Hello to you lovely subscribers as ever so happy to be here with you. How are you? Seeing pink this week with a recipes for prawns and mayo, oh nothing says hoildazzzze more than this simple dish. Bread and rosé essential. A recipe for preserving summer tomatoes too, this is so worth doing for the months ahead.
Summer romance continue, sunlit days in Bordeaux, it is slightly cooler now and I feel more settled and happy than ever before. The dance of the french language I continue to learn, making new friends and leaning into life more than ever.
Look out this week for a recipe in Waitrose Newspaper “In my basket” I share a lovely recipe for August days. I have some exciting new collaborations coming up and one for you here exclusively, a “POP UP” in London…coming soon.
Enjoy your week and as ever would love to know what you are cooking?
Please ❤️ this post it helps new people discover Shore to Shore
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My everyday kitchen is an invitation to slow down, cook simply and live beautifully wherever you are. My kitchen is a space where meals are slow ingredients are honest and every day is shaped by the turning seasons. A philosophy I have learnt throughout my early life from my mother and grandparents. Through evocative words and mouth-watering recipes, I celebrate the rhythm of life: winter stews shared by candlelight, spring salads bright with fresh greens, summer tarts warm from the oven and autumn feasts rich with earth’s bounty.
Little glimpses of home, style and everyday life in Bordeaux. This week has been filled with quiet corners, beautiful details and simple rituals that make a house feel like home. From thoughtfully styled spaces and fresh flowers to favourite pieces, slow mornings and moments that inspired me, these are the snapshots I have gathered along the way. A small collection of the places, textures and moments that made this week feel especially beautiful.
💌 This weeks post is for paid subscriber community, but if you are reading this as a free subscriber a cook’s note for you:
Top tip clean as you go always, before you start a recipe have all your ingredients weighed and tins lined. This makes cooking so much more enjoyable. Ex
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