. (For my first, I shared the recipe for my mum’s tandoori roast lamb, an alternative suggestion for Christmas dinner.)


This time, I made a frittata, opting for a combination of chorizo, spinach, onion & potato.

I’m calling this a frittata but it’s probably more accurate to say it’s a combination of an Italian frittata and tortilla Espanola. From the Spanish tortilla I’ve taken the combination of eggs, potatoes and onions and from the Italian frittata, the addition of meats, cheeses and vegetables.

The dish is very versatile – it can be served hot, warm or cold, works for brunch, lunch or dinner, stores well in the fridge and is easy to transport. That makes it perfect for picnics or alfresco dining in the back garden.

It’s wonderfully easy to adapt this recipe by switching out the chorizo and spinach. In place of chorizo, try cubed pancetta or bacon, or for a vegetarian option, goat’s cheese is fabulous stirred in or scattered over the top just before grilling. Instead of spinach, use peas (I use frozen petit pois) or long stem broccoli, parboiled ahead of being added to the pan.

You might also take inspiration from kookoo, a Persian version in which eggs are loaded with lots and lots of chopped mixed fresh green herbs. Mint, basil, dill, parsley – all would work well here.

Chorizo, Spinach, Onion & Potato Frittata Recipe

Serves 4 as a main or 6-8 as part of a wider selection

3-4 tablespoons vegetable oil
100 grams British cooking chorizo, diced (0.5 cm)
400 grams white onions, thinly sliced
350 grams large floury potatoes, peeled and diced (1 cm)
100 grams baby spinach leaves, washed
6 large free range eggs, beaten, with salt and pepper


  • Add 3 tablespoons of oil to the pan.
  • Cook the diced chorizo in the oil for 4-5 minutes over a medium heat.


  • Remove the chorizo with a slatted spoon, leaving the coloured oil in the pan.
  • Add the sliced onions, stir to coat in the oil and spread evenly across the pan. Cover and cook on a medium heat for 15 minutes, stirring occasionally.


  • Add the diced potato, stir to mix into the onions and oil. Cover and cook on a medium heat for 15 minutes, stirring occasionally. If the pan looks dry at any point, add a few teaspoons of water. The potatoes should be cooked through.


  • Uncover the pan and turn up the heat a little. Fry for a couple of minutes, to give the potatoes a touch of colour.


  • Add the spinach leaves and stir until wilted – this doesn’t take long.
  • Make sure the ingredients are evenly distributed, drizzle a another teaspoon or two of oil around the outside edges of the pan and then pour in the eggs.


  • Preheat the grill on a medium setting.
  • Cook the frittata for about 5 minutes, drawing the edges in a little until the base sets.
  • To check whether it’s set, use a spatula to lift up the edges and shake the pan to check whether the frittata will come loose.
  • Transfer the pan to the grill and cook for 2-3 minutes, to cook and colour the top of the frittata.
  • Place a large plate over the pan and turn over plate and pan together, to remove the frittata from the pan.
  • Use a second plate to turn the frittata right side up, if you prefer.
  • Serve in slices, hot, warm or cold.

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Thanks to for inviting me to create this recipe video, and Tall Order Films for doing such a great job of filming and editing. Kavey Eats received a fee for creating this content.

Kavey Eats in Morrisons Magazine

I’m very pleased to be in the March/ April issue of the Morrisons supermarket magazine.

They’ve created a “Blogspot” page in which they share a selection of blogs that have caught their eye recently. Included is a reference to one of my recent posts on Japan about the sweet marshmallow delicacies called Owara Tamaten, that we discovered in Takayama.

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As I’m in the company of esteemed writers such as Signe Johansen (Scandilicious), Ms Marmite Lover and Marina O’Loughlin, amongst others, I’m doubly delighted.

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Click to view full size

Read more about my experiences in Japan, here. (This lists the most recent posts first, so scroll down to the end and read back upwards if you wish to read them in order.)

Sunshine Biscuits

A picture post today.

I came across these Scandinavian biscuit photos whilst sorting through my photo drive. They are vanilla cookies from Trine Hahnemann’s Scandinavian Christmas book. I formed all the dough into rings but then sprinkled half with some cinnamon sugar from a different recipe. These were baked last November, during a visit to my friend’s place, Orchard Cottage. I love the bright sunlight and the happy feel of the images, so I’m sharing them with you today.

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Ready to go into the oven, above.



Fresh out of the oven.



Ready to eat!

Kavey Eats on the BBC: A Question of Taste

If you’re in the UK and like watching food shows, you’ve probably already seen, or at least heard of, A Question of Taste.

It’s the pilot series of a new quiz show currently airing on BBC2 on Monday nights. Presented by Kirsty Wark, it seems loosely based on the format for A Question of Sport. In a nutshell, two teams of foodies compete for points but no prizes, by answering a range of questions on ingredients and cooking techniques, TV cookery shows and chefs, and even a little food history and science.

Yours truly is one of the contestants; my episode airs at 7.30 pm, Monday 30th January on BBC2.


My fellow team members are Danny and Dan and together, we are Three Like To Eat.


Produced by Silver River, the company launched by successful producer Daisy Goodwin, I don’t think the show quite hits the mark and I’ll be surprised if the BBC commission another series, though you never know; food TV is still hot property and this is that rare entity – a family show for all ages, if they don’t get bored silly.

Kirsty Wark is a good presenter, I like her personality and her style, though I’d prefer to see her engage in a lot more banter with the contestants, and make the show more fun and lively. As it is, it feels stilted and dull! The torturous run-through of the rules before each round is… boring in the extreme! And I know I’m not alone in finding William Sitwell’s role in the Kitchen Corner particularly annoying and patronising, even more so having seen that he doesn’t know in real life the information he’s reading out as the resident “expert”. Ever since Countdown had a lexicographer on hand to provide alternative answers and extra information, it seems that other quiz shows feel they must follow suit, and here, it doesn’t seem to work.

That said, I did have a lot of fun participating!

I know I’m going to cringe my way through this, not least because the need to smile throughout filming was strongly impressed on us before we went on air. I’m convinced the result will be Danny and I gurning at each other, whilst Dan looks suavely on!

There’s also a point at which Kirsty miscalls us Three Like It Hot, which makes me giggle for some time. But after the quiz is finished, the crew have her run through a number of do-overs, including that segment… so the audience won’t understand just what I’m giggling at!

For me, it’s been great fun watching the series, as every episode has featured friends of mine, usually at least three people and in one episode, all six contestants!

Watch, enjoy, giggle with derision, but be gentle!

Watch on youtube.

Lardy Quack Quack: Kavey Eats The Fat Duck

At the end of September last year, I turned 40; a number imbued with all kinds of emotional baggage, with references to the hill of life and one’s position on it. But for me it was an excuse for a party and I had a really great day, surrounded by family and friends, new and old. I was overwhelmed by thoughtful, generous and perfectly-chosen gifts, but one in particular really took my breath away.

Here’s the clue my sister gave me:


You’d think I’d have guessed immediately, wouldn’t you? A food obsessive like me, with a particular fascination for watching chefs on the telly and visiting restaurants. But to my embarrassment, I didn’t twig. My only excuse is that I was so flustered by the sudden surge of cake-toting guests arriving that I wasn’t really thinking straight!

But the next clue was a printed tasting menu, and it’s at that point I started screeching with excitement.

My sister shares my birthday. She’s three years younger than me… but about 10 years younger in looks and several years ahead when it comes to behaving like a grown up…

For my 40th (and her 37th) she would take us to The Fat Duck.

It took a while to secure a reservation, but eventually our January lunch date rolled around.

I realise there are a thousand reviews of The Fat Duck already on the internet, but it was one of the most amazing meals I’ve ever had so I’m still going to add one more review to the mix. And it’s going to be chock full of clichéd superlatives like incredible, fantastic, wonderful, magical! If you can’t bear gushing, click away now!


Although the day started with a downpour, by the time we arrive in Bray, the sky is blue and the sun is shining. We park in the car park for the Hinds Head pub and pop in for a drink in the bar. I enjoyed a meal in the Hinds Head a few years ago and it’s a worthy destination in its own right, as the stream of diners arriving for lunch testifies.

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As we leave, the bar man asks if we are having lunch at The Fat Duck. When we nod, he tells us that Heston is about today, filming for something or the other, so we might see him. We don’t. But kitchen and front of house teams are evidently trained to work like a well-oiled machine, whether or not the great man is present.

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We walk into a restaurant with most tables already taken, and are soon seated amongst the smiling diners.

Unlike many Michelin-starred restaurants, the interior here is quite simply styled. White walls and table linen lend a feeling of space, much needed given the low beamed ceilings. Table decorations are minimal and there are a couple of colourful but unchallenging pieces of modern art on the walls. Tables are nicely spaced out and the overall vibe is very relaxed.

A bottle each of sparkling and still water are ordered, and the tasting menu for the day presented.

We are asked if there are any problematic ingredients. I explain that whilst I don’t have either an allergy or an intolerance, I find the flavour of aniseed very difficult, it makes me a bit nauseous. As one of the dishes is described as salmon poached in a liquorice gel, I say it would probably be a no-no for me, but as I’ve not given any advance notice, I am happy to simply skip it, if the liquorice is integral. To my delight, the waitress pops away for a moment before returning to our table and offering to replace the salmon dish with turbot. She also points out that another dish is garnished with shavings of fennel bulb, but that it can easily be left out if I prefer (yes, please) and that one of the desserts contains a little fennel, to which I reply that I’m OK with a hint of it, if it’s not a dominant flavour. Whilst I appreciate that this level of service is no doubt standard practice for a restaurant of this calibre, I am still impressed at how accommodating they are, given my failure to let them know my preferences ahead of our visit.


With fourteen courses listed on the menu, we are both surprised when an amuse bouche is served. Described as aerated beetroot with horseradish cream, these bright red and white, feather-light spheres are a revelation of texture and taste; they have a honey-comb texture and the distinctive sweet sharp flavour of beetroot and are sandwiched together with a mild cream which gives just a nudge rather than the usual kick of horseradish. Best of all, the flavours linger and linger…

I wish Heston from Waitrose could replicate these for the mass market!

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Next are the famous nitro poached aperitifs. Given a choice of vodka and lime sour, gin and tonic or Campari soda, I choose the Campari, which also contains blood orange, and my sister opts for the vodka and lime with green tea.

Whilst freezing in liquid nitrogen is not exactly old hat, it’s also no longer as unexpected and surprising as it must have been for early customers, but it’s still a fine piece of theatre and fun to watch. Our waitress squirts liquid onto a spoon, turns it for a few moments in the liquid nitrogen, dusts it with a puff of pink or green powder and puffs an accompanying perfume into the air as she instructs us to eat the ball in one mouthful.

It’s far too big for me to manage that, so I make a mess as I break into mine, and the liquid centre spills out, but I try and pop the rest into my mouth as fast as I can. It’s a very refreshing taste, a real cleanser of the palate before the meal to come, but so cold it makes my teeth ache a little more than is pleasant.

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Having tasted Heston’s supermarket version of his mustard ice cream, I’m excited to try his Pommery grain mustard ice cream with red cabbage gazpacho. Like the Waitrose copycat, the ice cream perfectly balances the sharp kick of mustard with the sweetness of ice cream. Unlike the Waitrose one, it’s much smoother in texture; silk-like. The red cabbage soup is thin, with tiny pieces of cabbage. For me, it’s so strange to taste the very essence of this crunchy vegetable in a liquid format. The two elements marry well together, and I enjoy the dish far more than I expect.

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The first thing brought to the table for our next course is a wooden box of oak moss with two plastic containers labelled Fat Duck Films. Shortly afterwards we’re presented with truffle toasts on a wooden board and a deep round bowl in which we can see a pink quenelle sat on pink cream.

We are told that the oak moss represents the mossy area at the base of oak trees; where truffles are most commonly found. Instructed to open our little boxes and place the thin sheets of film on our tongues, our waiter pours a kettle of liquid over the oak moss, our table is covered in white “smoke” and the aroma of an oak-wooded forest fills the air.

Heston is keen that customers understand how taste and aroma combine to create flavour, and this impressive display brings the message home a second time.

The white bowl protects a perfect little spoonful of rich chicken liver parfait. The layers beneath are crayfish cream, quail jelly and right at the bottom a jewel-green layer of pea puree. A tiny fig tuile is perched in the parfait. Tiny slices of radish and herb adorn the truffle toast. So many flavours, all of them shockingly intense, and yet somehow they all merge together so beautifully.

Just how does one make chicken liver parfait so smooth, quail jelly so very meaty, crayfish cream so rich, pea puree so fresh and sweet?

“Is that you humming?” asks my sister, as I savour each mouthful. I realise it is, and nod. “Stop it!” she tells me, but her smile says she’s loving it every bit as much.

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As promised, the shaved fennel has been omitted from my snail porridge, and replaced with a garnish of pea shoots instead.

With or without the fennel, neither of us fall for this famous Heston dish.

The snails are certainly softer and less chewy than I’ve often experienced, but still with that familiar muddy taste. To my surprise, I don’t even notice the Iberico Bellota Ham, it doesn’t register against the porridge – a thin green sludge with soggy oats through it. It tastes of… green, and that’s as well as I can describe it. It’s not unpleasant, but it doesn’t thrill either and I can’t help but think that I’d have enjoyed a portion of the top quality ham on it’s own, far more.


Like the snail porridge, the next dish – roast foie gras, barberry, braised konbu and crab biscuit – comes out completely assembled and ready to enjoy. Konbu seaweed is one of the two main ingredients of Japanese dashi stock and Heston uses it here to great effect; a paper-thin layer of jelly sits beneath the foie gras and more konbu is mixed with chives and sprinkled over the liver; it imparts a subtle mushroom or Marmite taste – that savouriness known as umami. The foie gras is perfect in every respect with a wonderful richness of texture and taste; a delicious buttery meaty fat that melts away on the tongue. Barberry is not something I am familiar with, but the tartness it brings is very welcome. Tiny leaves of sorrel also add their tiny sour note.

My sister raises her eyebrows when I try to remember what the thin crunchy crab biscuits brings to mind, and suddenly announce “roast chicken flavour crisps”. But it’s exactly what the translucent shards remind me of!

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As soon as the silver foil stamped bookmarks are placed in front of us, I start to smile, remembering the Victorian episode of Feasts in which Heston took inspiration from Alice in Wonderland to create a Mad Hatter’ s tea party.

‘Have you seen the Mock Turtle yet?’
‘No,’ said Alice. ‘I don’t even know what a Mock Turtle is.’
‘It’s the thing Mock Turtle soup is made from,’ said the Queen.

Bowls of strange things are placed in front of us and gold fob watches are presented in a glass case. We take one each and drop them into our tea cups, stirring to produce a beautiful amber-coloured stock decadently flecked with gold leaf from the wrapper.

The March Hare took the watch and looked at it gloomily; then he dipped it into his cup of tea…

Our waiter pours the rich broth into our bowls, and our mock turtle soups are ready.

There’s so much going on it’s hard to know where to start, but I begin with a spoonful of the meaty liquid, including one of the neatly cut strips of truffle. Mmmm! The wobbly yellow and white mock turtle egg, with the tiniest of mushrooms poking out of it, is made from turnip jelly, swede juice and saffron. I’d never have guessed, as it tastes of mushrooms to me – perhaps that’s the power of deliberate suggestion? Inside a white wrapping of lardo – cured fatback – is a densely pressed block of meat. The lardo is di Colonnata, reputed to be the very best. On top of the meat are impossibly neat cubes of white, green and black. I love the flavour the cucumber brings, and more earthy truffle, but have to ask the identity of the white turnip, which I can’t taste very clearly.

Whilst I like the tastes and textures and do enjoy the dish, I don’t think it pulls together like the oak moss extravaganza, nor are the individual elements quite so mind-blowingly perfect. It’s more about the fun of the story (you need to allow yourself to revert to childhood a little to enjoy this; if you’re too stiffly sophisticated you’ll fail to be charmed) and the strange appearance of the various parts than about a comprehensively balanced dish.

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Sound of the sea is another very well known Heston dish. A large shell is placed by each of us, and we pull out the protruding headphones and pop them into our ears. For the next several minutes we are left alone, listening to a recording of breaking waves, seagulls and the distant sounds of children playing.

Having deliberately avoided reading a single Fat Duck review since my sister first announced our visit (and blessed with the kind of appallingly bad memory which means I remember next to no details from reviews read previously) I start to wonder if this course is just a sound sensory experience, and doesn’t actually feature any food at all.

And then, finally, the dish arrives.

Served on a plate of glass suspended above a wooden tray of sand, the elements are presented like fish and seaweed on a sandy shore, with a line of foam left behind from the last breaking wave.

We eat with our headphones still in place, enjoying the dish with our eyes, ears, nose and taste buds.

There are three pieces of fish – mackerel, halibut and yellowtail kingfish – which have been lightly cured with citrus, bergamot and redbush. The seaweed varies in appearance and texture; the only familiar one is samphire; my favourite is the small red and yellow pellet-shaped seaweed that bursts salty liquid in the mouth. The briny foam is made from vegetable and seaweed stock and adds a taste of rock pool sea water. And oh my goodness, that sand, the most amazing element of the dish – a delicious crunchy powder made from tapioca and fried baby sardines, allowed to clump into small and large granules for a more convincing sandy texture.

I expected this dish to be style over substance, clever rather than enjoyable, but actually it is a delight to eat and yet another example of Heston’s determination to have us engage multiple senses at once.

Click here to find out more about the thought processes and research behind the dish. Click Start and then click on the sea shell.



For our next course, we are served two different plates.

My sister has the menu item salmon poached in a liquorice gel with artichokes, vanilla mayonnaise and golden trout roe. Echoing the colour of the fish roe are tiny pieces of pink grapefruit; this really is a stunningly beautiful plate. When it arrives, I can smell the liquorice quite strongly, and am glad I asked to switch. But when she breaks through the slightly crisp coating to the beautifully moist fish within, and tastes it, my sister assures me that it doesn’t taste much of liquorice! It’s not a flavour she’s a huge fan of either, so I’m persuaded to try a tiny bite, and agree – if anything, it tastes more like unsweetened cocoa than aniseedy liquorice. Unsurprisingly, I don’t love this, but sister judges it another beautifully balanced dish with lots of strong flavours that manage not to overpower the more gentle ones.

My turbot comes with artichokes, morel mushrooms and a verjuice sauce. It’s a far subtler dish altogether than the salmon, and if you were to try only a bite of each in turn, you’d judge mine bland. But actually, it’s not at all, and with each bite I find myself appreciating the gentle flavours and that marvellous sauce a little more.

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Size-wise, the saddle of venison with beetroot soubise and risotto of spelt and umbles is the most generous of all the courses, a fact that doesn’t fill us entirely with glee, given that we’re now pretty full from the previous nine courses and know we still have five more to come. But it’s so darn good that we smile and smack our lips all the way through it, once again.

The word melting is over-used when it comes to tender meat and yet, I can’t think of a more appropriate way to describe the texture of the venison, probably the softest I’ve ever had. And with the hint of game flavour that differentiates it from a bland beef fillet.

A powerful reduction serves as gravy, whacking the taste buds with an intense meaty punch.

Luckily, that’s offset by the use of beetroot in two forms. Like the aerated spheres right at the beginning of our meal, the beetroot sauce is the very essence of this root vegetable and a nice balance between sweet, tart and earthy. I’m told that, like a soubise (onion sauce), the beetroot sauce uses béchamel as a base. The pickled baby beetroot pieces (in two colours) provide something more solid to bite into.

Also on the plate are several tiny sprout leaves; inside the curved cup of some of them are little cubes of something sweet, mushy and with a really strong, sweet kick. They’re so distinctive a taste, but I struggle to place them; a member of staff comes to my rescue and identifies them as candied chestnuts. I’d never have guessed in a million years. And actually I’m in two minds about them – they make me stop and furrow my brows in an effort to work out what they could be, and that certainly makes me focus even more on my food, not that I wasn’t doing so already. But I’m not sure the strangely perfume-tasting sweetness goes well with the rest of the dish.

Served alongside the main plate is a little bowl of rich, wet risotto, sealed with a layer of mushroom and madeira jelly, studded with cubes of venison heart and flavoured with braised shoulder and chicken stock. Umble, by the way, comes from ‘umble pie, a pie filled with liver, heart and other offal.

On top is a square of breaded sweetbread and crunchy candied spelt that make me think of the honey monster.

The risotto is magnificent in its entirety and work brilliantly well with the venison and beetroot.

It’s also our last savoury dish and we mentally prepare for the onslaught of sweets.


Hot and iced tea is served with firm instructions not to rotate the glass at all as we drink it. My sister picks up the sensation of hot on one side of her mouth and cold on the other, straight away. I gingerly pick up my cup, taking care with its orientation, but my first sip is all warm, as is my second. Only on the third sip does the distinct separation of temperatures kick in and then it’s perfect! And alarming!

The liquid is thick, like a liquid apple jelly before it’s set, and the flavour reminds me of Turkish apple tea too. But when I ask one of the staff, I’m told that it’s actually earl grey tea! “But, the hot one tastes a lot sweeter to me,” I say. Am I imagining that too, like my impression of apple? No, I’m right; she explains that they adjust the acidity in order to ensure that both the hot and cold versions have exactly the same viscosity, so they don’t run into each other.

Clever stuff, and really rather strange. I carefully turn my cup through 180 degrees and giggle when the hot and cold sensations in my mouth are neatly reversed. At the bottom of my cup is a small reservoir of cold tea, which explains why the first two sips were all hot – mine must have slipped a little when poured into the cup.



The Taffety Tart with caramelized apple, fennel, rose and candied lemon (which the menu reveals is from c. 1660) is just beautiful. As mine is served, a waitress explains that they’ve omitted the tiny fennel leaves and crushed fennel from the garnish beneath the sorbet, so all that remains is the fennel flavour within the tart itself. And yes, I can taste it in the cream that sandwiches those paper thin leaves of pastry, but it’s mellow enough that my brain can focus instead on the lovely caramelised apple, sat in two thick gelatinous layers towards the bottom of the tart. The rose and lemon flavours are just wonderful. I’m not a huge fan of blackcurrant sorbet so I give mine to the sister, who in turn passes across her unwanted rose petals. Result!

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If you watched Heston’s In Search of Perfection, you might remember his black forest gateau creation, fondly listed on the menu as The “BFG”. At first, I can do little more than admire it (and grab a few snaps). The menu also refers to the smell of the Black Forest and this is achieved with a puff of kirsch perfume.

The precision of the straight lines and squared corners, the even coating of chocolate and the shaping of that teardrop of kirsch ice cream are hugely impressive. Cutting into the cake, we marvel at the individual layers; a sweet crunchy base, aerated chocolate (like a posh Aero bar!), dense moist chocolate cake, sweet sour black cherries and chocolate ganache and white kirsch cream. On top is a beautiful kirsch-soaked cherry complete with a knotted stem. Next to the gateau is a smear of cherry, a veritable beach of grated chocolate and that kirsch ice cream which packs such a strong alcohol kick that we wonder about its impact on a driver’s blood alcohol levels!

Again, Heston’s attention to textures, tastes and aromas combines to lift what is already a huge favourite of mine to a whole new level.

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By the time the whisk(e)y gums are served, attached to a map inside a wooden photo frame, we are really very full. As I’m not even a fan of whisky, I ask if there’s a way I might take the gums home for my husband, without the attendant frame, of course. Sadly, I’m told they’re too soft and will liquefy within an hour or so; when I pick one off the glass I appreciate just how soft and squidgy they are, adhering to the glass purely because of their wet sticky surface. They remind me of the sticky wall walker toys of my childhood; we used to throw them against the enormous windows at school and watch as they tumbled down the surface, limb by slimy limb. I resist throwing my whisk(e)y gums at any nearby windows and eat them, in the order indicated.

1 Speyside – Glenlivet
2 West Highlands – Oban
3 Orkney – Highland Park
4 Islay – Laphroaig
5 Tennessee USA – Jack Daniels

As expected, the flavours of the respective whiskies come through loud and clear; the dry pepperiness of the West Highlands, the smoky peat of Islay and the sweet caramel of Tennessee whiskey. I’m a bit confused by the order, as they don’t seem to be arranged by strength of flavour; I can’t discern any pattern.

I like this course but I don’t love it, and I wonder who might? As a non-whisky drinker, whilst the sweetness takes the edge off, the whisky flavour is still a bit overwhelming. But wouldn’t a real whisky lover find the sweetness a distraction from flavours they know and hold dear? Perhaps not. Since Pete isn’t here to contribute his opinion, I have no way of knowing…

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At last, out comes a striped pink and white paper bag each. This course is called Like a kid in a sweet shop and is presented with its own menu card which we are encouraged to smell. It’s meant to evoke an old-fashioned sweet shop, but to me it smells like old-lady toilet freshener, or like stale marshmallows, if I’m being more generous. Still, it lists the four goodies inside, which we take out and admire before putting away again to enjoy later. After fourteen courses, we’re not alone in deferring the fifteenth!

At home, a few hours later, I investigate my little haul.

Firstly, a white envelope with what looks like a rubber seal. It breaks so easily as I pull open the envelope that I realise it’s chocolate and pop it into my mouth. Inside is a beautifully painted white chocolate playing card, filled with raspberry jam and crumbled biscuit. The menu card reminds us that the queen of hearts, she made some tarts… It’s wonderful!

The aerated chocolate with mandarin jelly is like a cross between a posh Aero bar and the orange jelly inside a Jaffa Cake. Very nice!

Apple pie caramel comes in a clear edible wrapper. Popping it into my mouth whole, I enjoy the tastes of both apple and caramel but it doesn’t put me in mind of apple pie. The edible wrapper reminds me of the White Rabbit sweets I used to enjoy as a child, which came in printed rice paper wrappers.

The only item in the bag which I don’t like is the strange coconut baccy, described as coconut infused with an aroma of Black Cavendish tobacco. Presented in a little pouch, just like real loose tobacco, it looks more like elastic bands and the texture isn’t far off either. Chewy stretchy strands of coconut with an unpleasant flavour; I’m not a fan at all. A shame, as I love the Artisan du Chocolate tobacco chocolate, which they originally developed for Heston, so I know that tobacco can work in a sweet.

At £180 per person, the experience we’ve just enjoyed is certainly expensive. But when we realise that this comes to just £12 per course, with still and sparkling water included, we both agree that it’s also good value. Each one of the courses reveals an incredible amount of work on many different elements brought together perfectly on the plate. Service is added at 12.5% but I would imagine that some of the £180 price tag must also cover the staff-intensive service, where dishes are finished or explained at the table and staff are constantly on hand to top up drinks and answer questions about the food.

Is it worth it? As my sister’s guest, that’s not for me to answer but I can tell you that it was certainly one of the most exciting dining experiences of my life, with some dishes that really did take my breath away.

It’s not a meal I will forget for a very long time to come.

The menu changes only slowly, so I wouldn’t rush back anytime soon, but should I notice in a year or few’s time, that most or many of the courses have changed, I’ll be back in a heart beat.

With enormous thanks to my beautiful and generous sister. x

The Fat Duck on Urbanspoon

Kavey Art!

I’ve recently had two rather spiffing artworks created for or about me and I’m thrilled with both.

The first is by the truly talented irkafirka – Nick Hilditch and Chris Bell. Irkafirka take inspiration from the millions and millions of wonderfully random utterings on twitter, choosing one a day to illustrate in the unique and much loved irkafirka way.

I’ve been a huge fan of irkafirka for the longest time and have been hoping and hoping and hoping and hoping to be firked for just as long. Finally, my waiting is over!

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And because I am a demanding individual (yes, I know I am, it’s OK, you can say it), the magnificent men at irkafirka HQ have now put on sale these marvellous Tea Ninja mugs (with the text removed so it could be any Tea Ninja, even your own). And prints too!

irkafirka tea ninja mug

And second, I share a mind-boggling creation from Free Crappy Portraits. I discovered FCP via The Larder, a fellow food blogger based in Stirling, Scotland.

The idea is to send a picture of yourself, as well as some information about you – anything you like from a “list of your favorite cheeses, a tale about the ever-elusive Sasquatch, or a haiku about roller disco” – and FCP will assign one of their “terrible artists” to your commission and send you the result.

Here’s mine! Cute, no?


Did these get your creative juices going? Don’t forget I’m still searching for a new look for Kavey Eats, with a fabulous foodie prize for the winner!

Talking Za’atar in Zawtar with Abu Kassem

Southern Lebanon is not much visited by tourists, given its volatility. Only a few days ago, six Italian soldiers were hurt in a bomb attack on the main highway near Saida (Sidon). Less than two weeks before that, there were 11 fatalities and many injuries, during clashes at the Lebanese Israeli border. The region is considered to be a Hezbollah stronghold, and the British Foreign office advises against all travel South of the Litani River, and most especially to the Palestinian refugee camps in the area.

However, this political and news-lead summation of the region as little more than a war zone misses out the human stories of those for whom this area is home.

Had we shied away from our visit, we would have missed one of the best days we spent in Lebanon.

Our journey from Beirut took a couple of hours. As we headed South on the main coastal road, the views soon began to change. Nearer Beirut, the coast is densely built up, with many newly built and restored buildings between the remaining ruined shells, and a flurry of work in progress. Reaching Saida (Sidon), the urban areas felt more static, with less of the new and shiny, though a beautiful new mosque was impressive. More striking was the plethora of enormous political posters adorning buildings, poles and billboards – giant portraits of Hezbollah leaders, the Ayatollah Khomeini, local politicians… It was very different to Beirut and felt like we’d travelled much farther than we had.

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Heading inland from Saida towards Nabatieh, we were quickly looking out onto far greener natural and agricultural landscapes interspersed with small towns and villages. By the time we made our way from Nabatieh to Zawtar (Zaoutar) we were firmly in a rural setting.

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Here, we finally arrived at the home of Abu Kassem and his wife, Fatima. Their (fairly newly built) home sat amid fields of za’atar and tobacco, with polytunnels flapping lightly in the breeze. Pale silvery-leaved olive trees gave shade to the za’atar and bright red poppies. Chickens pecked and clucked happily, a cock stood to attention, guarding his ladies and geese honked noisily between the plants.

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Immediately, we are warmly welcomed with tea and learn more about our host and his business, Za’atar Zawtor.

Za’atar is Lebanese wild thyme. It’s also the name for a spice mix containing dried za’atar, dried sumac (another plant used widely in the region, which produces red berries with a tart, citrusy flavour), roasted sesame seeds and salt. Traditionally, the za’atar herb is harvested from the wild, where it grows plentifully over many a hillside.

But Abu Kassem is ahead of his time.

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seeds, which Abu Kassem carefully saves from the za’atar he cultivates

When he first decided to cultivate za’atar, his neighbours laughed. Why spend all that energy harvesting seeds, sowing and caring for seedlings and tending fields when it’s freely available all around? But Abu Kassem knew that his way would allow him to gradually (using natural selection) breed desirable traits into the plants, such as higher yields and disease resistance. He also cited a wish to conserve the natural landscape – with commercial enterprises for za’atar increasing demand, he did not wish to see the hillsides stripped bare by excessive foraging.

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After tea, Abu Kassem took us on a tour of his farm.

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Seedlings are nurtured in an immense polytunnel before being transplanted outside into the olive garden area and then into open fields, nearby. Abu Kassem showed us the roots and gave us lessons in cultivation.

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In the fields, the za’atar grows fast and is harvested multiple times in a year. We examined the plants and tasted the leaves.

From the fields, we were lead inside and shown through the process for making the za’atar blend.

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First, dried za’atar and sumac are weighed, to ensure the correct ratio in the final mix.

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The za’atar is fed through two machines which, together, break it down and thresh it.

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In batches, the sesame seeds are carefully toasted to bring out the best flavour.

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The za’atar, sumac and toasted sesame seeds are mixed together, along with salt, into Abu Kassem’s own special blend.

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Abu Kassem does not sell only this dried za’atar blend. He also preserves the herb in jars, alongside other mouneh (preserves) such as vegetables, jams and labneh (strained yoghurt). And he also distills oils and flavoured waters from za’atar, lavender and sage.

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After our tour of the “factory” area, it was time for another tea break – this time we enjoyed an aromatic tea, made from za’atar water. Throughout the morning, Abu Kassem had been telling us all about the health benefits of za’atar.

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It’s a long list including encouraging hair regrowth, boosting one’s immunity, lowering blood pressure, easing menstrual cramps, eliminating phlegm, aiding circulation, curing coughs, fevers and stomach problems and many more besides. Later, Sherbil (our driver) allowed Abu Kassem to rub some of his distilled za’atar oil onto the small bald patch at the back of his head. (I can’t say we noticed any improvement in following days, though!)

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Refreshed by our tea, we took a short excursion out to the countryside nearby, where Abu Kassem showed us wild, uncultivated za’atar.

It quickly became clear that there are a number of different but related herbs that seem to be grouped under the name za’atar.

My guess is that they may all be members of the genus Thymus which contains about 350 species of aromatic, perennial herbaceous plants native to temperate regions across Europe, North Africa and Asia. Or possibly even broader, taking in other members of the Lamiaceae family including Origanum. Certainly, the herbs we picked, smelled and tasted varied greatly and reminded us of common thyme, oregano and marjoram, amongst others.

From these, Abu Kassem made his selection and then bred selectively for many years, to produce the cultivar he grows on his farm.

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After our first, short excursion it was time for another; we set off to the nearby Litani River, passing through breathtakingly beautiful peaks and gorges, along narrow winding lanes.

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There on the banks of a peaceful spot, we came to a beautiful shaded veranda planted with attractively trained trees and with a small building providing storage, cooking and toilet facilities. It belongs to friends of Abu Kassem and Fatima, and is used by many of the local community.

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Fatima, and the friends who own this lovely space, prepared an amazing feast for us. I was so busy chatting and eating and laughing that I didn’t take a single photograph of our meal, but can tell you that, in that place, at that time, with those companions, it was a truly wonderful meal indeed.

Simple chargrilled mutton, a traditional red lentil dish, a meat and potato stew (that reminds me, unexpectedly, of my mother’s simple Indian aloo), fresh flat bread and lots of fresh salad and vegetables. After, tea and coffee and more talk.

It has not been an easy few years for those living locally. Not only was there terror and destruction, during the 2006 conflict with Israel, when bombs fell on this land, but also the on-going disruption to normal life and livelihoods caused by the hundreds of unexploded cluster bombs that remained strewn across the land. Whilst roads and town centres were cleared more quickly, it was not until 2009 that the Mines Advisory Group lead a battle area clearance project to clear the lower priority rural areas.

As Fatima said, when we talked, with the help of Bethany as our translator, “it’s been a good but hard life”.

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Abu Kassem, with his wife and children, have built and continue to build a strong business. Neighbouring farmers have followed Abu Kassem’s lead and are also cultivating za’atar, a potentially better long term product than the tobacco that is also grown in the region. Abu Kassem is considered an authority, and his expertise is much in demand. He has travelled around Lebanon selling his produce, as part of the farmers market established by Kamal Mouzawak (which is, in large part, responsible for the growing renaissance of Lebanese interest in traditional and regional produce and recipes).

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Before we left we were gifted some packets of Abu Kassem’s za’atar blend and we also purchased a variety of za’atar, sage and lavender oils and waters.

As is often the case in Lebanon, we arrived eager to learn about Lebanese za’atar. We left not only with our heads full of knowledge and our bags full of treats but our hearts full of friendship.

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We Tasted Lebanon… And We Loved It!

What comes to mind for you when I ask you to think about Lebanon?

Is it the mass exodus of Palestinian refugees into Lebanon during the Arab-Israeli war of 1948?

Is it the Lebanese civil war, which lasted from 1975 to 1990, during which Beirut in particular was so often on the news? Internal conflict between political and religious factions within Lebanon, Invasions and attacks by Israel, counterattacks of Israel by the PLO and other Palestinian Liberation organisations and factions, and a Syrian intervention to name but a few facets of a long and very complex period of history.

Or perhaps the more recent 2006 conflict between Israel and Lebanon that resulted in 1,200 Lebanese deaths and 160 Israelis ones?

Or do you think of the Hezbollah, the militant political party and paramilitary resistance movement that emerged in the early 1980s, in response to conflict with Israel?

For me, it is all of the above, yes, of course – the civil war was almost a permanent news story during my childhood – it’s inevitable that it’s part of my consciousness about Lebanon.

Sometimes, though, it seems these responses are all that people associate with the country.

But what about the food and culture of Lebanon?

I have long been fascinated by the (much longer term) history of the wider region, reading tales about the Phoenicians sea-traders and the fertile crescent, often considered to be the cradle of civilisation.

And I’ve been drawn by the reputation of pre-1975 Beirut as a glamorous, cosmopolitan city much appreciated by commercial and tourist interests alike. In it’s heyday, Beirut was popular with the rich and famous and was said to offer the best of both the Mediterranean and the Middle East.

More than once I’ve heard it said that the Lebanese must surely be one of the most welcoming and hospitable people on earth.

And, of course, I’ve enjoyed what small fraction of the cuisine I’ve been able to try here in the UK.

Culinary Tour

So it was without any hesitation at all that I signed us up to Taste Lebanon‘s culinary tour of the country, lead by Bethany Kehdy, fellow food blogger and also food writer, photographer and nascent tour operator.

The tour is designed to give participants a “well-rounded taste of Lebanon through each of its region’s specialties” and is very much aimed at food lovers.

I won’t share every activity and place we visited – all the better reason for you booking to do the tour yourself.

But over the coming weeks, I’ll be sharing a short series of posts on some of my favourite foods and places from the trip. I hope they give you a small taster of this wonderful country and encourage you to book your own holiday there soon.

In the mean time, here are lots and lots and lots of food and drink photographs from the trip:

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Food Styling & Photography Lessons from Alastair Hendy

Lucky me was invited to a food photography workshop held in the rather swish Irish embassy.

Organised by Bord Bia (the Irish Food Board) and hosted and introduced by the Ambassador of Ireland, H.E. Bobby McDonagh , our teacher was the talented Alastair Hendy, a successful food photographer, stylist and writer.

Our class took place in the beautiful and ornate ballroom, with fantastic Irish food and drink products on display not to mention proffered in the form of canapés and drinks.

Before too long, we sat down and listened earnestly to Alastair’s best tips on food styling and photography.

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Some of Alistair’s helpful advice:-

  • Chocolate, ice-cream and figs can virtually make food magazines walk out of the shop door – this goes a long way to explaining why magazines seem to come back to these themes again and again and again and again!
  • When taking images of food to illustrate a themed post or article, it is really important to make the main ingredient stand out as the star. This seems obvious but is sometimes forgotten in the rush to showcase quirky and colourful props.
  • Alistair often creates collages or series of images around a theme. He shared several such collections with us via a slide show, stressing the importance of working to a visual colour palette. In one collection about Scandinavian recipes, it was easy to pick up the brown, beige and white palette. In another, Alastair teamed brown and white with cool blue – not a colour I’d have thought of for an autumnal feature on walnuts, but it worked!
  • When shooting a series of images, go for as wide a mix as possible – shoot scene-setting landscapes and cityscapes, people portraits, close-ups of isolated details and of course, the food and drink itself. When trying to set mood and place, throwing in a simple image of a single Christmas tree decoration or a selection of worn cutlery can contribute to a themed set.
  • When shooting your close-ups of food and drink, avoid using bright direct sunlight as your light source – it can really bleach out colour. Instead shoot in the shade. And never use a flash!
  • As well as lighting, Alastair uses white balance creatively to enhance the mood of his shots, expressing a preference for a slightlier bluer colour tone than neutral, though not so much as to make the food look cold. (I always shoot in RAW for the flexibility it gives me to adjust white balance during processing without degrading image quality, as can happen when adjusting colour balance and contrast on a JPEG file.)
  • Unlike many food stylists and photographers, Alastair prefers serving up decent portions rather than unnaturally tiny ones.
  • Working on a surface the height of a coffee table rather than a standard desk or dining table makes it much easier to shoot from different heights without clambering onto chairs for the top-down shots.
  • When it comes to styling food, Alastair has a number of tips:- don’t overuse the water effect – spraying a mist of water onto some raw fruit or vegetables posed in a colander fits the context – doing the same for food that’s been plated up doesn’t!
  • Although it’s no longer new, the trend for white on white is a classic and it still looks great. It’s great when you want all the attention to be on a star ingredient.
  • Shots of partially (or completely) eaten dishes or items are great for expressing tastiness but should be set up – no mucky smears or dirty napkins.
  • Including cutlery and other naturally reflective props can be a problem if they are too shiny. There is apparently such a thing as dulling spray that will take the shine off and allow them to blend into the background better.
  • Although Alastair has a real talent for food styling within his home studio, he’s also a very skilled travel photographer. His motto is “if you see it, shoot it!” – don’t assume you can come back later.(As a keen travel photographer, this is something I have absolutely learned, often through bitter experience)

After the presentation we split into groups around the various tables of food and drink products. To my surprise, only two of us chose the sweets and chocolates products, myself and Sarah (Maison Cupcakes). You can see her excellent post on 21 Tips from Alastair here.

I think we did a great job between us of choosing and agreeing on props and colour themes, both drawn to pink, white and blue.

I really wanted to achieve some shallow depth of field images (as I’m a huge fan of these in food and travel magazines), which meant using my 100mm macro lens. The downside of this was the need to use a tripod and how awkward it was to position the camera at a sufficient distance and angle. I have only previously used the tripod when shooting wildlife from a distance, which requires far less frequent adjusting of camera position and height – quite a fiddle!

Here are my favourite images from the session:-

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The pretty pink and silver of Hadji Bey’s Turkish delight sweets and box (made in Cork City) worked well against the blue paper backdrop, white napkin and simple glass bowl. I don’t usually like cutting off edges – I’m a fan of negative space around the main object – but I like both versions. The one on the left might work better for a magazine wanting space for a text caption.



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Sarah spotted this sweet little glass bottle into which we transferred colourful beans from The Jelly Bean Factory. The Berry Burst mix gave us some hot pinks and a rich blue which looked great against the blue paper backdrop we’d already chosen. I found it really hard to scatter the beans in an attractive and natural-looking pattern and especially difficult to position some within the neck of the bottle.


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After playing with the jar we tried the jelly beans in a saucer and cup, layering a larger plate beneath the saucer to give us a pink blue pink blue layered effect. I had hoped to have a few more beans sitting loose in the saucer but they quickly rolled down against the bottom of the cup. Perhaps tiny pieces of blue tack might help next time.


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We also spent some time trying to style this chocolate and fruit cereal bar but I wasn’t completely happy with any of my images – I think we both found it hard to make the bar look good, visually. However, I’d been wanting to use this gingham fabric for something, and I think it works well against the plates and napkins. This is the only shot where I’m happy with the shape and lie of the napkin folds beneath the plates.

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For our last few shots we returned to the pretty pink Turkish delight, arranging them in this gorgeous moss-green vintage tin. We put empty boxes inside to give the greaseproof paper and sweets some height, but again, the skill of artful arranging was tough to master. I also wish I’d noticed the oddly shaped torn protrusion of paper, which is distracting. I did place an extra cube of Turkish delight into that obvious gap at the back for a subsequent shot, but missed the focus!

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I also wish I’d taken more close-up detail shots so I could create some collages, a speciality of Alastair’s that he uses to great effect in many of his published articles. I’ve tried to make a small one to show the idea, but it would be more effective with more images of more varied content.


I hope you’ve enjoyed this glimpse into the world of food styling and photography.

Many thanks to Alastair Hendy, Bord Bia and the Irish Embassy for a lovely evening.