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Roasted cauliflower leaves have become my new thin

Roasted cauliflower leaves have become my new thing for the year 😍 (this is why⬇️). .
Cauli leaves are SUPER under rated and never really thought of much more than compost or wastage, let alone as a great snack or side for dinner but really they SHOULD BE (insert confident and kinda sassy finger snap). .
If you toss Cauli 🥬 in a little oil, season (lovingly) and roast on a high temperature (like 200°C - 220 °C) for 15 - 20 mins the thick stems become juicey, meaty and VERY moreish, while the leaves, that are fairly hardy and pretty inedible raw, crisp up and take on this lacey, delicate texture.
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Then you take all of that goodness combine it with a smokey red pepper sauce, chilli oil and a little yoghurt (full cream or vegan) and you get textural, flavour heaven. All from this underappreciate, often forgotten or unwanted gem from one of the cheapest and forgiving veggies, the cauliflower 😏☺️.

For the purpose of Instagram, let's pretend these

For the purpose of Instagram, let's pretend these are rich vegan protein balls and not unbaked vegan cookies (☝️which are totally safe and perfect as is might I add).
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Whyy am I sharing this, you may wonder (or not) . Well I am going into my 7th week away from work, my galley, creating, experimenting and cooking.

....... Also I'm at my desk, drooling over all the amazing creations you, my friends and other Instagram accounts are sharing & have major FOMO 🤤😂.
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YOU ARE INCREDIBLE!!!!

Ortaköy Mosque captured from a ferry ride along t

Ortaköy Mosque captured from a ferry ride along the Bosphorus.
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This is one of a few of my favourite memories taken from a recent (uninstagramed) trip to Istanbul. 🧚‍♀️✨

🍩 Vegan Doughnuts from @crosstowndoughnuts. Nee

🍩 Vegan Doughnuts from @crosstowndoughnuts.
Need I say more 🤤☺️🥺.

I'M SORRY?!?! Its what I have been wanting to say

I'M SORRY?!?! Its what I have been wanting to say to you for the longest time because I kept feeling so guilt BUT I won't appologise! because I have been coming and going from IG since the beginning of the year and felt like I had to post and keep gaining followers or otherwise someone would be upset or that someone was expecting me to share my life's details or keep them excited for more content but that's NOT TRUE.
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I am not an instagramer, I am a chef. I don't create content or share recipes for likes or approval, I share what I am up to for my friends (you) that are interested and family because I think it's interesting or that it will be of some benefit to others.
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WHAT I WANT TO SAY is thank you!!!!! To everyone in my life! you are amazing and your support and kindness has been outstanding this year. I am looking forward to sharing because I want to and not because I feel like I have to 😊 🧚‍♀️🙃. & Thanks to @juaneventer.com_ for that this one! She is the only one for can deal with my camera shyness.

And then for the shortest time, the sun came out t

And then for the shortest time, the sun came out to say 👋during some quiet time with a minty cup of matcha 🍵. I still can't believe its my last day in London for the year! First stop Joberg and then to CT 😍I go. I can't wait to see everyone and get back to some exciting WERK!

I had brownies for breakfast, everyday this week.

I had brownies for breakfast, everyday this week.
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I regret nothing. 🙌🍫😜

Morning espresso and pastry hunt with mum. 📍Par

Morning espresso and pastry hunt with mum. 📍Paris

What a privilege it was to travel with her. Can't wait for more trip like this. 2021 Perhaps 😊 🥐☕?

And unapologetic picture of me having the best tim

And unapologetic picture of me having the best time in LDN last year with the team from @applebluepatisserie.
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If you know, you know but if not, when you get the chance to take a trip to Balham, stop in for bite and one of the most wonderful BS free and real food visits London has to offer.

@applebluepatisserie and their staff make me happy and proud to be a part of the food industry.