Forkful Food, Burntwood Close, London (2026)

In-person cookery lessons in Wandsworth
👩‍🍳 Led by Leith’s trained chef Ruth Weighill
🎁 Gift vouchers available

👉 Book here: https://forkfulfood.com/cookery-lessons/

Bespoke neighbourhood catering also available in and around SW London.

09/10/2026

A breakfast you can grab on the way out the door, or a filling snack to keep in the fridge. There are plenty of versions online, but cheese and bacon is the GOAT.

Makes 12 slices
Prep: 20 mins | Bake: 35 mins
Cost: £9.17 total, £0.76 per slice

Ingredients

Vegetables and bacon
400g courgettes, grated (2 medium)
1 onion, finely chopped
60ml extra virgin olive oil
200g bacon, finely sliced
1 garlic clove, crushed

Batter and cheese
5 large eggs (50 to 55g)
150g self-raising flour
150g cheddar, grated

Method

Prep the tin. Preheat the oven to 180C / 160C fan. Line a shallow 30 x 20cm rectangular tin with parchment, leaving an overhang so you can lift the slice out once baked.
Cook the onion and bacon. Heat the oil in a frying pan and fry the onion until softened and translucent. Add the bacon and sauté for a few minutes until light brown. Add the garlic and fry for a few seconds, then take the pan off the heat and let it cool a little.
Make the batter and bake. Whisk the eggs in a large bowl, then whisk in the flour until there are no lumps. Add the courgette, onion, bacon and garlic (including all the oil from the pan), plus the cheese, and mix until combined. Pour into the tin, spread into the corners and smooth the top. Bake for about 35 minutes, until golden on top and a skewer in the centre comes out clean.
Cool and serve. Leave in the tin for about 10 minutes, then use the parchment to lift the slice onto a board. Cool for another 10 minutes before cutting. Eat warm or cold.

Storage: Keeps for around 5 days in the fridge, or freeze for up to 3 months. Reheat in the microwave for about 20 seconds per slice, or 5 minutes in a 160C fan oven.

02/10/2026

Ever wondered what actually happens at one of our Boss the Basics classes?

You arrive and I hand you a drink. Tea, coffee or a glass of w**e, your choice. Alongside it you get the menu for the class, with every recipe written out in full to take home, so nobody is scribbling notes.

Then I demonstrate each dish step by step and explain why I do things the way I do. The group is small, so everyone can see the pan, the knife and the detail, and you can ask questions as we go. There's no pressure to cook in front of anyone, just a front row seat.

At the end we sit down together and eat what we've made.

Spaces are limited for the next course. Book here: https://forkfulfood.com/cookery-lessons/ -class

18/09/2026

Most people chop the same way they were never taught to.

The right grip and the right motion make every prep job faster and safer, and it's one of the first things I cover in Boss the Basics.

In this video I show you 5 essential cuts every home cook should know: onion, carrot, celery, courgette, mushroom.

Save it for your next prep session, or come learn it properly with me.

Want to know more about Boss the Basics or my other courses? Get in touch I'd love to have you in the kitchen.

04/09/2026

If you've ever loved food but felt completely out of your depth trying to actually cook it, this one's for you.

I see it all the time: people who genuinely enjoy eating well but freeze up in the kitchen, not because they lack taste or interest, but because nobody ever taught them the basics properly. That's exactly why I created Boss the Basics.

It's five lessons over five weeks, each one building real techniques you'll use again and again, not just for one recipe, but for pretty much anything you cook afterwards. In this video, I've just made a white sauce, one of those simple techniques that quietly forms the foundation for so many other dishes. Every week adds another building block, until eventually you can read a recipe and just know how it'll taste, look, and feel before you've even started. A bit like a musician reading sheet music and hearing the music in their head.

By the end, you won't just have five new recipes. You'll have the confidence to walk into any kitchen and actually boss it.

Starting in September. Spaces are limited, get in touch if you'd like to join.

https://forkfulfood.com/cookery-lessons/ -class

28/08/2026

Postcards from our summer holidays in France 🇫🇷

In case you are wondering, our favourites were:
Brillat Savarin
St Felicien
Epoisses
Chaource
Livarot

Dijon, night one: Sarti Spritz on Place de la Libération, feeling very pleased with ourselves. Then the sky had other ideas. Swipe to see what happened next…

Nobody warns you about this bit of a canicule

The Luberon’s lavender fields, muted by the sun but smelling as incredible as ever 💜

The mustard drought is over: Dijon’s boutiques are bursting with jars from basil and tarragon to blackcurrant and gingerbread

21/08/2026

Salt doesn't make food taste salty. Used properly, it's the thing that makes everything else taste like itself, it's a flavour enhancer, not a flavour of its own.

Add too much and you'll know it, everything just tastes salty. That's you knowing you've gone too far. Too little, though, and the dish falls flat without you quite knowing why, which is often the trickier mistake to catch.

If you want to actually feel the difference, try this: make a plain white sauce and add salt slowly, tasting as you go. There's a specific moment it stops tasting like flour and milk and starts tasting like actual food. Once you can recognise that moment, you start seasoning everything differently.

This is exactly the kind of thing we work on in my cookery classes, the small habits that quietly make you a better cook.

https://forkfulfood.com/cookery-lessons/ -class

Address

Burntwood Close
London
SW183JU

Website

http://www.forkfulfood.com/

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