Theneedy.greedy

Theneedy.greedy As a trained chef and food lover, I love creating and eating delicious food. These recipes are created with good gut health, taste and happiness

I know that when I eat healthy, unprocessed real food with loads of veg I feel amazing and energised.

Cookery Workshops DATES - Friday May 1st and Friday May 22nd I call these cookery workshops - think Saturday Kitchen - f...
23/03/2026

Cookery Workshops DATES - Friday May 1st and Friday May 22nd

I call these cookery workshops - think Saturday Kitchen - food demos and much laughter- followed by a delicious meal round my table. The feedback and repeat bookings by previous attendees say it all about how much joy and cooking inspiration they bring. Scroll the pictures to see a taste of the feedback from my March workshops

If you are looking for some new food mojo, whatever level of your cooking from novice to accomplished cook, you will get these at my cookery workshops . I create utterly nutritious, delicious and easy meals….all make ahead if you want . Heard about the 30 plant target for gut health? We smash that in one sitting.

I am putting on 2 workshops in May focusing on easy meals that work both for weeknight or entertaining. The small interactive demo class is followed by lunch! Sometimes the classes go on later as we are all having such lovely chats round the table.

FRIDAY 1st MAY
FRIDAY 22nd MAY

All classes 10.30am - 2pm ish and I would love you to join. Places are strictly limited to just 7 so do get in early if you would like to come. Just send me a message if you would like to join.

About me…
I’m a trained cordon bleu cook and have years of cooking experience for family, friends and events. I teach how to make good food fit round busy lives, the secrets to make entertaining easy, fun, and why eating healthily is a total joy. Message or comment below to secure place..numbers are strictly limited as these are small events

All workshops are £60pp or 2 seats for £110 and inclusive of a sit down lunch or tastings - you will come away full!

Don’t just take my word for it..
“I can't recommend her more… - She is down to earth, warm and welcoming and the kitchen cook you really aspire to be (and can be with her recipes!)”

Looking for something fun to do with friends or family - Why not book a private group class with me?I have been doing LO...
28/01/2026

Looking for something fun to do with friends or family - Why not book a private group class with me?

I have been doing LOTS of private group workshops in the last year for birthdays, just friends getting together wanting to learn some new dishes …My private group cookery workshops are so much fun and can be tailored completely to your group and dietary requirements. Held in my big kitchen in Cranbrook, I do at a time to suit you. Morning for lunch, or perhaps evening and supper. Weekends or weekdays.

It is such a fun thing to do with your friends…

Think Saturday kitchen live, the classes are demo based and interactive.

You will learn some delicious new dishes, and then taste them over lunch round my table, or with the canapes classes you eat as you go. Think food demos and much laughter- followed by a delicious meal. The feedback and repeat bookings by previous attendees say it all about how much joy and cooking inspiration they bring.

If you are looking for some new food mojo, whatever level of your cooking from novice to accomplished cook, you will get these at my cookery workshops . I create utterly nutritious, delicious and easy meals or canapes….all make ahead if you want . Heard about the 30 plant target for gut health? We smash that in one sitting.

I’m all about cooking in advance, uncomplicated but stunning, making having people round your table easy and turning everyday cooking into a a joy.

Don’t just take my word for it..
“I can't recommend her more… - She is down to earth, warm and welcoming and the kitchen cook you really aspire to be (and can be with her recipes!)”

About me…
I’m a trained cordon bleu cook and have years of cooking experience for family, friends and events. I teach how to make good food fit round busy lives, the secrets to make entertaining easy, fun, and why eating healthily is a total joy.

Prices start at £55 per head for a minimum of four people, up to 7.

Venison Cottage PieA new recipe from me, and trust me - it’s gorgeous. So do SAVE. It was thoroughly endorsed by the in-...
06/01/2026

Venison Cottage Pie

A new recipe from me, and trust me - it’s gorgeous. So do SAVE. It was thoroughly endorsed by the in-house food critics (aka my children) who adored it. Pure comfort food. A great make ahead as always. It will freeze beautifully too.

Venison is one of the leanest, healthiest meats available — low in fat, high in protein and packed with zinc, iron, and vitamin B. I bought the venison mince from our local farm and butchers Paley Farm, the Venison is harvested largely from their own land, and is a fantastic sustainable choice

If you would prefer to use beef, please do! Just omit the bacon. I didn’t use flour in this cottage pie, as the meat is not very fatty.

We always accompany with peas.

Swipe photos for recipe

Please don’t forget to ♥️, if helps others find the recipe

400-500g venison mince
Oxo cube
2 small onions
4 carrots
2 sticks celery
2-3 rashers of streaky bacon cut into pieces
2 tsp dried thyme/ fresh rosemary/ mixed herbs
1 bay leaf
100ml of red wine
Splash of Worcestershire Sauce
2 tbsp Tomato purée
Optional - 1 tbsp apple cider vinegar, and tomato chutney
500g approx peeled , chopped potatoes. Optional Butter, milk, for the mash
Grated cheddar

Heat a pan on the hob with the bottom covered in olive oil. Finely chop the onion, (I use a food processor) and add, allowing to soften for 5-10 mins. Finely chop the carrots and celery (again with food professor), add to the pan with the bacon, and allow to cook slowly.

Brown the mince in some oil with the oxo cube. Add to the veg pan along with the herbs and spices. Stir and allow everything to cook together for a few moments. Chuck in the wine, tomato purée, vinegar etc and some water. Stir, season and cover. Allow to simmer for at least 20 mins or longer and slower, pop back to check occasionally, and make sure it doesn’t stick at the bottom.

Meanwhile make the mash. Boil the potatoes until tender, drain and mash. I used milk and plenty of black pepper. Taste and season more if needed.

Taste the meat mix, season if needed. Then put in an oven proof dish, and spread the potato over the top. Use a fork to get fluffy crispy bits. Scatter with cheddar.

When ready to cook - Bake in a preheated 180c oven for 30 mins until golden and bubbling

Dish by polkadot parsley

26/11/2025

Top tip

Garlic can sometimes be a bit fiddly to peel.

So to help matters , you just chop off the end, and pop in the microwave for a few seconds (about 5-10, you can always put in for longer) .

The heat makes the skin loosen, and out the clove pops!

Yes of course, the classic, chop each end off and smash with the flat of the knife, is the proper way.

But I’m here to save you time , make life easier and frankly to stop your hands smelling of too much of garlic.

Do give a ♥️ if you like! It really helps other people find the reel!

And don’t forget to follow for recipes, kitchen tips and food chats

No Bake Vanilla Cheesecake with a Chocolate Hazelnut base (and optional maltesers)The ultimate make ahead, no fail deser...
23/11/2025

No Bake Vanilla Cheesecake with a Chocolate Hazelnut base (and optional maltesers)

The ultimate make ahead, no fail desert that is quick to assemble and just chills over night in the fridge. So SAVE this beauty!

I was asked by a client to create a vanilla cheesecake for her son’s 30th birthday dinner party in December , so I designed this recipe especially. I tried it out for MY birthday dinner party ! And it went down a storm. I made the day before and decorated with maltesers as I love them…but berries or caramelise nuts would be fun. The dark chocolate nutty base gives it a hint rocky road deliciousness .

Serves 10 -12

Base
200g Chocolate digestives
120g butter
30g cocoa
30g hazelnuts (optional)

Cheesecake
500g Full fat cream cheese
60g icing sugar -Sieved
200ml double cream
1 tsp vanilla extract (NOT ESSENCE) I use
1 squeeze of lemon juice

To decorate -
150ml cream - whipped thick and in a piping bag (again do day before)
Maltesers , raspberries, strawberries or caramel sauce

Base line a spring form tin

Melt the butter in a small pan, add the cocoa powder and stir.

Whizz the biscuits and nuts in the food processor , stir into the butter and combine well.

Spread over the base of the tin. Press down well and refrigerate.

Mix the cream cheese, vanilla and icing sugar. I use my hand held electric whisk. Then add the lemon juice and cream and mix until it thickens, Spread over the chilled base. And put in the fridge over night, or at least 6 hours.

Before your guests arrive, release the cake from the tin, remove the base and paper. Pipe on the cream and decorate as you choose!

Hands up…I really love a good country pub. Who’s with me?My first job as a student was working behind the bar of our vi...
05/11/2025

Hands up…I really love a good country pub. Who’s with me?

My first job as a student was working behind the bar of our village pub. Even as a child there was something tremendously exciting about sitting in the pub garden drinking coke with a straw and bag of salt n shake crisps.

And let’s just take a moment for that beamy pub in the festive classic The Holiday… you with Jude

So last Friday I walked into a gorgeous friendly pub The Kings Head, Bessels Green just a stone’s throw from Sevenoaks. It was the perfect halfway spot to meet a friend from London , just over 20mins on the train from London.

We were given a warm welcome by the lovely Becs and looked after beautifully by her team. There was a lively bar, but we were in the restaurant. I was rather distracted by the gorgeous dog at the next table.

The food was great..I really enjoyed my cod with a chorizo, butterbean and sherry stew, and my dining companion loved his Cajun Chicken Stew. We then shared the best apple crumble I can remember having in a pub! Super crunchy crumble …I can’t bear a powdery topping.

The beer and wine looked great, but I was designated driver so throughly enjoyed my favourite tipple of Non- alcoholic gin and Fever Tree,.. this one was Gordon’s Pink , so good!

It clearly has a great local reputation… When I shared on stories that I had been there, my brother who lives in Western, said ‘that’s a great pub with very good beer and food!’

16/09/2025

Great giveaway here!

19/08/2025

A big offer to tell you about

Have a I got a treat for you guys - perfect timing for the upcoming bank holiday ….For those of you following for a while - you know how much I love these beautiful wine boxes by Laylo, they not only look stunning but taste amazing too.

They are have a huge Discount offer from today ..From Tues (19th) until midnight Mon (25th) they are doing 20% off when you buy 2 or more boxes of Laylo (automatically applied)

PLUS they have created a SPECIAL CODE for my followers .. INEEDYLAYLO which my followers can enter at checkout for an additional £5 off during the promo

My fave right now is the Provence Rose is from my much beloved Luberon . But for white wine - I also love the Sauvignon Blanc (or Savvie B as my daughter calls it) and the Pinot Grigio.

For me - it REALLY lasts six weeks, which is perfect for me for that just a glass or to have ready when a friend pops over. So I can enjoy a glass in the garden with a good book…which I will be doing this weekend. Or while cooking, or just to go with dinner.

I LOVE working with this female led brilliant small business , they kindly gifted me a box, which I wil be enjoying this weekend and onwards.

27/07/2025

Love these from Spice Pots UK

Strawberry and Vanilla Possets What a fab day doing cooking demo Wine Garden of England summer celebration . today with ...
07/06/2025

Strawberry and Vanilla Possets

What a fab day doing cooking demo Wine Garden of England summer celebration . today with team Bloom Stays Showcasing best of Kentish produce and matching to English wines

This show stopper of a pudding went down a storm with the crowd. It’s elegant but very easy to make, a delicious reimagining of Strawberries and Cream! Do Save this one..

Serves 4
400ml cream
80g caster sugar
Vanilla extract
Zest and Juice of a lemon
100g frozen strawberries or raspberries - pureed!
I punnet of Kentish Strawberries - halved
Optional to decorate - mint leaves and toasted almonds

Put the cream and sugar into a saucepan. Heat gently until the sugar dissolves.

Bring to the boil and let it simmer for two minutes. While it simmers, zest in the lemon using a microplane.

Juice the lemon, and after the two minute simmer add to the cream mixture and stir. Remove from the heat, Add the puree and vanilla, and pour into a jug (it makes it easier to pour into individual glasses).

Pour immediately into serving dishes (cocktail glasses look good but ramekins work well too)
and allow to set for four hours or overnight in the fridge.

Top with Strawberries, and decorate with mint leaves and toasted almonds.

Picture from last year’s Wealden times where it was part of my Taste of Kent food feature

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